New Year's Eve cake

Name: New Year's Eve cake
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 500 g frozen raspberries; 5 Eggs (size M); 180 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 175 g Flour; 50 g Cornstarch; 3 TSP Baking Powder; 4 sheets Gelatine; 150 g Whipped cream; 2 packages Cream stabiliser; 1 TABLESPOON Raspberry jam (without seeds); 600 g white roll fondant; 200 g green fondant; 100 g white fondant; 7-10 Tbsp Food pastes in red, brown and black; 7-10 Tbsp Chocolate numbers; 1 TEASPOON Sugar confetti; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

The colourful New Year's Eve cake ensures a happy start to the new year! Whether as a dessert or for your New Year's Eve buffet, the colourful cake is guaranteed to go down well.

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

500 g frozen raspberries
5 Eggs (size M)
180 g Sugar
1 package Vanillin sugar
1 pinch Salt
175 g Flour
50 g Cornstarch
3 TSP Baking Powder
4 sheets Gelatine
150 g Whipped cream
2 packages Cream stabiliser
1 TABLESPOON Raspberry jam (without seeds)
600 g white roll fondant
200 g green fondant
100 g white fondant
7-10 Tbsp Food pastes in red, brown and black
7-10 Tbsp Chocolate numbers
1 TEASPOON Sugar confetti
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Defrost the raspberries. Separate eggs. Beat the egg white with 150 g sugar, vanillin sugar and salt with the whisks of the hand mixer in a large bowl until stiff. Mix flour, starch and baking powder, sieve over the beaten egg white and fold in carefully with an egg whisk.
2
Pour the sponge mixture into a greased and flour-sprinkled springform pan (26 cm Ø) and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. Take out the cake and let it cool down.
3
For the filling of the New Year's Eve cake puree the raspberries and pass through a sieve. Soak the gelatine. Whip the cream until stiff. Sprinkle cream firmer and 30 g sugar into the mixture. Squeeze the gelatine, dissolve and stir in 2-3 tbsp. puree. Stir into the remaining puree and carefully fold into the cream.
4
Cut the sponge cake into three horizontal thirds. Place a cake ring around the lower cake base and spread half of the cream mixture on top. Place the middle cake layer on top and spread with the rest of the cream. Place the upper cake layer on top. Refrigerate for about 2 hours until the mixture has gelled.
5
Remove the cake for the New Year's Eve cake from the cake ring. Heat the jam slightly in a pot and spread the whole cake thinly with it. Roll out roll fondant round (approx. 40 cm Ø), place on top and press down lightly all around.
6
Cut off any protruding edge. Roll out green fondant approx. 3 mm thin and cut out 12 clover leaves (6 cm Ø). Form a small cloverleaf from the remaining green and roll out 2 thin strips (each approx. 85 cm long). Place the strips next to each other and roll them carefully into a cord. Wrap everything in foil airtight to prevent it from drying out.
7
75 g white fondant with red colour slightly pink Roll out approx. 2 mm thick and cut out 12 flowers (3.5 cm Ø). Use the rest to model the pig. Use a pea-sized piece of white fondant for the eyes.
8
Cut the rest of the white fondant in half and colour one half brown and shape two clockwise. Dye the other half black and model the cylinder and pupils. Assemble the pig with hat and small cloverleaf.
9
To decorate the New Year's Eve cake, lightly press the clover leaves on the edge of the fondant cover. Press on one flower at a time and slightly moisten the surface with water. Place the chocolate numbers on the moistened fondant as a clock.
10
Place the pig in the middle of the cake and let the hands point to just before 12. Put the cord around the cake. Sprinkle the New Year's Eve cake with sugar confetti.