Time flies and our little Irma is celebrating
her FIRST birthday!
Of course we have to have a birthday cake for
that occasion, even though it was only for the adults.
Because in my opinion, what Irma doesn’t know won’t hurt her, so our birthday kid got puréed fruit instead of cake.
The little one didn’t care at all though, because she was so busy with all of her
birthday presents.
Rainbow cake
For the cake crust:
6 eggs
2.1 cups sugar
2 tablespoons vanilla sugar
3.5 oz butter
0.85 cups mild
3 cups flour
4 tablespoons baking powder
grated peel of 2 lemons
a little salt
Pinch butter and crumbs for the form or backing
paper between form bottom and form walls and cut out the overlapping paper.
red and yellow food coloring
strawberry jam (e.g. Uschi’s exquisite homemade jam!)
For the white chocolate frosting:
10.6 oz creme cheese
3.5 oz curd
3 tablespoons butter
1 tablespoon vanilla powder
8.8 oz white chocolate
Deco:
anything your heart desires
e.g. sugar figures, sugar sprinkles and fresh
fruit
Cake crust:
1.
Preheat oven at 347F.
2.
Beat eggs, sugar and vanilla
sugar until white and fluffy.
3.
Melt butter, add milk and stir
into egg mix.
4.
Mix flour, packing powder, salt
and grated lemon peel and add carefully to egg-milk mix.
5. Part dough into 4 sections.
a.
Put red food coloring into one
part. So much, so that the dough turns really red.
b.
For the second part put just a
little red food coloring in it. So the dough turns pink.
c.
Put a little yellow and a
little red food coloring into the third part, so the dough turns orange.
d.
Put yellow food coloring into
the fourth part.
2.
Fill one part of the dough into
a greased and crumbled form (or baking paper!) and put in the preheated oven
for about 20min. Test with a toothpick, wether the dough is done. Take the cake
out of the oven and let cool down.
3.
Do the same thing with the
other dough parts.
4.
Spread strawberry jam on the
cool red cake part and put the pink one on top of it. Do the same thing with
the other parts, until they are all stacked on each other.
Frosting:
5.
Let white chocolate slowly melt
above a bain-marie.
6.
Mix creme cheese, curd, vanilla
powder and butter with a mixer until it is a creamy mass.
7.
Add melted chocolate little by
little.
Deco:
8.
Spread frosting evenly onto the
cake tower and decorate as you wish.
9.
Put cake in the fridge and take
it out half an hour before you serve it, so the frosting won’t be too hard because of the cold butter.
