Delicious Choco Leibniz Layer Cake!
April 01, 2015
We love this Choco Leibniz Layer Cake recipe from our friends over at Bahlsen Germany – it’s a great little weekend indulgence with your mid-morning coffee, or it can also be a delicious birthday cake with a difference – crispy Choco Leibniz biscuits in a succulent cake!
- 1 tin of mandarins (drained weight 175g)
- 125g of butter or margarine
- 120g of sugar
- 1 teaspoon of vanilla essence
- 3 medium eggs
- 125g quark
- 275g plain flour
- 3 teaspoons baking powder
- 1 pack of Choco Leibniz Dark Chocolate 125g
- Preheat the oven to 180°C, or 160°C for fan assisted oven
- Grease a loaf tin (approx 25 x 11cm)
- Drain the juice from the tin of mandarins
- Sift the flour and baking powder into a mixing bowl
- In another bowl, cream the butter and sugar together until light and fluffy
- Add the eggs gradually to the butter and sugar mixture along with the vanilla essence
- Add the quark to this, and when well blended, gently fold in the flour and baking powder to make a smooth batter
- Spoon a third of the cake batter into the prepared loaf tin and smooth out.
- Spread half of the mandarin on the top of this, then gently place 4 Choco Leibniz biscuits on top, with the chocolate side facing upwards
- Spoon over half of the remaining cake batter, smooth over, and spread the remaining mandarin over this along with 4 more Choco Leibniz, chocolate side upwards.
- Pour the remaining cake batter over the top and smooth out, covering any Choco Leibniz
- Place in the preheated oven for around 45-50 minutes, or until golden and baked through.
- Leave to cool for 10 minutes before turning out onto a wire rack
- Slice the remaining Choco Leibniz biscuits into strips and place on top of the still warm cake as decoration chocolate side down. Let it cool, and serve!