Cactus cake

Decora 18/04/2019

Overview
Steps
Other recipes

Ingredients

250 g of Cane Icing Sugar

1 pinch of salt

2 tablespoons of Orange Concentrated Pasta

1 teaspoon of Cremor Tartaro

1 teaspoon of baking soda

Filling e decoration

Pistachio Spreadable Cream

Products

Sugar paste 250 g

€3,50 - €6,00 VAT included

Concentrated pastes

€13,35 - €25,10 VAT included

Extra-white real ice

€11,50 VAT included

Cremor tartar

€5,45 VAT included

Naturally extracted gel dyes

€3,80 - €7,35 VAT included

Drop cutter

€6,60 VAT included

Spill-heat pin

€7,00 VAT included

Disposable pastry bag

€6,10 - €6,70 VAT included

Step 1

Whip the eggs with the sugar, add the concentrated paste, the salt and finally the flour sieved with the Cremor Tartaro and the baking soda. Pour the mixture into the ø 25 × 10 h cm mold, place the Heat Spread Pin, and bake at 170 ° C for about 40 minutes. Fill the cake with Pistachio Spreadable Cream and cover the outside with the Royal Icing.

Step 2

With the Drop Cutter and Sugar Paste, he obtains the cactus shapes and places them on the cake. Complete by finishing the edges with the Royal Icing and place the Sugar Crystals on top of the cake.

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