Chocolate Hedgehog
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 100 g butter
- 60 g suar
- 160 g flour
- 1 pinch (s) salt
For the filling:
- 1 packet custard powder (vanilla)
- 150 g butter
- 2 teaspoons cocoa powder
- 1 cake base (sponge cake), bought or homemade
For decoration:
- 100 g almond (s), diced
- 300 g cake icin (chocolate)
Print Recipe
Pin Recipe Instructions
- Make a shortcrust pastry from the dough ingredients, leave to rest in the refrigerator for 2 hours.
- Cut a template from cardboard approx. 8 - 9 cm long in the form of a pointed oval. Preheat the oven to 200 degrees. Roll out the dough 1/2 cm thick and cut hedgehog-shaped cookies out of the dough using the template. Bake the cookies on medium heat for 8-10 minutes. Let cool down.
- Prepare the pudding according to the instructions, then let it cool down. Beat the butter until foamy. When the pudding and butter are the same temperature, stir the pudding into the butter.
- Take a small part of the cream aside and add cocoa powder. First put aside.
- Cut the sponge cake base into small cubes. Mix the biscuit cubes into the buttercream. The cubes shouldn`t completely disintegrate (if this happens, it doesn`t matter that much). Place the cream on the biscuits in the shape of a hedgehog. Leave to set in the refrigerator for 1 hour.
- Melt the cake icing in a water bath. Put the almond sticks on the hedgehogs. Now carefully dip the hedgehogs in the glaze and let them cool on a wire rack.
- Draw on the nose and eyes with the buttercream that was set aside.
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