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US Customary Metric
🧁 Vanilla Cake Base 150 g softened butter plus extra for greasing 100 g sugar ½ teaspoon salt 2 tablespoon rum or milk as a substitute 3 eggs 170 g all-purpose flour 2 teaspoon baking powder 50 ml milk 🍫 Schokokuss Cream Lay er12 Large Schokoküsse chocolate foam kisses 400 ml heavy cream plus 100 g extra for decorating 2 Packets whipped cream stabilizer Sahnesteif 250 g Greek whole milk vanilla yogurt Trader Joe’s or Siggi’s
Preheat your oven to 175°C / 350°F.
Cream the butter, sugar, salt, and rum together until light and fluffy.
Add eggs one at a time, mixing well after each.
In a separate bowl, mix flour and baking powder.
Alternate adding the flour mixture and milk into the batter, mixing gently.
Pour into a greased 10-inch springform pan.
Bake for 20–25 minutes, or until golden and a toothpick comes out clean.
Let cool completely.
Remove the wafer bottoms from the Schokoküsse and set wafers aside.
Mash the marshmallow part and mix with the vanilla yogurt until smooth.
Whip 400 g of cream with Sahnesteif until stiff.
Gently fold the whipped cream into the yogurt mixture.
Chill the mixture until ready to assemble.
Place a cake ring around your cooled cake base.
Spoon the Schokokuss cream over the cake and smooth the top.
Whip the remaining 100 g of cream, and pipe swirls for decoration.
Slice the reserved wafer bottoms in half and place on top.
Optional: Sprinkle with chocolate shavings for a nice finish.
Chill the cake for at least 1 hour before serving.
Before slicing, let the cake sit at room temperature for 5–10 minutes to soften slightly for perfect texture.
Enjoy!
