Cake 'Flower Basket'

Name: Cake 'Flower Basket' - Aristita L.
Ingredients: Cake: 2 egg 6 eggs; 6 lg sugar; 6 tablespoons flour; 1 baking powder each cake is cut in 2 Cream:; 600 ml whipped cream; 1 half a can of hazelnut nutella Syrup:; sugar; water; rum Ornament:; buttercream and cream roses

Desert - Cake 'Flower Basket' by Aristita L. - Recipia

To make a delicious and airy cake, we will start by preparing the necessary ingredients. In a clean bowl, we will separate the egg whites from the yolks. It is important that the bowl in which we will beat the egg whites is completely dry, as any trace of fat can prevent the egg whites from whipping well. Using an electric mixer, we start beating the egg whites until they become frothy and begin to form bubbles. Then, we gradually add the sugar, continuing to mix until we obtain a firm and shiny meringue. Once we have achieved this consistency, we add the yolks, one at a time, mixing well after each addition. It is essential that each yolk is fully incorporated before adding the next one. Now, we take care of the dry ingredients. In another bowl, we sift the flour and baking powder together to ensure there are no lumps. After mixing the flour with the baking powder, we add this mixture to the egg composition, using a spatula or a wooden spoon. It is important to mix gently, from the bottom up, to keep the air in the batter and achieve a fluffy base. We prepare the baking tray by lining it with parchment paper and greasing the edges with a thin layer of margarine. We carefully pour the mixture into the tray and level it evenly. We place the tray in the preheated oven at 180 degrees Celsius. For the first 10 minutes, we keep the oven at a higher temperature to help the base rise properly, then we reduce the temperature to 160 degrees to continue baking. The base is ready when it is nicely browned and passes the toothpick test. Meanwhile, we take care of the hazelnut cream. In a separate bowl, we whip the cream until we get a firm texture. Then, slowly, we start incorporating the hazelnut cream, mixing with the mixer on low speed until the cream becomes smooth and airy. This cream is delicious and easy to prepare, perfect for a cake dedicated to children. When the base is ready and has completely cooled, we cut it into two or three layers, depending on preference. We soak each layer with a syrup made from water, sugar, and rum essence, being careful not to overdo it with the syrup, as we want the cake to hold its shape. We recommend using about 300 ml of syrup for the entire cake to avoid the risk of it collapsing. Finally, we can decorate the cake with the remaining hazelnut cream and some nuts or grated chocolate for an attractive appearance and an even more delicious taste. The resulting cake is perfect for any occasion and will bring smiles to the faces of loved ones.

Ingredients

Cake: 2 egg 6 eggs
6 lg sugar
6 tablespoons flour
1 baking powder each cake is cut in 2 Cream:
600 ml whipped cream
1 half a can of hazelnut nutella Syrup:
sugar
water
rum Ornament:
buttercream and cream roses

Cake 'Flower Basket'

Ingredients

Tags

Categories