Nope – it’s not my birthday. With my age you would not see any cake here – only candles. For me you have to make a bigger cake already :P
So who is the one having a birthday here? Well – I am going to tell you (or better said those who did not figure it out already by reading the headline)…

I hope the one I am talking about here is happy about the cake… well actually it is not a person to be precise.
I am – or better said we – are celebrating the second birthday of a really nice blog – Sarahs Knusperstübchen! Hipp Hipp Hooraaaaay! :) Let us sing a song and throw some confetti! Does anybody have some confetti left? Mine ended up all on the cake… anyways – let’s get the party started!
You are probably asking yourself or the ones around you “why are we celebrating here and not at Knusperstübchens place?” Well that is pretty easy – Knusperstübchen aka. Sarah does not know anything about it yet – well now she probably does, cause the post is online, but last night when I wrote this post (it took a bit longer to finish because my text got deleted half way through) – well back then it/she was clueless – for sure! (Let’s say Sarah from now on – both names is too confusing) :P
Well – as you all know – the blogosphere is a lot of talking behind someones (clueless) back – just kidding! The is a lot of organizing! In this case a great blogger birthday parade!
A group of illustrious crazy bloggers (you will find the list at the end of this post) gathered to work day and night – baking, taking pictures, writing texts, drinking alcohol (everybody on it’s own – Hello AA!!!) Everyone of the bloggers took a recipe from Sarahs blog to prepare a surprise for her. My first choice was Sarahs favorite pizza – a chorizo pizza. I baked, took pictures, ate it and wrote about it – then I realized a pizza is probably not the appropriate surprise for a birthday. I took another look at her blog and decided to go with Sarahs Confetti Cake with Marzipan aka. Birthday Cake Deluxe (the link will take you to her recipe). Don’t get me wrong – the pizza was delicious and will find it’s way to the blog sooner or later ;)
Well well… there it is – that little delicious (pink) blog birthday cake! If you are comparing the recipes, you will find out, that I made some changes. I wanted mooore buttercream :P Oh and mine got (slightly) tiny bit more color – but that was not intentional… anyways a great recipe and a super delicious cake!
Enough said – here is the recipe!
INGREDIENTS / ZUTATEN
4 eggs
3/4 cup (150g) sugar
1 tsp. vanilla extract
1 1/3 cups (175g) all-purpose flour
1/2 cup (50g) ground almonds
1/4 tsp. baking powder
3.5 oz. (100g) marzipan, grated
For the buttercream:
4 egg whites
1 cup (200g) granulated sugar
1/4 tsp. salt
1 1/4 cup (290g) butter, at room temperature
1/2 tsp. vanilla extract
2-3 drops almond extract
1 cup (130g) confectioner’s sugar
pink food color
3.5 oz. (100g) marzipan, grated
For the decoration:
sugar confetti
4 Eier
150g Zucker
1 TL Vanille Extrakt
175g Mehl (Type 405)
50g gemahlene Mandeln
1/4 TL Backpulver
100g Marzipan, geraspelt
Für die Buttercreme:
4 Eiweiß
200g Zucker
1/4 TL Salz
290g weiche Butter
1/2 TL Vanille Extrakt
2-3 Tropfen Bittermandelöl
130g Puderzucker
rosa Lebensmittelfarbe
100g Marzipan, geraspelt
Für die Dekoration:
Zuckerkonfetti
DIRECTIONS / ZUBEREITUNG
2. In a large bowl beat the eggs, sugar and vanilla extract on high speed until light and fluffy. Mix flour, ground almonds and baking powder and gradually add to the bowl and mix in until just combined. Add the grated marzipan and fold in. Transfer the batter to the three tins – each one should be filled with the same amount. Bake for 12-14 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool down completely on a wire rack.
3. For the buttercream: In a large bowl over simmering water whisk together the egg whites, sugar and salt. Continue whisking until the mixture is at a 160°F (71°C). Pour the mixture into the bowl of a stand mixer fitted with a whisk attachment. Beat for about 5 minutes until stiff peaks form and the mixture has cooled to room temperature.
4. Add the butter gradually, one tablespoon at a time and mix well inbetween. Add the vanilla extract, almond extract and powdered sugar. Continue to beat for another 5 minutes until the mixture is creamy and all butter is incorporated. Add some drops of food color and mix until you get the color you want. Take half of the buttercream and save for later. Add the grated marzipan to the remaining buttercream and mix in – this is going to be the filling.
5. Place the first cake layer on a serving plate and spread half of the filling on top. Place the second cake layer on top and spread the remaining filling on the cake layer. Finish with the last cake layer. Crumb coat the cake with the saved buttercream and place in the fridge for about 15 minutes. Finish the coating and decorate with sugar confetti and some swirls of buttercream.
2. In einer großen Schüssel die Eier mit Zucker und Vanille Extrakt auf höchster Stufe aufschlagen, bis alles hell und luftig ist. Mehl mit gemahlenen Mandeln und Backpulver vermischen und nach und nach zur Schüssel zugeben und nur kurz unterrühren. Das geraspelte Marzipan unterheben und den Teig dann gleichmäßig auf die drei Springformen verteilen. Für 12-14 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Auf einem Kuchengitter komplett auskühlen lassen.
