How to make
Beat the butter with the sugar and vanilla with a mixer. Add the eggs 1 by 1, then the flour with baking powder, beating at the lowest speed on the mixer.
Bake the cake mix in a 10 diameter form for 40 min. at 360°F (180 °C). Let the cake layer cool on a cooking grid.
For the cream mixture: Beat the sour cream and mascarpone with a mixer, then add the sugar and vanilla.
Prepare the gelatin and carefully, after it has cooled, add it as well. Place the cake layer whole within the cake form and with the cake ring around it. Syrup it with sweetened milk. Pour on the cream mixture on top. Leave the cake form with the cake in the fridge for at least 3-4 hours.
For the glaze: Melt the bonbons in a container with the water. Once slightly cooled, add the gelatin (dissolved in 4 tbsp water until swollen) and pour this mixture over the cream. Sprinkle lightly with a premade decoration or other decoration on top.
Before you cut the cake, it needs to sit for about 2 hours, to gel properly.
