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Buttercream Cake

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Super tasty butter cream cake, is perfect for covering with fondant. I made the cake for a birthday. Everyone was thrilled and nobody noticed that the cake is vegan. 🍰

As a trained confectioner I love to create beautiful and delicious cakes. This cake is my first vegan cake, that was a challenge to find a good recipe. I am very demanding when it comes to my profession and recipes for cakes. But this recipe has been very successful for me 😃 The recipe was inspired by the blog of Zucker & Jagdwurst. Now I have finally found a good recipe for a vegan biscuit base.

I hope you enjoy baking after,

Your Lea ❤️

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Ingredients for a cake with 18 cm diameter:

Ingredients Buttercream:

  • 150 ml Soymilk
  • 3 Tbs Vanilla Sugar
  • 2 Tbs Cornstarch
  • 150 g vegan Margarine

Preparation:

  1. Put the soy milk, vanilla sugar and cornflour in a saucepan and bring to the boil until the mixture thickens.
  2. Pour the vanilla cream into a bowl and cover with cling film (directly onto the cream) so that no skin forms.
  3. Bring the vanilla cream and margarine to room temperature.
  4. Beat the soft margarine with a mixer until foamy white, scratch the edge with a scraper in between.
  5. Now gradually stir the vanilla cream into the whipped margarine, this may take a few minutes.
  6. Now you can refine the butter cream with chocolate, nougat, fruit puree, etc.

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Ingredients Biskuit cake base (18 cm diameter):

  • 150 g Flour
  • 110 g Sugar
  • 170 ml sparkling water
  • 30 g melted margarine
  • 10 g Baking Powder
  • 10 g Vanilla Sugar

Preperation:

  1. Preheat the oven to 180 degrees circulating air.
  2. Brush a small cake tin with margarine and beat out with flour.
  3. Wrap the cake tin in baking paper.
  4. Mix flour, sugar, vanilla sugar and baking powder in a bowl.
  5. Then add the liquid margarine and the mineral water and mix briefly.
  6. Pour the dough into the prepared tin.
  7. Bake on the middle shelf for 30 minutes.
  8. After the baking time, test with a wooden stick whether the cake is through. Depending on the browning and the test of the sticks, extend the time. Let it cool down and continue processing.

Completion:

  1. Remove the cooled sponge cake base from the baking ring and cut into three pieces with a cake knife or bread knife.
  2. Spread the butter cream thinly between the bases with a palette.
  3. Now spread the cake from the outside and garnish beautifully.

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