Recipe

Pyramid Cake Recipe

Add Step-by-Step Photos	Crainny / All my dishes 7 months, 3 weeks ago My mom's friend passed this recipe on to me a long time ago. Once I tried it, I was hooked. It looks gorgeous both when uncut and when sliced and is perfect for summer parties The photo of the cake is an "bird's eye" view of the Pyramid cake vers... More Prep:40m Cook:20m Servings:24	Crainny
	cream blueberry raspberry apricot peach cherries gooseberries

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Ingredients

Crust:

3 large eggs

1/2 cup white sugar

1/4 cup honey

1 tsp baking soda

about 3 cups of all-purpose flour

Creme:

2 lbs sour cream

1-1/2 cups sugar

1 lemon - juice and zest

vanilla extract

cloves

Filling:

Colorful summer fruit and berries - the more colors, the merrier, about 1-2 cups each. Select from the following list:

blueberries, raspberries, cherries (sour), gooseberries, apricot, peaches

If you use peaches or apricots, you'll need to chop them into pieces no larger than your berries.

For decoration:

1 small box of Coolwhip or similar whipped cream brand

anything that strikes your fancy in terms of colors - single berries or nonpareil sugar, or nothing at all

Directions

Preheat the oven to 375F

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

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.

Bake the tubes until they are golden-brown and fruit is bubbling - about 7-10 minutes.

Prepare creme:

mix all creme ingredients and whisk well, until sugar dissolves

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

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.

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Comments

annieamie 7 months, 1 week ago said:
Now this really is a unique recipe! I have never heard of anything like this. Thank you so much for adding your recipe, Crainny.

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