Buttercream Pyramid

For the buttercream pyramid, first prepare the sponge mixture. To do this, beat the eggs and sugar until creamy. Carefully fold in the cornstarch and flour.

Pour everything into a cake springform pan (diameter 26 cm) and bake at 160 (convection oven) to 180 °C (regular oven) for about 20 minutes.

For the butter cream, cook a pudding from 1 l milk and pudding powder according to instructions. Cream the soft butter with a hand mixer and stir in the cooled pudding in portions.

Divide the mixture into two portions. Mix the first unit with the melted chocolate coating. Stir the second unit through with the pineapple jam. Divide the raw marzipan mixture and color each pink and green with the food coloring.

Composition of the cake: cut the base twice horizontally. On the first cake layer, pipe the chocolate buttercream in a circle. This works best with a piping bag.

Pipe the sour cherries slightly thickened with cornstarch into the spaces created. Place the second cake layer on top and spread with pineapple buttercream.

Trim the third base to form a square as a “pyramid base”, place on top and spread repeatedly with pineapple buttercream.

While doing so, spread the cream in the shape and height of a pyramid. Add a few pistachios to the green colored marzipan, roll out into a thin blanket and cover the entire cake with it.

Spread the edge with the leftover buttercream from the baking bowl and sprinkle with pistachios. The pink marzipan

Preparation Tip:

It's quicker to just cover the buttercream pyramid with a layer of marzipan and garnish with pistachios.

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