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Juicy hedgehog cake

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Hedgehog Cake- Perfect Autumn Cake

Don't worry, this hair dress made of spikes is guaranteed not to hurt anyone, because the spikes are made of meringue and are very tasty. They match the rest of the hedgehog perfectly and harmonise perfectly with the chocolatey dough. What's more, this cake not only tastes incredibly good and sweet, it also looks insanely gorgeous. All you need to make it at home is our great hedgehog baking tin and some time in the kitchen.

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Most important key data

Quantity: 1 cake

Baking time: Approx. 40-50 minutes

Temperature: 170 ºC convection oven

Drying time: Approx. 60 minutes

Dryingtemperature: 80 ºC convection oven

Difficulty: Easy

Shelf life: 5 days

Ingredients

Butter105 g
Egg yolk105 g
Granulated sugar | part 150 g
Egg white105 g
Couverture | dark105 g
Granulated sugar | part 250 g
Hazelnuts105 g
White flour35 g
Chocolate drops | bake proof35 g

Production

First beat the butter together with the sugar (part 1) until fluffy. Then add the egg yolk. Melt the couverture carefully over a bain-marie and stir it into the butter mixture until you get a homogeneous mass. Lightly beat the egg whites, let the sugar (part 2) trickle in and beat the mixture until you get a firm beaten egg white.

Carefully fold the beaten egg whites into the mixture with a dough scraper. Finally, fold in the hazelnuts, flour and chocolate drops and pour into the greased tin. Bake the cake at 170 ºC convection oven for approx. 40-50 minutes.

Ingredients Meringue & Ganache

Egg white25 g
Granulated sugar45 g
Salt1 pinch
Milk couverture50 g
Couverture | dark50 g
Whole cream50 g

To make the meringue spikes, lightly beat the egg whites and then add the sugar in three or four stages until the foam is completely stiff. Then fill a piping bag with an 8-holed nozzle with the mixture and pipe strings onto a baking tray lined with baking paper. Dry these stripes in the oven at 80 ºC convection.

Boil the full cream, put the milk couverture with the dark couverture in a bowl and pour the hot cream over it. Leave the mixture to stand for a short time and then whisk until you get a lump-free ganache.

Place the hedgehog on a cake rack, place baking paper underneath and pour the ganache over the hedgehog. Allow the ganache to set briefly, break the dried meringue sticks into small spikes and place them on the hedgehog.

Finally, you can add ears, a nose and eyes made of fondant to make the hedgehog look even cuter. Finally, dust with a little cocoa powder and enjoy!

Storage & Shelf Life

The cake can be kept for up to 5 days. You can freeze it without the spikes for up to 3 months.

The pure meringue sticks can be kept at room temperature and packed in an airtight container for 1 month.

 
Posted in: Seasonal recipe ideas, Sweet recipes, Autumn & Halloween, Cakes and pastries, Cakes and cupcakes

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