BOO cake for Halloween

Beat the soft butter with sugar, salt and vanilla for two to three minutes until light. Slowly pour in the beaten egg and fold in the flour only briefly.

Divide the dough into two halves and work the cocoa powder into one of them. Press both flat, wrap them in cling film and chill for one hour.

You need 110 g of dough per base. Place light and dark dough on top of each other, cut the piece and fold the halves together again until the marbling looks right. Do not knead, or the colours will blend completely.

Roll the dough out directly on baking paper between 5 mm rolling pin guides. On the paper you can move the letters later without them getting distorted.

Print «BOO» so that the word is 28 cm long and 13 cm high. Place a transparent sheet over it and trace the letters with a foil pen.

Lay the sheet on the dough and go over the lines with a toothpick. This creates a fine groove along which you can cut after lifting off the sheet.

Trace the lines with a small, sharp knife, including the inner areas of the two O's, and pull the dough away all around. The leftovers are suitable for our Halloween chocolate biscuits.

Repeat everything for the second base.

Bake both bases on the baking paper for 12 minutes at 190 °C fan. Let them cool completely on the tray: while warm, the narrow parts of the letters are still soft and will break.

Whip the 200 g heavy cream until stiff and chill it.

Stir the mascarpone smooth with the sugar. Add the lemon juice, lemon zest and Vanilla cream powder and mix everything well. The cream powder binds the cream so it can be piped and frozen. Gently fold in the whipped cream at the end.

Pipe the cream into the cavities of the silicone mold with pumpkin, skull and spider, smooth it with the angled spatula and put the mold in the freezer for 20 minutes.

For 9 cavities you need about 50 g of cream. The cake carries 36 figures: four molds at the same time or four times one after another.

Press the frozen figures out of the mold onto baking paper and put them back in the freezer until assembly.

Add the 30 g of heavy cream to the remaining cream and whip it briefly. This makes it slightly firmer so it holds the shape of the dots. Fill it into a piping bag with a round piping nozzle.

Place the first sponge layer on a cake board and pipe dots close together over all the letters.

Place the frozen figures around the edge, faces outwards. Pipe the jam from a cornet over the dots so that it peeks out slightly at the edges.

Spread a thin layer of cream over it so that the second sponge layer sits evenly, then carefully place it on top.

Also pipe dots onto the top layer over all the letters. Hold the piping nozzle upright and pull it upwards: this gives the dots a point and the shape of little ghosts.

Fill a cornet with some tempered dark couverture and pipe three elongated dots, two eyes and a mouth, onto each dot.