Spinnentorte

Ingredients

• 125 g almonds
• 100 g dark chocolate
• 125 g butter
• 125 g sugar
• 4 eggs
• 100 g flour
• 1 tsp Baking powder
• 2 tsp rum
• 200 g butter
• 2 packets vanilla sugar
• 1 cup vanilla pudding (ca. 125 g)
• 12 large chocolate chips (red and yellow)
• white icing sugar
• 700 ml heavy cream (at least 30% fat)
• 2 packets stabilizer
• green food coloring
• 1 rum ball (ready-made, pastry shop)
• 8 licorice sticks

Instructions

1. 1.

   Preheat the oven to 180°C fan. Grind the almonds finely and grate the chocolate finely. Beat the butter until fluffy, gradually adding the sugar. Separate the eggs.

2. 2.

   Beat the yolks into the butter mixture gradually. Mix the flour with baking powder and fold in the ground almonds and grated chocolate into the egg-butter mix. Whisk the whites to stiff peaks and fold them with rum into the batter.

3. 3.

   Line a springform pan with parchment paper and lightly grease the rim with butter. Pour the batter into the pan and smooth the surface. Bake on the lower rack of the preheated oven for about 40 minutes (test with a skewer).

4. 4.

   Let the baked cake sit in the pan for another 10 minutes, then release it from the pan and cool. For the buttercream, beat the butter until fluffy, fold in vanilla sugar and spoon in the vanilla pudding.

5. 5.

   Cut the chocolate-almond cake horizontally twice, spread buttercream between layers, and stack the layers again. Press lightly together. Paint the spider eyes on two red chocolate chips with icing sugar and let dry.

6. 6.

   Meanwhile, whip the cream with stabilizer very stiffly. Take about 4 tbsp and color it black in a small bowl with food coloring (mix briefly). Color the remaining whipped cream light green.

7. 7.

   Spread the cooled cake all around with the light green whipped cream. Place the rum ball in the center of the cake. Fix the eyes on the rum ball with icing sugar.

8. 8.

   Bend the licorice sticks and insert them as spider legs into the rum ball and the cake. Fill a piping bag with black whipped cream using a small tip and pipe a web over the cake.

9. 9.

   Press the chocolate chips into the whipped cream to create mini spiders, spray the legs and eyes. Store the cake in the refrigerator and serve fresh.