Drum Cake
Drum Cake
Ingredients
- 4 eggs
- 2 cups (500 ml) sugar
- 1 tablespoon (15 ml) vanilla extract
- 1 cup (250 ml) unsalted butter
- 1 cup (250 ml) milk
- 2 cups (500 ml) pastry flour
- 2 teaspoons (10 ml) baking powder
- 1 pinch salt
- 6 egg yolks
- 1 1/2 cups (375 ml) sugar
- 1 cup (250 ml) water
- 1 1/2 cups (375 ml) unsalted butter, cut into pieces and softened
- 1 teaspoon (5 ml) vanilla extract
- 1 can 500 g chestnut purée(375 ml / 1 1/2 cups)
- 2 packages 200 g almond paste
- Red and green food coloring
- 2 sticks hard candy
- Large silver sugar pearls
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and line 2 20-cm (8-inch) springform pans with parchment paper.
- In a bowl, beat the eggs, sugar and vanilla with an electric mixer until the mixture is light and fluffy, about 5 minutes.
- Melt the butter with the milk in the microwave oven, without boiling.
- In a bowl, combine the flour, baking powder and salt. Add to the egg mixture alternately with the milk. Blend with an electric mixer.
- Divide the batter between the pans. Bake for 35 to 40 minutes or until a toothpick inserted in the centre of the cake comes out clean. Unmould and cool completely. Slice each cake in half horizontally.
Drum Cake