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| Children‘s Birthday Cake Happy "Butter" Crème
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My favourite cake for children‘s birthday parties, can also be decorated to suit any other occasion. Entirely vegan, of course! Always a hit with young and old alike.
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| Ingredients |
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Preparation |
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Sponge:400 g flour
100 g soy flour
300 g sugar
2 sachets vanilla sugar
2 sachets baking powder
270 ml (sunflower) oil
200 ml water
200 ml soy milk
100 ml Soyatoo! soy whip
»Butter« crème:1 sachet vanilla custard / pudding powder
300 ml soy milk
200 ml Soyatoo! soy whip
250 g vegan margarine
Also:vegan chocolate hazelnut spread (about 3 tbsp.)
2 different vegan jams according to taste, about 3 tbsp. each; I used strawberry and apricot jam)
Decoration:1 pack hundreds and thousands
1 pack plain marzipan
1 tube coloured decor icing
and of course birthday cake candles and decoration |
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Baking the sponge:Mix the flour, soy flour, sugar, vanilla sugar and baking powder well. (Tip: sift the flour first, that makes the sponge even lighter.) Then mix the dry ingredients with the (sunflower) oil and 500 ml liquid, consisting of the water, the soy milk and the soy whip. The dough should be nice and creamy, by no means firm.
Cover the bottom of a springform pan with baking paper and grease the sides. Pour in the dough immediately after mixing it and bake at 180°;C on the second bottom rack for about 35-45 minutes. Before taking it out of the oven, test it with a skewer: If the middle of the cake is no longer moist and no dough sticks to the skewer, it‘s done. Take out of the oven, remove from the pan and place on a cake rack to cool.
Making the »butter« crème:Make the custard according to instructions using the so milk and soy whip and allow to cool to room temperature. In the meantime take the margarine out of the refrigerator to allow it to reach room temperature, too (tip: use a margarine with a buttery consistency, e.g. Alsan bio or Sojola). It is important that both custard and margarine have about the same temperature, otherwise the crème will curdle. Cream the margarine and then add the custard by the spoonful, continuing to stir.
Finally:Halve the »butter« crème. Slice the cooled sponge into three, or better four, horizontal layers, spread the first layer with warm vegan chocolate hazelnut spread (important: leave out about 2 cm at the edge), then spread some »butter« crème on top (just enough to make it stick, don‘t leave out the edge), then cover with the second layer of sponge and spread it with jam instead of chocolate, then again a layer of »butter« crème and on top of that the next layer of sponge. Now spread with the other jam and the »butter« crème as before. Now place the last layer of sponge on top. Cover the cake on top and sides with the remaining half of the crème.
Roll out the marzipan to a thin sheet, use a saucepan or bowl to cut out a circle slightly smaller than the cake and place it on top of the cake in the middle. Decorate the top of the cake around the marzipan as well as the sides with hundreds and thousands. Use the icing in the tube to letter and decorate the marzipan as desired. Place the candles and decoration. |
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| Alexandra K. |
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