- 500 g Butter Cake
- 250 g whole egg
- 250 g butter (soft)
- Red food colouring
For the base, whip the Butter Cake, whole egg and butter together in a food processor with a flat beater attachment for about 4 minutes.
Colour the mixture with red food colouring as desired and pour into a springform pan.
Bake at 170 °C for approx. 35 minutes.
Allow to cool completely and divide horizontally into four parts.
For the buttercream, heat the sugar and water to approx. 70°C and stir until the sugar has completely dissolved.
- 50 g Albumissimo
- 125 g water
- 200 g sugar
- 500 g butter
- 40 g Pannacrema vanilla
- Purple food colouring
Heat the sugar and water to about 70°C and stir until the sugar has completely dissolved.
Whisk Albumissimo and the sugar solution in a food processor fitted with a whisk attachment until the outside of the bowl feels warm to the touch.
Gradually stir in the butter and beat everything. Stir in the Pannacrema Vanilla and colour ¾ of the cream with purple food colouring.
- 250 g Creme Vellutine - Chocolate
- 100 g cream
- Black food colouring
Fill the bases with the remaining quarter of the light buttercream and spread with the purple buttercream. Set aside about 100 g for the decoration.
After the cake has been in the refrigerator for about 20 minutes, create a drip with the black ganache on the top.
Refrigerate again briefly and then decorate as desired with buttercream and sugar figures.