Elsa the Cow Cake

Our Elsa the Cow cake is much more than a simple chocolate cake. Its combination of chocolate dough and light quark cream in a cow pattern is irresistible. This cow-pattern tray cake is sure to be a big hit at your next kids’ birthday or nursery or school party.

The moist cake is quick to prepare, keeps fresh for a long time and still tastes great when prepared the day before serving. We think the cake tastes even better on the second day as it gets nice and moist, recalling tasty cheesecake brownies.

Encores

What else you’ll need

For the dough:

• 3 medium eggs
• 175 ml cooking oil
• 150 ml water

For the cream:

• 2 medium eggs
• 375 g low-fat quark
• 75 g butter

Preparation

Make the dough

1. Preheat a conventional oven to around 180°C (fan approx. 160°C).
2. Put the baking mix, eggs, oil and water into a mixing bowl and mix briefly with an electric hand mixer (whisk) on the highest setting for around 2 minutes until creamy.
3. Line a baking tray (30 x 40 cm) with baking paper, put the dough onto the baking tray and smooth out.

Make the cream

1. Now melt the butter in the microwave or a pot and leave to cool.
2. Then put the melted butter in a mixing bowl with the cream powder, quark and eggs and mix with the electric hand mixer (whisk) for around 1 minute until creamy. Use a tablespoon to spread the quark cream onto the dark dough in a cow-patch pattern.

Bake

1. Bake the cake on the middle shelf of the preheated oven for around 25 minutes and leave to cool.