← All recipes

🍽️ Spider Cake with Green Cream

850 kcal · 30 min · 4 servings

Ingredients

• For the dough
• 125 g almond kernels
• 100 g dark chocolate
• 125 g butter
• 125 g sugar
• 4 eggs
• 100 g flour
• 1 level tsp baking powder
• 2 tsp rum
• 200 g butter
• 2 packets vanilla sugar
• 1 tub vanilla pudding (approx. 125 g)
• 12 large chocolate lentils (red and yellow)
• white icing sugar
• 700 ml whipping cream (at least 30% fat content)
• 2 packets whipping stabilizer
• green food coloring
• 1 rum ball (ready-made product, confectionery)
• 8 licorice strings

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Grind the almonds finely.
3. 3. Grate the chocolate finely.
4. 4. Beat the butter until creamy.
5. 5. Slowly pour the sugar into the butter.
6. 6. Separate the eggs.
7. 7. Beat the egg yolks into the butter mixture one by one.
8. 8. Mix the flour with the baking powder.
9. 9. Stir the ground almonds into the egg-butter mixture.
10. 10. Stir the grated chocolate into the mixture.
11. 11. Whip the egg whites until stiff.
12. 12. Fold the egg whites with the rum into the batter.
13. 13. Line the springform pan with baking paper.
14. 14. Grease the edge of the pan thinly with butter.
15. 15. Pour the batter into the pan.
16. 16. Smooth the batter.
17. 17. Bake the cake on the lower rack in the preheated oven.
18. 18. Bake the cake for about 40 minutes.
19. 19. Perform the skewer test.
20. 20. Let the baked cake cool in the pan for about 10 minutes.
21. 21. Remove the cake from the pan.
22. 22. Let the cake cool completely.
23. 23. Beat the butter for the cream until creamy.
24. 24. Beat the vanilla sugar into the butter.
25. 25. Stir the vanilla pudding into the butter cream spoonful by spoonful.
26. 26. Cut the cake horizontally twice.
27. 27. Spread the butter cream onto the cake layers.
28. 28. Place the cake layers back on top of each other.
29. 29. Press the cake together lightly.
30. 30. Draw eyes on two red chocolate buttons using icing sugar pen.
31. 31. Let the chocolate buttons dry well.
32. 32. Whip the cream with cream stabilizer until very stiff.
33. 33. Take about 4 tablespoons of cream aside.
34. 34. Color the reserved cream black using food coloring in a small bowl.
35. 35. Stir the black cream briefly.
36. 36. Color the remaining whipped cream light green.
37. 37. Spread the light green cream around the cooled cake.
38. 38. Place the rum ball in the center of the cake.
39. 39. Secure the eyes on the rum ball with icing sugar pen.
40. 40. Bend the licorice sticks.
41. 41. Insert the licorice sticks as spider legs into the rum ball and the cake.
42. 42. Fill the black cream into a piping bag.
43. 43. Use a small round tip.
44. 44. Draw the spider web on the cake with the black cream.
45. 45. Press the chocolate buttons as mini spiders into the cream.
46. 46. Pipe the legs and eyes of the mini spiders.
47. 47. Chill the cake.
48. 48. Consume the cake as fresh as possible.

Nutrition per serving

• kcal: 850
• Protein: 8 g · Fett/Fat: 65 g · Carbs: 55 g