Vintage Cake
Vintage Cake is totally on trend. The cake impresses with its unique decoration, which is piped on with different nozzles. In our step-by-step instructions we show you how it’s done!
INGREDIENTS
FOR THE DOUGH
10 eggs (size M)
400 g soft butter
400 g sugar
2 vanilla pods
450 g wheat flour (type 405)
150 g cornstarch
4 tsp baking powder
80 ml milk
FOR THE BUTTERCREAM
6 egg whites (size M)
360 g sugar
100 ml water
600 g butter
ALSO
Some butter for the mold
Some flour for the mold
PREPARATION
Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Grease three springform pans (⌀ 16 cm) and dust with flour. For the dough, separate the eggs and put the egg whites to one side. Beat the soft butter and 300 g sugar until creamy, then gradually stir in the egg yolks. Score the vanilla pods and scrape out the pulp, then add to the butter-sugar mixture.
Step 2
Mix the flour, starch and baking powder and mix into the butter-sugar mixture with the milk. Beat the egg whites you set aside with the remaining sugar until stiff, then fold the beaten egg whites into the rest of the dough.
Step 3
Spread the dough into the prepared springform pans and bake in the preheated oven for about 30 minutes. After baking, allow the bases to cool completely, then halve each one to make six cake bases. One cake base is not needed and can be frozen for another recipe or used straight away.
