Buttercream rose cake
very easy
75 mins
75 mins
Ingredients
- 300 g room-warm butter
- 150 g Sugar
- 7-10 Tbsp Salt
- 5 Eggs (size M)
- 160 g Flour
- 1/2 TEASPOON Baking Powder
- 1 leaf Gelatine
- 250 g Mascarpone
- 250 g Low-fat curd
- 1 package Vanillin sugar
- 250 g Icing sugar
- 150 g Raspberries
- 200 g Double cream cream cheese (room temperature)
- 7-10 Tbsp red food colouring
- 7-10 Tbsp Fat and flour
Directions
- 1
Melt 50 g butter. Mix sugar, salt and eggs with the whisk of the hand mixer for 3-4 minutes until light creamy. Add butter and stir in carefully. Mix flour and baking powder and fold in.
- 2
Pour the dough into a greased and floured springform pan (22 cm Ø) and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 30-40 minutes. Remove, remove from the rim and let cool off.
- 3
Soak gelatine in cold water for about 5 minutes. Mix mascarpone, quark, vanillin sugar and 100 g icing sugar with the whisk of the hand mixer. Squeeze the gelatine and melt it in a small pot.
- 4
Stir in 3 tablespoons of cream, then stir into the remaining cream.
- 5
Cut the sponge in half horizontally. Possibly straighten the surface a little. Place a cake ring around the lower cake base and spread the base with cream. Sort out the raspberries, cover with cream and place the upper cake layer on top.
- 6
Chill the cake for about 2 hours.
- 7
Whip 250 g butter and 150 g icing sugar for about 5 minutes until light and creamy. Slowly stir in the cream cheese. Colour the cream pink with food colouring and fill into a piping bag with star-shaped spout. Remove the cake from the cake ring and smooth the edge.
- 8
Spray pink butter cream all around the cake in rose/tuffs. Chill the cake for about 2 hours.
Nutrition Facts
420 kcal
35 g
27 g
7 g
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