Layered cake Colibri

Submitted by enr on 15 Sep 2012
400 g flour
3 eggs type L
150-180 ml sunflower oil
300 g sugar
20 g baking powder
1/2 tsp salt
1 tsp cinnamon (optional)
120-150 g walnuts
1 tbsp vanilla extract
240 g canned sliced ​​pineapple compote
2 bananas, mashed - 500 g gross weight, net 420 g
# For the cream:
625 g cream cheese
250 g butter
400 g of powdered sugar
1/2 vanilla pod
100 g sour cream
# For decoration optional:
dried pineapple flowers, ground walnuts
Layered cake Colibri
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Bases: Bake and cut the walnuts. Beat eggs with sugar until blanching, add the oil. Sift and mix the flour with the baking powder, salt. Add with stirring the egg mixture by dilute the juice from the pineapple compote. Add vanilla, cinnamon, the walnuts, mashed bananas and chopped pineapple chunks. Preheat the oven to 170C. Divide by two and two bake the base shape with a diameter of 24 cm, covered with baking paper. Roasting lasts for about 40 minutes, or until a stick sticking halfway out dry. If necessary, to not burn above the base put aluminum foil during baking. Cut the bases of the two, you get a total of 4 the base. Cream: Beat macerate butter with powdered sugar. Add the cream cheese and cream. Flavored with vanilla. Assembling the cake in the standard way - Alternating base, cream, base, cream by using 2/3 of the cream. Leave the cake in the refrigerator to harden the surface and sides of cake with remaining cream smeared. Can smooth out the cream ideal to casually brush or make squiggles or features makes using the spatula with which you apply the cream. Decorate optional. Can it Sprinkle with walnuts and dried pineapple flowers.
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15 Sep 2012


Næmam words golæma beauty! Pozdravleniæ dear to neveroætnata cake!