Marbled Fox Cake with Buttercream Decoration

Name: Marbled Fox Cake with Buttercream Decoration
Cuisine: German
Ingredients: 180 g powdered sugar; 180 g soft butter; 3 eggs (size M); 1 egg yolk (size M); 1 tsp vanilla extract; 250 g wheat flour (Type 405); 1 tsp baking powder; 30 g cocoa powder; 80 ml milk; Butter for greasing the pan; Flour for dusting the pan; 3 egg whites (size M); 175 g sugar; 60 ml water; 250 g butter; orange and brown food coloring; 30 g black marzipan; 60 g orange marzipan; 20 g white fondant

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Ingredients

Cake batter

180 g powdered sugar
180 g soft butter
3 eggs (size M)
1 egg yolk (size M)
1 tsp vanilla extract
250 g wheat flour (Type 405)
1 tsp baking powder
30 g cocoa powder
80 ml milk
Butter for greasing the pan
Flour for dusting the pan

Buttercream

3 egg whites (size M)
175 g sugar
60 ml water
250 g butter
orange and brown food coloring

Decoration

30 g black marzipan
60 g orange marzipan
20 g white fondant

Preparation

Grease a 26 cm round baking pan and dust with flour. Preheat the oven to 180°C conventional (160°C fan). Sift the powdered sugar. In a bowl, beat the soft butter with the powdered sugar until creamy. Add the eggs, egg yolk, and vanilla extract and beat until light and creamy.
Mix the flour with baking powder in a bowl, sift into the batter and mix well. Divide the batter in half. For the chocolate batter, mix the cocoa powder and milk into a smooth paste and mix well with one half of the batter.
Spread the light batter into the prepared baking pan, then add the chocolate batter on top and swirl with a fork to create a marbled pattern. Smooth the top slightly and bake the cake for about 30 minutes in the preheated oven. Test with a toothpick to see if the cake is done.
For the buttercream, combine egg whites, sugar, and water in a heatproof bowl. Heat over simmering water, whisking constantly, until the mixture reaches 160°F and the sugar is dissolved.
Transfer the mixture to a stand mixer and whip on high speed until stiff peaks form and the bowl is cool to the touch.
Gradually add the butter, one tablespoon at a time, and continue whipping until smooth and creamy.
Divide the buttercream into portions and color with orange and brown food coloring.
Once the cake has cooled completely, spread the buttercream over the top and sides of the cake.
Shape the black marzipan into small circles for the eyes and a triangle for the nose. Shape the orange marzipan into two ears. Use the white fondant for the muzzle or other details.
Arrange the marzipan and fondant decorations on the cake to create a fox design.