{Funfetti Buttermilk Cake} – Tort cu bombonele colorate

funfetti cake

Funfetti is a whole new experience for me. It’s been a few years since I started baking, but never really gave funfetti a chance until a few days ago. Don’t get me wrong, I do love sprinkles, but they’re not suited for every cake or dessert and there was a time when you could literally see them everywhere. So now that the trend is over, here I am with my own version of funfetti cake. I’ve always tried to detach myself from the world and what better way to do that than a colorful cake?! Let the sprinkles party begin!

funfetti cake

There are so many version of funfetti out there that I kept wondering how to make my cake stand out – I decided to bet my money on the taste of the cake and keep the exterior plain and simple, colorful and cheerful. And this is how this Funfetti Buttermilk Cake was born – the buttermilk sponge cake has that distinctive buttermilk, slightly sour flavor, while the cream cheese buttercream filling is just what the cake needs to balance itself out. In addition to this, I like to use a cream cheese that it’s slightly salty so the final filling is sweet with a kick of salty, perfectly combined with the sweet and sour sponge cake, well balanced by the buttercream glazing and a plethora of sprinkles. A beautiful cake with a delicious flavor combo is pure heaven on earth if you ask me!

No buttermilk in the fridge?! No problems! Check out how you can make it at home!

funfetti cake

{Funfetti Buttermilk Cake}
 
Author:
Ingredients:
Buttermilk Sponge Cake:
  • 345g all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 345g white sugar
  • 200g cold butter, cubed
  • 200ml buttermilk
  • 2 teaspoons vanilla extract
  • 3 eggs + 100ml buttermilk
Swiss Meringue Buttercream:
  • 4 egg whites
  • 200g white sugar
  • 1 teaspoon vanilla extract
  • 250g butter, softened
Filling:
  • 150g buttercream
  • 300g cream cheese
  • 1 teaspoon vanilla extract
Topping:
  • Colorful sprinkles
Directions:
Buttermilk Sponge Cake:
  1. Sift the flour, baking powder, baking soda and salt in a bowl.
  2. Mix the eggs and 100ml buttermilk, as well as vanilla in a bowl.
  3. Add the sugar and mix well then stir in the butter and mix with an electric mixer until sandy.
  4. Stir in the buttermilk, then add the egg mixture, gradually.
  5. Mix on high speed for 1 minute then divide the batter between two 18cm cake pans lined with baking paper.
  6. Bake in the preheated oven at 350F for 40-45 minutes or until the cakes pass the toothpick test.
Swiss Meringue Buttercream:
  1. Combine the egg whites, sugar, salt and vanilla in a heatproof bowl and place over a hot water bath.
  2. Heat up the mixture until the sugar is completely melted then remove from heat and mix the whites for 8-10 minutes until stiff and glossy and the bowl is cold.
  3. Add the butter and mix well until the cream is silky and smooth.
Filling:
  1. Mix the cream cheese and vanilla in a bowl.
  2. Add the buttercream and mix quickly just until incorporated.
  3. Spoon the filling into a pastry bag and place aside.
To assemble the cake:
  1. Level the cakes and cut them in half to obtain two discs of sponge cake.
  2. Place one disc on a platter. Add a layer of cream cheese filling and continue with another disc of sponge cake. Carry on until you finish with the cake and filling.
  3. Use the remaining Swiss meringue buttercream to cover the cake.
  4. Decrate with sprinkles and serve the cake chilled.

funfetti cakeROMANIAN

Funfetti e un trend care a inflorit mult in ultimii ani, dar care nu m-a prins pana recent. Acest trend sa-i spunem, presupune folosirea multor bombonele colorate, fie pentru decor, fie in interiorul tortului. Incercand sa-mi dau seama cum sa fac acest tort sa iasa in evidenta dincolo de decorul sau, m-am orientat putin si spre interior si am ales un blat usor acrisor datorita continutului de lapte batut, pe care l-am combinat cu o crema de unt cu branza. Odata asamblat tortul, l-am imbracat in crema de unt si l-am acoperit aproape complet cu bombonele colorate. “Vinovati” pentru atatea bombonele colorate sunt cei de la Dr. Oetker si Cristina Toth aka Diva in Bucatarie, cea care mi-a ridicat mingea la fileu cu provocarea realizarii unei prajituri pentru Paste. Si pentru ca ce-i frumos merita dat mai departe, trimit aceasta provocare catre Oana Bogdescu si al ei blog.

Ingrediente:

Blat:

  • 345g faina alba
  • 2 lingurite praf de copt
  • 1/2 lingurite bicarbonat
  • 1/2 lingurita sare
  • 345g zahar alb
  • 200g unt rece, cuburi
  • 200ml lapte batut
  • 2 lingurite extract de vanilie
  • 3 oua + 100ml lapte batut

Crema de unt cu bezea elvetiana:

  • 4 albusuri
  • 200g zahar alb
  • 1 praf de sare
  • 1 lingurita extract de vanilie
  • 250g unt la temperatura camerei

Umplutura tort:

  • 150g crema de unt
  • 300g crema de branza
  • 1 lingurita extract de vanilie
  • Veti mai avea nevoie si de bombonele colorate pentru decor

Mod de preparare:

Blat:

  1. Combinati ouale si 100ml lapte batut, plus vanilia intr-un bol.
  2. Cerneti faina, praful de copt, bicarbonatul si sarea intr-un bol.
  3. Adaugati zaharul apoi untul rece si mixati pana devine nisipos.
  4. Incorporati laptele batut, apoi adaugati amestecul de oua si lapte batut. Mixati la viteza mare pentru un minut apoi impartiti aluatul in mod egal intre doua tavi de 18cm tapetate cu hartie de copt.
  5. Coaceti in cuptorul preincalzit la 180C pentru 40-45 minute.
  6. Cand sunt gata, lasati-le sa se raceasca apoi nivelati partea de sus si taiati blaturile in jumatate pentru a obtine un total de 4 discuri. Dati deoparte.

Crema de unt cu bezea elvetiana:

  1. Combinati albusurile, zaharul, sarea si vanilia intr-un bol si puneti pe baie de aburi, gatindu-le pana zaharul se topeste complet.
  2. Mixati pentru 8-10 minute pana obtineti o bezea ferma si lucioasa, iar bolul este rece.
  3. Adaugati untul si mixati cateva minute pana obtineti o crema fina.

Umplutura:

  1. Mixati crema de branza cu vanilia apoi adaugati untul si amestecati cu o spatula doar pana la incorporare.
  2. Puneti crema intr-un pos si dati deoparte.

Pentru a asamblat tortul:

  1. Puneti un disc de blat pe un platou. Acoperiti cu crema de branza cu unt, apoi inca un disc de blat, crema si tot asa.
  2. Colorati restul de crema de unt cu verde, albastru sau roz, nivelati marginile si partea de sus a tortului apoi decorati cu bombonele colorate Dr. Oetker.

funfetti cake

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