tisdag 22 oktober 2013

Norwegian Frukt og sjokoladekake med gele

Frukt og sjokoladekake med gele

The cake:

6 eggs
200 gr sugar
180 gr wheatflour
1/2 tsp bakingpowder

Mix the eggs and sugar until stiff and fluffy
Add carefully the flour and baking powder. Stir in gently.
Grease a round pan and bake in oven on 160 Degrees Celsius for 30 minutes. Try with a tootpick to see if the cake is ready.

Vanilla cream and Chocolate cream
To make the vanilla cream I buy a package with powder mix that is just to be mixed with milk and which does not have to be boiled. If you want to make your own, please do so.

Chocolate cream/icing:
200 gr chocolate (dark)
300 gr butter
300 gr icing sugar
2 tsp vanilla sugar
Melt the chocolate in a bowl in a pan of hot water. Leave to cool.
Mix the butter and icing sugar until white and fluffy. Add the vanilla sugar.
Stir in the cooled, melted chocolate.

Fresh fruits after your choice
I used Kiwi, Strawberries, Raspberries, Grapes
1 package of jelly

To make the cake:

Cut the spongecake in three layers
Place the first layer in the cake mold. Spread out vanilla cream over the layer. Place the second layer on top and spread out a layer of chocolate icing. Place the third layer on top.

Decorate the top layer with the cut fruits in a nice pattern.

Mix the jelly from the package and let it harden a bit. Glace the fruits with the stiffening jello and pour it around the edge of the cake as well. Let it cool until the jelly is hardened.
To serve take out the cake from the mold and place on a serving plate.
Decorate the cake with the chocolate icing.

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