Ingredients for 10 people
350 g of sugar
1 tbsp of vanilla extract
1 pot of (120 g) of plain yoghurt
500 g of flour
1 sachet of (1 tsp) baking powder
20 cl of sunflower oil
250 g of milk chocolate
300 g of blackberries
600 g of raspberries
2 white chocolate eyes
Chefclub by tefal® cake tin
Yoghurt Cake: Mix the eggs, sugar, vanilla, and the yoghurt together (1). Then add flour and baking powder. Add sunflower oil and then pour into the cake tin. Bake for 40 minutes at 180 °C.
Once the cake has cooled, cut a 5-cm stripe from the centre of the cake (2), then stick the two cut edges together. Cut two 10-cm pieces perpendicular to the 1st cut. Slices these 2 pieces in two, then place the top part back in the same place where they were removed to form the ladybird’s head (3). Cover the cake in melted milk chocolate (4).
FOR THE KIDS: IT’S YOUR TURN TO GIVE THE LADYBIRD ITS SPOTS! Cover the ladybird’s head in blackberries and make a line down it’s back where the cake was cut (5). Cover the rest of the cake in raspberries (6). Add blueberries on top of the raspberries to form the spots (7). Place the Mikado® on both sides of the cake, then one on either side of its head: They make the legs and the antennae. Place the chocolate eyes on the head, then enjoy (8)!