John Myers
My Easter Cake
The perfect my easter cake recipe with a picture and simple step-by-step instructions.
- 1 Viennese Ground
- 200 ml Carrot juice
- 300 ml Pineapple juice
- 1 can Pineapple pieces
- 1 pck Custard powder
- 2 tablespoon Sugar
- 4 leaf Gelatin white
- 200 ML Whipped cream
- 60 gr Sugar
- 1 teaspoon Butter
- 200 ml Whipped cream
- 1 tüttchen Cream stiffener
- 2 pck Vanilla sugar
- 1 pair Sugar carrots
- Bring the juice to the boil and add two spoons of sugar to it, mix some of the juice into the pudding powder and make a pudding out of it, soak the gelatine in cold water and dissolve it in the hot pudding. Put in a bowl and cover with cling film so that there is no skin on it and let it cool. In the meantime, whip the whipped cream until stiff and fold into the cold pudding. Put one base on a plate, put a cake ring around it, cover with pieces of pineapple, cover with 2/3 pudding, put the second base on top and do the same again. Let it set in the refrigerator. Melt 60 grams of sugar in a pan, add a small spoon of butter and let it become caramel, spread on baking paper with a spoon. Take the cake out of the fridge after about 4 hours and remove the ring. Whip 200 ml of whipped cream until stiff and garnish the edge of the cake with a little bit of caramel; Put a few dots of cream on top of the cake and garnish with sugar carrots, chop some of the caramel and sprinkle over it
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