Preheat the oven to 180°C (355°F).

Break the chocolate into pieces.

Dice the butter and melt in the microwave.

Separate the egg yolks and whites and place them in two separate bowls.

Beat the yolks with the powdered sugar until the mixture turns pale.

Add the flour and baking powder.

Melt the chocolate in a double boiler.

Add the melted chocolate and butter and stir in.

Add a pinch of salt to the egg whites and beat to stiff peaks.

Gently fold them into the batter using a spatula. Place the square mold on a perforated baking tray and pour the batter into the mold.

Bake for 35 minutes. Let cool before unmolding onto the cake platter.

Cut off the 4 corners of the cake in a circular shape to make space for the cookie towers, then coat with the spread. Smooth the top with a spatula.

Make 4 stacks of 5 Prince de Lu cookies, placing a dab of spread between each one.

Place a tower at each of the four corners of the cake.

Cover all the edges of the cake with Fingers.

Leave a gap of about 3 cm in the middle of one of the sides, cut the base off a Lu Barquette and slide it in.

Cover the base of the cones with edible glue and decorate them with the nonpareils. Put a Tagada strawberry on each cone.

Place an upside down cone on each of the towers.

Lastly, write the child’s age in the middle of the cake using the Mini-Smarties.

“Princess Castle” Cake

Name: “Princess Castle” Cake
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Yield: 8
Ingredients: 200 grams Dark chocolate; 120 grams Butter; 4 Egg(s); 130 grams Sugar; 100 grams Flour; 1 sachet(s) Baking powder; 1 pinch Salt; 100 grams Chocolate spread; 20 Prince de Lu cookies; 1 sachet(s) Barquette de Lu cookies; FInger pots Cadbury Fingers; 4 Ice cream cones; 1 pot(s) Colorful nonpareils; 4 Tagada strawberries; 1 can Edible glue; 1 sachet(s) Mini-Smarties

Ingredients

Dark chocolate : 200 grams
Butter : 120 grams
Egg(s) : 4
Sugar : 130 grams
Flour : 100 grams
Baking powder : 1 sachet(s)
Salt : 1 pinch
Chocolate spread : 100 grams
Prince de Lu cookies : 20
Barquette de Lu cookies : 1 sachet(s)
Cadbury Fingers : FInger pots
Ice cream cones : 4
Colorful nonpareils : 1 pot(s)
Tagada strawberries : 4
Edible glue : 1 can
Mini-Smarties : 1 sachet(s)

Preparation

Preheat the oven to 180°C (355°F).
Break the chocolate into pieces.
Dice the butter and melt in the microwave.
Separate the egg yolks and whites and place them in two separate bowls.
Beat the yolks with the powdered sugar until the mixture turns pale.
Add the flour and baking powder.
Melt the chocolate in a double boiler.
Add the melted chocolate and butter and stir in.
Add a pinch of salt to the egg whites and beat to stiff peaks.
Gently fold them into the batter using a spatula. Place the square mold on a perforated baking tray and pour the batter into the mold.
Bake for 35 minutes. Let cool before unmolding onto the cake platter.
Cut off the 4 corners of the cake in a circular shape to make space for the cookie towers, then coat with the spread. Smooth the top with a spatula.
Make 4 stacks of 5 Prince de Lu cookies, placing a dab of spread between each one.
Place a tower at each of the four corners of the cake.
Cover all the edges of the cake with Fingers.
Leave a gap of about 3 cm in the middle of one of the sides, cut the base off a Lu Barquette and slide it in.
Cover the base of the cones with edible glue and decorate them with the nonpareils. Put a Tagada strawberry on each cone.
Place an upside down cone on each of the towers.
Lastly, write the child’s age in the middle of the cake using the Mini-Smarties.

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“Princess Castle” Cake