Filter
Reset
Sort ByRelevance
BIGARLO609
Pyramid cake
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Mix the pudding powder with 10 tablespoons of cold milk.
-
Bring the rest of the milk to the boil.
-
Add the tempered pudding powder while stirring and simmer for 2 minutes.
-
Let the pudding cool in a bowl and stir regularly so that no skin is formed.
-
Roast the coconut in a dry, hot frying pan and keep separate.
-
Put 2 cake bases together.
-
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.
-
You do not need the cut pieces of pie bottom, for example use them in a dessert.
-
Beat the whipped cream with the vanilla sugar and whipped cream stiffener.
-
Scoop 4 tablespoons of this by the cooled pudding.
-
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.
-
Cover with the fifth, smallest cake base.
-
Do not coat the cake too smoothly with the whipped cream into a pyramid shape.
-
Sprinkle with the coconut and garnish with the summer fruit and possibly rose petals.
Blogs that might be interesting
-
330 minDessertgarnish almonds, flour, white caster sugar, cold butter, Eggs, dried lentils, lime, whipped cream, mangos,Mango pie
-
10 minDessertwhipped cream, liquid honey, yogurt, frozen raspberries,semifreddo of yogurt with raspberries
-
145 minDessertgranulated sugar, tap water, peeled pistachio nuts, white chocolate with crisped rice, Vanilla ice cream, Raspberry Jam, fresh raspberries,raspberry ice-cream cake with pistachio nuts
-
205 minDessertrose, vanilla bean, white gelatin, sugar, raspberries, whipped cream, fresh fresh mint,rose jelly with raspberries and mint cream
Nutrition
595Calories
Sodium0% DV0g
Fat49% DV32g
Protein18% DV9g
Carbs22% DV67g
Fiber0% DV0g
Loved it