Confirmation cake

When I was going to make a confirmation cake for a confirmant who wanted a burgundy theme, I quickly abandoned the idea of making burgundy cream and ended up decorating with burgundy details instead. I am very fond of nut tart, so it was and I made two pieces, so it would be a little height on the cake. In addition to macaroons and ready-made decorations, I have made chocolate decorations from white chocolate, which I have sprinkled on some cake decorations and burgundy powder. It is very simple and you can see how it is done here .

The cake bases (multiplied all by 2):

2 egg

1 dl sugar

100 g hazelnut kernels, ground

2 tablespoons wheat flour

3/4 teaspoon baking powder

Beat eggs and sugar until fluffy. Carefully mix in the rest of the ingredients and pour into a small, greased springform pan. Bake the nut pie at 175 degrees for 25-30 min.

Check with a thin stick, if it is done and fry if necessary. some min. to, if there is dough hanging on the stick. Cool the nut pie on a wire rack.

Soak with 1 tablespoon cognac, mixed with a little water per bottom. If you do not want to use brandy, I think Bristol Cream or another similar sherry is a good alternative.

Make the cream from 1.5 large cans of cream whipped to a cream without adding sugar. Season with chocolate sauce from a bottle (mixture of brown and white chocolate) and cream fix, so that it stays stiff. Soak the bottom and put a thin layer of cream on it. Then lay on the top bottom and soak it. Use a cream sprayer to make rosettes and decorations with the homemade chocolate decorations, French macaroons and cake decorations from Cacas.

Then I hope that the cake tasted and that the confirmant was happy with the big day!

 

If you want to subscribe to news from the blog, you can sign up by sending us your e-mail address here. The newsletter is completely free.

You can also follow the blog on Facebook .

% d bloggers like this: