Unicorn Cake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 175 g butter
- 150 grams sugar
- 1 packet vanilla sugar
- 3 egg (s)
- 175 g flour
- 0.5 ½ pack baking powder
- 1 organic lemon (s), juice and grated zest
- food coloring
- 125 g powdered suar
- Sugar sprinkles or sugar pearls
- Chocolate Lentil
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 150 ° convection. Grease a round 26 springform pan.
- Mix the butter with the sugar and vanilla sugar until frothy, add the eggs. Rub the lemon peel and add to the batter. Squeeze the lemon. Add half of the juice to the batter, save the rest for the frosting. Mix the flour with the baking powder and gradually stir in. If you like, you can now add food coloring to the dough.
- Put the batter in the springform pan and bake for 20 to 25 minutes. It is essential to make a chopstick test with a toothpick. If no dough sticks, the cake is done.
- Let the cake cool down.
- Then model the unicorn head. Cut off a piece of cake for the forehead and chin. The cut piece on the chin will later become the horn. (see also picture)
- Make a firm frosting from the remaining lemon juice and powdered sugar and spread it on the head. Frame the face with lighter pearls or sprinkles, and shape the mane with colorful chocolate lentils. Brush the horn with icing and dip in colorful sprinkles, then stick to the head. The eye can be painted with pearls, melted chocolate or sugar script.
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