Little pyramids
Recipe for little pyramids
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Recipe intro
"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
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:
- Preheat oven at 180 degC. Prepare and grease a loaf pan.
- Sift flour and baking powder. Set aside.
- 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.
- Pour melted butter and essence. Mix at slow speed until well blended.
- Pour mixture in to the greased pan. Bake for 30-40 minutes until skewer inserted into the centre of cake comes out clean.
- Turn cake on to a wire rack and let cool completely.
Assembly and Decoration:
- 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.
- 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.
- Coat the triangular loaf, except its base, with buttercream. Sprinkle chocolate rice or chocolate curls on to the frosted faces.
- Slice loaf into thick sponge cake slices. Pipe rosettes on to the tip of the little pyramids and decorate with maraschino cherries.
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