• Fructose content declaration
  • Competence through own intolerances
  • Free shipping from 49,50 € in Germany
  • Free shipping to many EU countries from 85 €
  • Fructose content declaration
  • Competence through own intolerances
  • Free shipping from 49,50 € in Germany
  • Free shipping to many EU countries from 85 €

Buttercream sponge cake

for a large round cake baking pan

Cake

  • 1 eggs
  • 125 g margarine or butter
  • 100 g grain sugar
  • 250 g flour
  • 1 bag of baking powder
  • baking flavoring if you like or vanilla sugar from Frunix
  • 50 ml milk (you can also use water)
  • fat for the baking pan

buttercream

  • 500 ml milk
  • 1 sachet of vanilla flavored pudding powder
  • 75 g grain sugar
  • 250 g butter

1 bar of chocolate for the finishing touch.

Now that we have tried any form of mixing, melting or sifting, the realization has come - it doesn't matter - whether melting butter, sifting flour, etc - the cake always tastes the same.

Crack the eggs and put them in the mixing bowl (if they are bad, not all the batter is lost), then add the margarine/butter, granulated sugar and if you like, the baking flavoring and mix well with a mixer.

Then add the flour, baking powder and milk and mix everything well with the mixer.

Grease the cake pan and pour in the batter.

Bake at 180 °C (top and bottom heat)

30 minutes on the middle shelf

If the cake gets too dark on top after a while, you can put aluminum foil or baking paper over it. The cake will continue to bake normally without burning.

After 30 minutes, poke the cake with a wooden stick or a cabbage roll piercer, when no more dough sticks to it, the cake is done.

Let the cake cool on a wire rack. Then cut into 2 pieces with a knife.

Buttercream

Boil the pudding powder with the grain sugar according to the instructions. Then pour into a large bowl while still hot and cover with plastic wrap to prevent a pudding skin from forming.

Let cool to room temperature.

Stir the room-warm butter into the pudding, a little at a time, using a mixer to make a creamy mixture.

Then layer the cake.

  • Place the base on a cake plate and close the baking ring from the baking pan around it.
  • Then spread buttercream generously on top.
  • The next layer is the second cake plate.
  • Then again spread buttercream generously on top.
  • Finally, crush a bar of chocolate and spread it evenly over the cake.