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  • Pitahaya cake

Recept time 120 min.
Recept time 12
Recept time Oven

This will steal the show at Christmas dinner! This cake will appeal to everyone. Tip: use a cake tin with a 22 cm diameter.

Ingredients

Cake:
  • 9 eggs
  • 300 g flour
  • 300 g sugar
  • 12 g vanilla sugar
  • red food dye
  • pinch of salt

Filling:

  • ½ EAT ME red/red pitahaya
  • 1 EAT ME lime
  • 500 ml cream
  • 500 g cream cheese
  • 100 ml milk
  • 200 g icing sugar

Decoration:

  • 1 1/2 EAT ME red/red pitahaya's
  • 1 EAT ME red/white pitahaya
  • sprig of rosemary
  • pink mini merengue

Let's get to work

Preparation
  1. Preheat the oven to 160° C.
  2. Make the cakes. Beat the eggs with the sugar untill fluffy. Then fold in the flour, salt and vanilla sugar. Add some red colour dye, drop by drop, until the dough turns pink.
  3. Grease 3 cake tins and divide the dough equally among the 3 cake tins. Bake the three cakes in the oven for about 20 minutes and let the cakes cool down well.
  4. Whip the cream until it has a yoghurt-like consistency.
  5. Beat the monchou separately with milk, icing sugar and the juice of the lime and a few drops of red food dye.
  6. Fold the whipped cream through the monchou until it becomes smooth and firm.
  7. Cut one red/red pitahaya in half lengthwise and puree half of the flesh of the
  8. red /red pitahaya. Add to the filling and stir well.
  9. Spread the filling on the bottom layer. Place the second cake layer on top. Also spread the filling on this layer and then place the last cake layer on top. Cover the top layer of the cake with some of the filling. This is best done with a piping bag.
  10. Spoon the flesh out of the pitahaya. Cut figures with different shapes from the pitahaya flesh.
  11. Decorate the cake with pitahaya, pink mini merengue and sprigs of rosemary.
Enjoy

More recipes with rosemary

Gin tonic met kumquats
Gin and tonic with kumquats
Cranberry gin tonic
Cranberry gin tonic
Gegrilde mini groenten
Grilled mini vegetables
Gegrilde mini groenten
Grilled mini vegetables
Lamsbout met rozemarijn
Leg of lamb with rosemary

Read more about the used products

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