Floret cream cake

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Grease a springform pan (20 cm Ø) for the dough. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash lemon hot and dab dry. Finely grate the peel. Squeeze lemon.

2. 2

   Cream 125 g soft butter, cream cheese, lemon zest, vanilla pulp, sugar and 1 pinch of salt with the whisks of the mixer. Stir in the eggs one by one. Mix flour and baking powder. Stir 2 tablespoons lemon juice into the sugar-egg mixture.

3. 3

   Smooth the dough in the form. Bake in a hot oven for 45-50 minutes. Remove from the oven. Let it cool down.

4. 4

   For the filling, whip butter and icing sugar until light creamy. Stir in cream cheese briefly. Remove the cake from the tin and cut through horizontally three times. Spread the base with jam. Remove approx. 3 tablespoons of buttercream.

5. 5

   Spread the rest of the cream on the floors. Place the floors on top of each other. Place the cake lid on top and press down carefully. Spread the rest of the cream all around the cake. Chill for about 30 minutes.

6. 6

   For the decoration whip butter and icing sugar until light creamy. Stir in cream cheese briefly. Add violet and red food colouring to the cream cheese. Approx. 1⁄3 Pour cream into a large piping bag with star-shaped spout.

7. 7

   Dye the rest of the cream a little darker and fill again approx. 1⁄3 cream into the piping bag. Colour the rest of the cream even darker and put it into the piping bag. Spray rosettes (4-5 cm Ø each) all around the cake, starting at the top.

8. 8

   Spray small tuffs into the gaps and leave to cool for at least 30 minutes.

Nutrition Facts

KCAL
480 kcal

CARBS
35 g

FATS
33 g

PROTEINS
6 g