Giant buttercream cake

Ingredients for 1 servings:

• 6 eggs
• 6 tbsp water, warm
• 300 g sugar
• 300 g flour
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 4 tbsp cherry brandy
• ½ jar morello cherries
• 1 packet of pudding powder (vanilla)
• 1 packet of pudding powder (cream)
• 1 pack of pudding powder (caramel)
• 1,140 ml milk (380 ml per type of pudding)
• 120 g sugar (40 g per type of pudding)
• 375 g butter
• ½ jar morello cherries
• 4 tbsp chocolate shavings
• n. B. Chocolate shavings for garnishing
• n. B. Chocolate decoration (chocolate drops) for garnishing
• Fat for the mold

Instructions

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

huge sponge cake – buttercream cake – worth a lot of visitors

Drain the morello cherries. For the dough, soak half of them in 4 tablespoons of kirsch for at least 1 hour. Preheat the oven to 180°C. Mix the sugar and vanilla sugar. Beat the eggs with the warm water until frothy (using a hand mixer) and slowly add the sugar while stirring constantly. Mix the flour and baking powder, sift into the egg-sugar mixture, and stir until the dough forms a smooth mixture. Take 1/3 of the dough. Pour half of it into a well-greased springform pan (approx. 26 cm) lined with baking paper. Place the “alcohol” cherries on the dough and cover with the rest of the dough. Bake in the oven for approx. 10 to 15 minutes (do the toothpick test). Turn the finished base out onto a plate and remove the baking paper. Let it cool for approx. 5 minutes and then turn it out again (e.g., onto a cake plate). Repeat the process twice with the remaining batter (but without the cherries), so that you end up with exactly three layers. For the cream, prepare each of the three puddings individually as directed on the package instructions (but only using 380 ml of milk each). Empty the finished puddings into small bowls and cover with cling film (directly on the pudding) to prevent a skin from forming. Allow to cool at room temperature. For each pudding, cream 125 g of softened butter until creamy and stir the lukewarm pudding into the butter a spoonful at a time. This makes three creams. Stir the 4 tablespoons of chocolate shavings into the cream, leaving the rest as it is. Store the creams in the refrigerator to cool. When the first layer with the cherries is cool enough to handle, place a cake ring around it and smooth the cream over the base. Place the next cool layer on top of the cream and press down lightly. Spread half of the vanilla buttercream on this layer, then the remaining half of the cherries, and then the remaining vanilla buttercream on top. Place the last layer on top of the vanilla buttercream and press down lightly. Cover the whole thing with baking paper and let it set in the refrigerator for about 1 to 1.5 hours. Remove the cake ring and spread the caramel cream on and around the cake. Use the chocolate shavings to decorate the sides, and scatter the chocolate drops on top (I don’t have a special technique for this; as a beginner, I painstakingly placed each chocolate piece, so please ask for tips!). The time given is for an experienced person. It took me much longer; I’m not that coordinated yet.