Butter cream cake with quince jelly

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
5 1
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 1
  • 5 Eggs (size M)
  • 175 g Sugar
  • 1 package Vanillin sugar
  • 100 g Wheat flour
  • 100 g Cornstarch
  • 2 TEASPOONS Baking Powder
  • baking paper
  • 1 l Milk
  • 2 packages Pudding powder "Vanilla Flavor"
  • 7-10 Tbsp (for 1/2 l milk each; for boiling)
  • 30 g Sugar
  • 1 pinch Salt
  • 500 g Butter
  • 125 g Icing sugar
  • 4 TABLESPOONS Quince jelly
  • 1 package (100 g) Hazelnut brittle
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Beat the eggs, 5 tablespoons of lukewarm water, sugar and vanillin sugar in a mixing bowl until creamy. Sift the flour, starch and baking powder over the egg mixture and carefully fold in with a whisk.

  2. 2

    Line the bottom of a springform pan (26 cm Ø) with baking paper, fill in the dough and bake in a preheated oven (electric range: 175 °C/ convection oven: unsuitable/ gas: level 2) for 30-40 minutes. Remove the sponge cake base from the tin and let it cool down.

  3. 3

    For the cream, take off about 1/8 litre of the milk and stir the pudding powder into it until smooth. Put the remaining milk, sugar and salt in a pot and bring to the boil. Add the pudding powder while stirring and bring the pudding to the boil.

  4. 4

    Cover the pudding with foil and let it cool down. Beat butter and icing sugar until fluffy. Add the pudding by the spoonful and stir in. Fill a piping bag with star-shaped spout with 1/4 of the buttercream and put it in the fridge.

  5. 5

    Cut the sponge cake base twice. Spread 3 tablespoons of quince jelly evenly on the lower cake base. Place the second cake base on top and spread with 4 tablespoons of butter cream. Cover the cake with the last cake base, spread the top and sides with the remaining cream.

  6. 6

    Mark with a cake divider (16 pieces). Sprinkle the cake edge and approx. 1 1/2-2 cm of the cake cover with brittle. Spread the remaining quince jelly in the middle and decorate the cake with the remaining buttercream in a piping bag.

  7. 7

    Makes 16 pieces.

Nutrition Facts

KCAL
480 kcal
CARBS
46 g
FATS
31 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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