🍰 Pink Doll Cake

Name: Pink Doll Cake
Total time: 30 min
Yield: 4 servings
Ingredients: 225 g Butter; 200 g Sugar; 1 packet Vanilla sugar; 4 Eggs; 225 g Flour; 0.5 packet Baking powder; 2 tbsp Cornstarch; 75 ml Milk; Butter (for the pans); Flour (for the pans); 1 tbsp Apricot jam; 400 g Marzipan raw mass; 125 g Powdered sugar; red food coloring (or pink); 500 g Whipping cream (min. 30% fat); 2 packets Whipping stabilizer; Powdered sugar (to sweeten the cream and to roll out the marzipan); white sugar flower; light pink sugar writing icing

859 kcal · 30 min · 4 servings

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Ingredients

225 g Butter
200 g Sugar
1 packet Vanilla sugar
4 Eggs
225 g Flour
0.5 packet Baking powder
2 tbsp Cornstarch
75 ml Milk
Butter (for the pans)
Flour (for the pans)
1 tbsp Apricot jam
400 g Marzipan raw mass
125 g Powdered sugar
red food coloring (or pink)
500 g Whipping cream (min. 30% fat)
2 packets Whipping stabilizer
Powdered sugar (to sweeten the cream and to roll out the marzipan)
white sugar flower
light pink sugar writing icing

Instructions

1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. Beat the butter with the sugar and vanilla sugar until creamy.
3. Add the eggs one by one and mix until the mixture is foamy.
4. Mix the flour with the baking powder and starch.
5. Sift the flour mixture and stir it into the egg mixture with the milk.
6. Fill the batter into two greased and floured bundt cake pans (one large and one small).
7. Bake the cakes in the preheated oven until golden brown.
8. Cut the top of the large bundt cake flat.
9. Cut the bottom of the small bundt cake flat.
10. Spread jam on the top of the large cake.
11. Place the small bundt cake on top of the large cake.
12. Trim the sides with a knife to create an even dome shape.
13. Knead the raw marzipan with the powdered sugar.
14. Color the marzipan pink with food coloring.
15. Whip the cream with the cream stabilizer and some powdered sugar until stiff.
16. Color the cream pink with red food coloring.
17. Thinly spread the colored cream on the surface of the dome cake.
18. Fill the remaining cream into a piping bag with a star tip.
19. Pipe a row of flat rosettes at the bottom edge of the cake.
20. Roll out the marzipan thinly on a little powdered sugar.
21. Cut out a semicircle large enough to cover the dome cake.
22. Stick the marzipan onto the cake.

Nutrition per serving

kcal: 859
Protein: 8 g · Fett/Fat: 56 g · Carbs: 74 g