Pyramid Cake
From crainny 16 years agoIngredients
- Crust: shopping list
- 1/2 cup (1 stick) unsalted butter shopping list
- 3 large eggs shopping list
- 1/2 cup white sugar shopping list
- 1/4 cup honey shopping list
- 1 tsp baking soda shopping list
- about 4 cups of all-purpose flour shopping list
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- Creme: shopping list
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- 2 lbs sour cream shopping list
- 1-1/2 cups sugar shopping list
- 1 lemon - juice and zest shopping list
- vanilla extract shopping list
- cloves shopping list
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- Filling: shopping list
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- Colorful summer fruit and berries - the more colors, the merrier, about 1-2 cups each. Select from the following list: shopping list
- blueberries, raspberries, cherries (sour), gooseberries, apricot, peaches shopping list
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- If you use peaches or apricots, you'll need to chop them into pieces no larger than your berries. shopping list
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- For decoration: shopping list
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- 1 small box of Coolwhip or similar whipped cream brand shopping list
- anything that strikes your fancy in terms of colors - single berries or nonpareil sugar, or nothing at all shopping list
How to make it
- Preheat the oven to 375F
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- Prepare crust:
- Prepare a "steam bath" by boiling water in one saucepan and setting the other saucepan over the boiling water. They don't have to fit well together, you can just hold the upper pan in your hand over the boiler.
- Whisk sugar, pinch of salt, butter, honey and eggs together over the steam until smooth and sugar dissolved
- Remove from heat, add baking soda
- Add 2 cups of flour immediately, mix very fast and thoroughly, and keep adding flour in smaller batches until forms soft and sticky dough. Stir with wooden spoon
- Fold the dough out on a well floured surface and knead until it stops sticking to your hands
- Divide dough into 15 pieces and shape them into balls
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- For each ball, do the following:
- Roll your dough into a long stripe about 4-5 inches wide
- Place ONE kind of fruit or berries on the stripe - lengthwise, and wrap the dough around it, forming a pipe or a tube. It shouldn't be wider than 1 inch when rolled up.
- Carefully transfer your tube onto a baking sheet.
- Repeat with all dough or until you run out of baking sheets.
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- Bake the tubes until they are golden-brown and fruit is bubbling - about 7-10 minutes.
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- Prepare creme:
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- mix all creme ingredients and whisk well, until sugar dissolves
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- Lay your 15 rolls into a pyramid in following manner:
- 5. ----*
- 4. ---* *
- 3. --* * *
- 2. -* * * *
- 1. * * * * *
- As each of the layers goes down, spread a layer of creme over it, then proceed with the next layer.
- When all layers are put together, spread the remaining creme all over.
- Refrigerate overnight
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- Next morning, cut off the uneven edges on short sides to give the cake a better long pyramid shape.
- The sour cream on the cake will darken overnight and the cake won't look as pleasing. So now, you can use the whipped cream to cover the imperfections.
- Spread whipped cream evenly with a wide knife, using long strokes to make it smooth.
- Decorate the way you like it. Refrigerate.
- When you slice it, you should see colorful "eyes" of different fruit surrounded by cream.
People Who Like This Dish 6
- juels Clayton, NC
- zanna MOUNT CLEMENS, MI
- luvthewho Belpre, OH
- erisgrrrl Bloomington, IN
- yomomma Danvers, MA
- abermouse Louisville, KY
- crainny Prattville, AL
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The Rating
Reviewed by 2 people-
This is beautiful, festive and unique! Thanks for sharing.
juels in Clayton loved it
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