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Recipe of Vanilla Vertical Cake
Rebeca

Rebeca Escudero

Recipe of Vanilla Vertical Cake
Rebeca

Rebeca Escudero

Recipe of Vanilla Vertical Cake
Rebeca

Rebeca Escudero

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Vanilla Vertical Cake

68 minutes
Complex
12 servings
1
Prepare this original and fun vertical vanilla cake that will surprise you when you cut it as it has vertical layers and a cream cheese bitumen gradient, which gives a fabulous presentation. You will not believe how it is done!

Ingredients

  • 24 pieces of egg white
  • 1 Cup of sugar
  • 24 pieces of yolk
  • 1 Cup of sugar
  • 4 teaspoons of vanilla
  • 3 cups of flour
  • 1 Cup of nut milled
  • 1 Cup of Butter melted
  • enough of artificial colorant pink
  • enough of sugar glass to wrap
  • 4 packages of cream cheese (190 gc / u)
  • 1 Cup of sugar glass
  • 1 Cup of cream to beat
  • 1 tablespoon of Orange zest
  • 1 1/2 kilos of whipped creams to decorate
  • to taste of edible flower organic, to decorate

    Preparation

    Preheat the oven to 180 ° C.
    Beat the egg whites with 1 cup of sugar until doubled in size. Reserve.
    Beat the yolks with the rest of the sugar and the vanilla essence, until they change color, integrate the egg whites to the yolks, in a soft and enveloping way.
    Add the flour and the walnut with the help of a sieve or sieve to the previous preparation, pour the melted butter in the form of thread and integrate. Divide the mixture into 4 and add the pink dye, from lower to higher color intensity.
    Pour the mixes on trays with waxed paper, spread and bake for 8 minutes each.
    Sprinkle some icing sugar on a dishcloth and place the biscuits, roll them still hot and let cool.
    For the bitumen, beat the cream cheese with the icing sugar, the whipping cream and the orange zest. Reserve.
    Unroll the biscuits and add the bitumen. With the help of a ruler, cut each cake lengthwise into 3 equal parts.
    Roll one of the lightest biscuits on itself and surround it with the other two of the same color. Continue to surround it with the other colors, so that the center is with the lighter cake and finish with the most intense. Reserve.
    Divide the whipped cream into 5 parts and add pink dye from lower to higher intensity to 4 parts, leave one without coloring. Place in pastry and reserve sleeves.
    Cover the cake with a little whipped cream without coloring, forming a very thin layer to prevent the moronas from falling off.
    Place the whipped cream of colors starting from bottom to top with the most intense pink at the base and covering the top with cream without coloring, so that it is degraded.
    With the help of a scraper one passes over the colors, removing the excess of cream, until the colore completely disappears.
    Decorate with organic flowers, cut a slice and serve.

    PRESENTATION

    Decorate with bitumen and edible flowers.

    TIPS

    Divide the recipe into 4 parts, so that it fits in your blender, considering that each recipe is a different color.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1199
    kcal
    60%
    Carbohydrates
    118
    g
    39%
    Proteins
    15.2
    g
    30%
    Lipids
    81.5
    g
    125%
    Fiber
    7.5
    g
    15%
    Sugar
    66.3
    g
    74%
    Cholesterol
    245
    mg
    82%
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