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Haribo “Mile High” Cake

  • Author: Bake to the roots
  • Prep Time: 120
  • Cook Time: 35
  • Total Time: 1440

Ingredients

Scale

For the cake*

  • 1/2 cup (120g) butter, room temperature
  • 1 1/2 cups (300g) sugar
  • 3 large eggs, room temperature
  • 2 cups (260g) all-purpose flour
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1 cup (240ml) milk
  • 1 tsp. vanilla extract
  • *Note: This ingredients are only good for two layers, but you will need the double amount for this high cake – so make it all at once or in two steps. For my Kitchen Aid it would have beet too much to do it all at once.

For the filling

  • 14 oz. (400g) Haribo Mouses (or Marshmallows)
  • 1 cup (240ml) milk
  • 1 1/3 cups (300g) butter

For the buttercream

  • 5 egg whites
  • 1 1/2 cups (300g) sugar
  • 2 cups (460g) butter, softened
  • 1 tsp. vanilla extract
  • food color (blue or turqoise)

For the chocolate shards

  • 7 oz. (200g) white chocolate, chopped
  • food color for candy melts (blue or turqoise)
  • various Haribo sweets
  • colored sprinkles

For the ganache

  • 7 oz. (200g) white chocolate
  • 3 oz. (100g) heavy cream
  • food color (e.g pink)

Instructions

  1. Preheat the oven to 350˚F (175°C). Line two (or four) 7 inch (18cm) springform tins with baking parchment, grease and dust with flour. Set aside (you can also the cakes one after another – just takes much more time).
  2. In a large bowl beat the butter on high speed until light and fluffy. Add the sugar and mix until well combined. Add the eggs one by one and mix until well incorporated. Mix flour with baking powder and salt. Mix milk with vanilla extract. Add half of the flour mix and half of the milk to the batter and mix until just combined. Add the remaining flour and milk and mix until just combined. Do not overmix.
  3. Divide batter evenly between prepared tins and even out the surface of each. Bake until the top is golden for 35 minutes or until toothpick inserted in center comes out clean. Let cool down for 10 minutes on a wire rack still inside the tins. Remove from the tins and let cool completely on the wire rack. Repeat step 1-3 to make two more cake layers if you do it in two portions.
  4. For the filling add the mouses (or marshmallows) to a heatproof bowl and place over a pot with simmering water. Add the milk and let the mouses melt into the milk by stirring constantly. Remove from heat and let cool down to room temperature – whisk the mixture from time to time – it will get thicker with time.
  5. Add the butter to a large bowl and mix on high speed until light and fluffy. Add the cooled mouse/marshmallow mixture and mix until well combined.
  6. Once the filling is done, place the first cake layer on a plate and place 1/3 of the filling on top and spread to the edges. Place the second cake layer on top and press gently into the filling. Add half of the remaining filling on top and proceed in the same way you did with the first cake layer. Do the same with the last cake layers and filling. Make sure you get an even surface with cake and filling along the sides of the cake. The filling hardens pretty quick – if you mix right before you add it on a cake layer, it will be soft enough to spread. Wrap the cake in plastic wrap and place in the fridge over night.
  7. For the buttercream add the egg whites and sugar to a heatproof bowl over a saucepan with simmering water. Bring the mixture to 160°F (71°C) while whisking constantly. Transfer to stand mixer bowl and beat on medium-high speed until mixture doubles in volume and forms stiff peaks – the bowl should be cool now (takes about 10 minutes). Add the butter in small pieces – one at a time and mix until incorporated before you add another piece. Beat on high speed until light and fluffy. Add vanilla extract and beat another minute. Add food color (drop by drop) and beat until you get the color desired.
  8. Take the cake out of the fridge, unwrap and place on a cake stand. Cover the cake with a thin crumb coat and put back in the fridge for 30 minutes. Add more frosting and smooth out sides and top. Put back in the fridge and let cool for 2-3 hours.
  9. While the cake is cooling, prepare the chocolate shards by melting the chopped white chocolate in a heatproof bowl over a saucepan with simmering water. As soon as the chocolate is melted, add some food color and mix – add only drop by drop, the color can change rapidly. When the chocolate has the color you want, pour on a baking sheed you prepared with baking parchment or plastic wrap. Spread the chocolate to get an even layer (don’t make it too thin). Sprinkle with Haribos and colored sprinkles and let harden in the fridge.
  10. For the ganache chop the white chocolate and place in a bowl. Heat the heavy cream in a saucepan until bubbles appear on the surface. Pour the heavy cream over the chopped chocolate and let rest vor 2-3 minutes. The chocolate should be melted now. Add food color drop by drop and mix until you get a nice, smooth ganache and the desired color. Set aside and let cool and get thicker for about 30-60 minutes (depends how hot the heavy cream was and what chocolate you used).
  11. Take the cake out of the fridge. As soon as the ganache is thick enough, pour over the top of the cake – just enough so it goes to the edges but not over it. Use a spatula and push the ganache on several spots over the edge to get that “overflow effect”. Pour more ganache on top if needed. Break the chocolate block with the Haribos into shards and decorate the top of the cake – add some more Haribos on top and the sides for decoration.

Notes

  • Enjoy baking!

Nutrition

  • Serving Size: 18