Ingredients:
Springform (26 cm or 10 inches in diameter)
Parchment paper
Grease
Cake batter:
4 eggs
150 g sugar
125 ml (1/2 cup) buttermilk (lemon flavor if available)
1 package vanilla sugar or some vanilla aroma
150 ml (3/5 cup) vegetable oil (sunflower or canola)
Juice from one lemon
250 g flour
3 leveled teaspoons baking powder
1 leveled teaspoon baking soda
3 teaspoons unsweetened cocoa powder, sifted
1 drop food coloring yellow (optional)
Filling:
375 ml (1.5 cups) buttermilk (lemon flavor if available)
75 g sugar (JELL-O mix contains sugar, so I left it out)
200 g (1/2 pint) cold whipping cream
1 package (3.5 oz) JELL-O instant pudding and pie filling lemon flavor (alternativ: Paradiescreme Zitrone or 1/2 package gelatin and juice of a lemon, see comments below)
Preparation:
1. Grease springform bottom and put down parchment paper. Preheat oven to 180 degrees Celsius (350F).
2. Whisk eggs until foamy, add sugar and beat until sugar is dissolved. Add buttermilk, vanilla sugar or aroma, vegetable oil and beat batter for additional 2 minutes. If using regular buttermilk and lemon juice, add the lemon juice last, so the buttermilk won't curdle.
3. In a medium bowl mix flour, baking powder and baking soda. Add to flour mixture to batter and mix well.
4. Divide batter in half (I divided it into 2/3 and 1/3). Add a drop of yellow food coloring to one half (2/3) and the sifted cocoa powder to the other half (1/3).
5. Pour yellow cake batter into springform, and level. With a spoon put down brown batter in large splotches.
6. Bake cake at 180 degrees Celsius (350F) for 35 min or until toothpick come out clean. Remove cake from oven and let cool for 10 min on a rack. Remove springform edge, and flip cake upside down onto another piece of parchment paper. Remove springform bottom, flip cake back on rack and let fully cool.
7. Cut cake once horizontally in half. Transfer top half onto a plate. Flip bottom half and remove parchment paper from bottom. Flip bottom half again and put onto springform bottom. Assemble springform edge.
8. Prepare the filling: Whip whipping cream until stiff (you should be able to hold the bowl upside down without the cream sliding out). Whisk buttermilk and JELL-O instant pudding and pie filling lemon flavor for about 2 min. Fold whipped cream under lemon filling, and pour filling on top of cake bottom half, level filling, then add the top cake half. Chill for at least 2 hours before serving.
Comments:
1. Instead of using buttermilk with lemon flavor I used plain buttermilk and the juice of one lemon. Make sure to add the lemon juice after the vegetable oil, so the buttermilk won't curdle.
2. Because my stomach revolts when I see artificial colors I left out the yellow food coloring. I don't think it is necessary to get the image across although for a kid's birthday it might be a good idea to add the coloring to make the cake more giraffe-like in resemblance.
3. The original recipe uses 4 leveled teaspoons baking powder. From muffin baking I've learned that acidic ingredients like lemon juice and buttermilk require baking soda to properly rise. Hence, I used 3 teaspoons baking powder and 1 teaspoon baking soda.
4. The original filling uses lemon buttermilk and gelatin. I used the instant pudding and pie filling with lemon flavor instead. This contains starch instead of gelatin and is suitable for vegetarians. Paradiescreme Zitrone can be used as an alternative for this mix. If neither is available and use of gelatin is not a problem I'd do the following: Add 1/2 package of gelatin, one tablespoon of water and juice of one lemon to stove-top pot. Let sit for 5 min. Slowly heat gelatin and stir until fully dissolved. Mix two tablespoons of buttermilk with gelatin, then pour gelatin mixture into buttermilk and whisk for about 2 min until stiffening. Fold in whipped cream.
5. This cake can easily be varied: If you use plain buttermilk and no lemon you could easily fill the cake with a chocolate or vanilla cream, or really any flavor you and your kid like.
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