Recipes
Cotton cake – recipe
ingredients For 12 Servings
| 1 | TL | Butter, for the mold |
|---|---|---|
| 4th | Tbsp | Breadcrumbs, for the mold |
Ingredients for the dough |
||
| 4th | Pc | Eggs |
| 150 | ml | Sparkling water |
| 200 | G | sugar |
| 400 | G | Flour |
| 1 | Pk | baking powder |
| 150 | ml | Sunflower oil |
Ingredients for the cream |
||
| 150 | ml | Whipped cream |
| 200 | G | Creme fraiche Cheese |
| 4th | Tbsp | powdered sugar |
| 6th | Tbsp | Desiccated coconut |
recipe preparation
- First preheat the oven to 180 ° C (top-bottom heat), spread the cake pan well with butter and sprinkle evenly with the breadcrumbs.
- Now stir the eggs with the sugar in a bowl until frothy. Then stir in the flour, baking powder, mineral water and oil so that you get an even dough.
- Then fill the cake batter into the prepared form, bake for about 35 minutes, then remove from the form and allow to cool.
- In the meantime, whip the whipped cream together with the icing sugar until stiff and then carefully stir the crème fraîche into the whipped cream spoon by spoon with a whisk.
- Brush the finished cake with the cream and sprinkle with the desiccated coconut.
Tips to the recipe
It stays in the fridge Cotton cake a good 3 days fresh and tasty.
