John Myers
Ingredients for 1 servings:
- 225 g butter, soft
- 225 g sugar
- 1 packet of vanilla sugar
- 4 large eggs
- 225 g flour
- 2 tsp baking powder
- Fat for the mold
- 300 g powdered sugar
- 300 g butter, soft
- 50 g cocoa powder
- 100 g currant jelly for spreading
- 400 g marzipan for the topping
- n. B. Cake decoration of your choice
Instructions
Working time approx. 50 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes
Birthday cake, double fireworks: magnificent on the outside, melting on the inside
Grease a springform pan and line the base with baking paper. For the pastry, beat the butter, sugar, and vanilla sugar until light and creamy. Gradually beat the eggs into the butter mixture, then stir in the flour and baking powder. Smooth the pastry into the pan. Bake in a preheated oven at 180°C for approx. 20 minutes. Let stand briefly, then turn out onto a wire rack and allow to cool completely. For the filling, mix the icing sugar and cocoa, then stir into the butter. Cut the cake base in half horizontally twice. Spread each layer with blackcurrant jelly and then with some of the cream, then put back together. Spread the remaining cream all over and refrigerate. Finally, add the marzipan topping and decorate as desired.
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