Easter diaper cake

Name: Easter diaper cake
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 120 g Butter; 50 g Icing sugar; 230 g Flour; 4 Eggs (size M); 200 g Sugar; 1 pinch Salt; 20 g Cornstarch; 2 coated Tsp Baking Powder; 6 sheets white gelatine; 300 g Raspberries; 800 g Whipped cream; 3 TABLESPOONS Raspberry Jelly; 1 package Vanillin sugar; 1 package Cream stabiliser; 7-10 Tbsp Marzipan flowers and raspberries; 7-10 Tbsp Icing sugar; 7-10 Tbsp Cling film; baking paper; 7-10 Tbsp Flour

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

120 g Butter
50 g Icing sugar
230 g Flour
4 Eggs (size M)
200 g Sugar
1 pinch Salt
20 g Cornstarch
2 coated Tsp Baking Powder
6 sheets white gelatine
300 g Raspberries
800 g Whipped cream
3 TABLESPOONS Raspberry Jelly
1 package Vanillin sugar
1 package Cream stabiliser
7-10 Tbsp Marzipan flowers and raspberries
7-10 Tbsp Icing sugar
7-10 Tbsp Cling film
baking paper
7-10 Tbsp Flour

Directions

1
For the base, cut butter into small pieces. Knead with icing sugar and 150 g flour. Wrap in foil and chill for about 30 minutes. In the meantime separate the eggs for the sponge cake. Beat the egg white until stiff. Slowly pour in 100 g sugar and salt while continuing to beat. Fold in egg yolk. Mix 80 g flour, cornstarch and baking powder and fold into the dough. Spread the dough on a baking tray lined with baking paper.
2
Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 15 minutes. Then turn out onto baking paper and remove the top paper. Cover with a damp tea towel. Roll out the short pastry thinly on a floured work surface. Cut out a circle (26 cm Ø). Cut out different flower shapes from the rest of the dough. Place the base and flowers on a baking tray lined with baking paper. Prick the base several times. Bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 10 minutes. For the cream, soak gelatine in cold water. Select the raspberries. Beat 400 g cream and sugar until stiff. Squeeze the gelatine, dissolve lukewarm and stir into the cream. Carefully fold in the raspberries. Spread the cream on the sponge cake. Cut the plate lengthwise into 6 equally wide strips. Warm up the raspberry jelly slightly.
3
For the cream, soak gelatine in cold water. Select the raspberries. Beat 400 g cream and sugar until stiff. Squeeze the gelatine, dissolve lukewarm and stir into the cream. Carefully fold in the raspberries. Spread the cream on the sponge cake. Cut the plate lengthwise into 6 equally wide strips. Warm up the raspberry jelly slightly. Spread on the shortcrust pastry base and the flowers. Cover the base with a matching springform pan rim. Roll up a sponge cake strip and place it horizontally on the middle of the base. Place the remaining strips one after the other around the middle roll. Chill for about 1 hour. Whip the rest of the cream until stiff. Sprinkle in vanilla sugar and cream setting agent. Spread the cake all around. Decorate the cake with marzipan flowers, cookies and fresh raspberries
4
Spread on the shortcrust pastry base and the flowers. Cover the base with a matching springform pan rim. Roll up a sponge cake strip and place it horizontally on the middle of the base. Place the remaining strips one after the other around the middle roll. Chill for about 1 hour. Whip the rest of the cream until stiff. Sprinkle in vanilla sugar and cream setting agent. Spread the cake all around. Decorate the cake with marzipan flowers, cookies and fresh raspberries