White Cake with Fondant Leaves
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,398 cal. | (114 %) | ||
| Protein | 16.53 g | (17 %) | ||
| Fat | 60.29 g | (52 %) | ||
| Carbohydrates | 451.52 g | (301 %) | ||
| Sugar added | 67.42 g | (270 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 586.57 mg | (73,321 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.07 mg | (17 %) | ||
| Vitamin B₁ | 0.62 mg | (62 %) | ||
| Vitamin B₂ | 0.88 mg | (80 %) | ||
| Niacin | 8.12 mg | (68 %) | ||
| Vitamin B₆ | 0.16 mg | (11 %) | ||
| Folate | 114.29 μg | (38 %) | ||
| Pantothenic acid | 1.55 mg | (26 %) | ||
| Biotin | 2.25 μg | (5 %) | ||
| Vitamin B₁₂ | 1.13 μg | (38 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 394.95 mg | (10 %) | ||
| Calcium | 300.33 mg | (30 %) | ||
| Magnesium | 37.17 mg | (12 %) | ||
| Iron | 6.31 mg | (42 %) | ||
| Iodine | 26.02 μg | (13 %) | ||
| Zinc | 1.71 mg | (21 %) | ||
| Saturated fatty acids | 35.33 g | |||
| Cholesterol | 377.25 mg |
Ingredients
- For the cake
- 2 Sponge cake bases (finished product)
- 400 milliliters milk
- 1 packet Instant pudding (chocolate flavor)
- 2 Tbsps sugar
- 250 grams butter
- For the Icing
- ½ very fresh egg white
- 250 grams powdered sugar
- For the covering
- 1 kilogram Fondant (white)
Preparation steps
For the cake: Combine milk, sugar and custard powder and cook according to package information into a pudding. Allow it to cool. Beat butter until fluffy, stir in pudding a spoonful at a time. Place the two cakes together and cut with a knife into a round dome about 22 cm (approximately 9 inch) round. Remove individual layers, spread with butter cream and set together into a dome and press down gently. Apply a thin coat of butter cream around the dome cake and refrigerate.
For the icing: Beat egg whites and gradually add two thirds of the powdered sugar, possibly even more powdered sugar if needed. The icing will be thick and creamy, so that it has stability but can still be piped from a bag. When it reaches the right consistency, stir with an electric hand mixer for about 3 minutes. Spoon into a small pastry bag with No.2 fip, closing the tip airtight with foil refrigerate the icing until needed.
For the topping: Roll out fondant thinly on a silicone mat about 1 cm (approximately 3/8 inch) thick and cover dome cake with it. Pinch edges together and smooth if necessary. Knead remaining fondant again and roll out thinly 2-3 mm (approximately 1/8 inch). Cut pointed leaves and attach them from the tip slightly overlapping around the cake, using the icing as a glue. Serve as desired.
