Meter cake, a traditional holiday delicacy as from grandma
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5 pcs egg 260 g powdered sugar 260 g plain flour special 10 tbsp vegetable oil 8 tbsp warm water 1/2 packet baking powder 2 tbsp dark cocoa
500 ml milk 1,5 packets Golden cob 1 packet vanilla sugar´ 250 g butter 150 g powdered sugar 200 g chocolate icing
Traditional cake for wedding, Christmas and Easter. One of the most popular cakes for the festive table, it is made with two differently coloured shells, baked in a traditional roe loin and later joined together with an irresistible butter-pudding cream. Full of nostalgia, the metre-long cake is the star of the classic festive bake-off.
Piscuit dough: Beat the egg yolks with the sugar, add, oil, water, flour with baking powder and stiff egg white whites. Divide in half, colour one half with cocoa powder.
Bake each separately in two moulds for the venison loin. Grease and flour the moulds and bake at 180°C for about 30 minutes. Turn out and leave to cool.
Filling: boil the milk, golden cob and vanilla sugar to a thick pudding. Leave to cool. Beat the butter with the icing sugar and combine with the cooled pudding, you can add a little umu.
Cut the cake into slices according to the pattern printed from the tin. Spread the filling one at a time, alternating light and dark slices until all are used. Use the rest of the filling to coat the entire surface of the cake. Refrigerate.
Pipe the cake with the chocolate frosting, allow to set and cut diagonally with a hot knife.
You can find even more recipes for traditional mince pies HERE…