Ladybug Cake for Children
Ingredients
- For the batter
- soft butter (for the cake pan)
- soft Pastry flour (for the cake pan)
- 100 grams soft butter
- 100 grams sugar
- 1 generous pinch lemon zest (organic)
- 2 eggs
- 200 grams Pastry flour
- 1 tsp Baking powder
- 60 milliliters milk
- For the cream
- 150 grams cream cheese
- 250 grams Quark
- 80 grams powdered sugar
- 100 milliliters Whipped cream
- 1 packet whipped cream stabilizer
- Food coloring (brown and red)
- For decoration
- Chocolate candy (with colorful sprinkles)
- Licorice
- Licorice candy
- 2 Birthday Candles
Preparation steps
For the batter: Preheat oven to 180°C (approximately 350°F). Grease two baking molds (muffin baking cups and a 1.5 liter cake pan)(approximately 6 1/4 cup) with butter and sprinkle with flour.
Whip butter with sugar and lemon zest until fluffy. Gradually add eggs into the mixture. Mix flour with baking powder and alternately quickly stir in with milk into the butter cream, to make a smooth, spreadable batter. Pour batter into cake pan and muffin cup, smooth and bake until light golden brown in the oven, Bake the muffin cup for about 20 minutes and the larger cake about 35 minutes (test doneness with a toothpick). Remove from oven, allow to cool briefly, then turn out gently from the pans and leave to cool.
For the cream: Combine well drained cream cheese with equally well-drained quark and powdered sugar until creamy. Whip cream with whipped cream stabilizer until stiff and then fold into cream mixture. Remove 1/4 and turn dark brown with food coloring. Colorize the rest red, and spread over the larger cake.
For decoration: Set on a pie plate and decorate with M&Ms with sprinkles. Place strips of licorice as wings and press lightly. Coat the smaller cake with dark cream and set as the head for the ladybug. Cut off liquorice sweets to create a mouth and eyes. Add Happy Birthday Candles and serve.
