Buttercream cake with fondant
With recipe 📌
Buttercream cake with fondant is the perfect cake for special occasions. Whether it’s for a birthday, christening, or wedding – this cake is guaranteed to impress everyone.
INGREDIENTS
FOR THE BUTTERCREAM
200 g butter
60 g sugar
1 packet of vanilla pudding powder
400 ml milk
FOR THE BATTER
5 eggs (size M)
180 g sugar
1 pinch of salt
100 g ground almonds (blanched)
70 g plain flour (type 405)
ALSO
450 g white fondant
A little cornstarch for working with
A little yellow icing
PREPARATION
Step 1
For the buttercream, place the butter in pieces in a mixing bowl and let it come to room temperature. Whisk together the sugar, pudding powder, and about 5 tablespoons of milk in a bowl until smooth. Bring the remaining milk to a boil in a saucepan. Add the pudding mix and simmer for 1 minute while stirring. Transfer the pudding to a bowl, cover immediately with foil, and let cool completely.
Step 2
Preheat the oven to 180°C (350°F) top/bottom heat (160°C fan oven). Grease the bottom of a 20 cm springform pan. For the batter, beat the eggs, sugar, and salt in a mixing bowl on high for 4 minutes until frothy and white. Mix the almonds and flour and carefully fold in.
Step 3
Pour the batter into the prepared pan and bake in the preheated oven for about 40 minutes. Let the cake cool on a wire rack. Using a long serrated knife, cut the cooled cake in half horizontally twice to create three equal-thick layers. Place the first layer on a clean cake plate.
Step 4
Beat room-temperature butter with the whisk attachment of a hand mixer on high speed for 2 minutes until fluffy and white. Add the pudding, which has cooled to room temperature, a tablespoon at a time and continue beating on high speed. Gradually stir in all the pudding. Set aside a quarter of the cream for spreading and garnishing.
