KitKat cake with Smarties
This cake is a real trend. The KitKat cake with a fluffy chocolate base, a delicious mascarpone cream and lots of Smarties is a hit not only at children’s birthday parties.
INGREDIENTS (For a 26 cm springform pan)
FOR THE SPONGE CAKE
6 eggs (size M)
200 g sugar
100 g wheat flour (type 405)
80 g baking cocoa
1 pack of baking powder
some butter for the pan
some wheat flour for the pan
FOR FILLING & DECORATION
500 g mascarpone
200 g cream cheese
2 tbsp milk
100 g powdered sugar
2 tbsp baking cocoa
500 g chocolate bars (approx. 50 individual bars)
2 – 3 packs of chocolate chips (large tubes)
PREPARATION
Step 1
For the sponge cake, beat the eggs and sugar for about 5 minutes until the volume has at least doubled. Meanwhile, mix the flour, cocoa powder and baking powder together. Sift little by little into the egg and sugar mixture and fold in carefully with a spatula.
Note
It is essential to sift the ingredients!
Sifting the dry ingredients is particularly important here so that there are no lumps in the dough. Mixing them again would otherwise cause the dough to lose its airiness and collapse.
Step 2
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Grease the bottom of a springform pan (Ø 26 cm) and dust with a little flour. Pour the dough into the pan and smooth it out. Bake the sponge cake in the preheated oven for approx. 25 minutes. Run a knife along the inside of the cake pan between the edge and the cake to loosen the cake. Remove the edge of the springform pan and let the cake cool completely.
