Lucky Pig Cake

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Mix 350 g soft butter and 350 g sugar in a large mixing bowl with the whisks of the hand mixer until creamy. Add the eggs individually, alternating with 6 tbsp. flour and stir well. Mix the rest flour and baking powder. Stir in flour mixture and 2 tbsp. lemon juice briefly. Grease a square springform pan (approx. 23 x 23 cm, rim approx. 7 cm high). Fill in the dough and smooth it down. Bake in a preheated oven (electric range: 150 °C-175 °C/ convection oven: 125 °C-150 °C/ gas: level 1-2) for approx. 1 hour.

2. 2

   In the meantime, mix 100 ml milk, pudding powder and 40 g sugar for the buttercream. Bring 300 ml milk to the boil. Stir in pudding powder, bring to the boil and boil for about 1 minute while stirring. Put the pudding into a mixing bowl, cover the surface directly with foil and let it cool down. Remove the cake. Let it cool down in the mould on a cake rack. Whisk 250 g room temperature butter with the whisk of the hand mixer until creamy white. Mix the cooled pudding briefly with the whisk of the hand mixer, then gradually stir into the creamy butter. Remove the cake from the tin and cut through horizontally. Place the bottom cake layer on a plate and place the edge of the springform pan around it. Spread the butter cream on the bottom cake layer, smooth it down and cover with the second layer. Chill the cake for about 2 hours. Knead the raw marzipan mixture and 100 g icing sugar. Heat the jam and pass through a sieve. Remove the cake from the tin and spread jam all around. Weigh 350 g marzipan paste and roll out on a work surface dusted with icing sugar to a square plate (approx. 36 x 36 cm). Place the marzipan plate evenly and smoothly over the cake, spread the edges well and press them on. Cut off any excess marzipan.

3. 3

   Spread the butter cream on the bottom cake layer, smooth it down and cover with the second layer. Chill the cake for about 2 hours. Knead the raw marzipan mixture and 100 g icing sugar. Heat the jam and pass through a sieve. Remove the cake from the tin and spread jam all around. Weigh 350 g marzipan paste and roll out on a work surface dusted with icing sugar to a square plate (approx. 36 x 36 cm). Place the marzipan plate evenly and smoothly over the cake, spread the edges well and press them on. Cut off any excess marzipan. Leave the cake to stand for approx. 3 hours to allow the marzipan to dry. Knead the rest of the marzipan mixture (approx. 150 g) and the remains of the marzipan top. Dye approx. 100 g with red food colouring pink and shape or cut out piglets as you like. Colour the rest of the mixture green and yellow and cut out clover leaves and horseshoes. Decorate with sugar lettering. Mix egg white, 375 g icing sugar and 1-2 tbsp. lemon juice to a smooth thick icing. Spread the glaze evenly over the cake and decorate with the marzipan lucky charms. Sprinkle with green decoration sugar. Let the cake dry for 5-6 hours

4. 4

   Knead the rest of the marzipan mixture (approx. 150 g) and the remains of the marzipan top. Dye approx. 100 g with red food colouring pink and shape or cut out piglets as you like. Colour the rest of the mixture green and yellow and cut out clover leaves and horseshoes. Decorate with sugar lettering. Mix egg white, 375 g icing sugar and 1-2 tbsp. lemon juice to a smooth thick icing. Spread the glaze evenly over the cake and decorate with the marzipan lucky charms. Sprinkle with green decoration sugar. Let the cake dry for 5-6 hours

5. 5

   Waiting time approx. 11 hours

Nutrition Facts

KCAL
640 kcal

CARBS
76 g

FATS
34 g

PROTEINS
8 g