Pink lemon cake

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
3 3
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 16
  • 475 g Icing sugar
  • 1 Protein (size M)
  • 7-10 Tbsp food colouring in different colours
  • 250 g soft butter
  • 250 g Sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 7-10 Tbsp peel of 1 untreated lemon
  • 2 TABLESPOONS Lemon juice
  • 5 Eggs (size M)
  • 300 g Flour
  • 1 package Baking Powder
  • 4 TABLESPOONS Lemon-Curd
  • 700 g Marzipan raw mass
  • baking paper
  • 7-10 Tbsp Paper piping bag
  • 7-10 Tbsp Birthday candles

Directions

  1. 1

    Mix 300 g icing sugar and egg white to a thick icing. Divide the icing into 5 parts. Colour 4 parts in different colours. Draw 10 pairs of butterfly wings (a little more because they are fragile!) on baking paper. Draw 2 free standing, curved lines on the upper side as feelers. Using a paper piping bag, border the wings and antennae with a sugar icing and paint them in a different colour, decorate them with dots and let them dry. Fold double-folded baking paper into an "accordion". Place pairs of wings in the recesses. Glue together with icing.

  2. 2

    Insert the feeler. It is best to let it dry overnight. Cream butter, sugar, vanilla sugar, salt, lemon zest and juice with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder, stir in. Grease 2 springforms (18 + 26 cm Ø) and dust with flour. Spread the dough equally high into the moulds. Bake together in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Remove the cake and let it cool down. Warm up the Lemon Curd slightly. Spread the cake base with Lemon Curd. Place the smaller cake base on top of the larger one. Knead 600 g marzipan and 150 g icing sugar to a smooth dough, colour pink. Roll out thinly on a work surface dusted with icing sugar. Cut out 2 circles (approx. 30 + 38 cm Ø). Cover the upper bottom with the smaller circle. Cut out a circle (approx. 18 cm Ø) from the middle of the larger circle using the edge of a springform pan to form a uniform ring.

  3. 3

    Remove the cake and let it cool down. Warm up the Lemon Curd slightly. Spread the cake base with Lemon Curd. Place the smaller cake base on top of the larger one. Knead 600 g marzipan and 150 g icing sugar to a smooth dough, colour pink. Roll out thinly on a work surface dusted with icing sugar. Cut out 2 circles (approx. 30 + 38 cm Ø). Cover the upper bottom with the smaller circle. Cut out a circle (approx. 18 cm Ø) from the middle of the larger circle using the edge of a springform pan to form a uniform ring. Cover the lower base with the marzipan ring. Knead the rest of the marzipan and cut in half. Form 2 thin long rolls (approx. 60 cm long, 1/2 cm thick) from one half and twist them into a cord. Place around the smaller base and press down slightly. Knead 100 g marzipan and 25 g icing sugar. Colour 1/3 green, the rest orange. Cut out or shape the flowers and leaves. Decorate the cake with birthday candles, butterflies, flowers and leaves

  4. 4

    Cover the lower base with the marzipan ring. Knead the rest of the marzipan and cut in half. Form 2 thin long rolls (approx. 60 cm long, 1/2 cm thick) from one half and twist them into a cord. Place around the smaller base and press down slightly. Knead 100 g marzipan and 25 g icing sugar. Colour 1/3 green, the rest orange. Cut out or shape the flowers and leaves. Decorate the cake with birthday candles, butterflies, flowers and leaves

  5. 5

    waiting time 13 hours

Nutrition Facts

KCAL
610 kcal
CARBS
78 g
FATS
29 g
PROTEINS
9 g

Categories & Tags

Cakes & PastriesCakeBirthday