Penguin cake before Christmas
This chocolate cake with speculoos cream not only tastes Christmassy, it looks like it too - and gets you looking forward to Christmas.
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Cake with cute penguins
06/2018 These lovely penguins moved in with us during Advent and brought a Christmas tree and presents with them. I had seen pictures of penguins made of fondant online and wanted to try making these cute animals.
It is really very easy to model the penguins, even the faces and beaks are easy to shape with this tool . I cut out the stars from white fondant using cookie cutters .
Recipe for sponge cake (dark)
Ingredients:
10 eggs
360 g sugar
250 g wheat flour
70 g starch
70 g cocoa powder
1 teaspoon baking powder
1 packet vanilla sugar
1 pinch of salt
Preparation:
Preheat the oven to 175 degrees top and bottom heat.
Beat the eggs with the sugar for about 8 minutes until a firm white mass is formed.
Mix the flour, cornstarch and cocoa powder, sieve into the egg mixture and fold in carefully.
Pour in the mixture and bake for about 50 minutes.
Speculoos cream
Ingredients:
250 g mascarpone
200 g whipped cream
4 teaspoons San Apart
50 g powdered sugar
2 teaspoons speculoos spice
Preparation:
Briefly mix the mascarpone with powdered sugar and speculoos spice. It is very important here that the mixture is not stirred for too long, otherwise the mascarpone can become flaky.
The cream is whipped with the San Apart Stiff and carefully folded into the mascarpone mixture. I also crumbled speculoos cookies into small pieces and added them to the filling.
I then covered the cake with chocolate ganache so that the fondant doesn't come into contact with the cream.
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