Unicorn drip cake

Unicorn drip cake
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Recipe

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SPONGE

  • All-purpose flour 250g
  • Baking powder 2g
  • Whole eggs 150g
  • Salt 1g
  • Unsalted butter, softened 113g
  • Total 716g

SPONGE

Preheat oven to 180°C (350°F). Grease and flour two 18 cm round cake pans.
Whisk flour, baking powder, and salt in a bowl.
Cream butter and sugar in a large bowl. Add eggs one at a time.
Gradually mix in dry ingredients.
Divide batter between pans and bake for 25-30 minutes. Cool completely.

RASPBERRY PUREE

  • Raspberry puree 200g
  • Sugar 60g
  • Pectin NH 4g
  • Total 264g

RASPBERRY PUREE

Mix pectin with sugar and puree and bring to a boil, let it simmer for 5 minutes.

VANILLA CREAM

  • Whipcream 40% 500g
  • Sugar 50g
  • Vanilla paste 35g
  • Total 585g

VANILLA CREAM

Whip all ingredients till stiff peaks.

Assembly, layout and finishing

Cut the sponge cake in 3 layers and spreak on a thinn layer of jelly and whipcream repeat once. Smooth out the sides and top of the cake with whipcream and finish.  (see picture)

Enjoy this exciting recipe.

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