New Year's Eve Happiness Cake

Name: New Year's Eve Happiness Cake
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 75 g frozen raspberries; 1 heaped Tsp cornstarch; 225 g soft butter or margarine; 2 packages Vanillin sugar; 125 g Sugar; 4 Eggs (size M); 300 g Flour; 2 TABLESPOONS Honey; 3 TSP Baking Powder; 100 ml Milk; 150 g double cream; 85 g Icing sugar; 500 g pink fondant; 7-10 Tbsp about 50 g each of yellow, green and red fondant; 1 TABLESPOON Lemon juice; 7-10 Tbsp red food colouring; 1 TABLESPOON Scatter pattern confetti; 7-10 Tbsp Fat and flour; 7-10 Tbsp Icing sugar; 7-10 Tbsp Disposable piping bag

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

75 g frozen raspberries
1 heaped Tsp cornstarch
225 g soft butter or margarine
2 packages Vanillin sugar
125 g Sugar
4 Eggs (size M)
300 g Flour
2 TABLESPOONS Honey
3 TSP Baking Powder
100 ml Milk
150 g double cream
85 g Icing sugar
500 g pink fondant
7-10 Tbsp about 50 g each of yellow, green and red fondant
1 TABLESPOON Lemon juice
7-10 Tbsp red food colouring
1 TABLESPOON Scatter pattern confetti
7-10 Tbsp Fat and flour
7-10 Tbsp Icing sugar
7-10 Tbsp Disposable piping bag

Directions

1
Place the raspberries in a bowl and defrost at room temperature for about 30 minutes. Puree the raspberries, stir in the starch and some red food colouring.
2
Cream fat, vanilla sugar and sugar with the whisk of the hand mixer. Mix in the eggs one after the other, alternating with 4 tbsp. flour. Stir in honey. Mix remaining flour and baking powder, stir in briefly together with the milk.
3
Cut the dough in half. Fill one half into a greased springform pan (24 cm Ø) sprinkled with flour, smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes, remove from the oven, let cool down for about 5 minutes.
4
Remove from the mould, clean the mould. Mix the second half of the dough with raspberry mixture. Bake the raspberry dough in the same way as the first base. Let the cakes cool down.
5
Cleanly cut or cut out a circle (approx. 5 cm Ø) from the centre of each base. Remove the circles carefully. Cleanly cut or cut out a larger ring (approx. 13 cm Ø) from the remaining soils.
6
Whip the double cream with 1 tsp. icing sugar until stiff. Place the cake bases separately and offset so that red and light rings alternate. Spread some cream on one of the cake bases. Place the other cake base on top.
7
Spread a thin layer of the remaining cream on the cake and chill.
8
Knead the pink fondant until smooth and roll out to a circle of 36-38 cm Ø on a work surface dusted with icing sugar. Place the fondant plate over the cake, smooth the edge all around and press down lightly.
9
Shorten the excess fondant to approx. 1.5 cm. Cut small prongs into the edge.
10
Roll out the yellow, green and red fondant separately on a work surface thinly dusted with icing sugar. Cut out clover leaves, chimney sweepers, lucky pigs and mushrooms.
11
Mix the remaining icing sugar, lemon juice and 1-2 teaspoons of hot water to a thick, smooth glaze. Pour the icing into a piping bag with a small perforated nozzle. Decorate cake rim, cloverleaves, mushrooms and piggy with icing, let dry.
12
Place lucky charms with some icing on the cake, sprinkle with sugar confetti.