← All recipes

🍰 Colorful Birthday Cake with Crumbles

436 kcal · 30 min · 4 servings

Ingredients

• butter 355 g
• sugar 150 g
• vanilla sugar 2 packets
• eggs 3 pcs.
• buttermilk 110 g
• oil 60 ml
• wheat flour, Type 405 340 g
• baking powder 2.5 tsp
• salt pinch
• sugar pearls 100 g
• brown sugar 100 g
• lemons 1 pcs.
• powdered sugar 200 g
• cream cheese, plain 85 g

Instructions

1. 1. Preheat the oven to 175 degrees Celsius with top and bottom heat.
2. 2. Line the bottom of a springform pan with baking paper.
3. 3. Do not grease the sides of the pan.
4. 4. Mix 150 grams of soft butter, 200 grams of sugar, and one packet of vanilla sugar in a bowl with a hand mixer and whisk until the mixture is foamy.
5. 5. Add the eggs one by one to the butter-sugar mixture and beat everything vigorously.
6. 6. Add 30 grams of oil and buttermilk.
7. 7. Beat the mixture vigorously for another five minutes until the volume has doubled and the mixture appears completely white.
8. 8. Mix 250 grams of flour, two teaspoons of baking powder, a pinch of salt, and 50 grams of sugar pearls in a separate bowl.
9. 9. Gently fold the flour mixture into the batter.
10. 10. Pour the batter into the prepared springform pan.
11. 11. Bake the cake in the preheated oven for 30 to 35 minutes.
12. 12. Let the cake cool completely on a wire rack.
13. 13. For the crumbles, mix 100 grams of raw cane sugar, 90 grams of flour, one teaspoon of vanilla sugar, half a teaspoon of baking powder, a pinch of salt, and two tablespoons of sugar pearls in a bowl.
14. 14. Add 30 milliliters of oil.
15. 15. Knead the mixture with your hands until large crumbles form.
16. 16. Spread the crumbles on a baking sheet lined with baking paper.
17. 17. Bake the crumbles in the oven at 175 degrees for about 15 minutes until crisp.
18. 18. Halve a lemon and squeeze out the juice.
19. 19. Beat 240 grams of soft butter, 85 grams of cream cheese, and one teaspoon of lemon juice in a bowl for about five minutes until creamy.
20. 20. Add two teaspoons of vanilla sugar and powdered sugar.
21. 21. Beat the cream for another five minutes until it is light white and creamy.
22. 22. Place the buttercream in the refrigerator.
23. 23. Ensure that all components of the cake are completely cooled down.
24. 24. Slice the cake base lengthwise into three equal parts.
25. 25. Spread about one-third of the cream on the first layer.
26. 26. Sprinkle about one-quarter of the crumbles over the cream.
27. 27. Place the second cake layer on top.
28. 28. Repeat the steps with cream and crumbles for the remaining layers.
29. 29. Finish the cake with a layer of cream and crumbles on top.
30. 30. Enjoy!

Nutrition per serving

• kcal: 436
• Protein: 5 g · Fett/Fat: 23 g · Carbs: 52 g