Cinderellas birthday buffer

Name: Cinderellas birthday buffer
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 1 glass (720 ml) Cherries; 7-10 Tbsp Fat and breadcrumbs; 2 Organic lemons; 300 g soft butter/ margarine; 250 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 5 Eggs; 1 Protein (Gr. M); 50 g + approx. 1 tablespoon flour; 1 package Baking Powder; 250 g Icing sugar; 7-10 Tbsp red food colouring; 7-10 Tbsp silver beads of love; 7-10 Tbsp small freezer bag

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

1 glass (720 ml) Cherries
7-10 Tbsp Fat and breadcrumbs
2 Organic lemons
300 g soft butter/ margarine
250 g Sugar
1 package Vanillin sugar
7-10 Tbsp Salt
5 Eggs
1 Protein (Gr. M)
50 g + approx. 1 tablespoon flour
1 package Baking Powder
250 g Icing sugar
7-10 Tbsp red food colouring
7-10 Tbsp silver beads of love
7-10 Tbsp small freezer bag

Directions

1
Drain the cherries well. Grease a ring cake tin (approx. 2.5 l capacity) and sprinkle with breadcrumbs. Wash the lemons, dab dry and grate the peel. Squeeze the lemons, measure 8 tbsp. juice.
2
Cream fat, sugar, vanilla sugar and 1 pinch of salt with the whisk of the hand mixer. Stir in 5 eggs one by one. Mix 350 g flour and baking powder. Stir in briefly with lemon juice and zest.
3
Turn the cherries in 1 tbsp. flour and fold into the dough. Pour into the form and bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for 50-60 minutes. Let the cake cool down in the mould for about 15 minutes, then turn it over and let it cool down completely.
4
Mix the egg whites and icing sugar with the whisks of the hand mixer until smooth. Take off 1 teaspoon and colour pink with the food colouring. Cover the buffer with the white icing. Press the love beads as a garland all around the icing.
5
Pour the pink icing into a freezer bag and cut off a small corner. Spray a small bow on the cake. Let it dry.