EikOs buttercream cake

Ingredients for 1 servings:

• 1 pack of pudding powder (vanilla pudding), for cooking
• 200 g butter
• 13 eggs, separated
• 80 g sugar
• 100 g marzipan paste
• Salt
• Vanilla flavor
• 170 g sugar
• 80 g cornstarch (wheat powder)
• 80 g wheat flour
• ½ pack of baking powder
• 50 g ground almonds
• 80 g margarine, melted
• 1 jar jam (raspberry jelly)
• Cocoa powder
• 100 ml egg liqueur
• 4 sheets of gelatin
• almond flakes, roasted
• Chocolate decoration
• possibly grated chocolate coating

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

with raspberry chocolate cream and egg liqueur

For the buttercream, prepare the vanilla pudding according to the package instructions, let it cool, and then beat it with the softened butter until full volume. For the pastry, separate the eggs. First, mix the marzipan with a little water until smooth, then beat it with 80g of sugar, salt, and flavorings, then slowly add the egg yolks, one at a time. Continue beating until the mixture turns light in color and has noticeably increased in volume. Beat the egg whites with 170g of sugar until stiff peaks form, then stir in the sifted cornstarch just before the end. Now carefully and slowly fold the beaten egg whites into the egg yolk mixture—ideally by hand—then mix together the flour and baking powder, then carefully fold in along with the almonds. Finally, fold in the melted, warm margarine. Be careful not to leave any flour clusters in the batter! Bake 3-4 layers from the dough: Spread the dough evenly, about 1 cm thick, onto a baking sheet lined with baking paper and bake in a preheated oven at 220°C (top/bottom heat) for 8 minutes. Then immediately remove from the sheet and turn out onto a piece of baking paper dusted with sugar. Once the layers have cooled, cut them out using a cake ring. Mix half of the buttercream with the raspberry jelly and cocoa powder. Place the first layer in the cake ring and pipe rings of both creams onto it. Pipe the outer ring with light cream, the second with dark cream, and so on. Then place the next layer on top and pipe more rings. If you started with the light cream on the outside of the first layer, start with the dark cream on the second layer to create a checkerboard pattern when cutting it. Spread the remaining light cream on the last layer. Refrigerate the cake for about 2 hours to allow it to set. In the meantime, roast the almond flakes in the oven at 200°C (top/bottom heat) for 5-6 minutes. It’s best to leave them in front of the oven, as they’ll quickly become too dark. Then remove them from the baking sheet and let them cool. After 2 hours, remove the cake ring, spread a thin layer of the remaining cream around the edge of the cake, and press the almond flakes into place. Chocolate decorations can be used as decoration for the top (see my photo). Soak the gelatin leaves in cold water for 5 minutes. Meanwhile, pipe triangles – or other shapes if desired – onto the cake using the remaining dark buttercream. It’s best to use a cake divider beforehand to ensure you have the right size pieces. Squeeze out the gelatin and dissolve it over low heat in a saucepan with a few drops of water and about 1 teaspoon of sugar. Do not let it boil, or it will become stringy. Put a splash of advocaat in a bowl, add the gelatin while stirring, and then stir in the remaining advocaat. Now fill the piped triangles with this filling and return the cake to the refrigerator. You can also sprinkle grated chocolate coating in the center of the cake, if desired.