Description
A moist and flavorful cake covered in smooth fondant, ideal for special occasions like birthdays and weddings.
Ingredients
Scale
- 200 g Butter
- 60 g Sugar
- 1 pack Vanilla pudding powder
- 400 ml Milk
- 5 Eggs (size M)
- 180 g Sugar
- 1 pinch Salt
- 100 g Ground almonds (blanched)
- 70 g Wheat flour (Type 405)
- 450 g White fondant
- Some starch for working
- Some yellow icing
Instructions
- Place butter in a mixing bowl to come to room temperature.
- In another bowl, whisk together 60 g sugar, pudding powder, and about 5 tablespoons of milk until smooth.
- Heat the remaining milk in a saucepan until it boils, then add the pudding mixture and stir for 1 minute.
- Transfer the pudding to a bowl, cover with foil, and let cool completely.
- Preheat oven to 180°C (160°C for fan ovens) and grease a springform pan (Ø 20 cm).
- Beat the eggs, 180 g sugar, and salt in a bowl for 4 minutes until light and fluffy.
- Mix the ground almonds and flour, then gently fold them into the batter.
- Pour the batter into the prepared pan and bake for 40 minutes.
- Let the cake cool on a cake rack, then slice horizontally into three layers.
- Whip butter using a hand mixer for 2 minutes on highest speed until fluffy.
- Gradually add cooled pudding one tablespoon at a time, beating continuously. Reserve a quarter of the cream for decorating.
Notes
Keep your workspace dusted with cornstarch when working with fondant to prevent sticking.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keywords: cake, buttercream, fondant, dessert, birthday, wedding