Bloody Halloween Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g suar
- 1 packet vanilla sugar
- 12 tablespoon oil
- 6 egg (s)
- 800 grams flour
- 2 packs baking powder
- 350 ml apple juice
- 25 g hazelnuts, chopped
- Food coloring, red
- 50 g desiccated coconut
- Fat, for the shape
For the cast:
- powdered sugar
- Water, or rum
- Food coloring, red
Print Recipe
Pin Recipe Instructions
- Process all ingredients except the powdered sugar into a smooth dough. Add enough of the red color of the food that the dough takes on a subtle pink color.
- Pour the dough into a well-greased casserole dish and bake at 175 ° C for approx. 50 to 60 minutes (stick test!). After a while, cut into the cake lengthways with a knife so that a wound can arise.
- After baking, let the cake cool down only a little and then turn it out of the baking dish. Ideally on a baking sheet or something similar lined with aluminum foil. If you have, you can of course also use a correspondingly large cake platter.
- While the cake is cooling down a little, use powdered sugar, water (or rum) and a lot of red food color to create a bright red (blood-red) glaze and coat the cake with it so that it looks as if blood is running over the cake, i.e. not the cake completely cover, but make tracks. Apply as much glaze as possible to the resulting wound, it penetrates a little into the cake and creates, so to speak, traces of blood inside.
- Let the glaze dry well before serving the cake.
- If you have a lot of time, you can soak the desiccated coconut in a little rum and a good dash of red food the day before and let it steep, so they come into their own in the cake. Then they can only be mixed into the dough at the very end.
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