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🍰 50th LIDL Anniversary Cake

392 kcal · 30 min · 4 servings

Ingredients

• butter 1320 g
• powdered sugar 180 g
• salt 0.85 tsp
• vanilla extract 4 tsp
• eggs 14 pcs
• wheat flour, Type 405 1.5 kg
• almonds, ground 600 g
• sugar 900 g
• lemon paste 4 tsp
• buttermilk 600 ml
• sunflower oil 600 ml
• baking powder 6 tsp
• milk 1.5 L
• tonka bean paste 3 tsp
• cornstarch 180 g
• mango 300 g
• strawberries 500 g
• blueberries, fresh 300 g
• lemon juice 2 tbsp

Instructions

1. 1. Print the desired numbers in DIN A3 format.
2. 2. Cut out the printed numbers to create stencils.
3. 3. Beat 360 grams of soft butter with 180 grams of powdered sugar, half a teaspoon of salt, and one teaspoon of vanilla extract until creamy.
4. 4. Stir two eggs briefly into the butter-sugar mixture.
5. 5. Add 600 grams of flour and 200 grams of ground almonds.
6. 6. Knead everything briefly into a smooth shortcrust pastry dough.
7. 7. Divide the dough into two equal halves.
8. 8. Flatten each half into a disc shape.
9. 9. Wrap the dough portions covered and place them in the refrigerator for at least one hour.
10. 10. Take the chilled dough out of the refrigerator and knead it briefly.
11. 11. Place the dough piece on a lightly floured sheet of baking paper.
12. 12. Roll out the dough to a thickness of about five millimeters.
13. 13. Cut out the number shape using the prepared stencil.
14. 14. Place the cut-out dough bases in the freezer for about 30 minutes.
15. 15. Preheat the oven to 170 degrees Celsius with top and bottom heat.
16. 16. Bake the frozen dough bases in the preheated oven for about 20 minutes.
17. 17. Remove the bases from the oven and let them cool completely.
18. 18. Prepare the almond sponge batter in two equal portions.
19. 19. Line a baking sheet with baking foil and place a cake ring at maximum size.
20. 20. Beat six eggs with 300 grams of sugar, a pinch of salt, one teaspoon of vanilla extract, and two teaspoons of lemon paste for four to five minutes until white and creamy.
21. 21. Stir in 300 grams of buttermilk and 300 grams of sunflower oil briefly at low speed.
22. 22. Mix 450 grams of flour with three teaspoons of baking powder.
23. 23. Gently fold in the flour mixture and 200 grams of ground almonds into the batter.
24. 24. Stir only as long as all ingredients are combined.
25. 25. Pour the batter into the prepared mold and bake it.
26. 26. Repeat the preparation for the second portion of sponge batter.
27. 27. Whisk some milk with 300 grams of sugar, tonka paste, a quarter teaspoon of salt, and cornstarch until no lumps remain.
28. 28. Add the remaining milk and cook the pudding while stirring over medium heat until thickened.
29. 29. Press the finished pudding through a sieve.
30. 30. Cover the surface of the pudding directly to prevent a skin from forming.
31. 31. Let the pudding cool down to room temperature.
32. 32. Beat 960 grams of soft butter for ten minutes until white and creamy.
33. 33. Stir the cooled pudding briefly.
34. 34. Add the pudding spoonful by spoonful to the butter and beat the buttercream until smooth.
35. 35. Fill the buttercream into a piping bag with a star tip.
36. 36. Cut 300 grams of mango along the seed.
37. 37. Peel the skin using a glass and dice the fruit flesh.
38. 38. Remove the green tops from 500 grams of strawberries and dice them finely.
39. 39. Mix the mango and strawberry cubes with 300 grams of blueberries, lemon juice, and one teaspoon of vanilla extract.
40. 40. Place the cooled shortcrust pastry bases onto the serving plates.
41. 41. Secure the bases with a few dabs of buttercream to prevent slipping.
42. 42. Mix strawberry and apricot jam and spread it over the shortcrust pastry bases.
43. 43. Place a sponge cake base on top of the jam.
44. 44. Pipe a border of buttercream dots onto the sponge cake base.
45. 45. Place the cake in the refrigerator in between steps to let the cream set.
46. 46. Pipe a thin layer of buttercream evenly into the center of the cake.
47. 47. Smooth out the buttercream.
48. 48. Fill the cake with the prepared fruit filling.
49. 49. Place the second sponge cake base and the second shortcrust pastry base on top.
50. 50. Peel the mango and remove the seed.
51. 51. Cut the mango into thin strips.
52. 52. Slice the strawberries into thin slices.
53. 53. Decorate the cake as desired with buttercream and the fruits.
54. 54. Prepare glaze with water and two tablespoons of sugar according to package instructions.
55. 55. Dab the glaze onto the fruit with a brush.

Nutrition per serving

• kcal: 392
• Protein: 6 g · Fett/Fat: 19 g · Carbs: 48 g