Shark children's cake

Ingredients for 1 servings:

• 200 g biscuits
• 80 g butter
• 250 g quark
• 200 g crème fraîche
• 100 g sugar
• 1 packet of vanilla pudding powder
• 1 packet of vanilla sugar
• 3 m.-sized eggs
• 1 small jar of cherries
• 175 g butter
• 150 g sugar
• 1 packet of vanilla sugar
• 3 m.-sized eggs
• 175 g flour
• ½ pack of baking powder
• 1 lemon(s)
• 500 g strawberries
• Grease for the molds
• 3 m.-sized eggs
• Salt
• ¼ tsp citric acid
• 210 g jam
• 300 g butter
• 1 n. B. Food coloring, blue
• 2 packages of rolled fondant, various colors
• n. B. Decoration of your choice (e.g. edible fish, shark figures)

Instructions

Working time approx. 2 hours 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 55 minutes; Total time approx. 4 hours 30 minutes

Motif cake for an 18 – 20 cm springform pan and a 26 cm springform pan

Preheat the oven to 180°C fan-assisted oven or 200°C conventional oven. For the cherry cheesecake, melt the butter slowly on the stovetop or in the microwave. Crumble the biscuits very finely. Mix the crumbs well with the melted butter and press the dough flat onto the bottom of an 18-20 cm springform pan lined with baking paper. Bake the base in the preheated oven on the middle rack for about 5 minutes. In the meantime, separate the eggs and beat the egg whites until stiff peaks form. In a second bowl, mix the egg yolks with the quark, crème fraîche, sugar, vanilla sugar, and vanilla pudding powder. Then fold in the egg whites. Pour the mixture onto the base and arrange the cherries on top, or fold them in beforehand. Bake the cake in the preheated oven on the middle rack for about 25-30 minutes. Do not turn the oven off afterward. Remove the cake and let it cool completely before refrigerating it. For the strawberry cake, reduce the oven temperature to 150°C (fan). Grease a 26cm springform pan. Cream the butter with the sugar and vanilla sugar until light and fluffy. Gradually beat in the eggs. Add the lemon juice to the batter, if desired. Mix the flour with the baking powder and gradually stir in. Then fold in the hulled, washed, and chopped strawberries. Pour the batter into the springform pan. Bake in the preheated oven on the middle rack for about 20 to 25 minutes. When no batter sticks to a toothpick, the cake is ready. Let the cake cool before refrigerating. To decorate, cover each cake with the appropriate fondant and layer it on top of the other, perhaps leveling the cake first. For the quick buttercream, first separate the egg yolks and egg whites. Beat the egg whites until stiff, sprinkling in the salt and citric acid. Pour the jam into a saucepan and bring to a boil briefly, stirring constantly. Gradually stir the hot jam into the stiffly beaten egg whites using the whisk attachment of a mixer. Then beat the egg whites again for about 8-10 minutes until stiff peaks form. The mixture will increase in volume and become thick, creamy, and glossy. Continue beating until the egg whites are just lukewarm. Gradually add the previously diced butter and stir in. The butter should be at room temperature. Then beat for another 5-7 minutes. The mixture will become a smooth, slightly silky buttercream. Now color the cream: in this case, blue. If necessary, first color it light blue for the water and then dark blue for the waves. Decorate and decorate the cake as desired.