Black and white buttercream cake
easy
120 mins
120 mins
Ingredients
- 7-10 Tbsp For the dough.
- 6 Eggs (size M)
- 250 g Sugar
- 125 g Flour
- 125 g Cornstarch
- 1/2 TEASPOON Baking Powder
- baking paper
- 3/4 l Milk
- 1 1/2 packs Pudding powder "Vanilla Flavor"
- 3 TABLESPOONS Sugar
- 375 g Butter
- 200 g Icing sugar
- 7-10 Tbsp juice and peel of 1 untreated lemon
- 4 TABLESPOONS Cocoa powder
- 3 TABLESPOONS Rum
- 150 g flaked almonds
- 1 can(s) (314 ml) Apricots
- 1 TABLESPOON crushed pistachio kernels
Directions
- 1
Separate eggs. Beat the egg yolks, sugar and 6 tablespoons of lukewarm water with the whisk of the hand mixer until thick and frothy. Beat egg whites until stiff and fold in. Mix flour, starch and baking powder and fold in.
- 2
Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 35-40 minutes. Open the mould and let the sponge cake cool down.
- 3
Mix some milk with the pudding powder. Boil up the rest of the milk with the sugar and stir in the pudding powder. Let the pudding cool down. Whip the softened butter, icing sugar, lemon juice and zest into a thick foam.
- 4
Stir in the pudding by the spoonful. Halve the mixture. Mix one half with cocoa and rum. Cut the sponge cake twice crosswise. Spread half the cocoa and half the vanilla mixture on each base.
- 5
Place all shelves on top of each other. Chill the cake. Whip the creams again. Spread the cake with vanilla cream all around. Roast the flaked almonds in a dry pan. Sprinkle the edge of the cake with the vanilla cream.
- 6
Pour the remaining cocoa cream into a piping bag with a star-shaped spout and decorate the cake with dots. Drain the apricots on a sieve and cut into slices. Decorate the cake with apricot wedges and pistachios.
- 7
Results in about 16 pieces.
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