Mole cake & cupcakes (traditional method & Thermomix)
Description
A great classic in Germany, the molehill cake (or Maulwurfkuchen) is a star of children's tea parties. Made popular by Dr. Oetker, it now comes in a thousand homemade versions - just as festive as ever! What makes it so appetising: a moist chocolate walnut cake, a fresh fruit filling, a light mascarpone cream, and a "mole earth" finish thanks to the cake crumbs. When you cut into it, you're guaranteed to be surprised! This cake is best made the day before, to allow the cream to firm up in the fridge. Otherwise, allow at least 2 hours in the fridge before serving.
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional version
1. Melt the chocolate in a bain-marie.
2. Separate the eggs. Whisk the egg whites until stiff.
3. In another bowl, whisk the butter and sugar until creamy. Add the egg yolks, melted chocolate and milk.
4. Stir in the walnut powder, flour and baking powder.
5. Gently fold in the egg whites 3 at a time by hand.
6. Pour the pastry into a buttered 20 cm diameter tin.
→ Bake at 170°C (traditional heat) for 30 minutes.
Leave to cool and remove from the mould.
Montage :
1. Cut a circle 1 cm from the edge, without piercing the base.
2. Using a spoon, gently scoop out the inside. Set the pieces aside in a bowl.
3. Place the cut fruit at the bottom of the hollow.
4. Whip the cream until stiff and fold in the mascarpone and sugar. Spread over the fruit to form a dome.
5. Crumble the leftover cake to form the "earth" and spread over the cream.
6. Refrigerate for at least 2 hours before serving.
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Cupcake variation:
1. Divide the pastry between 12 moulds.
→ Cook for 5 min at 200°C, then lower to 175°C for 20 minutes.
2. Once cooled, remove some of the crumb and insert a small piece of banana.
3. Using a piping bag, top with the cream, form a dome and cover with crumbs.
THERMOMIX® METHOD
Thermomix version
1. Place the walnuts in the bowl:
→ 5 sec / speed 10, set aside.
2. Break the chocolate into pieces:
→ 10 sec / speed 9, scrape down the edges,
→ Then 3 min / 45°C / speed 0.5, set aside.
3. Place the butter, sugar and egg yolks in the bowl:
→ 1 min / speed 4
4. Add the melted chocolate and milk:
→ 30 sec / speed 5
5. Add the walnuts, flour and baking powder:
→ 20 sec / speed 5
6. Pour into a bowl. Whisk the egg whites separately and fold in gently.
7. Pour the pastry into a buttered 20 cm tin.
→ Bake at 170°C for 30 min.
Leave to cool. Then assemble as for the traditional version...
