Tilbake til oppskriften på norsk
Our oldest grand daughter turned 4 years old yesterday, and I had to make her something pink for her kinder garden birthday party. Here in Norway this is an old traditional cake, and I have not found any english name for it. It is a crossing between meringue and marsmallow.
Most often it is made pure white and in small individual servings, but today I want to make one big pink cake.
- 8 plates gelantin
- 6 egg whites
- 3 dl sugar
- 0.75 dl boiling water
- 200 gram chocolate
- 1 tbl crisco
- Taste
- Color
Soak gelantine in cold water for about 8 minutes.
Beat egg whites in a bowl of your standin mixer to white and fluffy. Graduadly add sugar and whip until stif peaks.
Squeeze the water out of the gelantin and resolve them in the boiling water.
While the machine still is running high speed, add gelantin/water in a thin stream. Let the machine run for about 15 – 20 minutes.
Add flavor and color of your choice.
Coat a bowl with plastic wrap / foil and fill in the «dough». Try as gently as possible, distributing it evenly, and try not to get pockets of air in the cake.
Level the top and refridgerate for 2 hours.
Colors and flavors I’ve bought from Tomsann cake art supplies
Place the cake on a servins tray. Put some paper under the edges to capture the excess chocolate.
Melt chocolate in a double boiler and stir in fat. Let it cool a few minutes. Pour some chocolate and spread it out gently with a spatula or the back of a spoon . A thin layer that not completely covers and place the cake cool until chocolate sets.
Repeat! Sprinkle cake with coconut before the last layer of chocolate sets. Return the cake in the fridge.
Before serving, cut with a knife along the bottom edge and remove paper.
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