You are here

Venus Dream Cake

Chef.Foodie's picture
Ingredients
  Margarine 1 Teaspoon (To Grease Tin)
  Eggs 2 Medium
  Caster sugar 4 Ounce (100 Gram)
  Plain flour 4 Ounce, sifted (100 Gram)
  Hot water 30 Milliliter (2 Tablespoon)
  Canned pineapple rings 14 Ounce, drained and halved, reserving the juice (394 Gram)
  Sherry 45 Milliliter (3 Tablespoon, Sweet Or Medium-Sweet)
  Double cream 1⁄2 Pint (275 Milliliter)
  Kiwifruit 2 , peeled and sliced neatly
Directions

GETTING READY
1) Preheat the oven to 425 Deg F (220 Deg C/Gas 7), well grease and line a 11 x 7 inch Swiss roll tin.

MAKING
3) In a bowl placed in a pan of gently simmering water, beat the eggs and sugar until the mixture thickens; turn off the heat,
gently stir in the flour and hot water, blend well.
4) Pour into the baking tin and bake in the preheated oven for 12-15 min until firm and golden,
cool on a wire rack; cut the cake in half, lengthways.
5) Blend well the juice from the pineapple can and the sherry, and pour over the cake halves..

FINALIZING
6) Stiffly whip the cream, reserve
3 tbsp and put the remaining in a piping bag with a star nozzle;
pipe ribbons of cream on to the cake and over the cream put a layer of pineapple ring halves.
7) Place the other half cake gently over it, layer with the reserved cream; place pineapple halves along the middle, and lay a slice of kiwifruit in between each pineapple, pipe shells along the edges of the cake and place grape halves.

SERVING
8) Serve on a nice dish.

Recipe Summary

Difficulty Level: 
Medium
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Party
Preparation Time: 
60 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
6

Rate It

Your rating: None
4.092855
Average: 4.1 (21 votes)