Haunted Biscuit Castle

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Whether you want to make a castle fit for a knight or a princess castle cake this recipe is perfect for your little ones!

about 20 servings

Medium 80 Minutes

Ingredients

Ingredients

For the recipe  Haunted Biscuit Castle

For the Dough:

375 g Plain Flour
5 g Dr. Oetker Baking Powder (1tsp)
30 g Dr. Oetker Fine Dark Cocoa Powder (2tbsp)
200 g Caster Sugar
5 ml Dr. Oetker Madagascan Vanilla Extract (1tsp)
5 Medium Eggs
250 g Sunflower Oil

For the Decoration:

30 g Apricot Jam (2tbsp)
100 g Dr. Oetker 35% Milk Chocolate
250 g Plain Biscuits , Biscuit of your choice with chocolate
about 100 g Shortbread Biscuits , 2 Biscuit Chocolate Bars
about 25 g Dr. Oetker Bright Writing Icings , Black Coloured Writing Icing
serving Wafer Ice Cream Cones
about 100 g Sweets , To Decorate

preparation

Preparation

Step 1: Preheat oven 180°C (Gas Mark 4 / 360°F), grease and line your baking tray.

Step 2: Mix flour with Baking Powder and Cocoa Powder in a mixing bowl. Add the rest of the ingredients and mix everything on a high speed for 2 minutes until a smooth dough is formed. Spread the dough on the baking tray. Before the dough, put a strip of aluminium foil several times kinked. Bake on the middle rack for about 25 minutes.

Step 3: Let the cake on the baking sheet on a cake rack to cool.

Step 4: Once cooled divide the baked biscuit into 4 equal pieces. Cut one quarter into 16 equal pieces.

Step 5: Stack the 3 large pieces of baked biscuit using jam to sandwich them together, this creates the castle base and walls. Ensure the biscuit is a neat cube shape, if necessary use a sharp knife to neaten the edges. Melt the milk chocolate in the microwave in 30 second bursts, stirring between bursts. Once melted coat the sides of the castle with the chocolate. Whilst the chocolate is still sticky place the butter biscuits onto the castle walls with the chocolate coated side facing outwards, this creates the brick effect.  Sandwich together 3 smaller pieces of baked biscuit and cover with milk chocolate, place on top of the castle walls on each corner to create towers and decorate with biscuits like above.   

Step 6: Place the ice-cream cones on top of each tower. Personalise the castle with writing icing.

Nutritional Information for the recipe Haunted Biscuit Castle

Per Serving Per 100 g / ml
Energy 1557 kJ
372 kcal
1792 kJ
428 kcal
Fat 21.00 g 24.14 g
Carbohydrate 39.38 g 45.27 g
Protein 5.50 g 6.32 g

preparation

Preparation

Step 1: Preheat oven 180°C (Gas Mark 4 / 360°F), grease and line your baking tray.

Step 2: Mix flour with Baking Powder and Cocoa Powder in a mixing bowl. Add the rest of the ingredients and mix everything on a high speed for 2 minutes until a smooth dough is formed. Spread the dough on the baking tray. Before the dough, put a strip of aluminium foil several times kinked. Bake on the middle rack for about 25 minutes.

Step 3: Let the cake on the baking sheet on a cake rack to cool.

Step 4: Once cooled divide the baked biscuit into 4 equal pieces. Cut one quarter into 16 equal pieces.

Step 5: Stack the 3 large pieces of baked biscuit using jam to sandwich them together, this creates the castle base and walls. Ensure the biscuit is a neat cube shape, if necessary use a sharp knife to neaten the edges. Melt the milk chocolate in the microwave in 30 second bursts, stirring between bursts. Once melted coat the sides of the castle with the chocolate. Whilst the chocolate is still sticky place the butter biscuits onto the castle walls with the chocolate coated side facing outwards, this creates the brick effect.  Sandwich together 3 smaller pieces of baked biscuit and cover with milk chocolate, place on top of the castle walls on each corner to create towers and decorate with biscuits like above.   

Step 6: Place the ice-cream cones on top of each tower. Personalise the castle with writing icing.

Nutritional Information for the recipe Haunted Biscuit Castle

Per Serving Per 100 g / ml
Energy 1557 kJ
372 kcal
1792 kJ
428 kcal
Fat 21.00 g 24.14 g
Carbohydrate 39.38 g 45.27 g
Protein 5.50 g 6.32 g
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