My birthday cake, beautiful and sweet, just to my liking and the taste of my household. I hope you like it too, because I just prepared it to serve you?
Required:
I part:
- 150 g Vital margarine taste sweet cream
- 120 g powdered sugar
- 150 ml carbonated orange juice
- 300 g ground biscuits
II part:
- 450 ml milk
- 70 g sugar crystal
- 1 white chocolate flavored pudding
- 150 g Vital margarine taste sweet cream
- 50 g powdered sugar
- 180 ml sweet sour cream
- 100 g ground biscuits
- 50 g black chocolate
III part:
- 300 g raspberries
- 1 chocolate flavored pudding
- 250 ml water
- 200 g sugar
IV part:
- 300 ml sweet sour cream
- 100 g powdered sugar
- 250 g sour cream 20% mm
Preparation:
I part: Pour the Vital margarine flavor of sweet cream into the pan. Whisk briefly with the mixer, then add powdered sugar and whisk again. Lastly, add the ground biscuits and fizzy orange juice. Mix or stir and pour into a 24-25 cm diameter mold. Leave in the refrigerator to cool.
II part: Put 250 ml of milk and crystal sugar to a boil. Especially combine the remaining milk (200 ml) and the pudding, then pour in the boiled milk. Boil the fillet, then mix it, cover with stretch foil and allow to cool at room temperature.
Pour the Vital margarine flavor of sweet cream into the pan. Whisk briefly with the mixer, then add powdered sugar and whisk again. Gradually add the filet to cool. When you have mixed the fillet, pour the sour cream and whisk it all together with the mixer. Lastly, add the ground biscuits and grated chocolate. Stir and pour into the mold over part I. Leave in the refrigerator to cool.
III part: Sugar and water (150 ml) are allowed to boil for about 3 minutes. When the sugar has melted, add the raspberries. Cook for about 5 minutes then add the pudding from the pouch you previously dissolved in 100 ml of water. Keep the fillet at a moderate temperature. Allow 30 minutes to cool, then coat over part II. Leave in the refrigerator to cool.
IV part: Pour the sour cream into the pan and whisk with the mixer. Add the average powdered sugar and whisk a little more. Finally pour in sour cream and stir with a spatula.
Remove the hoop and coat the cake on all sides. Separate the part if you want for decoration and of course decorate it in the way you want, but certainly this cake is not suitable for decorating with fondant but for whipped cream, chocolate, etc.
Source: Minja’s kitchen
