Harvest Day Cake

Last week I celebrated “Harvest Day” at my daughter’s school.

Each child had to bring some cakes with autumn ingredients. We presented ourselves with a festive cake, with which we will also celebrate “Harvest Day” at “Dulce Romania.”

Of course, I created a cake with an autumn look and autumn flavors: carrots and walnuts.

Unfortunately, I didn’t have many pictures during the preparation, and we couldn’t even talk about the section; it disappeared in a second.

But let’s move on to the ingredients.

For the top, we need:

  • 300g brown sugar
  • Three eggs
  • 300 ml oil
  • 300g flour
  • One teaspoon baking soda
  • One teaspoon baking powder
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla essence
  • 300g carrots
  • 100g walnuts

For the cream:

  • 75g butter at room temperature
  • 200g powdered sugar
  • 200g Philadelphia cheese

For decoration:

  • Sugar paste
  • Biscuit salami composition

We start preparing the cake with decorative pumpkins. We prepare a classic biscuit salami, from which we shape the pumpkins. We leave them cold until the next day.

For the top, mix the eggs with the sugar for 10 minutes, then add the oil—mix flour, baking soda, baking powder, salt, ginger, and vanilla in a bowl. Add the flour mixture over the egg composition, stirring gently.

Grind the carrots and walnuts and add them to the dough. Pour the mixture into a 21×36 cm tray and bake for 30 minutes at 170 degrees Celsius. We will get a very fluffy countertop that we will cut (cold) in two in width.

Mix the butter with the powdered sugar for the cream, then add a tablespoon of Philadelphia cream. Cover the first top with cream and cover with the second top. Let cool for 1 hour, then coat the cake and zucchini in sugar paste.

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