Layered cake White Fairy

Submitted by enr on 26 Feb 2009
# For the base:
125 g soft butter
125 g of powdered sugar
2 eggs
125 g flour
1 tsp baking powder
2 tbsp milk
50 ml coconut liquor syrup
# For the cream:
250 ml freshly Mlaka
1 tbsp starch
1 egg
1 tbsp sugar
100 g melted white chocolate
150 g soft butter
125 g of powdered sugar
50 g white chocolate garnish
200 g of raspberries and other red fruits
The butter for the base mix of cream and sugar. Add eggs one at a time. Insert the sifted flour with baking powder, stir and finally add the milk. Put dough to be baked in an appropriate form with 20 cm diameter, greased with butter or covered with baking paper, for 40 minutes at 180 C. Allow to stand for 5 minutes in form and cool further on a wire rack. Cream be prepared by broken milk, starch, egg and sugar. The mixture is placed in stirring the fire to thicken. Allow to cool. The butter and powdered sugar to a fluffy cream. Was added to the cooled stream of melted chocolate, stirring continuously. Milky cream spoon by spoon added to the oil, stirring carefully. The base is cut in half, sprinkled with liqueur and filled with half cream. Sprinkle half the raspberries. Top of cake with remaining cream smeared and embellishes the fruit.
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26 Feb 2009