Ingredients
In the mixture
70 g of butter
66 g of sugar
two tiny eggs
1-tablespoon cocoa powder
80 g of flour
Baking powder, 1 teaspoon
25 grams of chocolate flake
For the decoration and filling:
50 grams of natural yogurt
Hazelnut spread, 25 g
1 teaspoon sugar
50 ml of cream, two gelatin leaflets
Blackcurrant jam, 2 tablespoons
two-toned white and red fondant icing
20 g uncooked marzipan
white chocolate that has melted
Sugar confetti and Smarties
INSTRUCTIONS
Set the oven to 180 °C. Using baking paper, line a springform cake pan (12 cm in diameter). In a cake pan, pour the mixture, and bake for about 20 minutes. The cake should be taken out of the pan and left to cool. Yogurt, hazelnut spread, and sugar are combined to make the filling by thoroughly stirring them together.
Follow the directions on the packet to soften the gelatine, then dissolve it over a low heat. One tablespoon of the yoghurt cream mixture should be stirred in before adding it to the remaining yoghurt cream. Add the cream after whisking it. Cut a circle out of the sponge using the larger cake ring, then horizontally slice through the middle, reserving the remaining sponge pieces.
Spread the cream over the bottom half of the cake before placing it in the cake ring. Replace the cake's top half, then chill it for at least an hour. Heat the jam after pressing it through a sieve.
The cake should be taken out of the ring and covered in jam. The cake is iced with white fondant, which has been rolled out. White and red icing are both rolled into long, thin rolls that are twisted together over a 30-cm length. Lay flat and arrange around the mini cake's bottom edge.
The red fondant icing should be flattened after being cut into a blob. This should be arranged on the cake's top. Use Smarties to decorate. The leftover sponge and marzipan should be mixed together and formed into two balls to make the cake pops. Incorporate the balls into the chocolate using cocktail sticks. Throw some confetti on top.