Prince Pückler cake with Swiss butter cream

Name: Prince Pückler cake with Swiss butter cream
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 18
Ingredients: 610 g soft butter; 500 g Sugar; 5 Eggs (size M); 300 g Flour; 1 package Baking Powder; 7-10 Tbsp Salt; 2 packs Raspberry-flavoured jelly (2 bags of 12.5 g each); 200 g Buttermilk; 1/2 TEASPOON red food colouring; 2 TABLESPOONS Cocoa powder; 200 g Fondant (e.g. white, yellow, pastel green, turquoise, pink); 6 Protein (size M); 2 TABLESPOONS Strawberry Fruit Syrup; 4 Sugar bead necklaces; 7-10 Tbsp Fat and flour; 5 wooden skewers

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 18

610 g soft butter
500 g Sugar
5 Eggs (size M)
300 g Flour
1 package Baking Powder
7-10 Tbsp Salt
2 packs Raspberry-flavoured jelly (2 bags of 12.5 g each)
200 g Buttermilk
1/2 TEASPOON red food colouring
2 TABLESPOONS Cocoa powder
200 g Fondant (e.g. white, yellow, pastel green, turquoise, pink)
6 Protein (size M)
2 TABLESPOONS Strawberry Fruit Syrup
4 Sugar bead necklaces
7-10 Tbsp Fat and flour
5 wooden skewers

Directions

1
Cream 250 g butter and 200 g sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour, baking powder and 1 pinch of salt and stir in. Halve the dough. Mix the jelly powder and 100 g buttermilk, add 1/4 teaspoon of food colouring to one half of the dough.
2
Pour the dough into a greased and flour-blown springform pan (26 cm Ø). Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes.
3
Remove the cake from the oven, remove from the mould and let it cool on a cake rack. Clean the springform pan, grease and dust with flour. Mix 100 g buttermilk and cocoa and stir into the rest of the dough.
4
Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes. Remove from the oven, remove from the tin and let cool on a cake rack. In the meantime form balloons of approx. 5 cm in size from fondant.
5
Place on wooden skewers and set aside.
6
For the buttercream, mix egg white and 300 g sugar in a bowl and hang over a hot, lightly boiling water bath. Heat the egg white-sugar mixture to 60 °C with a spoon, stirring constantly.
7
Remove from the heat and whisk with the whisk of the hand mixer for about 15 minutes until the beaten egg white has cooled down. Stir in 360 g butter bit by bit (may become slightly crumbly at first, just keep stirring).
8
Chill the cream for about 30 minutes.
9
Cut both bottoms in half horizontally. Place a cake ring around the lower dark base. Spread 1 tablespoon of fruit spread on top. Place the lower red cake base on top, spread 1/3 of the cream on top and chill for approx. 1 hour.
10
Also refrigerate the rest of the cream. 5. Place 2. red base on the cream layer, spread with 1 tbsp. fruit spread and cover with 2. dark base. Colour the rest of the cream pink with 1/4 tsp. food colouring and spread the cake with it.
11
Chill for about 1 hour.
12
Arrange the cake on a plate. Remove the sugar pearls from the chain bands and decorate the surface and edge of the cake with them. Put fondant balloons into the cake.