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Delicious Choco Leibniz Layer Cake!

By Bahlsen

April 01, 2015

Delicious Choco Leibniz Layer Cake!

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!

Ingredients
  • 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

Method

  1. Preheat the oven to 180°C, or 160°C for fan assisted oven
  2. Grease a loaf tin (approx 25 x 11cm) 
  3. Drain the juice from the tin of mandarins
  4. Sift the flour and baking powder into a mixing bowl
  5. In another bowl, cream the butter and sugar together until light and fluffy
  6. Add the eggs gradually to the butter and sugar mixture along with the vanilla essence
  7. Add the quark to this, and when well blended, gently fold in the flour and baking powder to make a smooth batter
  8. Spoon a third of the cake batter into the prepared loaf tin and smooth out.
  9. 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
  10. 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.
  11. Pour the remaining cake batter over the top and smooth out, covering any Choco Leibniz
  12. Place in the preheated oven for around 45-50 minutes, or until golden and baked through. 
  13. Leave to cool for 10 minutes before turning out onto a wire rack
  14. 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!

 

Have you made any of our recipes? Snap a picture and share it with us on Facebook, Twitter or Instagram @Bahlsen_UK with the hashtag #BahlsenRecipe - you might be sent some biscuits as a reward!

 

 

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