Festive jubilee / wedding / birthday cake

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   For the butter creams, stir the pudding powder "vanilla flavor", 150 g sugar and 200 ml milk until smooth. Bring 800 ml milk to the boil, remove from the heat. Stir in the pudding powder, bring to the boil again while stirring and simmer for about 1 minute. Put the pudding in a bowl, cover directly with foil and let it cool down at room temperature. Store 500 g butter also at room temperature

2. 2

   Stir pudding powder "chocolate flavour", 75 g sugar and 100 ml milk until smooth. Bring 400 ml milk to the boil, remove from the heat. Stir in the pudding powder, bring to the boil again while stirring and simmer for about 1 minute. Put the pudding in a bowl, cover directly with foil and let it cool down at room temperature. Store 250 g butter also at room temperature

3. 3

   For the almond base, separate 3 eggs. Beat the egg white and 3 tbsp. water until stiff. Add 1 pinch of salt, 125 g sugar and vanillin sugar. Fold in the egg yolks bit by bit. Mix 100 g flour, ground almonds and 1 tsp. baking powder and fold into the egg cream. Line the bottom of a springform pan (18 cm Ø) with baking paper. Fill in sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes. Let it cool down on a cake rack

4. 4

   For the dark base, melt 75 g butter in a small pot, let it cool down. Separate 6 eggs. Beat the egg white until stiff, add 125 g sugar and 1 pinch of salt. Stir in egg yolks one after the other. Mix 150 g flour, 2 teaspoons baking powder and cocoa, sieve over the egg cream. Carefully fold in, adding butter. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Let it cool down on a cake rack

5. 5

   Roughly chop the chocolate and melt it over a warm water bath. Whip 250 g butter stored at room temperature until creamy white (approx. 15 minutes) with the whisk of the hand mixer. Stir in the chocolate pudding by the spoonful. Stir in the chocolate briefly. Remove the chocolate base from the mould and remove the baking paper. Cut the base twice horizontally and place a cake ring around the lower base. Stir the cherry jam until smooth, place on the bottom cake base and spread, leaving a 1 cm wide edge. Pour half of the chocolate cream on top and smooth it down. Place the second cake base on top. Spread with the rest of the cream. Place the third cake layer on top and press down. Chill for about 1 hour.

6. 6

   Cut the nougat into small pieces and melt over a warm water bath. Whip 500 g butter stored at room temperature with the whisk of the hand mixer until creamy white (approx. 15 minutes). Stir in the vanilla pudding by the spoonful. Remove approx. 1/3 of the butter cream, stir in the nougat briefly. Remove the almond base from the tin and remove the baking paper. If necessary, straighten the top a little. Cut the cake base twice horizontally to make a cake ring around the lower base. Stir the apricot jam until smooth, place it on the bottom cake base and spread it, leaving a 1 cm wide edge. Spread half of the nougat cream on top and smooth it down. Place the second cake layer on top. Spread with the rest of the cream. Place the third base on top and press down. Also chill for about 1 hour.

7. 7

   Remove the almond nougat cake from the ring. Spread with vanilla cream, chill. Remove the chocolate cake from the ring, spread with the cream and chill. When the cream has set (after about 30 minutes), spread the two cakes again until smooth. Chill for about 30 minutes. Roll out the marzipan covers and cover the cakes with them. Cut off excess marzipan, knead and wrap in foil and put aside. Place the smaller cake on top of the larger cake and chill

8. 8

   Knead the marzipan with 2 tbsp. icing sugar. Colour with food colouring apricot. Sift 150 g icing sugar into a bowl. Add the egg white and whisk smooth with the whisk of the hand mixer. If the icing is too firm, add a few drops of water. Pour into a piping bag. Roll out coloured and light-coloured marzipan thinly (2-3 mm) on a work surface dusted with icing sugar. Cut out flowers of different sizes (approx. 2.7 cm and 3.5 cm Ø) and press a small hollow in the middle if necessary. Decorate the cake with the flowers. Possibly, if they do not stick to the marzipan, glue them on with the icing

9. 9

   Decorate the cake and flowers with the icing and sugar pearls. Keep cool until serving

10. 10

    waiting time approx. 4 hours

Nutrition Facts

KCAL
580 kcal

CARBS
61 g

FATS
34 g

PROTEINS
8 g