Anniversary cake

Anniversary cake

For the anniversary cake you need a 26er springform pan. First bake a shortcrust pastry base. Knead cold butter, 50 g powdered sugar, 1 pkt. vanilla sugar, a pinch of salt and a few drops of lemon flavouring with 150 g wheat flour type 405 by hand until smooth. Wrap in foil. Chill for 30 minutes. Line a spring form pan with baking paper. Preheat oven to 180° C. Roll out the dough. Prick several times with a fork. Put it into the form. Bake for 15 minutes on the middle shelf. Remove from the tin while still hot. Leave to cool. Separate the eggs for the chocolate sponge cake. Beat the white egg with 50 g sugar until stiff. Beat egg yellow, 120 g sugar, 1 pkt. vanilla sugar, a pinch of salt and hot water until the cream becomes whitish. Fold in the egg whites loosely. Mix 80 g wheat flour type 405, cornflour and light cocoa powder. Fold the flour loosely into the cream. Line the baking tin with baking paper. Bake the chocolate sponge cake on the middle shelf for 45 to 50 minutes. Loosen the edge of the tin with a knife and lift off. Leave to cool. For the filling, finely chop the chocolate block. Bring 150 g cream to the boil. Dissolve the Block Chocolate in it, stirring vigorously. Stir in the orange liqueur. Leave to cool. Then stir the mixture vigorously with a whisk. Whip 600 g cream until stiff and fold in. Spread the short pastry base with cherry jam. Place in the mould. Cut the chocolate sponge cake 1 or 2 times crosswise. Spread the bases with 3/4 of the cream. Place on the short pastry base. Chill for 30 minutes. Remove the jubilee cake from the ring. Spread with the remaining cream. Chill the jubilee cake for 2 hours. Dust the de-oiled cocoa through a sieve over the cake. For the sugar font, beat 2 egg whites until stiff. Gradually add 100 g sugar. Stir in 200 g powdered sugar. Fill the sugar icing into a piping bag with the smallest nozzle. Anniversary writing on a piece of paper prescribe. Put baking paper over it. Pipe the sugar writing on the baking paper. Preheat the oven to 100° C. Dry the sugar lettering on the middle shelf for 15 minutes. Place the sugar lettering on the anniversary cake just before serving.

Servings: 16, Difficulty: 
Preparation time: 1 hour, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
527 kcal
64 g
7 g
29 g

(C)opyright by Marions Kochbuch