Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sponge
Frosting
How it's done
Sponge
Thoroughly combine the oil and sugar in a bowl. Sieve the flour along with the baking powder, spices and sea salt into a second bowl. Next, combine the almond milk with the vanilla extract in a separate container. Alternately add the flour mixture and the almond and vanilla milk to the oil and sugar mixture, in three separate stages. Mix everything together well each time more is added. Divide the finished mix evenly between the three cake tins.
Bake for approx. 40 mins. at 180 °C (convection). Remove from the oven and allow to cool a little in the tins. Remove from the tins and cool completely on a rack.
Frosting
Using the whisk on a hand mixer, beat the margarine for approx. 2 mins. until light and fluffy. Gradually stir in the icing sugar. Add the spices and stir for another minute. Brush each of the cooled cakes with a small amount of frosting and stack on top of each other. Coat the top and sides with the rest of the frosting.
| Tip: | If you would like to decorate the cake with flowers, make sure they are edible. Otherwise, you can decorate the cake any way you wish, or leave it undecorated. |
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