Little pyramids

Recipe for little pyramids

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
"Little pyramids" is a delightful and visually appealing recipe that combines the flavors of various ingredients to create bite-sized treats. These small pyramid-shaped snacks are perfect for parties or as a unique appetizer. With a crispy outer layer and a savory filling, they offer a burst of taste in every bite. The recipe, identified by code 60362, guarantees a fun and delicious culinary experience.

Keywords: little pyramids, appetizer, bite-sized, crispy, savory.

Little pyramids details

Little pyramids, recipe Rating: 4.4
Number of votes:94 INGREDIENTS:

Makes 1 triangular loaf

4 eggs

110g castor sugar

100g cake flour

½ tsp baking soda

2 tsp cake emulsifier

40g 3-in-1 instant cappuccino powder

50g melted butter

1 tsp cappuccino/coffee emulco

Decoration:

Chocolate buttercream

Chocolate rice or chocolate curls

Maraschino cherries

 

Method:

1. Preheat oven at 180 degC. Prepare and grease a loaf pan.

2. Sift flour and baking powder. Set aside.

3. Beat eggs, flour in (2), castor sugar, emulsifier and cappuccino powder on high speed for 10-15 minutes or until batter turns light and creamy, i.e. thick ribbon state. To test, lift beater. Batter drops from beater should disappear when you count from 1 to 10.

4. Pour melted butter and essence. Mix at slow speed until well blended.

5. Pour mixture in to the greased pan. Bake for 30-40 minutes until skewer inserted into the centre of cake comes out clean.

6. Turn cake on to a wire rack and let cool completely.

Assembly and Decoration:

1. Slice cake into 4 layers. Spread a thin layer of chocolate buttercream over a slice of sponge cake. Place another layer of cake over it and spread with cream again. Repeat the same procedure with the remaining sponge layers.

2. Using a serrated knife, with the cross section facing you, cut the cake diagonally. You now have 2 right triangles. Glue the 2 triangles together to form a long triangular loaf.

3. Coat the triangular loaf, except its base, with buttercream. Sprinkle chocolate rice or chocolate curls on to the frosted faces.

4. Slice loaf into thick sponge cake slices. Pipe rosettes on to the tip of the little pyramids and decorate with maraschino cherries.