Flower Meadow Cake




Rating: 3.32 / 5.00 (38 Votes)


Total time: 1 hour

For the vanilla cream:








For the dough:







For the mold:




For filling and decor:








Instructions:

For the Flower Meadow Cake, first put the ingredients (except the vanilla sugar) in a saucepan and heat over low heat while stirring (but do not boil) until the cream has thickened. Allow to cool. Then fold in the vanilla sugar. You can equally use 1/2 pkg. vanilla pudding instead if you want it to go faster.

Mix the potato starch and baking powder with the flour. Beat the eggs and sugar until well blended (the mixture should be white), fold in the flour.

Grease a cake springform pan well and dust with flour, pour in the batter and bake at 175 °C for about 40 minutes. Let cool and divide horizontally into 3 parts.

Spread the bottom layer with raspberry jam and place the middle layer on top.

Whip the whipped cream until stiff, mix half of it with the vanilla cream. Spread the cream on the middle cake layer and place the top cake layer on top. Cover the top layer with the remaining whipped cream in a dome shape and brush the edge of the cake.

Knead the marzipan paste with the powdered sugar and the food coloring and roll it out between the parchment paper, as round as possible, to form a sheet to cover the top and sides of the cake.

Cover the cake with the marzipan and decorate as desired. Refrigerate the flower meadow cake until serving.

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