Barbie cake with berry cream filling

Ingredients for 1 servings:

• 300 g sugar
• 300 g butter
• 4 packets of vanilla sugar
• 8 eggs
• 600 g flour
• 1 packet of baking powder
• 8 tbsp milk
• 1 pinch of salt
• 500 g mascarpone
• 1 kg low-fat curd cheese
• 200 g sugar
• 2 packets of vanilla sugar
• 750 g berries, mixed, with currants, blackberries, raspberries and blueberries e.g. frozen
• 400 g milk chocolate
• 300 ml whipped cream
• 1 tbsp, spread butter or margarine

Instructions

Working time approx. 6 hours; Rest period approx. 1 day; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 1 day 8 hours 15 minutes

Cream the butter in a large bowl with a mixer until creamy, then gradually add the sugar mixed with vanilla sugar and salt. Beat in the eggs one at a time, then the milk and the flour mixed with baking powder. Mix until a smooth batter forms. I greased a metal bowl in the shape I wanted and lined it with a cut-to-size sheet of baking paper. Pour the batter into the bowl and bake in the lower third of a preheated oven at 180°C for about 2 hours until golden brown. After baking, remove the cake upside down and let it cool for about 30 minutes. Then cut into 3-4 layers and set aside. For the filling, cream the mascarpone and all the quark with a mixer (beaters) until creamy. Then gradually stir in the sugar mixed with vanilla sugar and continue mixing for about 2 minutes. Drain the berry mixture and mix briefly with a hand blender so that some fruit pieces remain in the mixture. Then stir the berry mix into the cream and chill the cream for about 1 hour. For the ganache, cut or break the milk chocolate into small pieces. Bring the whipped cream to a boil, remove from the heat, and stir in the chocolate pieces and butter until you have a smooth chocolate cream. Refrigerate the ganache overnight. Remove the ganache from the refrigerator about 30 minutes before use. Place the largest cake layer on a cake plate and spread with the berry cream, then place the next smallest layer on top and also spread with the berry cream, and continue in this way until all the layers are stacked. Wrap the naked Barbie doll up to her belly button in cling film and place it in the center of the cake. Cut the cake into shapes as needed, remove any uneven areas, and spread a very thin layer of the berry cream on top. Refrigerate for another hour until the cream is firm. Briefly fluff up the ganache with a mixer and spread it on the cake. Refrigerate the cake again until the ganache has set. You can now cover and decorate the cake with fondant as desired. In this case, I tried ready-made rolled fondant. The pink and white colors were ready-made, and I colored the purple with gel food coloring (these gel colors are very vibrant and intense, easy to measure, and produce a perfect color result). To attach the sugar pearls, decorations, and edible glitter, I used sugar glue (the sugar glue is food-safe and edible). To do this, combine half a teaspoon of CMC (carboxymethylcellulose – also known as food additive E466) powder from the pharmacy and 4 large tablespoons of boiled water in a small screw-top jar, shake vigorously, and refrigerate for 24 hours. Remove from the refrigerator about 30 minutes before use and shake vigorously again. Dilute with water if necessary. Apply with a brush and adhere the decorations.