Castle / Princess cake

Ingredients for 1 servings:

• 300 g sugar
• 250 g flour
• 5 eggs
• 1 packet of baking powder
• 1 pack of low-fat curd cheese
• 300 g butter
• 200 g cream cheese
• 500 g mascarpone
• 250 g cream
• 4 sheets of gelatin
• 2 bags of vanilla sugar
• 150 g icing sugar, or sweeten to your liking
• 1 bag of frozen strawberries, at least 750 g
• 1 bag of cream stiffener
• e.g. flavoring (lemon, vanilla …), what you like
• 1 bag of chocolate lentils (mint chocolate lentils)
• 700 g fondant (rolled fondant), white
• 100 g fondant (rolled fondant), pink
• 1 bottle of food coloring, red
• n. B. sugar pearls
• 1 bag of strawberries (foam strawberries)
• 1 bag of marshmallow(s)
• 2 waffles (ice cream cones)
• 50 g sugar (up to 100 g, to taste)
• 1 pack of vanilla pudding
• 500 ml milk
• 250 g butter

Instructions

Working time approx. 3 hours; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 6 hours 30 minutes

Strawberry – Mascarpone – Cream Cheese – Filling

For the pastry, briefly heat the butter and beat it with the eggs and sugar. Then mix the flour with the baking powder. Fold in the low-fat quark to make the pastry nice and fluffy. The pastry can be flavored with flavorings as desired. Either with vanilla or, if you like it fruity, with lemon. Both go well with the filling. Pour into a springform pan that’s at least 28 cm wide and bake in a preheated oven at 180 degrees Celsius for about 30-40 minutes. Do the skewer test. When no more batter sticks to the wooden skewer, remove the cake from the oven. Let the cake cool. For the filling, puree the frozen strawberries and sweeten with sugar until desired. Add a few drops of lemon juice if you like. Prepare the gelatine according to the instructions and stir it into the strawberry mixture. Tip: I always warm the mixture to ensure the gelatine dissolves more easily. Whip the mascarpone and mix with the cream, cream cheese, sugar, powdered sugar, and cream stiffener. Sweeten and add flavoring, if desired, until desired consistency. When the cake and the strawberry mixture have both cooled, cut the cake in half. Remove the top half. Spread the strawberry mixture and layer the mascarpone, cream cheese, and cream on top. Place the top half back on top. Theoretically, you could also layer a layer of buttercream, as you’ll have plenty of buttercream left over. For the decoration, make the buttercream and custard. Cook the custard according to the instructions. Heat the butter and cream. When both are at the same temperature, gradually add the custard to the butter and mix well. If necessary, sweeten again with powdered sugar until desired consistency. Caution: If the two are at different temperatures, the butter will curdle! So let it cool. If you’re not using a layer of buttercream in the cake, half the instructions will work. A great alternative: a strawberry-vanilla buttercream. Also available here at hobbybäcker1970! Cover the cake generously with buttercream. Roll out the fondant and knead it until soft. Cover the cake once. Use cookie cutters to create letters and decorations. Mix the food coloring with a splash of water and decorate the ice cream cones with it, then drape it over the cake. The dough is simple and quick to make. Only the waiting and the decorating take time, which is why the difficulty level is a bit higher. But that’s precisely what makes it fun.