Orange Dutch tompouce cake When the Dutch celebrate King's Day, an orange tompouce is a traditional treat. We mixed up the orange tompouce and made a windmill cake out of it! Bake this delicious orange tompouce cake yourself with this recipe from Deleukstetaartenshop. Boodschappenlijstje Wilton Decorating Tip #6B Open Star Wilton Decorator Preferred Deep Carded <> Round Pan Ø 20 x 7,5cm 418-6600 2105-6105 €1.78 €7.09 Patisse Parchment Paper Sheets Wilton Decorating Tip #1M Open Star 38x30cm pk/20 Carded <> P01733 418-2110 €2.72 €1.78 Wilton Recipe Right Non-Stick Cooling Grid -40x25 cm 03-3136 €5.08 Other materials 2½ egg 125 gram soft unsalted butter 125 + 100 + 27 ml water 4 slices of puff pastry Preheat the oven to 200°C (convection oven 180°C). Cut 4 slices of puff pastry diagonal and lay them on a with parchment paper covered baking tray. Lay another sheet of parchment paper on top and something have (like another baking tray). This way you prevent the puff pastry from ‘puffing’ too much. Bake the puff pastry light brown in about 15 minutes. Let it cool down on the kitchen counter. Set the oven temperature at 180°C (convection oven 160°C). Mix 250 gram FunCakes mix for Cupcakes with 2½ egg and 125 gram butter on low speed for 4 minutes to a smooth batter. Add some red/white/blue nonpareils to the batter, stir the sprinkles trough the batter not longer than necessary. Grease the baking pan with cake release and put the batter in it. Bake the cake in about 25-30 minutes. Release the cake on a grid and let it cool down. Mix 225 gram FunCakes mix for Royal Icing with 27 ml water at low speed in 8 minutes into a thick white shiny mass. Put three big tablespoons of the royal icing in a bowl. Thin it with water to yoghurt thickness. Colour it orange and put it in a piping bag. Cut a small tip off and cover the puff pastries with a nice layer of glaze, and let it dry. Mix 50 gram FunCakes mix for Crème Patisserie with 125 ml water. Beat 75 gram FunCakes mix for Enchanted Cream with 100 ml water at high speed. Mix half of the Enchanted Cream with the crème patisserie. This is Swiss cream. Put this in a decorating bag with decorating tip 6B. Put the rest of the Enchanted Cream in a decorating bag with decorating tip 1M. Cut off the top layer of the cakes and pipe Swiss cream dots on the cake. With the Enchanted Cream you pipe 8 dots on top of the Swiss Cream. Place the orange puff pastry on the cream, creating a windmill shape. Pip a dot of Enchanted Cream in the middle and sprinkle some red/white/blue nonpareils over it..