Purple cake
Last Updated on
ingredients
Corpus
4 pcs eggs 200 g granulated sugar 1 packet vanilla sugar 1 dl water 1 dl oil 210 g semi-coarse flour 1 packet baking powder
Filling
1 packet vanilla pudding 250 ml milk 200 g butter 200 g icing sugar jam or jam to spread
For garnish
200 ml vegetable whipped cream 200 ml plain whipped cream 3 slices gelatine blueberry juice for colouring embellishments confectionery
progress
Simple, delicious and beautifully coloured cake.
1.
Cesto: Beat egg yolks with granulated sugar, add water, oil. Then add semi coarse flour with PDP to the batter and mix. Meanwhile, whisk the egg whites, and slowly fold it into the batter with a spatula. Grease the tin with oil, pour the batter into it, and carefully place it in the oven to bake at 180 degrees for about 30 minutes, checking the batter to make sure it doesn’t stick to the skewer. Let the dough cool completely. It is best to bake it a day in advance.
2.
Filling: Cook the pudding in the milk, beat the butter and sugar and combine with the cooled pudding. Beat well. Cut shell in half , spread with jam and fillings. Save a little of the filling to spread on top.
3.
Whisk the vegetable whipping cream first, when it starts to thicken add the plain whipping cream and whisk. Melt the gelatine slices according to the instructions, add a little whipped cream and juice and stir. Then combine with the whipped cream and brush all over the cake.
4.
Finally decorate the cake.