3. Für die Buttercreme das Eiweiß, Zucker und Salz in eine große Schüssel geben und über einem Topf mit köchelndem Wasser aufschlagen. Die Masse solange aufschlagen, bis sie eine Temperatur von 71°C (160°F) erreicht hat. Sobald die Temperatur erreicht wurde vom Herd nehmen und die Masse mit der Küchenmaschine oder einem Handmixer für ca. 5 Minuten aufschlagen, bis das Eiweiß steif ist und in etwa Raumtemperatur erreicht hat.
4. Butter esslöffelweise in kleinen Portionen zugeben und so lange verrühren bis alles verarbeitet ist. Vanilla Extrakt, Bittermandelöl und Puderzucker zugeben und alles erst langsam und dann auf höchster Stufe für ca. 5 Minuten aufschlagen. Es sollte eine homogene, cremige Masse entstehen. Die Buttercreme mit ein paar Tropfen Lebensmittelfarbe verrühren, bis sie die gewünschte Farbe hat. Etwa die Hälfte der Creme zur Seite stellen. Die restliche Buttercreme mit dem geraspelten Marzipan verrühren – das wird die Füllung.
5. Die erste Kuchenschicht auf eine Servierplatte legen und mit der Hälfte der Füllung bestreichen – den zweiten Boden auflegen und mit der restlichen Füllung bestreichen – mit dem letzten Kuchenboden abschließen. Mit der zurückbehaltenen Buttercreme eine erste dünne (Krümel) Schicht auftragen und für 15 Minuten in den Kühlschrank stellen. Eine weitere Schicht Buttercreme auftragen und versäubern – mit Zuckerkonfetti bestreuen und kleine Buttercremetupfen aufspritzen.
As I told you already – there are much more bloggers involved in this birthday surprise – here you can find the whole list of bloggers/blogs that participated. I have no idea what everybody made for Sarah – I guess you have to visit all of them to find out! ;)
Andrea from Zimtkeks & Apfeltarte
Kevin from Lawofbaking
Sonja from Küchenvergnügen
Natascha from Das Küchengeflüster
Jana from NomNoms
Maren from Malusköstlichkeiten
Christina from Tinastausendschön
Patrick from Ichmachsmireinfach
Lixie from Photolixieous
Anita from Himmelsglitzerdings
Björn from Herzfutter
Marlene from Marlenessweetthings
Oli from Puhlskitchen
Bianca from Elbcuisine
Nadine from Dipitserenity
Daniela from Ullatrullabacktundbastelt
Anne from Chevre-culinaire
Miri from Kochkarussell
Sandra from Das Freulein backt
Rebecca from Baby rock my day
Happy Birthday Knusperstübchen!!!
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Here is a version of the recipe you can print easily.
Print
Birthday Cake with Marzipan
- Prep Time: 75
- Cook Time: 14
- Total Time: 120
Ingredients
For the cake
- 4 eggs
- 3/4 cup (150g) sugar
- 1 tsp. vanilla extract
- 1 1/3 cups (175g) all-purpose flour
- 1/2 cup (50g) ground almonds
- 1/4 tsp. baking powder
- 3.5 oz. (100g) marzipan, grated
For the buttercream
- 4 egg whites
- 1 cup (200g) granulated sugar
- 1/4 tsp. salt
- 1 1/4 cup (290g) butter, at room temperature
- 1/2 tsp. vanilla extract
- 2–3 drops almond extract
- 1 cup (130g) confectioner’s sugar
- pink food color
- 3.5 oz. (100g) marzipan, grated
For the decoration
- sugar confetti
Instructions
- Preheat the oven to 350˚F (175°C). Line three 7 inch (18cm) springform tins with baking parchment and grease. Set aside.
- In a large bowl beat the eggs, sugar and vanilla extract on high speed until light and fluffy. Mix flour, ground almonds and baking powder and gradually add to the bowl and mix in until just combined. Add the grated marzipan and fold in. Transfer the batter to the three tins – each one should be filled with the same amount. Bake for 12-14 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool down completely on a wire rack.
- For the buttercream: In a large bowl over simmering water whisk together the egg whites, sugar and salt. Continue whisking until the mixture is at a 160°F (71°C). Pour the mixture into the bowl of a stand mixer fitted with a whisk attachment. Beat for about 5 minutes until stiff peaks form and the mixture has cooled to room temperature.
- Add the butter gradually, one tablespoon at a time and mix well inbetween. Add the vanilla extract, almond extract and powdered sugar. Continue to beat for another 5 minutes until the mixture is creamy and all butter is incorporated. Add some drops of food color and mix until you get the color you want. Take half of the buttercream and save for later. Add the grated marzipan to the remaining buttercream and mix in – this is going to be the filling.
- Place the first cake layer on a serving plate and spread half of the filling on top. Place the second cake layer on top and spread the remaining filling on the cake layer. Finish with the last cake layer. Crumb coat the cake with the saved buttercream and place in the fridge for about 15 minutes. Finish the coating and decorate with sugar confetti and some swirls of buttercream.
Notes
- Happy Birthday Knusperstübchen!
Nutrition
- Serving Size: 9
My dear Marc,
I had absolutely NOOOOO idea and was totally speechless. What a wonderful, no marvelous surprise. You guys are amazing peope and I am very thankful for every word, recipe, friendship. It’s an honor to be a part of such a great community. :)
All my love
xx Sarah