Ritterburg cake

Ritterburg cake

Total: 1 hr 15 Min. | Active: 50 Min.
vegetarian
Nutritional value / piece: 269 kcal
, Fat: 9 g
, Carbohydrate: 41 g
, Protein: 5 g

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cake mixture

200 g sugar
400 g white flour
100 g chocolate powder
2 ½ tsp baking powder
3 dl milk
2 dl cream

To assemble the castle

1 tube white decorating icing

To decorate

150 g chocolate almonds
some gummy bear
1 wooden skewer
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Utensils

One rectangular baking tray, lined with baking paper

How it's done

Cake mixture

Mix the sugar, flour, chocolate powder and baking powder in a bowl. Add the milk and cream, stir into the mixture. Spread the cake mixture on the prepared tray in a rectangle of approx. 26 x 32 cm.

Bake for approx. 25 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool a little, remove from the tin, leave to cool completely on a rack.

To cut out the castle

Cut wide strips (approx. 7 cm) all the way around for the walls. Trim the strips to the right length. Cut a door out of one of the longer strips, set aside. Cut battlements out of the outer edges.

To assemble the castle

Place the base on a cake plate. Attach the walls to the cake with decorating icing. To make the well, cut out small squares from the cut-offs, attach to the cake. Create the path to the castle using the remaining cut-offs.

To decorate

Attach the almonds and gummy bears to the castle using decorating icing. Use drawing paper and a wooden skewer to make a flag, insert into the castle.

Good to know
Note: Decorating icing is a sugar glaze that comes in a tube and is the perfect consistency for attaching decorations. Alternatively, make thick icing: approx. ½ tbsp of water for every 60 g of icing sugar.
Tip: Fairytale castle: Use 130 g of white chocolate powder instead of 100 g of chocolate powder. Use pastel-coloured sugared almonds instead of chocolate almonds. Decorate the cake with decorating icing.

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