Ingredients (for a spring form tin of a 26 cm diameter)
30 g of butter
3 eggs
125 g sugar
1 sachet of vanilla sugar
125 g of flour
2 teaspoons of baking powder
25 g of corn flour
15 g of cocoa powder
For the filling:
500 g of Mars bars
400 g of double cream
vanilla sugar
either gelatine or something else such as "Whip it" to make the cream hold its shape
2 more Mars bars for decoration purposes
Please note that you will have to make the filling the night before! It needs to set in the fridge over night! For the filling, chop up the Mars bars, heat up the double cream in a sauce pan and melt the Mars bars in the cream, stirring from time to time. Leave to rest in a big bowl (so you can whip it up the next day and not have to transfer it!).
The next day, start off by making the sponge cake. Melt the butter and leave to cool down. Preheat your oven to 180° C and grease your springform tin. Whisk up the eggs with a mixer until they triple in volume, add in the vanilla sugar and the sugar. Mix together the flour, baking powder, corn flour and cocoa and quickly mix in with the eggs, making sure there are no air pockets. Add in the butter as well and then transfer the cake mix into the baking tin. Bake for about 25 minutes or until a toothpick inserted into the middle comes out clean.
Leave to rest and in the mean time, prepare the filling. Whip up the cream, add in the vanilla sugar and the "Whip it" and set aside. Cut the sponge cake in half and place one half on the plate you want to serve the cake on. Generously spread about a little less than half the cream on the bottom, then add the top layer and cover in cream, making sure all the sides are covered as well. Decorate with the 2 Mars bars you have set aside for this purpose. Enjoy :)
Are we supposed to die after? Because the amount of sugar you get is insane!!
ReplyDeleteHaha even if you were to die, it is worth it! ;)
ReplyDelete