BvB cake

Ingredients for 1 servings:

• 1 cake base (Viennese base, light)
• 2 cans of mandarin oranges, drained
• 2 packs of cream powder for baking-stable pudding cream
• e.g. milk for the pudding cream
• 1 pack of cake icing, dark
• 100 g marzipan paste
• 50 g powdered sugar, sifted
• n. B. Food coloring, yellow and sugar writing, brown

Instructions

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

First, drain the mandarins. Then, prepare the custard according to the package instructions and spread half of it on the first layer and arrange half of the mandarins on top. Place the second layer on top of the mandarins and cover it with the custard and mandarins. Then place the last layer on top. Heat the cake icing in a water bath and let it soften. When the icing is soft, first write the letters “BVB” on a piece of baking paper and let it dry thoroughly. Then spread the remaining icing over the cake and refrigerate it for a short time, as this will speed up the drying time. Meanwhile, mix the marzipan with the powdered sugar and knead thoroughly. Gradually add the yellow food coloring and knead until the marzipan reaches the desired color. Then, roll out the marzipan between two sheets of plastic wrap and cut out a circle. Place this circle on the cake and carefully place the letters on it. Finally, write “09” on it using the brown sugar lettering. I also made them from the icing, though.