Anniversary cake

Name: Anniversary cake
Cook time: 3 h
Total time: 3 h
Yield: 1
Ingredients: 7-10 Tbsp 2 p. custard powder vanilla (for cooking; for each 1⁄2 l milk); 150 g + 75 g + 125 g + 125 g sugar; 7-10 Tbsp 1 1⁄2 l milk; 7-10 Tbsp 1 p. pudding powder chocolate (for cooking; for 1⁄2 l milk); 9 eggs + 1 egg white (size M); 7-10 Tbsp Salt; 1 package Vanillin sugar; 100 g + 150 g flour; 3 deleted Tsp Baking Powder; 50 g ground. Almonds (without skin); 75 g + 250 g + 500 g; 7-10 Tbsp soft butter; 25 g Cocoa; 100 g Dark chocolate; 250 g cherry jam; 100 g Nut nougat (firm to cut); 150 g Apricot Jam; 2 (300 g each; by Dr. Oetker) Marzipan blankets; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 1

7-10 Tbsp 2 p. custard powder vanilla (for cooking; for each 1⁄2 l milk)
150 g + 75 g + 125 g + 125 g sugar
7-10 Tbsp 1 1⁄2 l milk
7-10 Tbsp 1 p. pudding powder chocolate (for cooking; for 1⁄2 l milk)
9 eggs + 1 egg white (size M)
7-10 Tbsp Salt
1 package Vanillin sugar
100 g + 150 g flour
3 deleted Tsp Baking Powder
50 g ground. Almonds (without skin)
75 g + 250 g + 500 g
7-10 Tbsp soft butter
25 g Cocoa
100 g Dark chocolate
250 g cherry jam
100 g Nut nougat (firm to cut)
150 g Apricot Jam
2 (300 g each; by Dr. Oetker) Marzipan blankets
baking paper

Directions

1
Mix vanilla pudding powder, 150 g sugar and 200 ml milk. Boil 800 ml milk. Stir in the powder, bring to the boil and simmer for about 1 minute while stirring. Let it cool down, stirring more often.
2
Mix chocolate pudding powder, 75 g sugar and 100 ml milk. Boil 400 ml milk. From this I cook a pudding in the same way as described in point 1. Let it cool down. Line one springform pan (18 and 26 cm Ø) each at the bottom with baking paper.
3
Now separate 3 eggs. Beat 3 egg whites, 3 tablespoons of water and 1 pinch of salt until stiff, adding 125 g sugar and vanilla sugar. Fold in 3 egg yolks individually. Sift 100 g flour and 1 teaspoon of baking powder on top.
4
Add almonds, fold in everything. Brush into the small form. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 30-40 minutes. Cool down.
5
Melt 75 g butter at low heat. Separate 6 eggs. Beat 6 egg whites and 1 pinch of salt until stiff, adding 125 g sugar. Fold in 6 egg yolks individually. Sift 150 g flour, 2 teaspoons of baking powder and cocoa on top.
6
Underline. Fold in butter. Spread into the large mould. Then bake the chocolate base in a hot oven at the same temperature for 20-25 minutes. Cool down.
7
Roughly chop the chocolate and melt it in a hot water bath. Whip 250 g soft butter for about 8 minutes until creamy. Stir in chocolate pudding by the spoonful. Stir in the liquid chocolate briefly.
8
Cut through the chocolate base 2 x horizontally. Place a cake ring around the bottom base. Spread the cherry jam on the bottom base, leaving about 1 cm of edge free. Spread half of the chocolate cream on top.
9
Put the floor on top. Spread with the rest of the chocolate cream. 3. lay the base on top. Chill for about 1 hour.
10
Dice the nougat and melt in a hot water bath. Whip 500 g soft butter for about 8 minutes until creamy. Stir in vanilla pudding by the spoonful. Approx. 1⁄3 Remove cream and stir in nougat by the spoonful.
11
I cut the almond base twice horizontally. Place a cake ring around the lower cake base. Spread the apricot jam on the lower cake base, leaving about 1 cm of edge free. Spread half of the nougat cream on top.
12
Put the floor on top. Spread with the rest of the nougat cream.
13
Put the floor on top. Chill for about 1 hour.
14
I smooth the chocolate cake with 2⁄3 vanilla cream and put it in a cool place for about 30 minutes. Spread the almond nougat cake with the rest of the vanilla cream and put it in a cool place for about 30 minutes.
15
Now I unroll the marzipan covers and wrap both cakes in them. I cut off the excess marzipan and put it aside for the flower decoration. Place the small cake with the cake pallet on top of the large one.