Ingredients for 1 cake, 20 cm
For the sponge cakes
- 375 g butter
- 6 eggs
- 375 sugar
- 150 ml milk
- 12 heaped tbsp. cocoa
- 375 flour
- 1,5 pkg. baking powder
- 4 tbsp. STROH 80 or 12 tbsp. STROH 40
For the buttercream
- 370 g butter
- 370 g icing sugar
- 1/2 cap of STROH 80 or 2 caps of STROH 40
- seeds of 1 vanilla bean
For decorating
- rosemary twigs
- flowers
- cranberries
Preparation
- Preheat the oven to 175 °C.
- For the sponge cakes, melt the butter and whip it with the eggs and the sugar until frothy.
- Stir in the milk. Fold in the flour, cocoa and baking powder. Add STROH.
- Line three* round cake pans with parchment paper. Pour the cake batter into the cake pans and bake the three cakes in the oven for 25 minutes.*
- Use the toothpick test to see if the cakes are ready.
- Let the sponge cakes cool.
- For the butter cream, mix the butter and the icing sugar.
- Add vanilla seeds and STROH to the cream and whip it until the cream gets fluffy.
- Spread the buttercream onto the three cooled cakes and set them onto each other with the cream in between.
- Pipe buttercream on top of the cake and decorate it with flowers, rosemary twigs and cranberries.
* If desired, you can also bake only two layers. To do this, divide the cake batter into two pans and bake at 175 °C (convection) for approximately 30–35 minutes. Be sure to do a toothpick test!
