Anniversary cake 5

Name: Anniversary cake 5
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 7-10 Tbsp Juice and peel of 1/2 organic orange; 175 ml Milk; 1/2 package Pudding powder "Vanilla Flavor; 1 TABLESPOON + 250 g sugar; 250 g Flour; 2 coated Tsp Baking Powder; 4 Eggs (size M); 1 pinch Salt; 125 ml Sunflower oil; 125 ml Mineral water; 200 g soft butter; 75 g Icing sugar; 400 g Marzipan raw mass; 50 g Dark chocolate; 7-10 Tbsp Fat and flour; 7-10 Tbsp Icing sugar; 7-10 Tbsp Cling film; baking paper; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Disposable piping bag; 7-10 Tbsp (number template in DIN A4 format)

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

7-10 Tbsp Juice and peel of 1/2 organic orange
175 ml Milk
1/2 package Pudding powder "Vanilla Flavor
1 TABLESPOON + 250 g sugar
250 g Flour
2 coated Tsp Baking Powder
4 Eggs (size M)
1 pinch Salt
125 ml Sunflower oil
125 ml Mineral water
200 g soft butter
75 g Icing sugar
400 g Marzipan raw mass
50 g Dark chocolate
7-10 Tbsp Fat and flour
7-10 Tbsp Icing sugar
7-10 Tbsp Cling film
baking paper
7-10 Tbsp Aluminium foil
7-10 Tbsp Disposable piping bag
7-10 Tbsp (number template in DIN A4 format)

Directions

1
Measure out 25 ml orange juice. Use the remaining juice for other purposes. Boil 25 ml orange juice and 100 ml milk in a pot. Mix remaining milk with pudding powder and 1 tbsp. sugar. Stir the mixture into the hot milk and let it simmer for about 2 minutes while stirring.
2
Pour into a flat container and cover the pudding directly on the surface with cling film. Leave to cool until the pudding is at room temperature.
3
Mix flour, baking powder and orange peel. Beat the eggs, salt and 250 g sugar with the whisk of the hand mixer until thick and creamy. Briefly stir in the flour mixture. Let the oil slowly run in while stirring.
4
Stir in mineral water briefly. Spread the dough on one half of a deep, greased and flour-strewn baking tray (à 36 x 41 cm; 3 cm high). Use a strip of aluminium foil folded several times to separate the dough.
5
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 25 minutes.
6
Cut the number template to size. 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 on the cake and cut it to size. Use cake remains for other purposes.
7
Whisk butter and icing sugar with the whisk of the hand mixer until creamy white. Stir in the pudding bit by bit. Halve the number of cakes in the middle and spread the lower half of the cake with approx. 1/3 butter cream.
8
Put the upper half back on and press down a little. Spread a thin layer of the remaining buttercream all around and chill for about 30 minutes.
9
Roll out the marzipan thinly on a work surface dusted with icing sugar (approx. 35 x 40 cm). Cover the cake with it, cut off any protruding wheels. Chop the chocolate and melt over a warm water bath.
10
Pour into a piping bag with a small perforated nozzle. Decorate the cake with it, let it dry and serve.