Funfetti surprise carnival cake

recipes

Funfetti surprise carnival cake

Serves:

2021-02-13

Ingredients

For the cake batter

225g softened butter
200g caster sugar (Lamb brand)
6 eggs
1230g Greek yogurt
2 tsp vanilla extract
250g plain flour (Lamb brand)
2 1/2 tsp baking powder
Good pinch salt
60g milk (Benna)
3 tbsp. rainbow sprinkles

For the filling and frosting

180g unsalted butter
180g white vegetable shortening
660g icing sugar (Lamb brand)
2 tbsp. vanilla extract
Good pinch fine salt
4-5 tbsp. milk (Benna)

For the white chocolate ganache

200g white milk chocolate (Icam)
150ml fresh cream
150g fondente chocolate drops (Icam)
You will also need mini coloured sweets, lollipops and extra sprinkles to decorate

Method

Preheat your oven to 175°C and grease and line 3 x 8-inch baking pans. In a large bowl, beat together the butter, sugar, eggs, yogurt, vanilla extract, flour, baking powder, salt, and milk. The batter will be thick and glossy. Fold in the sprinkles, then divide and spread the batter evenly into the 3 baking pans. Bake for 22-25 minutes, or until a cake tester comes out clean. Cool completely before frosting. Meanwhile make the frosting but beating together the butter, shortening and vanilla till soft and light. Slowly mix in the icing sugar then enough milk and continue to mix till light. Cut a 5 cm hole in each cake, discard and sandwich together the 3 pieces with some of the frosting. Frost the sides and top of the cake with the remaining frosting and fill the hole with coloured sweets. Decorate the sides of the cake with sprinkles. Make the ganache my melting the chocolate with the cream, cool then pour over the cake top allowing to drizzle down. Decorate with the chocolate drops, lollipops, extra sweets and sprinkles.

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Kejk tal-karnival funfetti surprise

Ingredients

Għall-kejk:

225g butir imrattab
200g zokkor fin
6 bajdiet
120g jogurt Grieg
2 kuċċarini estratt tal-vanilja
250g dqiq plain
2 ½ kuċċarini trab tal-ħami
niskata melħ
60g ħalib
3 imgħaref rainbow sprinkles

Għall-mili u l-ġelu:

180g butir mhux mielaħ
180g xaħam veġetali abjad
660g zokkor fin
2 imgħaref estratt tal-vanilja
niskata melħ fin
4-5 imgħaref ħalib

Għall-ganache taċ-ċikkulata bajda:

200g ċikkulata bajda
150ml krema friska
150g ċips taċ-ċikkulata skura
Ikollok bżonn ukoll ħelu kkulurit żgħir, lollipops u sprinkles żejda biex iżżejjen

Method

Saħħan il-forn tiegħek għal temperatura ta’ 175°C u idlek 3 laned tal-ħami ta’ 8 pulzieri. Fi skutella kbira, ħabbat flimkien il-butir, iz-zokkor, il-bajd, il-jogurt, l-estratt tal-vanilja, id-dqiq, it-trab tal-ħami, il-melħ u l-ħalib. Ara li t-taħlita tkun ħoxna. Żid l-isprinkles mat-taħlita, imbagħad, aqsam u ferrex b’mod uniformi fit-3 laned tal-ħami. Sajjar għal 22-25 minuta, jew sakemm tester tal-kejk joħroġ nadif. Kessaħ kompletament qabel iżżejjen. Sadanittant agħmel il-ġelu billi tħabbat flimkien il-butir, ix-xaħam u l-vanilja sakemm ikun artab u ħafif. Żid u ħallat bil-mod iz-zokkor, imbagħad, żid biżżejjed ħalib u kompli ħawwad. Aqta’ toqba ta’ 5ċm f’kull kejk, armi li tkun qtajt u poġġi t-tliet biċċiet kejk fuq xulxin qishom sandwich b’xi ftit mill-ġelu bejn saff u ieħor. Iksi l-ġnub u l-parti ta’ fuq tal-kejk bil-ġelu li jifdal u imla t-toqba b’ħelu kkulurit. Żejjen il-ġnub tal-kejk billi tferrex l-isprinkles. Agħmel il-ganache billi ddewweb iċ-ċikkulata bil-krema, berred, imbagħad ferra’ fuq il-parti ta’ fuq tal-kejk sabiex iċċarċar ‘l isfel. Żejjen bil-qtar taċ-ċikkulata, lollipops, ħelu żejjed u sprinkles.

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