Hi there wondering if this can be made into a 2 layer cake? Please carefully review our FAQs regarding order & refund policies prior to placing your order. Hi, Natasha. Hi Marzi, I haven’t tested that but it may work. I’m so happy you enjoyed it, Michaela! Fold in 1/2 tsp vanilla just until blended (do not overmix). , Thank you Natasha, this was a delicious cake. How to Make the Sponge Cake: Preheat oven to 350˚F and line the bottom of a 9" round cake pan (or springform pan). I will be making this every week !!! Love it. Hi Tanya! Thanks for stopping by! I hope that helps! All you need is: You can serve the fruit cake without the glaze, but it makes the cake more moist, preserves the fruit and makes the cake look like it came out of a fancy bakery. Pudding will do the trick – thanks! Since we’re right in the small fruit season, I searched your site for a recipe because I knew I’d find it here. Can I use cake flour? A chilled mixing bowl will make it easier to beat the whipping cream. I love that! I’m not sure if the cake base will work with using much less sugar. I love this cake so much! I hope that is helpful! This post contains Amazon affiliate links for tools we used to make this cake. I only baked the cake for 20 minutes and it was just perfect. Thanks much! I’m from Germany, here we usually make the cake with “Tortenguss”, that’s gelatin. Add 4 Tbsp instant pudding and 3 Tbsp powdered sugar, adding them 1 Tbsp at a time, mixing with each addition. I know that there are numerous variations but my German mother in law never used liquid vanilla but Dr. Oetkers vanilla sugar. I’m all smiles! Hi Natasha! I needed two sheets, so I had to multiply the recipe. * It should be whipped and form a thick ribbon when you pull up on the whisk. Check us our post on measuring ingredients. Thank you so much for sharing that with us Lorna! And thank you for the idea to use instant pudding mix as a whipping cream stabilizer! Hi Natasha ,i could’nt find white chocolate instant pudding powder,what can i use? My son and myself first ever cake was a great success! Whip the heavy cream for 7 minutes until it reaches stiff peaks. Julia, Hi Julia, We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. BTW, it looks delicious! Thank you very much for watching!! If you experiment, let me know how it goes! Read my disclosure policy. Where’s the video? Natasha, thank you so much, I made a lot of different recipes of yours and they are all great !! I’m so happy you enjoyed this recipe! Can I use canned blueberry pie filling for the top? Then this juice is thickened with some corn starch, cooled and poured over the fruit topped cake. seedless raspberry jam + 1 1/2 Tbsp hot water.
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