Reindeer Christmas cake

Name: reindeer Christmas cake
Total time: 40 min
Yield: 12
Ingredients: 200 gram dark chocolate; 50 gram red; 400 gram Cake; 1 liter whipped cream ice cream; 250 gram raspberry; 400 gram Nutella Hazelnut paste

Ingredients

Directions

Break the chocolate over a bowl. Bring a layer of water to a boil in a pan. Hang the bowl over the water and let the chocolate melt with stirring.
Draw a left and right antlers on a piece of paper with a marker. And two bows in front of the eyes with eyelashes. Place the baking paper over the drawing and stick it with adhesive tape.
Fill with a teaspoon the drawings with melted chocolate. Place a skewer at the bottom of each antler so that the lower half of the stick still protrudes under the antlers. Cover the top royal with melted chocolate.
For the nose of the reindeer roll a large oval bread roll of the red fondant.
Cover the dish with cling film, let extra foil hang over the edge. Cut the cake into slices of ½ inch and cover the wall of the dish with it. Cut the cake to size where necessary.
Put half of the icing ice in the dish. Divide the raspberries over it and cover with the rest of the ice cream. Cover the dish with cake and fold the cling film closed.
Let the ice cream cake in the dish stiffen for at least 1 hour in the freezer. Turn over the ice cream cake with a large plate and remove the scale and the cling film.
Spread the cake around with Nutella with a spatula, this does not have to be completely smooth. Put the cake back in the freezer until use.
Carefully remove the eyelashes and antlers from the baking paper. Put the antlers on top of the cake shortly before serving. Press the arches in the Nutella on the place of the eyes and give Rudolf his red nose.