Celebration Cake

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
4 2
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 20
  • 6 Eggs (size M)
  • 275 g Sugar
  • 250 g Flour
  • 3 TSP Baking Powder
  • 100 ml Milk
  • 3 sheets Gelatine
  • 150 g white couverture
  • 3 Egg yolk (size M)
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 200 g Whipped cream
  • 1 package (263 g) Chocolate candy mixture (Celebrations)
  • 600 g Marzipan raw mass
  • 450 g Icing sugar
  • 7-10 Tbsp red food colouring
  • 3 TABLESPOONS Apricot Jam
  • 1 Protein (size M)
  • 7-10 Tbsp yellow and blue food colouring
  • baking paper
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Aluminium foil
  • 7-10 Tbsp Disposable piping bag

Directions

  1. 1

    Whisk the eggs with the whisk of the hand mixer for at least 5 minutes until frothy, add 250 g of sugar. Mix flour and baking powder, sieve over the egg cream and carefully stir in with the milk. Line a baking tray (approx. 30x36 cm) with baking paper. Spread the dough evenly on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 20 minutes. Turn out the sponge cake plate onto a tea towel sprinkled with sugar. Peel off baking paper, let sponge cake cool down. Soak gelatine in cold water. Coarsely chop the chocolate coating and carefully melt it over a hot water bath.

  2. 2

    Whisk the egg yolks, 25 g sugar, vanillin sugar and salt with the whisk of the hand mixer until creamy white. Carefully allow the chocolate coating to shrink and stir in. Squeeze the gelatine and dissolve. Stir in the chocolate coating cream drop by drop. If the cream gets too firm, carefully warm everything up in a warm water bath. Whip the cream until stiff and fold into the cooled cream. Wrap the chocolate candies from the wrapper. Put some sweets aside for decoration. Cut the rest of the candies in half crossways. Fold into the mousse. Chill the cream until it just begins to gel. In the meantime, cut the sponge cake into 2 strips (each 13x30 cm). Cut 2 triangles from the third sponge cake strip, use the leftover sponge cake for other purposes. Fold a stable edge out of aluminium foil and place it around a sponge cake strip. Spread the cream on the sponge cake, smooth it down and place the second sponge cake plate on top. Chill for about 2 hours. Knead the raw marzipan mass with 250 g icing sugar and food colouring. Warm up the jam a little bit, pass it through a sieve.

  3. 3

    Chill the cream until it just begins to gel. In the meantime, cut the sponge cake into 2 strips (each 13x30 cm). Cut 2 triangles from the third sponge cake strip, use the leftover sponge cake for other purposes. Fold a stable edge out of aluminium foil and place it around a sponge cake strip. Spread the cream on the sponge cake, smooth it down and place the second sponge cake plate on top. Chill for about 2 hours. Knead the raw marzipan mass with 250 g icing sugar and food colouring. Warm up the jam a little bit, pass it through a sieve. Remove foil edge. Spread a thin layer of jam on the cake and triangles. Roll out 3/4 of the marzipan into a rectangle (23x40 cm), wrap the cake with it. Roll out the rest of the marzipan and fold in the triangles. Stir 190 g icing sugar with egg white until smooth. Divide the glaze into three parts, colour 1 part yellow and 1 part blue with food colouring. Pour the glaze into 3 disposable piping bags and sprinkle the cake and triangles with it. Decorate with set aside sweets. Let the glaze dry. Dust with 1 tablespoon of icing sugar

  4. 4

    Spread a thin layer of jam on the cake and triangles. Roll out 3/4 of the marzipan into a rectangle (23x40 cm), wrap the cake with it. Roll out the rest of the marzipan and fold in the triangles. Stir 190 g icing sugar with egg white until smooth. Divide the glaze into three parts, colour 1 part yellow and 1 part blue with food colouring. Pour the glaze into 3 disposable piping bags and sprinkle the cake and triangles with it. Decorate with set aside sweets. Let the glaze dry. Dust with 1 tablespoon of icing sugar

Nutrition Facts

KCAL
510 kcal
CARBS
71 g
FATS
21 g
PROTEINS
10 g

More Delicious Recipes