Parrot cake 1993
An unfortunately forgotten and very popular recipe, the parrot cake.
Ingredients Basic dough
- 4 eggs
- 250 ml sour cream (or milk)
- 400 g of flour
- 400 g of sugar
- 400 g of soft butter
- 1 bag of baking soda
preparation
Step 1: Prepare dough
Process the ingredients into a dough and divide into 3 parts.
Step 2: Mix three different doughs
The first part is mixed with 2 heaped teaspoons of cocoa. Part two, mixed with 1 bag of red berry raspberry. Mix the last part with 2 bags of vanilla pudding.
Step 3: Put dough on a baking tray
Now all 3 types of dough, with a spoon, are alternately spread on a baking tray and then baked at medium heat for about 25 minutes.
If instead of the sheet a box, Springform, o. Ä. Is used (then take only about half of the ingredients), the baking time is extended.
Then lightly scrape the cake in the middle after 15 minutes and bake for up to 45 minutes. With a stick in the middle of the cake, when no more dough sticks to it, the cake can be removed from the oven.
Step 4: Glaze the cake
Finally, add 250 g icing sugar to a teaspoon of soft butter and very little hot water until smooth. To glaze the cake.
It looks even better when some spoons of the glaze are mixed with cocoa and some more spoons with food coloring red. Arrange the three types of cake over the cake alternately over the still hot cake.
The cake not only looks colorful, it also tastes very fresh and tasty.