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FESTIVE CREAM CAKE

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Serves 8 -10

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FESTIVE CREAM CAKE


Ingredients Needed For FESTIVE CREAM CAKE
Cake:
*5 eggs
*3/4 cup Sugar (180 ml)
*1 tsp. baking powder (5 ml)
*1/2 cup corn starch (125 ml)
*1 cup all-purpose flour (250 ml)
Filling:
*2 cups pureed sweetened apricots (500 ml)
*2 cups whipping cream (500 ml)
*1 tbsp. Sugar (15 ml)
*1 tsp. vanilla (5 ml)
Marzipan:
*1 package, 100 g, ground almonds, sifted
*1 tbsp. wine or water


Directions To Prepare FESTIVE CREAM CAKE
*Cake:
*Cut wax paper to fit an 20cm round spring form pan.
*Have eggs at room temperature.
*Beat eggs until light.
*Gradually add Sugar and continue beating .
*Sift flour, baking powder, and corn starch and gently fold into eggs.
*Pour into prepared pan and bake at 190C for 20 minutes.
*Cool in pan for 10 minutes.
*Finish cooling.
*Filling:
*Whip cream with Sugar and vanilla.
*Split cake in two layers.
*Spread half of the apricot puree on the bottom layer, and spread half of the whipped cream on top, repeat for second layer.
*Roll out marzipan, cover the top of the cake.
*Use an icing bag and decorate top and sides with remaining whipped cream.
*Garnish with apricot halves.
*Marzipan:
*1 package, 100 g, ground almonds, sifted.
*Measure ground almonds after it has been sifted and add an equal amount of sifted icing sugar.
*Moisten with 1 tbsp. wine .
*Add a few more drops of liquid if necessary.
*Dust working surface with sifted icing sugar and roll out .
*Transfer the marzipan onto the cake, trim edges and remove any dry icing sugar with a brush dipped in cold water.
*Decorate with red frosted grapes.
*Dip grapes in fork-beaten egg whites, roll in Sugar and dry on wax paper.




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Monday, December 11, 2017, 5:21 pm


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