Croissant Halloween cake

Recipe for an easy Halloween cake with a croissant base, cocoa mascarpone cream and spooky toppings.

Serves 8-10.

Course Dessert

Cuisine Danish

Nøgleord Croissant, Dessert, Halloween cake, Halloween recipes, Mascarpone cream

Total Time 1

Servings servings

Calories 401kcal

Unroll the dough and cut it into pieces along the pre-cut lines.
Roll the pieces up into croissants - making sure the seam is facing down.
Line the base of a springform tin (approx. 22-23 cm) with baking parchment, and lightly grease the sides with a little butter or oil.
Arrange the croissants in the tin so they fill it completely. Start with a ring around the outside, then fill in towards the centre.
Brush with beaten egg, and bake the croissant base for approx. 15-18 minutes at 200°C (conventional oven, top and bottom heat).
Leave the base to cool.

Put all the ingredients in a bowl and whisk together until the cream thickens. The cream needs to hold its shape on the cake, but take care not to over-whisk it, or it will turn grainy.
Keep it in the fridge until you are ready to assemble the cake.

Blitz the chocolate biscuits to fine crumbs and tip them into a bowl.
Make a small batch of thick icing from icing sugar and a little water - it acts as glue for the eyes and hair on the marshmallows - and the strawberries.
Strawberries with eyes - Can be prepared earlier in the day:
Halve the strawberries and make sure they are dry.
Dab a little icing on the back of the sugar eyes, and place two on each strawberry.
Set them aside.
Marshmallows with hair and eyes - Can be prepared earlier in the day:
Dab a little icing on the back of the sugar eyes, and place two on each marshmallow. Spread a little icing on the top of the marshmallows as well, and dip them in the blitzed chocolate biscuits.
Save the rest of the biscuit crumbs for scattering over the top of the cake!

Spread the mascarpone cream over the croissant base, smoothing it out evenly.
Scatter the remaining biscuit crumbs over the top, and arrange the strawberries and marshmallows on top.
Melt 2-3 marshmallows in the microwave - they need approx. 10-15 seconds on full power.
Stir with a spoon until you have a sticky mass, then use the thumb and index finger of both hands to stretch cobwebs over the cake. Press the strands onto the side of the cake to secure them. It is sticky - but just look how good it looks ;-)
Serve the cake straight away - or keep it in the fridge for a couple of hours.