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🍰 Large Number Cake for a 50th Birthday

550 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Plan ahead: You need a total of 6 sponge cake layers. Bake 3 large sponges and slice each horizontally in half to get 6 thin layers. Mix the batter for each layer fresh and bake immediately, as the batter cannot stand for long. Weigh out the ingredients for all three batters beforehand and place them in three separate bowls. Also ensure you have enough space in the refrigerator to store the finished cake parts.
  2. 2. Preheat the oven to 180 degrees Celsius with top and bottom heat. Put 6 eggs, 150 grams of sugar, and a pinch of salt into a large bowl. Whisk the mixture with a hand mixer and whisk attachment for about 15 minutes until it is creamy and almost white. Sift 180 grams of flour into the eggs in 2 to 3 additions. Gently fold the flour in with a spatula. Place a cut piece of baking paper on the bottom of a springform pan. Place the ring on top and close the pan so the paper covers the bottom.
  3. 3. Bring 1.8 liters of milk to a boil in a large pot. In a medium bowl, mix 200 milliliters of milk with 4 packets of vanilla pudding powder, 3 packets of vanilla sugar, and 300 grams of sugar. Stir the pudding powder mixture into the boiling milk. Bring the mixture back to a boil while stirring constantly. Cover the pudding directly with plastic wrap to prevent a skin from forming. Let the pudding cool down to room temperature.
  4. 4. Put 1.5 kilograms of soft butter into a large bowl. Beat the butter with a hand mixer and whisk attachment for about 15 to 20 minutes until it is almost white and fluffy. Add the cooled vanilla pudding to the butter gradually while continuing to beat. Ensure the pudding and butter are at approximately the same temperature. Color the buttercream as desired with food coloring. You will need about 2 kilograms of cream for the filling and 1.5 kilograms for coating and decorating.
  5. 5. Slice the 3 baked sponge cakes horizontally in half to get 6 even layers. Spread about 650 grams of buttercream onto 3 of these layers. Smooth the cream evenly. Cover each cream-covered layer with another sponge layer. Place the 3 resulting cake stacks in the refrigerator to firm up. Now cut the cakes into shapes for the number 50 using a sharp knife: The first cake becomes two semicircles. The second cake becomes four quarter circles. The third cake provides one semicircle, one long strip, and additional parts.
  6. 6. Wash the raspberries and blueberries and let them drain. Wash the mango, peel it, and slice it thinly. Divide the remaining buttercream into 3 small bowls and mix with food coloring as desired. Fill the colored cream into a piping bag with a star tip. Decorate the cake with small dots. Decorate the cake with the raspberries, blueberries, and mango slices. Keep the cake cold until serving. Enjoy!

Nutrition per serving