Confetti Cake from Heel Holland Bakt
With these recipes, you can finally join the enthusiastic contestants of Heel Holland Bakt, but without worrying whether they are fun enough. These are the most festive recipes from all the past seasons.
Who says only children get happy about confetti cakes? This cake is for all ages. The cake stays wonderfully fresh for a long time because you use more oil than butter. So there is no stress, and even more reason to be cheerful.
Method
1. Preheat the oven to 170 °C. Line the baking tray with parchment paper. In a large bowl, beat 100 g butter with the granulated sugar and sunflower oil for 3 minutes until light and fluffy using a hand mixer (or stand mixer). Beat in 1 tablespoon vanilla extract.
2. Sift the flour with the baking powder and 1 pinch of salt into another bowl. Alternately add a few spoonfuls of flour and a splash of buttermilk to the batter while beating. Continue until all the flour and milk have been incorporated into a smooth batter.
3. In a spotlessly clean bowl, beat the egg whites until stiff using a hand mixer or stand mixer. Fold the egg whites into the batter, then fold in the sprinkles last. Spread the batter over the baking tray and smooth the top. Bake the cake in the centre of the oven for about 25 minutes, until golden brown. Leave to cool on a wire rack.
4. Beat the remaining butter in the stand mixer for 4 minutes until light and fluffy. Add the cream cheese and the remaining vanilla extract and beat into a light, smooth frosting. Add the icing sugar spoonful by spoonful.
5. Cut two circles and two semicircles from the cake using the cutter. Place one cake layer on a plate, spread with 1/3 of the buttercream, place a second layer on top, spread that with another 1/3 of the buttercream, and repeat with the third layer. Sprinkle the cake with extra sprinkles and add candles. Happy birthday!
Title: Heel Holland Bakt mee Feest
Author: Various authors
Publisher: Kosmos Uitgevers
Price: €20,-
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