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Unicorn Cake with Swiss Meringue Buttercream
Dessert

Unicorn Cake with Swiss Meringue Buttercream

2 u 30 minVoor 12Nutri-Score E€€€
van @sweetandtonic1 import0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

12 personen
  • unsalted butter (softened, for the buttercream)Zuivel340 g
  • egg whites (at room temperature)Zuivel4 stukken
  • caster sugar (for the meringue)Voorraadkast250 g
  • vanilla extractVoorraadkast10 ml
  • all-purpose flour (for the sponge)Granen350 g
  • caster sugar (for the sponge)Voorraadkast300 g
  • unsalted butter (softened, for the sponge)Zuivel200 g
  • eggs (at room temperature)Zuivel4 stukken
  • baking powderVoorraadkast12 g
  • milk (at room temperature)Zuivel120 ml
  • saltKruiden en specerijen3 g
  • food colouring (pastel pink, purple and blue gel colours)Overig5 ml
  • sprinkles (for decorating)Overig40 g
  • edible gold leaf (for the horn)Overig1 g

per portie

Voedingswaarden

680kcal

Koolhydraten
75 g
Eiwitten
5 g
Vetten
40 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Keukenmixer
  • Mengkom
  • Steelpan
  • Taartvorm ×3
  • Spuitzak
  • Spatel
  • Afkoelrooster
  • Oven
  • Keukenthermometer

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 6
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