Lucky Clover Cake

Name: Lucky Clover Cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 3 Eggs (size M); 250 g + 4 tablespoons sugar; 1 1/2 packs Vanillin sugar; 250 g Flour; 2 heaped Tsp baking powder; 50 ml Oil; 100 ml Lemonade; 1 Bag gods food "woodruff taste"; 125 g Double cream cream cheese; 2 TABLESPOONS Lemon juice; 125 g Whipped cream; 7-10 Tbsp To decorate as you like: 1 bag of food of the gods, raw marzipan paste, icing sugar, lemon juice, green food colouring; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

3 Eggs (size M)
250 g + 4 tablespoons sugar
1 1/2 packs Vanillin sugar
250 g Flour
2 heaped Tsp baking powder
50 ml Oil
100 ml Lemonade
1 Bag gods food "woodruff taste"
125 g Double cream cream cheese
2 TABLESPOONS Lemon juice
125 g Whipped cream
7-10 Tbsp To decorate as you like: 1 bag of food of the gods, raw marzipan paste, icing sugar, lemon juice, green food colouring
7-10 Tbsp Fat and breadcrumbs

Directions

1
Place the eggs, 150 g sugar and 1/2 packet of vanilla sugar in a mixing bowl and whisk until foamy. Mix flour and baking powder and stir in briefly. Add oil and lemonade while stirring and work everything into a smooth dough. Grease a cloverleaf cake tin (outer dimensions 25 cm Ø; inner dimensions 22 cm Ø; 1 1/4 litre capacity) and sprinkle well with breadcrumbs. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes.
2
Let cool slightly on a cake rack, turn out of the tin and let cool completely. For the cream, mix jelly powder with 150 ml water in a small pot and let it swell for 5 minutes. Add 4 tablespoons of sugar and heat while stirring until everything is dissolved (do not boil !). Add 100 ml of cold water and chill the jelly. In the meantime, stir cream cheese, lemon juice, 100 g sugar and 1 packet of vanilla sugar until smooth. Whip cream until stiff. When the jelly begins to set, first stir in the cream cheese and then the cream in portions. Cut the cake once horizontally. Spread the cream on the bottom base and place the 2nd base as a lid on top. For the decoration, prepare jelly according to the package instructions with half the amount of water and fill into a flat form. Turn out when cold.
3
Whip cream until stiff. When the jelly begins to set, first stir in the cream cheese and then the cream in portions. Cut the cake once horizontally. Spread the cream on the bottom base and place the 2nd base as a lid on top. For the decoration, prepare jelly according to the package instructions with half the amount of water and fill into a flat form. Turn out when cold. Knead marzipan with icing sugar and roll out. Cut out shapes with a cutter made of marzipan and jelly and decorate the cake with them. Mix icing sugar with lemon juice and food colouring to a glaze and fill into a small freezer bag. Cut off the bottom tip of the bag and label the cake as desired. Dust with icing sugar
4
Knead marzipan with icing sugar and roll out. Cut out shapes with a cutter made of marzipan and jelly and decorate the cake with them. Mix icing sugar with lemon juice and food colouring to a glaze and fill into a small freezer bag. Cut off the bottom tip of the bag and label the cake as desired. Dust with icing sugar
5
waiting time approx. 1 1/4 hours