Christmas Star Cake

Ingredients

• 150 g soft butter
• 125 g sugar
• 4 eggs
• 100 g cornstarch
• 150 g flour
• 1 tsp Baking powder
• 20 ml rum
• 1 packet vanilla pudding powder (for 500 ml liquid)
• 500 ml milk
• 3 tbsp sugar
• 1 tbsp powdered sugar (for dusting)
• 250 g butter
• 150 g powdered sugar
• 0.5 untreated lemon (zest and juice)
• 1 kg white fondant

Instructions

1. 1.

   Preheat the oven to 180°C fan. Grease a springform pan with butter.

2. 2.

   Beat the butter and sugar until fluffy, then gradually add the eggs. Mix cornstarch with flour and baking powder, sift over the batter, and fold in the rum. Pour the dough into the greased pan and smooth the top. Bake for about 50 minutes (test with a skewer). Remove and cool. Then cut the base twice horizontally. For the cream, whisk the pudding powder with 3 tbsp milk until smooth. Bring the remaining milk and sugar to a boil in a pot, stir in the pudding milk, and simmer while stirring constantly until thickened. Transfer the vanilla pudding to a bowl, dust with powdered sugar, and let cool.

3. 3.

   Beat butter with sugar, lemon zest, and juice until fluffy; fold in the vanilla pudding spoon by spoon. Place one sponge layer on a cake plate, secure with a ring, and spread half of the buttercream. Add a second layer, press lightly, then top with the last sponge layer. Chill for at least 1 hour. Remove the ring. Roll fondant on a silicone mat to about 1 cm thickness and cover the cake with two-thirds of it. Cut various stars from the remaining fondant and decorate the cake. Serve well chilled.