COOKIES on the DR. OETKER website

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COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Flamingo Cake

Layered Cake decorated as a Flamingo.

12 slices

Some skill required 240 minutes

Ingredients

Ingredients

For the recipe Flamingo Cake

For Cake:

1 box Dr. Oetker Nona Sponge Cake Vanilla
100 g Butter (softened)
100 ml Water
5 Eggs (Large)

For Cream:

300 g Whipping Cream

preparation

Preparation

1

Preheat oven to 180°C. Line a 2x 7inch round cake pans with grease proof paper.

2

Place Dr. Oetker Nona Sponge Cake Vanilla, eggs and water in a mixing bowl. Mix at high speed for 6 minutes.

3

Add in butter and mix at low speed for 1 minute or until batter is light and fluffy. Divide the batter into 2 cake pans. Pour the mixture into the cake pan and bake at 180°C for 30 minutes.

4

Turn the cake out onto a wire rack, set aside until the cake completely cool. Slice the cake into half (horizontally) using a long-serrated knife.

5

Beat 150g of whipping cream at high speed until stiff peaks form.

6

Place half of a cake on a serving plate. Spread a layer of whipped cream, lay another half of cake on top. Repeat till 4th layer of cake and set the cake aside to cool for at least 1 hour.

7

Beat 150g of whipping cream with 1 drop of rose red colour at high speed until stiff peaks form to get your desired pink colour.

8

For the flamingo’s feathers, line a baking tray with baking paper. Melt white cooking chocolate with microwave oven or “double-boil”. Add a couple of drops of rose red colour into white cooking chocolate, mix well. Use a teaspoon or palette knife, dollop a blob of pink chocolate onto the sheet and spread in one swift motion to get a feather effect with the pastry brush, and refrigerate for about ½ an hour. Carefully remove the feathers from the baking paper and stick into the top and side of the cake.Make the flamingo shape, stick into the cake and serve.