Chick cake

Ingredients:

Layer cake base:
1 dl Mummon Delight potato flakes
1 dl wheat flour
4 eggs
2 dl sugar
1 tsp baking powder
Mummon gluten-free breadcrumbs for greasing the pan

Filling:
3 dl whipping cream
4 Kinder Maxi chocolate bars
apple juice for moistening

Icing:
5 dl whipping cream
1 dl quark
0.5 dl sugar
yellow food coloring

Fondant for decorating the chick.

Preparation:

Shape the chick’s legs, beak and wings from sugar paste the day before baking the cake.

Whisk the eggs and sugar into a fluffy foam. Combine the dry ingredients and carefully add them through a sieve into the egg-sugar foam.
Grease a cake pan with a diameter of 24-26 cm and coat it with breadcrumbs. Pour the batter into the pan and bake at 200 degrees for 20-25 min. Turn the cake out and let the cake cool.

Prepare the filling. Whisk the cream into a foam. Crush the Kinder bars into small pieces and add them into the foam. Check the taste and add sugar if necessary.

Once the cake base has cooled, cut the cake into two parts with a cake cutter or knife. Moisten the cake base slightly with apple juice. Spread the filling on top of the bottom cake layer and add the other cake layer on top. Place in the refrigerator to set.

Prepare the frosting. Whisk the whipping cream into a foam and add the quark and sugar. Color the foam with yellow food coloring. Pipe the foam onto the cake. Add the chick’s decorations.