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BIGARLO609
Pyramid cake
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Ingredients
Directions
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Mix the pudding powder with 10 tablespoons of cold milk.
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Bring the rest of the milk to the boil.
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Add the tempered pudding powder while stirring and simmer for 2 minutes.
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Let the pudding cool in a bowl and stir regularly so that no skin is formed.
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Roast the coconut in a dry, hot frying pan and keep separate.
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Put 2 cake bases together.
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Cut off the third bottom around an edge of 2.5 cm and make the fourth and fifth bottom an additional 2.5 cm smaller.
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You do not need the cut pieces of pie bottom, for example use them in a dessert.
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Beat the whipped cream with the vanilla sugar and whipped cream stiffener.
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Scoop 4 tablespoons of this by the cooled pudding.
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Spoon the pudding cream on the first layer with the two cake bottoms, lay the next bottom with a layer of cream on top and the fourth with the rest of the cream.
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Cover with the fifth, smallest cake base.
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Do not coat the cake too smoothly with the whipped cream into a pyramid shape.
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Sprinkle with the coconut and garnish with the summer fruit and possibly rose petals.
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Nutrition
595Calories
Sodium0% DV0g
Fat49% DV32g
Protein18% DV9g
Carbs22% DV67g
Fiber0% DV0g
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