Margret’s Birthday Cake

Try this delicious cake recipe:

Dough:

Make sponge dough, bake 5-6 bottoms from the dough.

Prepare the bottom of a cake springform pan, spread so much dough on it that the bottom is covered. Bake on the middle shelf in a heated oven for about 15 minutes at 190-200 °C.

Brush the bases, still warm, with cream on the spot after baking and place on top of each other, leaving cream mixture for brushing.

Cream mixture:

Combine all ingredients and bring to a boil over low heat, whisking throughout.

When cooled, the mixture becomes stiff and ready to spread. The cake is very productive and keeps at cellar temperature for about 2-3 weeks.

Hints:

The tart should be allowed to infuse for 1-2 days before eating.

Since the cake is very powerful, it is best to cut out the middle generously. So the pieces or better the slices, can be cut accordingly narrow. The center can be covered with a little bit of marzipan or confectionery, so the opened cake also looks more decorative. For special occasions, the double-decker cake can be made. For this purpose, 1 1/2 recipe is used. The top consists of 3 floors with a diameter of about 14 cm.

The cake is to be covered thinly with cream, dabs of cream are sprayed on. The transition of the cake and the top is made with candied fruit (placed around the top).

To make the birthday numbers can be

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