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Festive Cream Cake

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Description Edit

Serves 8 -10



Ingredients Edit




Directions Edit

  • 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.

See also Edit

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