Castle Cake – Simple Step-by-Step Instructions
Castle Cake
- 10 No (Gr. M)
- 200 g sugar
- 0.25 tsp salt
- 200 g soft butter
- 200 g dark chocolate couverture
- 200 g ground hazelnuts
- 75 g wheat flour (type 405)
- 3 packs of double biscuits (400g each)
- 4 ice cream cones
- 200 g dark chocolate couverture
- 4. The Kokosraspel
- 3 packs of mini butter biscuits with chocolate (125g each)
- 2 peanut bars
- 1 pack of KitKat biscuits
- 1 pack of biscuit sticks
- 1 pack of chocolate-covered hazelnuts
- Preheat the oven to 180°C (350°F). Line two baking sheets with parchment paper and place a 25 x 40 cm (10 x 16 inch) cake frame on each. For the batter, separate the eggs. Beat the egg yolks with 100 g (1/2 cup) of sugar and a pinch of salt until creamy. In a separate bowl, beat the egg whites with 100 g (1/2 cup) of sugar until stiff peaks form; set aside.
- Melt the butter and chocolate together over a hot water bath. Add the melted butter-chocolate mixture to the egg yolks and stir until creamy. Gently fold in the hazelnuts and flour by hand, then fold in the beaten egg whites. Divide the chocolate batter evenly between the two baking sheets and bake in a preheated oven for about 40 minutes. Let cool overnight.
- For the base, cut a 30 x 30 cm square from one of the chocolate cake layers. Cut 7 cm wide strips from the remaining cake layers and stack them on three sides of the square to form the castle walls. Cut out the corners of the castle with a 7 cm diameter round cutter. These will be the places for the towers later. For decoration, prepare 9 double cookies for each of the 4 towers, for a total of 36. Trim the ice cream cones straight.
- Chop the chocolate into small pieces and melt it over a double boiler. Use the melted chocolate to sandwich the double cookies together into four towers. Coat the ice cream cones with chocolate and sprinkle with shredded coconut. Attach the ice cream cones to the double cookie towers using the melted chocolate.
- Cover the inside and outside of the sides with mini butter cookies. To do this, thinly coat each cookie with chocolate and stick it to the edge of the cake. Do the same for the base, but stick every other cookie with the lighter side facing up, creating a checkerboard pattern.
- Attach the peanut bars with melted chocolate next to the front double cookie towers, and place a Kit Kat in front as a bridge. Shorten two cookie sticks slightly and attach them diagonally to the drawbridge as a "chain." Halve nine cookie sticks and insert them into the top of the castle wall. Fill the wall with chocolate-covered hazelnuts. The knight's castle cake yields 14 slices and will keep for at least three days in an airtight container at room temperature.
You can easily bake your own castle cake with this recipe. This homemade castle cake without fondant is perfect for a children's birthday party. The chocolate-nut cake is creatively decorated with double cookies and ice cream cones.
For decorating
Baking is even easier with our baking mode. It features larger text and a permanently switched-on screen.
You will need: two baking trays, baking paper, two baking frames, bowl, hand mixer, saucepan, dough spatula, serrated knife, round cutter (Ø 7 cm), knife, cutting board, palette knife.
You can also prepare the castle cake perfectly the day before, as the hazelnuts help the chocolate cake stay fresh longer. This allows you to spread out the work a bit and bake the cake one day and decorate it at your leisure the next.
