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🍰 50th LIDL Anniversary Cake

402 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Print the desired numbers large on DIN A3 paper. Cut out the numbers to use as stencils. You can also cut them out freehand if you prefer not to use a stencil.
  2. 2. Mix 360 g of soft butter with 180 g of powdered sugar, half a teaspoon of salt, and one teaspoon of vanilla extract. Stir in two eggs. Add 600 g of flour and 200 g of ground almonds. Knead everything briefly into a shortcrust pastry dough. Divide the dough into two halves, flatten each onto a plate, and refrigerate them covered for at least one hour.
  3. 3. Take out the chilled dough and knead it briefly. Roll it out on lightly floured baking paper to a thickness of about five millimeters. Cut out the number shapes using the stencils. Place the bases in the freezer for about 30 minutes to help them keep their shape during baking. Preheat the oven to 170 degrees Celsius with top and bottom heat. Bake the bases for about 20 minutes. Remove them and let them cool completely.
  4. 4. Prepare the almond sponge batter in two portions. Place a cake ring at its maximum size on a baking sheet lined with baking foil. Beat six eggs with 300 g 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. Stir in 300 g of buttermilk and 300 g of sunflower oil briefly on a low speed. Mix 450 g of flour with three teaspoons of baking powder. Gently fold the flour mixture together with 200 g of ground almonds into the batter. Stir only until all ingredients are combined.
  5. 5. Mix a little milk with 300 g of sugar, tonka paste, a quarter teaspoon of salt, and cornstarch until smooth. Add the remaining milk. Cook the pudding while stirring over medium heat until it thickens. Pass it through a sieve. Cover the surface directly with plastic wrap to prevent a skin from forming. Let the pudding cool down to room temperature.
  6. 6. Beat 960 g of soft butter for ten minutes until white and creamy. Stir the cooled pudding briefly. Add it to the butter spoonful by spoonful. Mix the buttercream until smooth. Fill the cream into a piping bag fitted with a star nozzle.
  7. 7. Cut 300 g of mango away from the pit. Peel the skin using a glass and dice the flesh. Remove the green tops from 500 g of strawberries and dice them finely. Mix the mango and strawberry cubes with 300 g of blueberries, lemon juice, and one teaspoon of vanilla extract.
  8. 8. Place the shortcrust bases on the serving plates. Secure them with a few dabs of buttercream to prevent slipping. Mix strawberry and apricot jam and spread it over the bases. Place a sponge cake layer on top. Pipe a border of buttercream dots. Chill the cakes in between to let the cream set. Pipe a thin layer of buttercream into the center and smooth it out. Fill the cakes with the fruit mixture. Place the second sponge cake layer on top.
  9. 9. Peel 300 g of mango, remove the pit, and cut it into thin strips. Remove the green tops from 100 g of strawberries and slice them thinly. Draw a pattern into the buttercream. Decorate the cake with buttercream, mango strips, strawberry slices, and 350 g of blueberries. Prepare glaze with water and two tablespoons of sugar according to package instructions. Dab the glaze onto the fruit with a brush.

Nutrition per serving