John Myers
Cake: Parrot Cake ……
The perfect cake: parrot cake …… recipe with a picture and simple step-by-step instructions.
- 300 g Wheat flour
- 300 g Sugar
- 250 g Cream, sour
- 4 piece Eggs
- 250 g Margarine
- 1 packet Strawberry jelly
- 1 packet Woodruff jelly
- 1 packet Baking powder
- 1 packet Custard powder
- 3 tbsp Cocoa powder
- 1 tbsp Sugar
- 200 g Powdered sugar
- 2 tbsp Freshly squeezed lemon juice
- 2 tbsp Water
- 1 packet Colorful sprinkles
- Preheat the oven to 180 degrees.
- Mix the flour, sugar, sour cream, eggs, margarine and baking powder quickly to a smooth dough.
- Divide into 4 equal parts, mix one part with red jelly powder, one part with vanilla sauce powder, one part with green jelly powder and cocoa powder with 1 tablespoon of sugar.
- Using a large spoon, distribute colored dough portions on the baking sheet in a blob-like manner until the batter is used up and the sheet is filled.
- Bake the parrot cake for about 50 minutes
For the lemon frosting:
- Sift the powdered sugar into a bowl, stir in the lemon juice and water. Spread the icing on the completely cooled parrot cake and smooth it out. Finally decorate with colorful sprinkles.
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