Holiday cake with caramel buttercream, whipped cream and egg liqueur

Ingredients for 1 servings:

• 6 eggs, separated
• 210 g sugar
• 210 g flour
• some baking powder
• ½ liter of milk
• 1 pack of pudding powder, caramel
• 3 tbsp sugar
• 250 g butter, soft
• 330 ml cream
• 1 packet of vanilla sugar
• eggnog
• 1 kg fondant (Massa Ticino), or roll fondant
• n. B. food coloring
• Powdered sugar, for rolling out

Instructions

Working time approx. 2 hours; Rest time approx. 8 hours; Cooking/baking time approx. 40 minutes; Total time approx. 10 hours 40 minutes

Double-filled sponge cake with Massa Ticino coating, for 12 pieces

Sponge cake: Separate the eggs, beat the egg whites with the sugar until stiff, then add the egg yolks briefly (5-6 turns), then fold in the flour. Pour the batter into a 26cm baking dish lined with baking paper and bake at 170°C for 40 minutes. Allow to cool, then cut in half. Buttercream: Prepare the pudding according to the instructions. Cover with cling film and allow to cool to prevent a skin from forming. The butter and pudding must be the same temperature. Mix the pudding spoonful by spoonful into the butter. Add a little liqueur, if desired. Whip the cream with the vanilla sugar until stiff. Finishing the cake: Divide the cream into 3 portions, the cream into 2 portions. Enclose the bottom cake layer in a cake ring. Soak the sponge cake with advocaat, spread the first portion of the cream on top, then spread half of the cream on top. Place the middle cake layer on top and soak it again with advocaat. Spread the second part of the cream and the remaining whipped cream on top, soak the cake topper in it as well, and place it on top. Cover the cake with the remaining buttercream, smooth it down, and refrigerate. Never finish with whipped cream, as it will soften the Massa Ticino! The cake can be prepared the day before. Coating: Color most of the Massa Ticino. I use powdered coloring from the pharmacy and knead it in very lightly, creating a beautifully marbled effect. Using powdered sugar, roll it out to a thickness of about 4 mm, large enough so that the coating easily covers the entire cake. Roll the sheet halfway onto a rolling pin and cover the cake, pressing lightly and smoothing it down. Using the edge of your hand, shape and trim the fondant edge. Wrinkles and unsightly edges can be easily concealed with a pretty ribbon, meringue tips, or rolled fondant snakes. The remaining fondant can be cut out or shaped for decoration, or sealed airtight. Tip: You can also make your own marshmallow fondant (MMF): http://www.chefkoch.de/rezepte/1199091225799663/MMF-Fondant.html