Snowman Layercake
easy
90 mins
90 mins
Ingredients
- 2 Eggs (Gr. M)
- 160 g Sugar
- 7-10 Tbsp Salt
- 180 ml neutral oil (e.g. rape seed oil)
- 180 ml Buttermilk
- 1 TEASPOON red food paste
- 2 TEASPOONS Baking soda
- 1 TABLESPOON Vinegar
- 200 g Flour
- 1 TEASPOON Cinnamon
- baking paper
- 200 g Marshmallow cream (e.g. Fluff)
- 200 g Fresh cream
- 500 g Mascarpone
- 1 red peppers
- 7-10 Tbsp Chocolate lentils
- 1 Chocolate Kiss
- 1 Rosemary Branch
Directions
- 1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line the bottom of a small springform pan (18 cm Ø) with baking paper. For the dough, whisk eggs, sugar and 1 pinch of salt with the whisk of the mixer until foamy.
- 2
Mix oil, buttermilk and food paste with a hand blender. Mix 4 tablespoons of buttermilk mix with baking soda and vinegar. Add to the remaining buttermilk mix. Stir quickly into the egg-sugar cream. Fold in flour and cinnamon with a whisk.
- 3
Smooth the dough in the form. Bake in a hot oven for approx. 40 minutes (chopstick test!). Take out and let cool down.
- 4
For the cream, meanwhile, mix the marshmallow cream and crème fraîche with the whisks of the mixer until smooth. Stir in the mascarpone until the cream becomes firmer (do not beat for too long - otherwise the cream will become crumbly!)
- 5
Remove the cake from the springform pan. Cut through horizontally twice. Place the bottom layer on a large cake plate. Spread the cream about 1 cm thick. Place the middle cake layer on top and spread the same.
- 6
Cover with top shelf. Spread the rest of the cream all around the cake, letting a little cream run onto the plate. Chill the cake for at least 1 hour.
- 7
For decoration, wash the peppers just before serving, dab dry and shorten if necessary. Stick into the cake as a nose, use chocolate lentils for mouth and eyes, chocolate kiss as a hat and rosemary as a fir branch.
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