Millipede cake

approx. 10 slices

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Ingredients

Cake
3 eggs
200 g Dansukker Granulated Sugar
120 g plain flour
5 g baking powder
30 ml boiling water

Filling
jam of your choice or
apple purée or
vanilla custard or
500 g (1 l) fresh, puréed berries

Decoration
300 ml whipping cream
60 g Dansukker Icing Sugar with chocolate flavour
5 g Dansukker Vanilla Sugar
chocolate fingers
3 chocolates
50 g chocolate (any kind)

Instructions

Beat the eggs and sugar until white and fluffy. Mix the flour and baking powder together, and fold into the mixture along with the water. Pour the mixture onto a baking tray lined with greased, crumbed greaseproof paper. Bake in the centre of the oven at 250°C for about 5 minutes. Sprinkle sugar on the cake and turn it out onto paper. Spread on the jam, apple purée, vanilla custard or puréed berries. Roll up.

Beat the cream, icing sugar and vanilla sugar until stiff. Spread or pipe the cream onto the roulade. Grate the chocolate and sprinkle on top. Use chocolates to make eyes and a nose. Push chocolate fingers into the cake to make the millipede’s legs.

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