INGREDIENTS
- Sponge cake:
- – Butter 115 g.
- – Frequent sugar 250 g.
- – Brown sugar 50 g.
- – Eggs 3 models.
- – Vanilla essence 1 cditas.
- – Flour 0000 245 g.
- – Baking powder 6 g.
- – Sal 3 g.
- – Sprinkles/coloured grains 50 g.
- Frosting (cream to fill):
- – Butter 165 g.
- – Glucose (or honey) 25 g.
- – Vanilla 1 tbsp.
- – Impalpable sugar 200 g.
- – Sal 2 g.
- – Cream cheese 55 g.
- – Baking powder 1 pinch.
- – Juice of half a lemon.
- To dip the sponge cake discs as soon as they arrive out of the oven, put together:
- – 1/4 cup of milk with a tablespoon of vanilla. Reserve.
CONFETTI CAKE with plenty of sprinkles, sponge cake and cream to fill.
PROCEDURE:
- Mix butter and sugars, mixing till you receive a pale cream.
Add eggs, sugar and blend for roughly 4 minutes at very low pace of the mixer or by hand. Add the flour, salt, baking powder and sifted grains. - Place the combination in a buttered and floured rectangular mildew, calculating that we’ll get three discs for our cake (it was made 16 in diameter).
- Add some sprinkles on high and bake at 170 levels for roughly half-hour.
Frosting (cream to fill):
- Mix butter with cream cheese and beat properly.
- Add sugar, salt, baking powder and lemon juice
- Combine till you receive a white, silky and glossy preparation.
- To assemble, merely place a disk of sponge cake on the plate on which we current the cake, moisten it with just a little of the milk liquid, and unfold it with the cream. So on till the final flooring. I like to recommend that you just assemble it inside an acetate or mildew so it’s firmer.
- Take to the fridge.
