- For the sponge cake
- 125 grams
- 2 teaspoons
- 1 pinch
- 125 grams
- 30 grams
- ¼ teaspoon
- For the cream
- 750 milliliters
- 150 grams
For the cream: Chop the chocolate into small pieces. Bring the cream to a boil. Stir in the chocolate pieces until they are melted. Remove from heat and let cool. Refrigerate overnight.
Preheat the oven to 170°C (approximately 340°F). Line the springform pan with either butter and flour or with parchment paper.
For the sponge cake: Whip the egg whites in a large mixing bowl until stiff and chill. Whip the egg yolks with sugar, vanilla sugar, salt and grated orange peel to a voluminous mass of foam. Mix the flour with cocoa and baking soda. Pour the egg whites onto the foam and sift in the flour mixture. Quickly fold everything together. Pour the batter into the springform pan and bake until golden brown, about 35-45 minutes. Cool slightly in the pan, then remove to a wire rack and let cool completely. Cut the cake once horizontally to create two equal layers.
Whip one third of the chocolate cream until stiff and spread it onto the first cake layer. Put the second cake layer on top of the cream and press it down slightly. Whip the remaining chocolate cream until stiff. Spread some around the edges of the cake but save some for the towers as well.
For the topping: Make four towers by placing two chocolate waffles next to each other and using the chocolate cream to attach them together. To make the towers higher, add another two chocolate waffles and attach with cream. For the spiers, attach the ice cream cones with some chocolate cream.
Cut the drawbridge and the castle gate from the square waffle.
Decorate the cake as desired with the remaining chocolate waffles, gummy bears and chocolate chips.