Multicoloured carnival cake

AUTHOR
Melissa Olsen
DIFFICULTY
very easy
RATING
5 1
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 16
  • 375 g Butter or margarine
  • 375 g Sugar
  • 7 Eggs (size M)
  • 4-5 Tbsp Milk
  • 375 g Flour
  • 1 1/2 packs Baking powder (6 tsp)
  • 1 package Sauce powder "Vanilla flavor
  • 1 1/2 TABLESPOONS Cocoa powder
  • 1 pack of Jell-O "Woodruff flavored"
  • 150 g Icing sugar
  • 1-2 TABLESPOONS Lemon juice
  • 2 TABLESPOONS fruity crunchy puffed rice
  • 10 Fruit Candies
  • 7-10 Tbsp Fat and breadcrumbs
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Cream fat and sugar with the whisk of the hand mixer. Gradually stir in eggs and 3 tbsp. milk. Mix flour and baking powder and stir into the fat-egg mixture. Divide the dough into three. Stir sauce powder into one part, cocoa into the second part and woodruff powder into the remaining dough.

  2. 2

    Grease a ring mould (3 litres capacity) and sprinkle with breadcrumbs. First fill in the light-coloured dough and smooth it down. Spread the cocoa dough on top and finally the Waldmeister dough.

  3. 3

    Bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 1 1/2 hours (stick test). If necessary, cover with foil after approx. 30 minutes. Remove the cake from the oven and let it cool down on a cake rack for approx. 30 minutes.

  4. 4

    Turn the cake out of the tin and let it cool down completely. Mix icing sugar, lemon juice and 1-2 tbsp. milk to a thick icing. Pour a tablespoon over the cake, let it get a little bit tighter and cover with sweets.

Nutrition Facts

KCAL
450 kcal
CARBS
54 g
FATS
23 g
PROTEINS
7 g

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