Cinderella's birthday buffer

For 20 pieces
  • 1 glass (720 ml) cherries
  • fat and breadcrumbs
  • 2 organic lemons
  • 300 g soft butter / margarine
  • 250 g Sugar
  • 1 Package Vanillin sugar
  • salt
  • 5 eggs
  • 1 Protein (size M)
  • 50 g + approx. 1 tbsp flour
  • 1 Package Baking powder
  • 250 g Icing sugar
  • red food coloring
  • silver love pearls
  • small freezer bag
90 minutes
Let the cherries drain well. Grease a bundt pan (approx. 2.5 l capacity) and sprinkle with breadcrumbs. Wash the lemons, pat dry and rub the peel off. Squeeze the lemons, measure out 8 tablespoons of juice.
Mix the fat, sugar, vanilla sugar and a pinch of salt with the whisk of the hand mixer until creamy. Stir in 5 eggs one at a time. Mix 350 g flour and baking powder. Briefly stir in with lemon juice and zest.
Turn the cherries in 1 tablespoon flour and fold into the batter. Fill into the mold and bake in the preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for 50–60 minutes. Let the cake cool in the tin for about 15 minutes, then turn it out and let cool down completely.
Mix the egg white and powdered sugar with the whisk of the hand mixer until smooth. Remove 1 teaspoon and color it pink with the food coloring. Cover the buffer with the white glaze. Press love pearls into the casting as a garland.
Pour the pink glaze into a freezer bag and cut off a small corner. Sprinkle a little ribbon on the cake. Let dry.
1 piece approx:
  • 330 kcal
  • 4 g protein
  • 14 g fat
  • 44 g carbohydrates


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