Festive Cream Cake

Description

Serves 8 -10

File:80481712.jpg

FESTIVE CREAM CAKE

Ingredients

Cake:

• 5 eggs
• 3/4 cup Sugar (180 ml)
• 1 tsp. baking powder (5 ml)
• 1/2 cup corn starch (125 ml)
• 1 cup all-purpose flour (250 ml)

Filling:

• 2 cups pureed sweetened apricots (500 ml)
• 2 cups whipping cream (500 ml)
• 1 tbsp. Sugar (15 ml)
• 1 tsp. vanilla (5 ml)

Marzipan:

• 1 package, 100 g, ground almonds, sifted
• 1 tbsp. wine or water

Procedures

• Cake:
• Cut wax paper to fit an 20cm round spring form pan.
• Have eggs at room temperature.
• Beat eggs until light.
• Gradually add Sugar and continue beating .
• Sift flour, baking powder, and corn starch and gently fold into eggs.
• Pour into prepared pan and bake at 190C for 20 minutes.
• Cool in pan for 10 minutes.
• Finish cooling.
• Filling:
• Whip cream with Sugar and vanilla.
• Split cake in two layers.
• Spread half of the apricot puree on the bottom layer, and spread half of the whipped cream on top, repeat for second layer.
• Roll out marzipan, cover the top of the cake.
• Use an icing bag and decorate top and sides with remaining whipped cream.
• Garnish with apricot halves.
• Marzipan:
• 1 package, 100 g, ground almonds, sifted.
• Measure ground almonds after it has been sifted and add an equal amount of sifted icing sugar.
• Moisten with 1 tbsp. wine .
• Add a few more drops of liquid if necessary.
• Dust working surface with sifted icing sugar and roll out .
• Transfer the marzipan onto the cake, trim edges and remove any dry icing sugar with a brush dipped in cold water.
• Decorate with red frosted grapes.
• Dip grapes in fork-beaten egg whites, roll in Sugar and dry on wax paper.