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Unicorn Cake with Swiss Meringue Buttercream
Dessert

Unicorn Cake with Swiss Meringue Buttercream

2 h 30Pour 12Nutri-Score E€€€
par @sweetandtonic1 import0 fois cuisinée
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Ingrédients

12 personnes
  • unsalted butter (softened, for the buttercream)Produits laitiers340 g
  • egg whites (at room temperature)Produits laitiers4 morceaux
  • caster sugar (for the meringue)Épicerie250 g
  • vanilla extractÉpicerie10 ml
  • all-purpose flour (for the sponge)Céréales350 g
  • caster sugar (for the sponge)Épicerie300 g
  • unsalted butter (softened, for the sponge)Produits laitiers200 g
  • eggs (at room temperature)Produits laitiers4 morceaux
  • baking powderÉpicerie12 g
  • milk (at room temperature)Produits laitiers120 ml
  • saltÉpices3 g
  • food colouring (pastel pink, purple and blue gel colours)Autres5 ml
  • sprinkles (for decorating)Autres40 g
  • edible gold leaf (for the horn)Autres1 g

par portion

Nutrition

680kcal

Glucides
75 g
Protéines
5 g
Lipides
40 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Robot pâtissier
  • Saladier
  • Casserole
  • Moule à gâteau ×3
  • Poche à douille
  • Spatule
  • Grille de refroidissement
  • Four
  • Thermomètre de cuisine

pas à pas

Préparation

  1. Bake the sponge layers

    • Cream the softened butter with the caster sugar until pale and fluffy.
    • Beat in the eggs one at a time, then add the vanilla extract.
    • Fold in the flour, baking powder and salt, then loosen with the milk.
    • Divide between the greased cake pans and bake at 180 °C until a skewer comes out clean.
    Étape 1

  2. Make the Swiss meringue buttercream

    • Whisk the egg whites with the caster sugar in a bowl over a saucepan of simmering water until the sugar dissolves and the mixture reaches 70 °C.
    • Transfer to the stand mixer and whip to a stiff, glossy meringue cooled to room temperature.
    • Add the softened butter piece by piece, whipping until smooth and silky.
    • Flavour with the vanilla extract and divide into bowls.
    Étape 2

  3. Colour the buttercream

    • Tint each bowl of buttercream with the pastel pink, purple and blue food colouring.
    • Mix until the colours are even.
    Étape 3

  4. Fill and crumb coat the cake

    • Stack the cooled sponge layers with buttercream between each.
    • Cover the whole cake with a thin crumb coat and smooth with the spatula.
    • Chill until the buttercream is firm.
    Étape 4

  5. Pipe the unicorn mane

    • Fill the piping bags with the coloured buttercreams.
    • Pipe rosettes and swirls around the top and down the side to form the mane.
    • Add the sprinkles over the piped buttercream.
    Étape 5

  6. Finish the unicorn

    • Shape and place the horn and ears on top of the cake.
    • Brush the horn with edible gold leaf.
    • Chill the cake until ready to serve.
    Étape 6
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