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🍰 Giant Donut Cake with Comic Design

514 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 170 degrees Celsius using top and bottom heat. Grease a Frankfurt cake pan with baking spray or butter.
  2. 2. Mix 250 grams of butter with 250 grams of sugar, a pinch of salt, and one teaspoon of vanilla extract for five to six minutes until the mixture is white and creamy.
  3. 3. Stir the eggs into the butter-sugar mixture one by one for about one minute each.
  4. 4. Mix the flour with the baking powder.
  5. 5. Add the flour mixture and 100 milliliters of milk alternately to the batter and mix everything well.
  6. 6. Pour the batter into the prepared pan and smooth the surface.
  7. 7. Bake the cake in the preheated oven at 170 degrees for about 40 to 45 minutes.
  8. 8. Remove the cake from the oven and let it cool in the pan for five minutes.
  9. 9. Carefully turn the cake out onto a cooling rack and let it cool completely.
  10. 10. In a saucepan, whisk the cream with the starch, cocoa, 40 grams of sugar, the tonka paste, and 50 milliliters of milk until there are no lumps.
  11. 11. Add the remaining 250 milliliters of milk and bring the mixture to a boil while stirring.
  12. 12. Remove the pudding mixture from the heat, pour it into a bowl, and cover the surface directly with plastic wrap to prevent a skin from forming.
  13. 13. Blend the cooled pudding with an immersion blender until a smooth mass is formed.
  14. 14. Fill the pudding into a piping bag or freezer bag.
  15. 15. Cut the cooled cake horizontally in the middle once.
  16. 16. Hollow out the insides of both cake halves in the center, about one to two centimeters deep. Use two bowls as a template for this.
  17. 17. Pipe the pudding into the hollowed-out indentations.
  18. 18. Carefully place the top cake half back onto the bottom half.
  19. 19. Place the filled cake in the refrigerator for at least 30 minutes.
  20. 20. Mix 150 grams of soft butter with powdered sugar and one teaspoon of vanilla extract until the mixture is white and creamy.
  21. 21. Stir the cream cheese amount into the butter cream.
  22. 22. Fill one tablespoon of the white cream into a small piping bag and set it aside.
  23. 23. Spread the remaining part of the cream evenly over the entire donut cake.
  24. 24. Keep a small part of the cream for decoration.
  25. 25. Melt 100 grams of dark chocolate couverture over a water bath or in the microwave.
  26. 26. Let the melted chocolate cool down slightly.
  27. 27. Mix the cooled chocolate with the remaining cream.
  28. 28. Fill this chocolate-cream mixture into a piping bag with a star tip.
  29. 29. Pipe the glaze onto the donut and smooth it with a palette knife.
  30. 30. Pipe small highlights and light reflections onto the surface using the white cream.
  31. 31. Distribute the chocolate chunks in the still wet glaze.
  32. 32. Melt 50 grams of dark chocolate couverture over a water bath or in the microwave.
  33. 33. Let this chocolate cool down slightly as well.
  34. 34. Mix the cooled chocolate with the remaining cream to create a dark decoration cream.
  35. 35. Outline all contours of the donut with the dark cream.
  36. 36. Add any additional small decorative elements as desired.
  37. 37. Place the finished cake in the refrigerator for at least one hour before serving.
  38. 38. Place the cake on a cake plate.

Nutrition per serving