Festive Cream Cake
Recipe Description
Serves 8 -10Ingredients
- Cake:
- 5 eggs
- 3/4 cup Granulated sugar|Sugar (180 ml)
- 1 tsp. baking powder (5 ml)
- 1/2 cup cornstarch|corn starch (125 ml)
- 1 cup flour|all-purpose flour (250 ml) Filling:
- 2 cups pureed sweetened apricots (500 ml)
- 2 cups light whipping cream|whipping cream (500 ml)
- 1 tbsp. Granulated sugar|Sugar (15 ml)
- 1 tsp. vanilla (5 ml) Marzipan:
- 1 package, 100 g, almond meal|ground almonds, sifted
- 1 tbsp. wine or water
* Cake:
* Cut wax paper to fit an 20cm round spring form pan.
* Have eggs at room temperature.
* Beat eggs until light.
* Gradually add Granulated sugar|Sugar and continue beating .
* Sift flour, baking powder, and cornstarch|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 Granulated sugar|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, almond meal|ground almonds, sifted.
* Measure almond meal|ground almonds after it has been sifted and add an equal amount of sifted powdered sugar|icing sugar.
* Moisten with 1 tbsp. wine .
* Add a few more drops of liquid if necessary.
* Dust working surface with sifted powdered sugar|icing sugar and roll out .
* Transfer the marzipan onto the cake, trim edges and remove any dry powdered sugar|icing sugar with a brush dipped in cold water.
* Decorate with red frosted grapes.
* Dip grapes in fork-beaten egg whites, roll in Granulated sugar|Sugar and dry on wax paper.
* Cut wax paper to fit an 20cm round spring form pan.
* Have eggs at room temperature.
* Beat eggs until light.
* Gradually add Granulated sugar|Sugar and continue beating .
* Sift flour, baking powder, and cornstarch|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 Granulated sugar|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, almond meal|ground almonds, sifted.
* Measure almond meal|ground almonds after it has been sifted and add an equal amount of sifted powdered sugar|icing sugar.
* Moisten with 1 tbsp. wine .
* Add a few more drops of liquid if necessary.
* Dust working surface with sifted powdered sugar|icing sugar and roll out .
* Transfer the marzipan onto the cake, trim edges and remove any dry powdered sugar|icing sugar with a brush dipped in cold water.
* Decorate with red frosted grapes.
* Dip grapes in fork-beaten egg whites, roll in Granulated sugar|Sugar and dry on wax paper.
This article uses material from the "Festive Cream Cake" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
