For the lion tart, mix eggs, sugar, oil and buttermilk.
Mix in flour, baking powder and cocoa. Pour into a round cake tin (greased and sprinkled with crumbs). Bake at 160 degrees (convection oven) for about 50 minutes.
Spread the cooled cake thinly with apricot jam and cover with the chocolate glaze.
Cover the edge in a circle with halved Giotto and place two Toffifee as eyes. Form a snout with the yellow gumdrop and sprinkle it with brittle. Place Mikado sticks on top as whiskers.
Finally, sprinkle the edge of the lion cake with hazelnut brittle.
Preparation Tip:
This lion cake is especially on children's birthday parties or other occasions for the little gourmets THE hit. In this way, of course, other animal faces can be conjured up. There are no limits to creativity.
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