Princess cake

Ingredients for 1 servings:

• 375 g butter or margarine
• 375 g sugar
• 560 g flour
• 6 eggs
• 1 ½ packets of baking powder
• 190 ml milk
• 1 pinch of salt
• 100 g nougat
• breadcrumbs
• 1 small cake (Gugelhupf in a jar)
• 1 packet of powdered sugar
• 1 egg white
• Jelly (raspberry or currant jelly)
• Sugar pearls and other decorative materials
• Fat and breadcrumbs for the mold

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 2 hours; Total time approx. 3 hours 20 minutes

the hit at every girl’s birthday

Beat butter, sugar, and salt until creamy. Gradually add the eggs. Mix the baking powder and flour, then stir in with the milk. Grease the Bundt cake pan and sprinkle with breadcrumbs. Cut the nougat into small cubes; it’s best to chill them first. Pour in a layer of batter and top with nougat pieces. Then more batter, nougat pieces, batter, and so on, until each pan is about 3/4 full. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Place the pan on the oven rack in the middle. Bake for about 60 minutes. Then turn out of the pan and let cool. Place the large cake on a deep plate. Make the icing by whisking the egg whites until stiff, stirring in the icing sugar, straining the jelly, and stirring it in as well. Stick the small cake on top of the large cake with a little icing. Quickly cover the entire structure with icing and decorate as desired. Let it dry. Wrap the legs of a decorative doll with the napkin and place it in the hole in the skirt. Add further finishing touches as desired.