Ladybird cake

About 50-60 minutes baking without decoratingpracticed
What you need: semi-circular baking tray Ø 20 cm

For the dough

  • 150 g plain chocolate
  • 250 g butter, soft and at room temperature
  • 1 pinch of salt
  • 250 g sugar
  • 1 tsp. Decocino vanilla extract
  • 6 medium eggs
  • 200 g crème fraiche
  • 300 g flour
  • 1 packet baking powder
  • 50 g cacao
  • Bake-proof chocolate chips 

Decorations

  • Decocino baking spray
  • Nut-nougat cream
  • Decocino Decor marzipan, red, black, white
  • Decocino edible glue
  • Decocino green fondant

Preparation

Baking and Decorating

  1. To make the dough, break the chocolate into small pieces, put them in a bowl and melt by immersing the bowl in warm water. Leave to cool for about 10 minutes. Cream together the butter and salt, add the sugar and vanilla extract and beat until pale and creamy. Stir in the eggs one by one. Stir in the crème fraiche and melted chocolate. Mix together the flour, baking powder and cacao, sift and stir briefly. Fold in the chocolate drops. Spray the baking tray with the baking spray, spoon in the dough and bake for 50-60 minutes at 150°C under air circulation (test for doneness with a skewer). Leave the cake to cool in the tin for about 15 minutes, and then tip it out face up onto a wire rack and leave to cool completely.
  2. Smoothly spread the nut-nougat-crème over the cake and leave to cool until set. Cover with marzipan; attach the decorative parts, using edible stickers if necessary. Stick green fondant ressembling grass around the cake edge.

Products used

Deco marzipan
Deco marzipan
To the Product
Edible Glue
Edible Glue
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Non-stick Baking Spray
Non-stick Baking Spray
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Sugar Paste Coloured
Sugar Paste Coloured
To the Product