Bird Cage Cake

For the birdcage cake, first prepare the dough. For the dough, mix all the ingredients together well. Grease and flour 3 baking pans (two round 24 cm diameter and one dome-shaped 24 cm diameter).

Bake the cakes at 180 °C for about 40 minutes. To check if they are ready, put a wooden stick in them – if nothing sticks to the stick, they are ready.

For the filling, whip the cream with the cream stiffener until stiff and then fold in the bitter almond flavoring and the washed and chopped strawberries.

Finally, sweeten with vanilla sugar to taste. For the ganache, heat the whipped cream (do not boil!!) and slowly dissolve the chocolate in it, stirring constantly. Allow to cool.

Now cut a hole in a round cake base, so that it looks like a large donut. Now the cake can be assembled.

First the uncut cake base, then the donut-shaped cake base – into which the entire filling is now placed – and finally the dome-shaped cake base. Whip the ganache briefly and spread it generously on the cake and then put it in the refrigerator.

After the cooling time, the ganache can now be spread completely smooth with a warm knife. Finally, cover the cake with fondant.

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