CHOCOLATE FLAKE
SUPER CAKE
BISCUIT CAKE FILLED WITH STRAWBERRY AND PEACH JAM AND VANILLA CREAM
RECIPE
INGREDIENTS:
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1/2 cup unsalted butter softened to room temperature (113g)
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½ cup canola oil* (120ml)
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1 1/2 cup sugar 300g
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4 eggs room temperature preferred
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1 Tablespoon vanilla extract
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3 cups all-purpose flour (390g)
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1 Tablespoon baking powder
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1/2 teaspoon salt
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1 1/4 cup buttermilk room temperature preferred (300ml)
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1 batch Chocolate Frosting
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Mix all together and put in oven for 30-35 minutes at 175 degree.
INSTRUCTIONS:
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Making The Cake:
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After the cakes are cooled, whip cream. Spread a thin layer of strawberry jam on top of the first layer and then add cream. Add the next cake layer and repeat 3 times. spread a thin layer of cream around the entire cake and let it chill in the fridge for 30 min.
Take the cake out of the fridge and spread the rest of the cream around the cake. Let the cake chill another hour before sprinkling the chocolate flakes all over it.
Additional Ingrediants:
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-500ml cream
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-1 pack chocolate flakes
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-Strawberry jam
