Snow White cake with pointed caps

Name: Snow White cake with pointed caps
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 25
Ingredients: 750 g berries :; 25 Earth berries:; 700 g soft butter; 1 package Vanillin sugar; 375 g Sugar; 6 Eggs (size M); 300 g Flour; 2 TEASPOONS Baking Powder; 3 TABLESPOONS Cocoa powder; 2 TABLESPOONS Milk; 750 ml Milk; 1 1/2 packs Pudding powder "Vanilla flavour" (for cooking); 250 g dark chocolate; 7-10 Tbsp Grease; 7-10 Tbsp Cling film; 7-10 Tbsp One piping bag

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 25

750 g berries :
25 Earth berries:
700 g soft butter
1 package Vanillin sugar
375 g Sugar
6 Eggs (size M)
300 g Flour
2 TEASPOONS Baking Powder
3 TABLESPOONS Cocoa powder
2 TABLESPOONS Milk
750 ml Milk
1 1/2 packs Pudding powder "Vanilla flavour" (for cooking)
250 g dark chocolate
7-10 Tbsp Grease
7-10 Tbsp Cling film
7-10 Tbsp One piping bag

Directions

1
750 g strawberries wash, clean and cut into cubes. Cream 300 g butter, vanillin sugar and 300 g sugar with the whisk of the hand mixer. Stir in eggs one after the other. Mix flour and baking powder and stir into the dough. Spread half of the dough into the greased fat pan of the oven (approx. 32 x 39 cm). Stir cocoa and 2 tbsp. milk into the other half and spread on the light-coloured dough. Spread strawberry cubes on the dough.
2
Bake the dough in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Then take the cake out of the oven and let it cool down. In the meantime, stir pudding powder, 75 g sugar and 100 ml milk until smooth. Bring 650 ml milk to the boil. Stir the pudding powder into the boiling milk, bring to the boil and simmer for 1 minute. Pour into a bowl, cover the surface directly with foil and let the pudding cool down.
3
Whip 375 g butter with the whisk of the hand mixer until creamy white. Stir the room-warm pudding briefly, then add it to the butter by the spoonful while stirring. Pour approx. 2/3 of the butter cream onto the cake, smooth it down and let it set in a cool place for approx. 2 hours.
4
Roughly chop the chocolate. Melt with 25 g butter over a warm water bath. Wash about 25 strawberries, dab dry, clean and cut in half crosswise. Spread the chocolate on the cake. Place the lower strawberry halves evenly spaced on the cake. Pour the rest of the buttercream into a piping bag with a perforated nozzle. Spray the cream on the strawberries. Place the upper strawberry halves on top and press down a little. Refrigerate again for about 30 minutes until the chocolate icing is firm.