An unfortunately neglected, and very popular dish of parrot cake.
dough:
4 eggs, 250 ml sour cream (or milk), 400 g flour, 400 g sugar, 400 g butter, 1 packet of baking powder.
The ingredients into a dough and divide into 3 parts process.
The first part is mixed with 2 heaping tsp cocoa.
Part two, mix with 1 bag Red berry raspberry.
Mix the last part with 2 packets vanilla pudding.
Now, all three types of dough, using a spoon, alternately distributed on a sheet and bake at medium heat for about 25 minutes.
If instead of the sheet a box, jumping form, etc. is used (then only about half of the ingredients take), will increase the baking time.
The cake after 15 minutes then lightly in the center slit open and continue to bake for 45 minutes. With a stick in the center of the cake stand when no more dough will stick it, the cake from the oven.
To finish 250 g icing sugar with a teaspoon of softened butter and stir very little hot water until smooth. Thus glaze the cake.
Even better, it looks like when a few spoonfuls of icing with cocoa and some other spoons are mixed with red food coloring. The resulting three types of castings spread alternately on the cake on the cake is still hot.
The cake is not only colorful, it also tastes very fresh and tasty.
Saturday, January 26, 2013
Labels:Tips
0 comments:
Post a Comment