Vanilla Cake with Strawberry Frosting and Caramel Cinnamon Drip

Happy Holiday!!
It' s a long weekend here, 4 days due to 'red date'. Red date means holiday here in Indonesia. Everybody always look for red date when the first time they got their calendar in the beginning of the year so they can planned their holiday trip. And me (others too, obviously ) always looking forward for the red date, not for a trip this time, unfortunately. I started my holiday with this cake. All my favorite flavors in one cake ;vanilla, strawberry, cinnamon and caramel. How that sounds? I pretend to forget all about sugar and fat for this holiday. Just enjoy it with happily.
We rarely make such a big cake like this, sometimes only make one layer cake. But it is holiday, I have my sister and nieces visiting so large cake is a must since all the girls love cake so much. This cake might not look like much, well I did everything in a hurry. I decorated it in a hurry because there were already a lot of mouths that can not wait to taste it. Then, another wait cause I have to photographed it in another hurry, the rain suddenly started to fall and I already set to photograph outdoor. What a day!!
But spend time and eat together with family I think it was worth it with all the hectic. Once again happy holiday!!!
With Strawberry Frosting and Caramel Cinnamon Drip
serves 10 - 12
cake :
12 egg yolks
6 egg whites
200 g powdered sugar
250 g all purpose flour
250 g melted butter
100 g condensed milk
1 tbsp vanilla extract
Strawberry frosting :
250 g butter
50 g powdered sugar
150 g condensed milk
1 tbsp strawberry paste
Caramel cinnamon drip :
4 tbsp granulated sugar
4 tbsp water
1 tbsp honey
1 tbsp condensed milk
1 tbsp butter
1 stick cinnamon
1. Whisk egg yolks, egg whites and sugar together until pale and smooth
2. Sift flour and pour to the batter gradually. Add melted butter, condensed milk, and vanilla, stir until combined well
3. Divide the batter into 2 cake pans. Bake in medium heat (180 C) for 40-45 minutes or until a cake tester comes out clean.
4. Let the cakes cool completely before removing from the pans
5. Cut both cakes in half to make four layers.
Strawberry frosting
1. Whisk butter and sugar until smooth and fluffy
2. Add condensed milk and strawberry paste, stir until combined well.
3. Spread frosting in each layers and all over the cake. Put the cake in the fridge for a while before drip the edge with caramel.
Caramel cinnamon drip
1. Put sugar in a saucepan, heat on medium until sugar melted
2. Add water, stir a while and then add butter, honey, condensed milk and cinnamon, stir until smooth
3. Let the caramel to cool before drip to cake


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