Supplies
Tools
Materials
- 150 g (5.3 oz) sugar
- 150 g (5.3 oz) softened butter
- 4 eggs
- 220 g (7.8 oz) flour
- ½ packet raising agent
- 1 packet 250 g (8.8 oz) fruit jellies
Directions
To make 1 big cake
Preparation : 20 mins - Cooking : 40 mins
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Cream together the butter and sugar.
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Incorporate in the eggs one by one, then add the sifted flour with the raising agent.
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Pour in a first layer of cake mixture into the cake tin (greased beforehand).
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Place the fruit jellies to make the mouths.
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Continue to layer the cake with the cake mix and the fruit jellies to make the nose, eyes and eyebrows.
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Finish with a final layer of cake mix at 2/3 of the cake tin's height.
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Bake for approximately 40 minutes in a preheated oven at 175 °C (347 °F).
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Allow it to cool before removing the cake tin.
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Store the cake by wrapping it in cling film.
Copyright : Syndicat National de la Confiserie
Tips
For a cake with a shiny glaze, melt 6 fruit jellies in bit of water, bring to the bpil and then pour the topping over the cooled cake.