Buttercream cake with marzipan topping

Ingredients for 1 servings:

• 1 cake base (Viennese base), dark, 3-piece, also homemade
• ½ liter of milk
• 1 tbsp sugar
• 1 ½ packs of pudding powder, vanilla, preferably with Bourbon vanilla
• 1 ½ packs of butter
• 2 packets of vanilla sugar (bourbon)
• 1 marzipan blanket, round

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Vanilla buttercream on chocolate base

Make the pudding by combining the milk, the tablespoon of sugar, 1 packet of bourbon vanilla sugar, and 1 1/2 packets of vanilla pudding. Allow to cool, stirring frequently to prevent a skin from forming. For the buttercream, the pudding and butter need to be the same temperature. Beat the butter with a mixer, then gradually stir in the pudding and the remaining packet of bourbon vanilla sugar until everything is nice and smooth. Spread 1/3 of the cream on the bottom cake layer, place the second layer on top, and then another 1/3 of the cream on top. Place the third layer on top and spread a thin layer of the remaining cream on it and the edges. Leave some cream over the top for decoration if necessary. Then place the marzipan layer on top and press down all around. Trim off any excess if necessary. Finally, decorate as you wish, e.g. use the piping bag to pipe rosettes from the remaining buttercream, add chocolate leaves, writing, etc. Chill the cake in the refrigerator. A cake that is guaranteed to never leave anything left over!