DRUM CAKE
Serves :
5
Preparation Time :
Cooking Time :
Preparation Method :
- Cream the butter or margarine, beating at top speed. Add the sugar, vanilla sugar, and salt. Whisk until firm and smooth.
- Beat in the eggs, one at a time, at 30-second intervals. Sift the flour with the cornstarch, and gradually beat into the mixture at medium speed.
- To make the 7-8 layers: spoon the mixture onto the greased base of a 12in loose-bottomed cake or pie pan.
- Smooth the mixture and bake the bases without the sides in a preheated 360°F/180°C oven for 8-10 minutes or until lightly browned.
- Ensure that the layers are not too thin at the edges or they will burn. Unmold the layer on a cake rack immediately after baking.
- Prepare the pudding mixture by adding it to the cocoa powder, sugar, and milk, following the directions on the package, but only using the amount of sugar stated in the recipe.
- Refrigerate the pudding until set, stirring occasionally. Cream the butter and fold the pudding into it.
- Cover each layer with the butter cream and build up into a cake, by placing the layers on top of one another. The top layer should be added upside down.
- Break the chocolate couverture into pieces, melt it with the creamed coconut over a low heat until smooth and shiny, and then use it to frost the cake.
INGREDIENTS
For the layers
- 200 grams softened butter or margarine
- 200 grams sugar
- 1 package vanilla sugar salt
- 4 eggs
- 250 grams all-purpose flour
- 75 grams cornstarch
- 1 heaping teaspoon baking powder
For the butter cream
- 1 package chocolate pudding mix
- 4 teaspoon cocoa powder
- 75 grams sugar
- 450 ml cold milk
- 200 grams butter
For the frosting
- 150 grams plain chocolate
- 100 grams creamed coconut
7 comments for “Drum Cake”
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Here I am trying to understand the baking procedure of this Drum Cake. I have understood a lot of things but there are some things which are bothering me. Students always like to get case stusy writing service to complete their work on time. I just want to know how I can keep the mixture smooth when so many unstable ingredients are being added to it.
To work on the cake, I propose utilizing a thin/simple cake drum the same size as your cake and then layering it (taping it) on top of this "fancy" cake drum. I normally only use one cake drum and then work on my cake while eating it, cleaning the cake drum of any crumbs or frostings and figuring out how to add the gacha club. check over here
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