German Hedgehog Cake Recipe (Igelkuchen)
Serves 12
60 mins prep
40 mins cook
120 mins Resting Time
220 mins total
This adorable hedgehog cake (Igelkuchen) is for anyone who has a weakness for cute, forest creatures. My Oma Sieghilde used to make this cake, which is often made for kids birthday parties despite the coffee that's added to the German pudding-based buttercream.
Try it today to switch up your birthday cake routine, especially if you're having a forest creatures themed birthday party!
Pudding Buttercream:
Sponge Cake:
Caramelized almonds:
Other:
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Make the Pudding:
For the pudding, bring the milk, vanilla bean and scraped out seeds to a boil, reserving some of the milk to whisk together with the sugar and cornstarch.
Once boiling, remove from heat, whisk in the cornstarch mixture, return to the burner and bring to a boil again, allowing the pudding to thicken.
Cover with plastic wrap immediately and allow to cool down to room temperature, about 2 hours. Do not put in the fridge to cool, or it won't mix well with the butter later on.
fl oz milk
vanilla bean
oz cornstarch
oz granulated sugar
Make the Sponge Cake Base:
In a small bowl, beat the egg whites with the cold water until stiff.
tbsp water
eggs
In a large bowl, combine the sugar and the egg yolks and beat until creamy.
Add the sifted flour, cornstarch and baking powder and fold into the mixture using a figure eight motion until no more dry spots remain. Add the beaten egg whites and fold in until no more white streaks remain.
oz granulated sugar
oz all-purpose flour
oz cornstarch
oz baking powder
Spread the batter onto a baking sheet prepped with parchment paper, and bake for about 25 minutes at 390℉/200℃. If an inserted toothpick comes out clean, the cake is done.
Transfer to a cooling rack after baking and allow to cool completely, for about 30 minutes to 1 hour.
Make the Buttercream:
Once the pudding has cooled to room temperature, using the whisk attachment of a mixer or a wire whisk, beat the room temperature butter until creamy.
Gradually add in the room temperature pudding and the cooled espresso until combined.
oz butter
tbsp espresso
Caramelize Almonds
These will become the spikes for the hedgehog. Toast the slivered almonds in a pan with some butter, and add in some sugar, allowing it to caramelize. Transfer to a baking sheet covered in parchment paper and spread out, so the slivers won't stick together. Allow to cool completely, about 20 minutes.
oz butter
oz sugar
oz almonds
Assemble the Hedgehog Cake:
Cut the cooled down sponge into finger-thick strips and lay the strips next to each other in the bottom of a medium mixing bowl or shallow pasta/soup bowl. Spread on a half inch (about 1 am) layer of buttercream, then repeat a layer of sponge and buttercream until the surface is even.
Optional: If desired, brush on some clear fruit brandy such as Kirschwasser onto each sponge layer (of course you would skip this if making this cake for kids).
clear fruit brandy
Decorate the cake
Turn over the hedgehog onto a cake platter, spread on some buttercream using an angled spatula on the outside.
Using leftover sponge, form the head and spread on more buttercream.
Use the caramelized almond slivers to add the spikes of your hedgehog. Create eyes and a nose using chocolate-covered espresso beans (can also use chocolate covered raisins instead).
chocolate covered espresso beans
