EASTER CEL­E­BRA­TION CAKE

Super Food Ideas - - FRIENDS OVER SWEETS -

SERVES 12 PREP 25 MIN­UTES (PLUS COOL­ING AND RE­FRIG­ER­A­TION) COOK 55 MIN­UTES

YOU’LL NEED 1 X 4MM, 8MM, 1CM AND 1.5CM FLUTED PIP­ING NOZ­ZLES AND 4 PIP­ING BAGS FOR THIS RECIPE (SEE NOTE).

185g but­ter, soft­ened ¾ cup caster sugar 2 tea­spoons vanilla ex­tract 3 eggs ½ cup sour cream ¹⁄³ cup milk ²⁄³ cup self-rais­ing flour ½ cup plain flour ¾ cup al­mond meal Pink, blue, pur­ple and green gel food colour­ing 150g tub Dr Oetker Easy Choc White But­ter­cream 250g but­ter, soft­ened 3 cups ic­ing sugar mix­ture 2 ta­ble­spoons milk

1 Pre­heat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm round (base) cake pan. Line base and side with bak­ing pa­per. 2 Us­ing an elec­tric mixer, beat but­ter, sugar and vanilla un­til light and fluffy. Add eggs, 1 at a time, beat­ing un­til com­bined af­ter each ad­di­tion. Add sour cream. Beat un­til just com­bined. Stir in milk, then flours and al­mond meal un­til com­bined. Us­ing pink food colour­ing, tint cake bat­ter pale pink. Pour cake mix­ture into pre­pared pan. Bake for 50 to 55 min­utes or un­til a skewer in­serted into the cen­tre of cake comes out clean. Stand in pan for 10 min­utes. Turn, top-side up, onto a bak­ing pa­per-lined wire rack to cool. 3 Mean­while, make But­ter­cream Us­ing an elec­tric mixer, beat but­ter for 5 min­utes or un­til pale and fluffy. Grad­u­ally add ic­ing sugar, beat­ing un­til com­bined. Beat in milk. 4 Cut cake in half hor­i­zon­tally. Place cake base on a serv­ing plate. Spread with¹⁄³ cup but­ter­cream. Sand­wich with re­main­ing cake half. Spread ²⁄³ of the re­main­ing but­ter­cream over top and side of cake. Re­frig­er­ate for 15 min­utes. 5 Melt easy choc white in mi­crowave fol­low­ing packet direc­tions. Cool for 2 min­utes. Work­ing quickly, spoon mix­ture around edge of cake, al­low­ing it to driz­zle down the side. Re­frig­er­ate for 10 min­utes. 6 Mean­while, di­vide re­main­ing but­ter­cream among 4 bowls. Us­ing food colour­ing, tint 1 por­tion pink, 1 por­tion blue, 1 por­tion pur­ple and re­main­ing por­tion green. Place but­ter­cream in each pip­ing bag fit­ted with a dif­fer­ent-sized fluted noz­zle. Us­ing pic­ture as a guide, pipe rosettes onto top of cake, al­ter­nat­ing colours. Serve. NUTRI­TION: (per serve) 2781kj; 43.4g fat; 25.8g sat fat; 5.4g pro­tein; 65.2g carbs; 1.1g fi­bre; 130mg chol; 366mg sodium.

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