Princess cake with strawberry cream

Ingredients for 1 servings:

• 8 eggs
• 400 g sugar
• 400 g butter, melted
• 600 g flour
• 1 packet of baking powder
• ½ bottle of butter-vanilla flavoring
• 200 g natural yogurt
• 200 ml milk
• Grease for the molds
• 600 g white chocolate coating
• 2 tbsp butter
• 1 sheet of gelatin
• Water, cold for soaking
• 400 ml cream
• 300 ml cream
• 400 g strawberries, frozen
• 1 tbsp lemon juice
• 50 g sugar
• 8 sheets of gelatin
• n. B. sugar pearls or other edible decorations
• n. B. Fondant

Instructions

Working time approx. 4 hours; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 5 hours 30 minutes

Barbie cake covered with fondant for 16 pieces

You’ll need a Barbie doll and three different-sized Bundt cake pans to later make Barbie’s dress. Prepare the ganache the day before, as it needs to be refrigerated overnight. Chop the chocolate coating into small pieces and soften the gelatin according to the instructions. Bring the cream to a boil briefly. Then melt the chocolate pieces in the boiled cream and stir to combine, then add the butter. Pour everything into the warmed gelatin, never the other way around. Whisk everything briefly and refrigerate overnight. Grease three Bundt cake pans and refrigerate, then preheat the oven to 180°C (top/bottom heat). Beat the eggs with the sugar until frothy, then pour in the melted butter. Then mix the flour and baking powder, stir in the vanilla extract, milk, and yogurt. Divide the mixture evenly among the three pans and bake in the preheated oven for about 40 minutes; do the skewer test. Every oven is different; the smaller the pan, the shorter the baking time. Allow the baked cakes to cool. For the strawberry cream, thaw the frozen strawberries and puree them. Whip the cream and mix it with the pureed strawberries and the sugar. Soften the gelatin, warm it, let it cool briefly, and then add the strawberry cream to the gelatin, never the other way around. Mix everything quickly and well. Remove the ganache from the refrigerator about 2-3 hours before use. Cut the cooled cakes into slices, about 1.5 cm thick if possible. If the Bundt pan has a pattern, cut them off to create a nice shape. Level the bottom of each pan so that everything fits together well. Then layer the pastry sheets with the strawberry cream, from largest to smallest. Remove the Barbie doll’s clothes and wrap them in plastic wrap from feet to torso. Place the doll in the middle. Cut the dress into the desired shape, ideally getting wider from top to bottom. The cake should end about above the hips. Now beat the ganache again briefly with a hand mixer, but don’t overdo it, or it will become crumbly. Spread the ganache evenly over the cake. You can also use the ganache to smooth out any unevenness. Place it in the refrigerator. Once the ganache has set a little, you can decorate the cake with fondant as desired. Roll out the fondant as thinly as possible. Cover Barbie’s upper body with fondant. I prefer to use homemade marshmallow fondant; you can find the recipe on Chefkoch. Otherwise, store-bought fondant will work too. When it comes to decorating, your imagination is the only limit. Of course, you can replace the strawberries with other frozen fruit, such as raspberries.