Vanilla-Almond Cake with Poppyseed Buttercream and Caramel
(Percentage of daily recommendation)
|Calorie||552 kcal||(26 %)|
|Protein||9.37 g||(10 %)|
|Fat||28.4 g||(24 %)|
|Carbohydrates||66.55 g||(44 %)|
|Sugar added||44.9 g||(180 %)|
|Roughage||1.32 g||(4 %)|
|Vitamin A||253.58 mg||(31,698 %)|
|Vitamin D||1.74 μg||(9 %)|
|Vitamin E||4.79 mg||(40 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.38 mg||(35 %)|
|Niacin||1.56 mg||(13 %)|
|Vitamin B₆||0.04 mg||(3 %)|
|Folate||27.92 μg||(9 %)|
|Pantothenic acid||0.31 mg||(5 %)|
|Biotin||6.62 μg||(15 %)|
|Vitamin B₁₂||0.88 μg||(29 %)|
|Vitamin C||0.05 mg||(0 %)|
|Potassium||216.18 mg||(5 %)|
|Calcium||186.04 mg||(19 %)|
|Magnesium||39.77 mg||(13 %)|
|Iron||1.16 mg||(8 %)|
|Iodine||41.9 μg||(21 %)|
|Zinc||0.76 mg||(10 %)|
|Saturated fatty acids||13.58 g|
- For the Sponge Cake
- 6 eggs
- 150 grams sugar
- 170 grams Pastry flour
- 1 tsp Baking powder
- 100 grams peeled ground almonds
- For the Buttercream
- 2 packets Vanilla pudding (prepared with 500 ml of milk)
- 750 milliliters milk
- 60 grams sugar
- 3 Tbsps Poppy seeds
- 250 grams soft butter
- 125 grams powdered sugar
Preheat the oven to 180°C (approximately 350°F).
To make the sponge cake: Separate the eggs. Beat the egg whites until stiff with a pinch of salt. In a separate bowl, beat the yolks with the sugar until light in color and creamy. Sift the flour and baking powder over the egg yolk mixture, sprinkle in the almond, and fold together with a whisk. Fold the egg whites into the batter gently until just blended.
Pour batter into a springform pan lined with parchment paper and bake in preheated oven for 35 to 40 minutes. Let the cake cool in the pan for a few minutes, then unmold onto a wire rack and cool completely.
To make the butterream: Stir the pudding powder together with 3 tablespoons milk until smooth. Bring the remaining milk and the sugar to a boil and then stir in the pudding mixture. Bring to a boil briefly and then remove from heat. Stir in the poppy seeds, and then pour the pudding mixture into a bowl to cool.
Beat butter until very light, then beat in the powdered sugar to a thick consistency. Then add the pudding-poppy seed mixture gradually until it is all incorporated and the icing has a good spreading consistency.
Slice the cooled sponge cake horizontally into 2 layers.
Put one of the cake layers on a cake plate and spread with half of the buttercream mixture. Top with the second layer and spread the top and sides with the remaining buttercream. Refrigerate for 2 hours to chill and firm.
To make the caramel: In a heavy-gauge saucepan, heat the sugar to a dark brown, then carefully pour in 50 ml (3 tablespoons) water to loosen the caramel. Pour the caramel onto a baking sheet lined with parchment paper and let cool.
Whip the cream with the powdered sugar to stiff peaks. Arrange the chocolate ornaments on the cake and top with whipped cream. Break the caramel into shards and arrange on top of the whipped cream.
To serve, garnish with a marzipan rose.