Pyramids-cake

Summary

Prep Time	1 hr
Total Time	1 hr
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the sponge cake base: (light base)

For the sponge cake base: (dark base)

For the topping: (marzipan blanket)

300 g marzipan
80 g powdered suar, sifted
50 g couverture, dark
50 g couverture, white

For the cream: (buttercream)

1 egg (s)
160 ml milk or more
160 g suar
400 g butter

Instructions

Preparation of light sponge cake:
Separate the eggs. Beat the egg whites with sugar until frothy. Add the egg yolks and beat for another 2 minutes. Mix the flour, cornstarch and baking powder, sieve and fold into the egg mixture. Spread the whole thing on a baking sheet lined with baking paper.
Bake in the preheated oven at 200 ° C top / bottom heat for approx. 10 minutes. Let cool on a wire rack, on which I put a dry tea towel.
Preparation of dark sponge cake:
Proceed with the ingredients for the dark sponge cake in exactly the same way as for the light sponge cake base.
Preparation of buttercream:
In a saucepan, bring the egg with the milk and sugar to the boil, stirring constantly, and allow to cool.
Beat the butter for approx. 10 minutes until it is white and frothy. When the egg mixture is cold, slowly stir the whipped butter with the mixer.
Now coat a sponge cake with part of the cream and place the other one on top. Now cut the whole thing into approx. 10 cm wide strips (then result in a total of 3 strips, each consisting of a dark and a light layer).
Now only coat 2 strips of the 3 strips with cream again and put the other two on a coated one.
Now put this strip package upright and cut it diagonally. Now place them vertically next to each other so that a dark and a light side are next to each other in the middle. Glue the two triangles created in this way together with cream. Now coat the whole pyramid with cream on the outside.
Knead the marzipan with the powdered sugar and roll out between 2 baking sheets to approximately the size of the pyramid and cover it with it. Cut off any excess or lift it under the cake.
Then melt the couverture in a water bath and alternately brush the cake thinly with it as required. Then immediately pull waves into the still moist couverture with a fork. Then put the cake in the fridge for at least 1 hour until you are ready to eat it.

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