John Myers
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Elfenike’s KiBa Cake
The perfect elfenike’s kiba cake recipe with a picture and simple step-by-step instructions.
Cake bases
- 3 Eggs
- 200 g Sugar
- 1 packet Vanilla sugar
- 100 ml Milk
- 75 g Butter
- 200 g Flour
- 2 teaspoon Baking powder
- 3 tablespoon Chocolate powder
filling
- 1 glass Morello cherries
- 40 g Corn starch
- 3 a cup Whipped cream
- 100 ml Milk
- 1 packet Vanilla pudding powder to stir
- 3 packet Cream stiffener
- 3 teaspoon Instant gelatin
- 3 Banana fresh
- Lemon juice
- 3 Vanilla sugar
Topping and decoration
- 2 a cup Whipped cream
- 2 packet Cream stiffener
- 2 packet Vanilla sugar
- Chocolate shavings
- 12 Cherries
- Chocolate chips
- 1 packet Milka pretzel
- Grease two 28cm springform pans and dust with breadcrumbs. Beat eggs with sugar and vanilla sugar on the highest setting until creamy. Put the milk and butter in a saucepan and bring to the boil. Add the hot milk butter mixture to the egg mixture and continue stirring. Mix flour with baking powder and carefully fold into the dough.
- Put two thirds of the dough in the first pan and bake for 30 minutes at 175 ° C. Add the chocolate powder to the rest of the batter and fold in again very carefully. Put the dark dough in the second pan and bake at the same temperature for about 20 minutes. Let cool down.
- Drain the morello cherries in a colander and set aside 12-16 on a paper towel that has been dropped several times. Stir 100 ml of the cherry juice into a beaker with the corn starch. Bring the cherries and the remaining juice to the boil and thicken with the cornstarch. Put the dark base on a plate and put the cherries on top. Let cool down.
- Beat a cup of cream with the cream and stir in the vanilla pudding and cream stiffener until it is firm. Spread over the cherries and smooth out. Cut through the light base (in 2 bases) and place the first base on top of the pudding. Mix 2 cups of cream with 2 vanilla sugar, cream stabilizer and the instant gelatine. Peel and slice the bananas and sprinkle with lemon juice.
- Put half of the whipped cream on the cake and smooth it out, add the bananas and spread the rest of the cream on top and smooth it out. Put the last crust on the cake. Whip the last cups of cream with whipped cream and put about 1/4 of it aside to decorate the cake. Brush the cake with the rest. Sprinkle with chocolate shavings.
- Decorate the cake with a piping bag and decorate with the cherries, chocolate chips and Milka pretzel.
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