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Betty Bossi Koch-Center
To feed the cake
One springform pan (approx. 24 cm in diameter), base lined with baking paper
How it's done
Using the whisk on a hand mixer, beat the sugar, egg yolks and water for approx. 5 mins. until the mixture is light and fluffy. Beat the egg whites with the salt until stiff, add the sugar, continue beating until the egg whites turn glossy. Mix the flour and almonds, sieve in the cocoa powder, add to the mixture in layers along with the egg whites, carefully fold in using a rubber spatula. Transfer the sponge mixture to the prepared tin.
Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove and allow to cool slightly. Remove the tin frame, turn the cake out onto a cooling rack, remove the baking paper and leave to cool. Slide the cake onto a plate. Make a number of holes approx. two-thirds of the way into the cake using the handle of a wooden spoon.
To feed the cake
Mix the water, icing sugar, cinnamon and vanilla, pour over the cake.
Boil the sugar and 2 tbsp water in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Pour in the water, reduce to a syrupy consistency. Remove the pan from the heat, leave to cool. Beat the cream with the caramel syrup until stiff. Spread over the cake so that the holes are filled with the cream. Cover the cake and chill for approx. 30 mins.
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth, allow to cool slightly. Mix the chocolate, cream cheese and cream. Spoon the mixture into a piping bag with a serrated nozzle (approx. 9 mm in diameter). Decorate the top and sides, leaving a circle for the face and a semi-circle for the legs. Chill the cake for approx. 30 mins. Decorate the face with the Smarties and writing icing. Shape the marzipan into ears and paws and use to decorate the cake.
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