Yield: 16 SERVINGS
Prep time: 45 MIN
Cook time: 60 MIN
Total time: 1HR 45 MIN
This wonderful Hedgehog Cake recipe with a moist sponge and delicious caramel cream is sure to make anyone smile. The cake is decorated with chocolate spikes, Smarties and fondant, kids will love helping to turn this cake into an adorable hedgehog!
FOR THE SPONGE CAKE:
6 large eggs, separated, room temperature
1 cup (100 grams) cake flour, sifted
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup (200 grams) granulated white sugar, divided
1 teaspoon vanilla extract
2 tablespoons water
Zest of a lemon or orange (outer skin)
3/4 teaspoon cream of tartar
FOR THE CARAMEL CREAM:
100 g sugar
2 tbsp water
300 ml full cream
FOR THE CHOCOLATE FROSTING:
200 g dark chocolate, finely chopped
400 g double cream cheese
100ml full cream
3 Smarties (brown)
a little icing for writing
a little fondant (pink)
TO MAKE THE CAKE:
Preheat oven to 350°F (180°C) and place rack in the center of the oven. Have ready an ungreased two-piece 10 inch (25 cm) tube pan.
Mix the sifted flour with the baking powder and salt. Set aside.
Place the egg yolks and 2/3 cup (135 g) of the sugar in the bowl of your electric mixer with the paddle attachment (or use a hand mixer). Beat on high speed until they are thick, fluffy and light-colored (when you slowly raise the beater the batter will fall back into the bowl in a slow ribbon).
Beat in the vanilla extract, water, and lemon zest. Set aside.
In a clean bowl, with the whisk attachment, whip the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the 1/3 cup (65 g) of sugar and continue beating until the egg whites are shiny and just form stiff peaks.
Next, sift the flour mixture over the beaten egg yolks (about one-third of the flour mixture at a time) and gently but quickly fold (with a wire whisk or rubber spatula) the flour into the egg yolk batter. Then gently fold a little of the beaten egg whites into the batter to lighten it, and then add the rest of the whites, folding just until incorporated. (Do not over mix).
Pour the batter into the pan, smoothing the top.
Bake in preheated oven for 28 – 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and immediately invert the pan and suspend it. Allow the cake to cool completely before unmolding (about one hour).
TO MAKE THE FROSTING:
THE CARAMEL CREAM:
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.
THE CHOCOLATE FROSTING AND ASSEMBLY:
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 fondant into ears and paws and use to decorate the cake.