Prince Pückler cake with Swiss butter cream

AUTHOR
Billie Wagner
DIFFICULTY
very easy
RATING
5 1
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. 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. 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. 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. 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. 5

    Place on wooden skewers and set aside.

  6. 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. 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. 8

    Chill the cream for about 30 minutes.

  9. 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. 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. 11

    Chill for about 1 hour.

  12. 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.

Nutrition Facts

KCAL
470 kcal
CARBS
42 g
FATS
31 g
PROTEINS
8 g