John Myers
Ingredients for 1 servings:
- 12 eggs
- 400 g sugar
- 600 g flour
- 2 packets of vanilla sugar
- 2 packets of baking powder
- 4 tbsp water, warm
- 4 packs of cream pudding powder
- 10 tbsp sugar
- 1.6 liters of milk
- 1 kg butter, soft
- 1 can of sugar sprinkles (sugar pearls), white or sugar flower bouquets, etc.
Instructions
Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 50 minutes; Total time approx. 1 day 1 hour 50 minutes
Make the pudding the day before. Combine the milk, pudding powder, and sugar in a saucepan and bring to a boil, stirring constantly. Allow the pudding to cool. The next day, for the buttercream, beat the softened butter well, then gradually add the pudding a spoonful at a time until it forms a nice, smooth cream. The sponge cake can also be made the day before. Beat the sugar, vanilla sugar, and eggs until fluffy. Then add the warm water. Sift the flour and baking powder, and stir in a spoonful at a time. Grease the double-heart baking pan well or use non-stick spray, pour the batter into the pan, and bake at 150°C (top/bottom heat) for about 40-50 minutes, until the base is yellow-brown. Allow the base to cool completely and then remove from the pan. Cut the sponge cake in half horizontally. Spread buttercream on each layer, put them back together, spread it all over the cake, and smooth everything out nicely. Fill a piping bag with a star-shaped nozzle with the remaining cream and decorate the cake with tufts. Refrigerate the cake until ready to serve. You can also decorate with sugar pearls, sugar rhinestones, sugar crystals, sugar flower bouquets, or marzipan roses, depending on your preference. There are many options available. Don’t forget the bride and groom as cake toppers and/or doves with rings.
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