Birthday Cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Defrost berries at room temperature. In the meantime, separate the eggs. Beat the egg whites until stiff, adding 1 packet of vanillin sugar, salt and 100 g sugar. Add vanilla pulp. Stir in egg yolk. Mix flour, starch and baking powder, sieve portions onto the egg mixture and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Add the sponge cake and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes.

2. 2

   Remove from the oven, immediately remove from the edge of the springform pan and let it cool down on a grid in the pan. Then remove from the mould, cut through 1x, spread the bottom base with jam. Puree the berries with a blender. Soak gelatine in cold water. Mix quark, mascarpone, lemon juice, 1 sachet vanilla sugar, grenadine syrup, cassis, pureed fruit and 100 g sugar. Whip 200 g whipped cream until stiff. Squeeze the gelatine and melt in a small pot at low heat. Stir in 3-4 tablespoons of the quark mascarpone cream drop by drop. Then, while stirring constantly, let it run into the rest of the cream. Place in a cool place for 3-5 minutes until the cream begins to gel. Fold in the cream in portions. Close a cake ring tightly around the bottom cake base. Add the cream and smooth it down. Place the 2nd cake base on top. Put the cake in a cool place for about 4 hours. Dice marzipan roughly and knead with icing sugar. Remove a good 1/4 of the marzipan mixture, knead with food colouring and set aside. Roll out the remaining marzipan mixture into a circle (approx. 34 cm Ø) on a work surface lightly dusted with icing sugar.

3. 3

   Place in a cool place for 3-5 minutes until the cream begins to gel. Fold in the cream in portions. Close a cake ring tightly around the bottom cake base. Add the cream and smooth it down. Place the 2nd cake base on top. Put the cake in a cool place for about 4 hours. Dice marzipan roughly and knead with icing sugar. Remove a good 1/4 of the marzipan mixture, knead with food colouring and set aside. Roll out the remaining marzipan mixture into a circle (approx. 34 cm Ø) on a work surface lightly dusted with icing sugar. Remove the cake ring from the cake. Whip 200 g cream until stiff, spread the cake all around. Carefully remove the marzipan cover from the work surface, place it on the cake and press it lightly all around. Put the cake in a cool place. Form red marzipan into a roll. Roll out on a work surface lightly dusted with icing sugar. Cut out two ribbons (approx. 2.5 cm wide and approx. 34 cm long) and place them over the cake. Knead the rest of the marzipan, roll out, cut out a bow and place it on the cake. Decorate as you like with white icing and lightly dust the edge with icing sugar

4. 4

   Remove the cake ring from the cake. Whip 200 g cream until stiff, spread the cake all around. Carefully remove the marzipan cover from the work surface, place it on the cake and press it lightly all around. Put the cake in a cool place. Form red marzipan into a roll. Roll out on a work surface lightly dusted with icing sugar. Cut out two ribbons (approx. 2.5 cm wide and approx. 34 cm long) and place them over the cake. Knead the rest of the marzipan, roll out, cut out a bow and place it on the cake. Decorate as you like with white icing and lightly dust the edge with icing sugar

5. 5

   waiting time approx. 4 1/2 hours

Nutrition Facts

KCAL
430 kcal

CARBS
47 g

FATS
22 g

PROTEINS
11 g