German Hedgehog Cake Recipe (Igelkuchen)

Method8 steps

1. 1

   Step 1: Preheat the oven to 200°C /390°F and prepare a parchment-lined baking sheet for the sponge. For the pudding, reserve a small portion of the 1 litre milk and whisk it with 65 g pudding cornstarch and 90 g pudding sugar. Split the vanilla bean (1) and bring its seeds and pod to a boil with the remaining milk. Remove from the heat, whisk in the slurry, then return to a boil while whisking until thickened. Remove the vanilla pod. Transfer the pudding to a shallow heat-safe bowl and cover its surface. Cool promptly; refrigerate if it will wait before mixing rather than hold the dairy pudding warm for hours. For buttercream later, the pudding portion and butter must be at the same cool room temperature just before mixing.

   Uses 1 litre milk for pudding, a small portion reserved for slurry · 1 vanilla bean · 65 grams cornstarch · 90 grams granulated sugar

2. 2

   Step 2: Separate the 5 large eggs. Reserve all 5 yolks, then beat the five whites with 5 tbsp cold water until stiff.

   Uses 5 eggs (Size US large. Separate the whites from the yolks) · 5 tablespoons water (cold tap water)

3. 3

   Step 3: Beat the reserved five yolks with the separate 200 g sponge sugar until creamy. Sift together 250 g flour, 50 g sponge cornstarch and 8 g baking powder, then gently fold into the yolk mixture until no dry spots remain. Fold in the prepared beaten whites until no white streaks remain.

   Uses reserved five egg yolks · stiff five-egg whites with water · 200 grams granulated sugar · 250 grams all-purpose flour · 50 grams cornstarch · 8 grams baking powder

4. 4

   Step 4: Spread the sponge batter evenly on the lined baking sheet. Bake at 200°C /390°F for about 25 minutes, until an inserted toothpick comes out clean. Transfer to a cooling rack and cool completely, about 30 minutes to 1 hour.

   Bake sponge · 25 minUses folded sponge batter

5. 5

   Step 5: Just before mixing, have the cooked pudding and 250 g butter at the same cool room temperature; the pudding must not be warm enough to melt the butter, or refrigerator-cold. Beat the 250 g butter until creamy, then gradually beat in the pudding and optional 3 tbsp cooled ready espresso. If using refrigerated pudding, bring only the portion for immediate mixing to the matching temperature.

   Uses cooked pudding at buttercream mixing temperature · 250 grams butter (at room temperature) · 3 tbsp ready brewed espresso, cooled; optional, decaf if preferred

6. 6

   Step 6: Toast the 200 g slivered almonds in the separate 25 g almond butter. Add the separate 25 g almond sugar and stir until caramelized. Spread on parchment so the slivers separate and let cool completely, about 20 minutes; these are the hedgehog spikes.

   Cool almonds · 20 minUses 200 grams almonds (slivered) · 25 grams butter · 25 grams sugar

7. 7

   Step 7: Cut the cooled sponge into finger-thick strips. Reserve some sponge for the head and some buttercream for coating. Lay strips side by side in a medium bowl or shallow pasta bowl, spread with a buttercream layer about 1.25 cm /½ inch thick, and repeat sponge/cream layers to make an even surface. Optionally brush the sponge layers with a little clear fruit brandy for the adults-only source variation; leave it out when not desired.

   Uses completely cooled sponge sheet · pudding buttercream · clear fruit brandy (optional and only if making this cake for adults)

8. 8

   Step 8: Carefully invert the assembled body onto a cake platter and coat with the reserved buttercream. Use reserved sponge to form a head and coat it too. Insert the cooled caramelized almond slivers as spikes, and add ready chocolate-covered espresso beans OR raisins for eyes and nose. Refrigerate until slightly chilled for serving, as the full article prefers, and keep the finished cream cake refrigerated until needed. Cut into 12 portions.

   Uses layered sponge-and-buttercream body · reserved sponge and buttercream for head and coating · cooled caramelized almond spikes · Ready chocolate-covered espresso beans OR chocolate-covered raisins for eyes/nose, amount unspecified