Cakes with buttercream

Ingredients for 1 servings:

• 4 tbsp water
• 125 g sugar
• 75 g flour
• 50 g cornstarch
• 1 pinch of baking powder
• 4 eggs, separated
• 500 ml milk
• 100 g sugar
• 1 egg yolk
• 450 g butter
• 1 pc. pudding powder
• Vanilla flavor
• 500 g strawberries
• 1 can peach(s)
• 2 packs of cake glaze, clear
• 250 ml strawberry juice
• Marzipan paste
• Apricot jam

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

for 35 tartlets, with strawberries or peaches or other fruit

For the sponge base, beat the egg yolks with water and sugar until frothy. Mix the flour, cornstarch and baking powder, sift and stir in. Beat the egg whites until stiff peaks and fold in. Spread the mixture evenly on a deep baking tray lined with baking paper. Bake at 200°C for 10-15 minutes. Then remove the sponge and let it cool. For the buttercream, mix 6 tablespoons of the total milk with the egg yolks and custard powder. Put the remaining milk, the vanilla extract, sugar and 50g butter in a saucepan, bring to the boil and stir in the mixed custard powder. Cook for about 1 minute, stirring constantly. Then remove the pudding from the heat and let it cool. When it has cooled, add 400g butter and cream the cream. Wash and quarter the strawberries. Drain the peaches, chop them up and reserve the juice. From the cooled sponge cake, cut out circles with a 5.5 cm diameter using a ring cutter (you can also use something else that has the same diameter). Roll out the marzipan mixture to 25 x 70 cm. Then cut the marzipan into 2 cm wide and 25 cm long strips. Cover the sponge cake circles with the marzipan strips and glue the ends of the marzipan together with apricot jam. Spread the buttercream over the coated sponge cake circles. Distribute the strawberries and peaches over the buttercream. Prepare the glaze according to the package instructions, once with the peach juice and once with the strawberry juice. Then pour this over the fruit and let cool. This recipe makes about 35 cakes. You can make this recipe with the fruit of your choice. It’s also delicious with kiwi or cherries. Then just adjust the glaze.