German Hedgehog Cake Recipe (Igelkuchen)

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.

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.

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).

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).