Dirndl Kitchen

Igelkuchen Step By Step Instructions
Step 1:
2 Beat the egg whites until stiff. Combine sugar and egg yolks and beat until creamy. Fold in the sifted flour, cornstarch and baking powder. Spread onto a baking sheet prepped with parchment paper, and bake for about 25 minutes at 390 F/200 C.
Step 2
4 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. Do not put in the fridge to cool, or it won't mix well with the butter later on.
Step 3
6 Beat the room temperature butter until creamy, then tablespoon by tablespoon add in the room temperature pudding until combined.
Step 4
8 Cut the cooled down sponge into finger-thick strips and lay the strips next to each other in the bottom of the bowl, spread on a half inch layer of buttercream, then repeat a layer of sponge and buttercream until the top is flat. If desired, brush on some clear fruit brandy such as Kirschwasser onto each sponge layer (only if no kids will be eating from it).
Step 5
10 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 buttercream. 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, then use the slivers to add the spikes of your hedgehog. Create eyes and a nose using chocolate-covered espresso beans.