Stracciatella cake with high heel decoration
The stracciatella cake impresses not only with its delicious interior made of chocolate biscuit and stracciatella cream. A special highlight is the high heel that is on the shoe box.
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Model high heels out of fondant
05/2018 I modeled the high heel out of fondant two days before so that it could dry completely and become stable. To do this, I first cut out the sole using a template and then placed it over a small upturned bowl to dry - this is how it got its shape. I then shaped the heel and secured it with a skewer. Then I cut out the heel part and the top flap using a template and attached them to the sole. To stabilize the top flap, I stuffed it with kitchen paper. Then everything has to dry well for at least a day before you can start further decoration.
And another tip for giving the shoe a patent or leather look: I steamed it with hot steam at the very end, which makes the fondant shiny. I used the kettle for this and waved the steam onto the shoe.
Decoration of the cake
I covered the cake itself with chocolate buttercream and then covered it with white fondant. I added an additional layer of fondant to the top edge to give it the look of the shoebox lid. I then glued on the rind strips. Finally I designed the red bow and put it on. I also rubbed it with silver powder to make it shine. I addedblack sugar pearls to the edge.
Chocolate nut sponge cake recipe
Ingredients:
10 eggs
360 g sugar
90 g liquid butter
70 g ground hazelnut sweetness
175 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 180 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. Fold in the ground hazelnuts. Finally, fold in the liquid, slightly cooled butter.
Bake the base for about 25 minutes and test with sticks. I like to divide the amount of dough between two molds so that the base is baked more quickly.
Stracciatella cream filling
Ingredients:
18 foam cookies
500 g quark
500 g mascarpone
400 ml whipping cream
4 packs of cream stiffener
125 g chocolate shavings
1 tbsp lemon juice
1 tsp vanilla paste
Preparation:
Beat the cream with the cream stiffener until stiff.
Remove the foam from the waffle and place it in a large bowl.
Mix the quark, mascarpone, vanilla paste and lemon juice with the foam cookies and also chop up the chocolate.
Feel free to add additional chocolate shavings. Then carefully fold in the cream until you get a uniform mixture.
Refrigerate for 30 minutes. If you want, you can also chop up Oreo cookies and add them to the cream layer as a crunch.
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