Train Cake

Ingredients

• 100 g butter
• 100 g sugar
• 1 egg
• 75 g ground almonds
• 150 g flour
• 300 g butter
• 300 g sugar
• 2 tbsp vanilla sugar
• 6 eggs (separated)
• 500 g wheat flour
• 0.5 packet Baking powder
• 7 tbsp milk
• 60 g dark cocoa powder
• 2 tbsp milk
• butter (for the molds)
• flour (or digestive biscuit crumbs, for the molds)
• 200 g ready-made chocolate glaze
• 300 g milk couverture
• 1 tbsp palm oil
• sugar decoration
• chocolate decor (animals)
• colorful sugar lettering

Instructions

1. 1.

   Butter cookies (wheels): line a baking sheet with parchment paper. Preheat oven to 200°C. Beat butter, sugar and egg until fluffy. Add almonds and flour and knead. Shape dough into rolls about 3 cm in diameter. Cut 1/2 cm thick discs from the rolls and place on the baking sheet. Bake in convection oven at 180°C for about 10 minutes. Let cool and decorate with sugar lettering.

2. 2.

   Brush molds with butter and dust with digestive biscuit crumbs or flour. In a bowl, beat soft butter and sugar with vanilla sugar until fluffy-creamy. Add egg yolks one by one while continuously stirring. Gradually add sifted baking powder flour and milk alternately. Beat egg whites to stiff peaks; fold in half of the meringue and then lift the other half into it. Preheat oven to 190°C. Put a quarter of the dough into an extra bowl and mix with cocoa and milk. Spread brown dough first in the molds, then white dough on top. For the pattern, use a fork to swirl the doughs together. Bake the cake on the lower rack for about 30–40 minutes. Test with a wooden stick; if not done, bake a few more minutes. Transfer cake onto a cooling rack.

3. 3.

   Melt couverture and palm oil in a double boiler, spread over the cakes. For the locomotive house, place a mini box cake on top of the larger child’s box cake, glaze seam lines again with couverture. Let glaze dry slightly, then attach wheels and decorations. Shape the locomotive with sugar lettering once the glaze is completely dry.