Anniversary cake (30) with petit fours

Ingredients

Directions

1. 1

   Wash the orange hot, rub dry and finely grate the peel. Halve the orange and squeeze the juice. Measure out 50 ml of juice. Use the rest of the juice for other purposes.

2. 2

   Boil 50 ml orange juice and 200 ml milk in a pot. Mix the remaining milk with the pudding powder and 2 tablespoons of sugar. Stir the mixture into the hot milk and let it simmer for about 2 minutes while stirring.

3. 3

   Pour into a flat container and cover the pudding directly on the surface with foil. Leave to cool until the pudding is at room temperature.

4. 4

   Mix flour, baking powder and orange peel. Beat the eggs, salt and 500 g sugar with the whisk of the hand mixer until thick and creamy. Stir in the flour mixture briefly. Let the oil slowly run in while stirring.

5. 5

   Stir in mineral water briefly.

6. 6

   Spread the dough into a deep baking tray (36 x 41 cm; 3 cm high) greased and dusted with flour and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 25 minutes.

7. 7

   Prepare number templates. Take the cake out of the oven and turn it over onto a board covered with baking paper. Let it cool down. Place the number templates next to each other on the cake, cut out the dough. Cut small cubes (approx. 4 x 4 cm) from the remaining dough.

8. 8

   Cut the cubes in half horizontally, spread some jam on the lower halves and place the upper halves on top.

9. 9

   Whisk butter and icing sugar with the whisk of the hand mixer until creamy white. Stir in the pudding bit by bit. Spread a thin layer of butter cream all around the cubes and chill. Halve the number of doughs horizontally and brush the lower halves with approx. 1/3 of the buttercream each.

10. 10

    Put the halves back on and press them down slightly. Spread a thin layer of the remaining buttercream all around and chill for about 30 minutes.

11. 11

    Roll out 250 g fondant thinly on a work surface dusted with icing sugar. Cut out squares (approx. 12 x 12 cm), cover pastry cubes with them and cut off protruding edges. Knead the fondant again and again and roll out thinly until all cubes are covered.

12. 12

    Chop the chocolate, melt it over a warm water bath and decorate the cube corners with it. Place one sugar bead on each and let it dry.

13. 13

    Whip the cream with vanilla sugar with the whisks of the hand mixer until stiff. Spread the dough number "0" all around with it and chill briefly. Roast the almonds in a small pan without fat until golden brown.

14. 14

    Blackberries and raspberries selected. Wash blueberries and dab dry. Sprinkle almond flakes on the edge of the "0" cake and decorate the surface with berries and flaked almonds.

15. 15

    Roll out 400 g fondant thinly (approx. 40 x 35 cm) on a work surface dusted with icing sugar. Cover the cake "3" with fondant. Cut any protruding edges smooth. Knead the remaining fondant with 300 g fondant and divide into three.

16. 16

    Colour one third pink with red food colouring and another third yellow. Roll out white, yellow and pink fondant one after the other on a worktop dusted with icing sugar and cut out different flowers with a flower cutter.

17. 17

    Knead and roll out the fondant again and again. Lightly brush the fondant surface of the cake with water and decorate with the fondant flowers and sugar pearls. Arrange the cakes and petit fours.