100'000 Facebook fans and the gigantic Kägi gateau

We celebrated this anniversary at Kägi with the entire workforce. And with a giant Kägi gateau, complete with the Toggenburg landscape, Fretolin and an Alpine hut made from Kägis. The gateau was baked especially for us by Sinja, one of our 100,000 fans! The recipe for baking the cake can be found immediately beneath the cheering Kägi employees.

Kägi White Chocolate Cake
For a round cake 22 cm in diameter, or a square cake with 20 cm sides, the following are needed for 2 cake layers:

• 300 g butter, cut into cubes
• 300 g white couverture chocolate, chopped
• 450 g flour
• 1 sachet of baking powder
• 400 g sugar
• 1 pinch of salt
• 3 eggs, lightly beaten
• 1.5 tsp vanilla extract

1 – Preheat oven to 180 °C. Grease and line the baking tin with baking paper so that it protrudes over the edge of the tin by 2 cm. To promote an even baking of the cake, fold some kitchen towels in half and moisten with cold water. Wring out and wrap in aluminium foil. Secure the strip of aluminium foil around the baking tin.

2 – Add the butter to a saucepan, then add 275 ml of water and heat over a medium heat until the butter has melted. Remove the saucepan from the heat and add the white chocolate. Continue stirring until the chocolate has melted and everything has become well mixed.

3 – Sieve the flour and baking powder into a large mixing bowl. Stir in the sugar and a pinch of salt, then make a well in the centre.

4 – Pour the chocolate mixture, the eggs and the vanilla extract into the well, then stir with a wooden spoon until all the ingredients have been mixed together well.

5 – Pour half of the mixture into the prepared baking tin and bake in a preheated oven for 1 hour 40 minutes until the cake is golden-brown on the outside and no dough remains on a wooden skewer inserted into and removed from the centre of the cake. If the cake browns too quickly, cover with aluminium foil after half of the baking time. Repeat the baking process with the other half of the cake mixture.

6 – Allow the cake to cool for about 20 minutes in the baking tin, then remove carefully from the tin and allow to cool completely on a wire rack. Next, cut the edges evenly so that all the cake layers are the same size.

7 – Place alternating layers of cake and Kägi minis on one another (approx. 1.5 packs of Kägi Minis will be needed for one layer) and brush with ganache (for the ganache, bring 200 ml of cream to a simmer and stir in 400 g of chopped dark chocolate. Leave to cool completely – preferably overnight, so that the mixture is not too runny, but remains spreadable).

8 – Cover with fondant and decorate as desired.

I will certainly need to practice my decorating skills more until the results look anything like those of our fan's gateau! ;)