Squeaky Duck Cake with Caramel Filling

For the squeaky duck cake, first prepare the dough. For the dough, mix all ingredients well – add the baking powder only at the end.

Preheat the oven to 200 °C and grease and flour two baking pans, 26 cm and 24 cm in diameter.

Divide the dough between the two pans so that they are about 2/3 full. Bake the pie crust for about 45-60 minutes (the smaller pan is usually ready 10 minutes earlier – test with a chopstick).

For the filling, melt the caramel candies over a water bath. Whip the cream and fold in the candy mixture – sweeten if necessary. Divide the cake layers 2-3 times and spread the filling on each layer, then chill.

For the ganache, heat the whipped cream and melt the chocolate piece by piece in it. When all the chocolate has dissolved, chill the mixture for at least 4 hours – it is advisable to prepare the ganache the day before.

Before coating the cake, whip the ganache briefly with a mixer. Now spread the ganache generously on the cake layers (do NOT stack the layers together yet!).

Roll out the blue fondant thinly (2-3 mm) and carefully place the fondant top on the cake base (it is best to cover the larger base first).

Now lightly press the fondant on the edges and smooth out any wrinkles that may appear with the back of your hand. Cut off the overhanging fondant with a sharp knife.

Use the same method to frost the smaller cake layer. From d

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