Train Cake
Ingredients
- For the wheels
- 100 grams butter
- 100 grams sugar
- 1 egg
- 75 grams ground almonds
- 150 grams Pastry flour
- Parchment paper
- For the train
- 300 grams butter
- 300 grams sugar
- 2 Tbsps Vanilla sugar
- 6 eggs (separated)
- 500 grams Pastry flour
- ½ packet Baking powder
- 7 Tbsps milk
- 60 grams cocoa powder (dark)
- 2 Tbsps milk
- For preparing
- butter (for greasing)
- zweiback crumbs (for dusting)
- 200 grams finished Chocolate glaze
- 1 Bread loaf pan 15 x 8 cm or 6 x 3 inches)
- 3 Mini bread loaf pans 9 x 6 cm or 3 1/2 x 2 1/3 inches)
- For the decoration
- 300 grams Milk chocolate couveture
- 1 Tbsp Palm oil
- For the garnish
- Sugar decoration
- Chocolate decoration (animals)
- colorful Decorating icing
Preparation steps
For the wheels: Line a baking sheet with parchment paper. Preheat oven to 200°C (approximately 400°F).
Beat butter, sugar and egg until fluffy. Knead in almonds and flour. Shape dough into wheels and lay it on the baking sheet. Bake for about 10 minutes. Remove and let cool.
Grease molds with butter and dust with biscuit crumbs. Beat butter, sugar with vanilla sugar until creamy. Add yolks, one after another, stirring constantly. Combine flour and baking powder, then alternate adding to butter mixture with milk. Beat egg whites until stiff, then fold egg whites into dough.
Reduce oven temperature to 190°C (approximately 375°F).
Pour a quarter of the dough into another bowl and fold in cocoa and milk. Pour dark dough into molds, then top with remaining dough. Marble with a fork, then bake for 30-40 minutes. Remove and let cool on a wire rack.
For the decoration: Melt chocolate and palm oil over a double boiler. Spread onto cake. Use to attached wheels and doors. Decorate as desired, with remaining ingredients. Let dry completely, then serve.
