Stir the softened butter until smooth, then gradually add 230 g of sugar, vanilla sugar, rum aroma and salt and stir until a thickened mass is formed. Stir in the eggs one at a time.
Mix the flour and baking powder and stir in about 40 ml of the specified milk alternately. Only use enough milk that the dough falls off the spoon with difficulty. Pour 2/3 of the batter into a springform pan with a tube base.
Mix the cocoa and 20 g sugar, stir in the remaining 30 ml milk and stir the cocoa-sugar mixture into the remaining batter. Spread the dark dough on the light dough and use a fork to pull spirals through the layers of dough.
Bake the cake for about 50 minutes at 180 ° C top / bottom heat.
Let the finished cake cool on a wire rack and cut it into three parts as follows: Please present the cake as a clock, then at 6 o`clock make a straight, vertical cut and at 3 and 9 o`clock an oblique cut from top right to bottom left.
Now simply swap the sides of the two smaller parts and place them back on the large piece, so that the typical caterpillar shape is created as in the picture.
Now mix the icing made of powdered sugar with a little water and the green food coloring. If you like, divide the green frosting into two parts and add some yellow food coloring to one part, so that two different shades of green are created. Now paint the caterpillar with it. Possibly use toothpicks to fix the three parts.
Fix the apple as the head with a toothpick and stick the mikado sticks into the cake as feelers and legs. Caution, the sticks soften in the apple after a while, so do not insert them too early. Fix the eyes and nose with the icing and decorate the cake as you wish.
Ingredients
Print Recipe
Pin Recipe