Confetti Cake with Surprise
Cake
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Cook Time
3 h
Servings
12
Difficulty
Medium
Prep Time
60 Min
Description
This confetti cake is a real eye-catcher at any birthday! The fluffy dough, refined with almonds and vanilla, is layered with fruity jam and filled with colorful chocolate lentils and sugar sprinkles. The preparation is a little more complex, but the result is worth every effort. I have been baking this cake for children's birthdays for years and it is always a hit. The combination of sweet dough, fruity filling and the crackle of chocolate lentils is simply irresistible. An absolute favorite recipe!
Ingredients (15 ingredients)
-
6 piece Eggs (size M)
-
230 g Sugar
-
2 Pck. Bourbon Vanilla Sugar
-
300 g Wheat Flour Type 405
-
100 g Almonds (ground)
-
1 Pck. Vanilla Pudding Powder
-
3 tsp Baking Powder
-
1 pinch Salt
-
130 ml Vegetable Oil
-
150 ml Mineral Water (carbonated)
-
350 g red jam (e.g. cherry, strawberry, raspberry)
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300 g Mini Chocolate Lentils
-
200 g Sugar Confetti
-
350 g Powdered Sugar
-
5 tbsp Lemon Juice
Preparation (13 steps)
Preheat oven and prepare springform pan
Line the bottom of a springform pan (approx. 20 cm diameter) with baking paper and clamp it in place with the springform rim. Preheat the oven to 180 °C top/bottom heat. No Thermomix setting required.
Beat eggs, sugar and vanilla sugar
Put 6 eggs (size M), 230 g sugar and 2 packets of bourbon vanilla sugar into the mixing bowl and beat for 5 min./level 4 until the mixture is light and creamy.
Mix dry ingredients
Put 300 g wheat flour type 405, 100 g ground almonds, 1 packet vanilla pudding powder, 3 tsp baking powder and 1 pinch of salt into the mixing bowl and mix for 10 sec./level 4.
Prepare dough
Add the dry ingredients together with 130 ml vegetable oil and 150 ml mineral water (carbonated) to the mixing bowl and stir for 30 sec./level 3. Use the spatula to push down from the edge and stir for another 10 sec./level 3.
Bake first cake base
Spread half of the dough in the prepared pan and bake in the preheated oven for approx. 25 minutes. No Thermomix setting required.
Bake second cake base
Line the pan with baking paper again and bake the remaining dough in the same way. No Thermomix setting required.
Cool and cut cake bases
Let both cake bases cool completely, then cut each one horizontally once. No Thermomix setting required.
Punch out holes
Place one of the bases on a cake plate. Cut or cut out a hole of approx. 6 cm diameter in the middle of two of the bases. No Thermomix setting required.
Heat jam
Put 350 g red jam (e.g. cherry, strawberry, raspberry) into the mixing bowl and heat for 3 min./50°C/level 2 and stir until smooth.
Layer cake
Spread ¼ of the jam on the bottom cake base. Place a base with a hole on top and press down lightly. Spread again with ¼ of the jam, place the second base with a hole on top. Spread this one with ¼ of the jam as well. No Thermomix setting required.
Pour in filling
Fill the resulting hole inside the cake to the brim with 300 g mini chocolate lentils and 200 g sugar confetti, keeping some back for decoration. Then place the last base without a hole on top and press down carefully. Spread with the remaining jam. No Thermomix setting required.
Prepare glaze
Put 350 g powdered sugar and 5 tbsp lemon juice into the mixing bowl and stir for 20 sec./level 3.
Decorate cake
Cover the cake with the glaze. Decorate with the remaining chocolate lentils and sugar confetti and let the glaze dry. No Thermomix setting required.
Finished cooking? Great! 🎉
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Created by
Katharina Hoffmann
3
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten
- Eggs
- Nuts
- Milk
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