Hanna makes a mini minimalist cake

Based on 15 ratings

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Medium 👍
60
min.
Preparation
60
min.
Baking
120
min.
Resting

Ingredients

Pieces:-8+
250 g flour
1 tsp baking powder
½ tsp baking soda
200 g sugar
½ tsp salt
eggs
100 ml milk
1 tsp vanilla extract
100 g full-fat Greek yogurt
1 tsp lemon zest
480 g butter (room temperature)
250 g sweetened condensed milk
assorted food coloring
butter (for greasing)
Metric
Imperial

Utensils

  • oven
  • springform pan (6 in.)
  • parchment paper
  • blender
  • liquid measuring cup
  • whisk
  • knife
  • rubber spatula
  • bowl (small)
  • 2 piping bags
  • 2 decorating tips
  • serrated knife
  • cake turntable
  • offset spatula
  • decorating tip (star-shaped)

Nutrition per serving

Cal
803
Protein
10 g
Fat
56 g
Carb
67 g
  • Step 1/6

    Grease the springform pan and line with baking paper. Mix flour with baking powder, baking soda, sugar, and salt in the bowl of a stand mixer. Whisk eggs, milk, vanilla extract, yogurt, and lemon zest in a liquid measuring cup.
    • 250 g flour
    • 1 tsp baking powder
    • ½ tsp baking soda
    • 200 g sugar
    • ½ tsp salt
    • eggs
    • 100 ml milk
    • 1 tsp vanilla extract
    • 100 g full-fat Greek yogurt
    • 1 tsp lemon zest
    • butter (for greasing)
    • oven
    • springform pan (6 in.)
    • parchment paper
    • blender
    • liquid measuring cup
    • whisk

    Grease the springform pan and line with baking paper. Mix flour with baking powder, baking soda, sugar, and salt in the bowl of a stand mixer. Whisk eggs, milk, vanilla extract, yogurt, and lemon zest in a liquid measuring cup.

  • Step 2/6

    Preheat the oven to 180°C/356°F.  Add the dry ingredients to the bowl of the stand mixer. Insert the paddle. On low mixing speed, add some of the butter, cut into small pieces. Then add the liquid ingredients, gradually, in three parts, mixing in between, until everything is well combined. Pour the mixture into the springform pan and smooth it out with a rubber spatula. Bake in the preheated oven for 50 - 60 min. If possible, bake a day in advance.
    • 230 g butter
    • knife
    • rubber spatula

    Preheat the oven to 180°C/356°F. Add the dry ingredients to the bowl of the stand mixer. Insert the paddle. On low mixing speed, add some of the butter, cut into small pieces. Then add the liquid ingredients, gradually, in three parts, mixing in between, until everything is well combined. Pour the mixture into the springform pan and smooth it out with a rubber spatula. Bake in the preheated oven for 50 - 60 min. If possible, bake a day in advance.

  • Step 3/6

    For the buttercream, add remaining butter with the sweetened condensed milk to the bowl of the stand mixer. Mix on medium-high speed until shiny, fluffy and light. Take 2 tablespoons of the buttercream and add desired food coloring for the writing on the cake. Pour into a small piping bag fitted with a piping tip with a fine, round, opening to pipe and write with. Add desired coloring for the cake to the remaining buttercream and fill it into a piping bag with a round nozzle.
    • 250 g butter
    • 250 g sweetened condensed milk
    • assorted food coloring
    • bowl (small)
    • 2 piping bags
    • 2 decorating tips

    For the buttercream, add remaining butter with the sweetened condensed milk to the bowl of the stand mixer. Mix on medium-high speed until shiny, fluffy and light. Take 2 tablespoons of the buttercream and add desired food coloring for the writing on the cake. Pour into a small piping bag fitted with a piping tip with a fine, round, opening to pipe and write with. Add desired coloring for the cake to the remaining buttercream and fill it into a piping bag with a round nozzle.

  • Step 4/6

    When the cake has cooled completely, carefully remove from the form. If the top is not completely straight, level it with a serrated knife. Now cut the bottom in half lengthwise to make two even layers.
    • serrated knife

    When the cake has cooled completely, carefully remove from the form. If the top is not completely straight, level it with a serrated knife. Now cut the bottom in half lengthwise to make two even layers.

  • Step 5/6

    Place one layer on a cake turntable and pipe a 1 cm (approx. ⅓ in) wide buttercream border around the outside. Place the jam and fresh berries in the center. Place the second cake layer on top and then cover the entire cake with a thin layer of buttercream to seal in the crumbs. Chill the cake for about 30 min.
    • cake turntable
    • offset spatula

    Place one layer on a cake turntable and pipe a 1 cm (approx. ⅓ in) wide buttercream border around the outside. Place the jam and fresh berries in the center. Place the second cake layer on top and then cover the entire cake with a thin layer of buttercream to seal in the crumbs. Chill the cake for about 30 min.

  • Step 6/6

    Now coat the entire cake again with buttercream and smooth it out until an even, smooth surface has been created. Decorate the top edge with the remaining buttercream and a star piping tip. Then use the buttercream to write a funny message, greeting, or a smiley. Chill again for 1 hr. Cut and serve. Enjoy!
    • decorating tip (star-shaped)

    Now coat the entire cake again with buttercream and smooth it out until an even, smooth surface has been created. Decorate the top edge with the remaining buttercream and a star piping tip. Then use the buttercream to write a funny message, greeting, or a smiley. Chill again for 1 hr. Cut and serve. Enjoy!

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