Owl Cake

Summary

Prep Time	2 hrs
Cook Time	30 mins
Total Time	2 hrs 30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the cream:

For decoration:

Fondant (white, black, pink, yellow / orange, brownish shades)

Instructions

Preheat the oven to 180 ° C circulating air or 200 ° C top / bottom heat.
Line springform pans with baking paper.
First the dough is prepared.
To do this, stir the eggs with the mixer, then beat them together with the sugar until they are a little frothy. Add the oil and stir again briefly. Now add the flour and baking powder and mix everything into a smooth dough.
Then divide the dough into 4 equal springform pans with a diameter of approx. 17.5 cm and bake for approx. 15 minutes each. Make a chopstick test.
If you do not have 4 springform pans of the same size at hand, bake in several stages if necessary so that you end up with 4 equal bases. Set this aside to cool and prepare the cream in the meantime.
For the cream, roughly chop the chocolate and place in a bowl. Bring the cream to the boil and add to the chocolate while it is still boiling. Let everything stand for 5 minutes and then stir with the whisk from the inside out to a smooth mass. Let it cool down for about 20 minutes.
Mix the butter with the powdered sugar, vanilla sugar and cocoa at a slow speed, then whip until creamy. Now add the chocolate-cream mixture, stirring constantly, and then continue whipping for 3 - 4 minutes. If the cream is too firm, add a little milk if necessary.
Detach the bases from the molds and place a cake ring around the first base.
Spread this very thinly with the cream. Cut a circle out of the second floor so that a border of approx. 1.5 cm remains.
Place this edge in the cake ring and fill it with the cream. Now stack a complete base again and then another edge and fill it up. Finally, place one of the cut-out circles in the middle on top.
Loosen the cake ring, then cover the entire cake with the cream and place in the refrigerator to cool.
Now shape the eyes, ears, beak, feet and bow from the fondant.
Possibly cut out circles from rolled out, brownish fondant for the belly feathers and arrange them in scales on the front of the cake. However, these could also be replaced by cream.
Take the cake out of the refrigerator and stick a little cream on the eyes, possibly belly feathers and nose. Pour the rest of the cream into a piping bag and decorate the entire cake with small splashes so that it looks like a feather dress. Now press the ears, the bow and the feet firmly in the cream.
Please keep in a cool place until shortly before consumption.

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