Handbag themed cake

Ingredients for 1 servings:

• 11 eggs
• 500 g sugar
• 190 g flour
• 125 g cornstarch
• 2 tsp baking powder
• 250 g butter, soft
• 100 g dark chocolate
• 20 cl orange liqueur
• 500 g rolled fondant, pink
• 100 g flower paste
• 30 g rolled fondant, white
• Food glue

Instructions

Working time approx. 5 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours 30 minutes

Preheat the oven to 180 degrees Celsius. For the sponge cake, separate 6 eggs. Beat the egg yolks with 250g of sugar until very foamy. Beat the egg whites until very stiff. Pour the egg whites onto the foam mixture. Sift the flour, cornstarch, and baking powder over the mixture. Carefully fold the egg whites and flour mixture into the foam mixture using a spatula. Immediately pour the batter into the springform pan lined with baking paper. Smooth the surface and bake the cake base on the middle rack of the oven for 25-35 minutes. After 25 minutes of baking, test for doneness with a wooden skewer and bake for a few more minutes if necessary. Remove the cake base from the oven and let it cool in the pan for 10 minutes. Then turn it out onto a wire rack and let it cool for at least 6 hours, preferably 12 hours. After that, it can be easily sliced ​​and used in other ways. For the light chocolate buttercream, separate 3 eggs and beat the 3 egg yolks with the remaining 2 whole eggs. Heat with 250g sugar over a hot water bath at around 70°C, continuing to beat. Remove from the heat and beat with a food processor until the cream has a mayonnaise-like consistency. Then beat the softened butter, melt the chocolate over a hot water bath, and stir it into the butter. Season with orange liqueur and mix with the egg cream. Cut the cooled cake base into a handbag shape by simply cutting off a piece from the round cake base to allow it to stand upright. Then cut it in half twice and fill it with the chocolate cream. Cover the cake completely with the cream and refrigerate for 2 hours. Knead the pink fondant until smooth and roll it out on a non-stick surface to a thickness of around 4mm. Turn it over regularly to prevent the paste from sticking. Lift the fondant to the center of the sponge cake, place it over the cake, and smooth it down with a smoother. Trim off any excess fondant with a knife. Set the covered cake aside. For the white clasp, knead 30g of flower paste with 30g of white fondant and roll it out to a thickness of 4mm. Cut out a 25cm long and 2cm wide strip and trim the ends straight. Brush the top seam line of the handbag cake with edible glue and carefully stick the strip into the groove. Use a pointed tool to draw a center line over the strip. For the buckle, roll out the remaining white fondant/flower paste mixture to a thickness of 3cm. Cut out a 5x4cm rectangle and place it in the center of the white strip. Shape the white fondant into two thick rolls and pinch an arched pattern into them using a snipper. Bend the rolls into two uniform handles and set aside to harden. Meanwhile, roll out the remaining white fondant and cut out four rectangular 5 x 3 cm handle holders. Brush the inside of one handle in the middle with edible glue and glue it to the other one at that point. This will support the two handles. Now brush the bottom ends of the handles with glue and glue them to the handbag one after the other. It’s best to work in pairs. Briefly press the handles until the glue takes hold, then fold a piece of kitchen paper and place it centrally under the handles to support them. This will prevent them from deforming. Once the handles are secure, coat the backs of the four handle holders with glue and place them over the ends of the handles. Press down firmly. Shape the remaining flower paste into a rose and stick it right next to the handle. Press down for a few seconds to prevent it from falling off.