Easter Cake with Vanilla and Turquoise Buttercream

For the Easter cake with vanilla and turquoise buttercream, first preheat the oven to 160 °C bottom and top heat. Brush the bottom of the springform pan with oil and dust with flour.

Separate the eggs and beat the whites with the salt until stiff. While continuing to beat, gradually add the sugar and beat the mixture again until stiff.

Whisk the egg yolks and briefly fold into the beaten egg whites with a whisk. Mix the flour with the cornstarch and the vanilla pulp and sift over the egg mixture. Fold in loosely.

Pour the batter into the pan, smooth it out and bake in the oven for about 40 minutes (test with a stick). Remove from oven and let cool in the pan.

In the meantime, mix 3 tablespoons of milk with the cornstarch. Bring the remaining milk to a boil in a saucepan with the sugar and vanilla flavoring. Pour in the starch milk, whisk vigorously and bring everything to a boil. Pour the pudding into a bowl, cover with foil and let it cool.

Beat the butter with the powdered sugar until fluffy and gradually add the pudding. Color the custard turquoise with food coloring. Cut the cake base horizontally, spread with cream and place the bases on top of each other to form a cake. Press down lightly and spread the cake all around with the remaining cream.

Melt the chocolate and sprinkle it on the cake with a pastry brush. Chill in the refrigerator.

Preheat the oven to 150 °C top and bottom heat.

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