Pinwheel Greedy (Striped Cake)
For a mold of 20 cm
3 eggs
130 g sugar
100 g flour
30 g unsweetened cocoa powder
1 pinch of salt Ingredients for the cookie dough: (I made ​​2 trays)
6 eggs
300 g sugar
300 g flour 00
1/2 sachet of baking powder Ingredients for the filling and decoration:
1 jar blueberry jam
400g whipping cream
200g Philadelphia Preparation: Let's start from the sponge, as it must be cold before it can be cut. Beat eggs (at room temperature) with sugar for 15 minutes, stir with a spatula and down movements in the sifted flour with cocoa. Grease and flour the cake pan and bake at 170 degrees for 40 minutes.
Prepare the cookie dough:
Beat the eggs with the sugar until they become beautiful fluffy (about 5 minutes), sift flour with baking powder and add to the eggs in two stages, with a spatula, stir from the bottom up until everything is well blended .
Coat a baking tray with parchment paper in the oven, pour half of the mixture and level it so that it is of the same height. Bake in a preheated oven at 180 degrees for 8-10 min, freshly cooked remove the pulp from the paper. (Of these, 2 have to do)
Now prepare the filling: Whip the cream, mix in a bowl until creamy Philadelphia and then incorporate the cream.
Now assemble the cake: Divide the sponge cake in half and spread a little 'filling. Cut into strips about 7 inches tall cookie dough (to me they are served 5) and cover them with jam, roll them up to form a large "swivel" and place it on the base of the cake, spread the other piece of pds with the stuffing and place as a lid on the swivel.
With the remaining cream to cover the entire cake and then decorate it as you like! (I did 4 roses with sugar paste, but in the photo that inspired this cake was jam)
3 eggs
130 g sugar
100 g flour
30 g unsweetened cocoa powder
1 pinch of salt Ingredients for the cookie dough: (I made ​​2 trays)
6 eggs
300 g sugar
300 g flour 00
1/2 sachet of baking powder Ingredients for the filling and decoration:
1 jar blueberry jam
400g whipping cream
200g Philadelphia Preparation: Let's start from the sponge, as it must be cold before it can be cut. Beat eggs (at room temperature) with sugar for 15 minutes, stir with a spatula and down movements in the sifted flour with cocoa. Grease and flour the cake pan and bake at 170 degrees for 40 minutes.
Prepare the cookie dough:
Beat the eggs with the sugar until they become beautiful fluffy (about 5 minutes), sift flour with baking powder and add to the eggs in two stages, with a spatula, stir from the bottom up until everything is well blended .
Coat a baking tray with parchment paper in the oven, pour half of the mixture and level it so that it is of the same height. Bake in a preheated oven at 180 degrees for 8-10 min, freshly cooked remove the pulp from the paper. (Of these, 2 have to do)
Now prepare the filling: Whip the cream, mix in a bowl until creamy Philadelphia and then incorporate the cream.
Now assemble the cake: Divide the sponge cake in half and spread a little 'filling. Cut into strips about 7 inches tall cookie dough (to me they are served 5) and cover them with jam, roll them up to form a large "swivel" and place it on the base of the cake, spread the other piece of pds with the stuffing and place as a lid on the swivel.
With the remaining cream to cover the entire cake and then decorate it as you like! (I did 4 roses with sugar paste, but in the photo that inspired this cake was jam)
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