Cakes & cake design
Whipped Cream Cake
Original FunCakes recipe
A classic whipped cream cake. Who doesn’t love it? Making it yourself is also very easy, especially with this recipe!
- Prep
- 30 min
- Cook
- 40 min
- Total
- 1 h 10
- Servings
- 16 - 20 people
Estimated nutrition per serving · 295 kcal
Servings · 18
- Energy
- 295 kcal
- Fat
- 18.3 g
- Saturates
- 10.4 g
- Carbohydrate
- 21.2 g
- Sugars
- 11 g
- Fibre
- 0.9 g
- Protein
- 10.9 g
- Salt
- 0.4 g
The Patissland kit for this recipe
The products used in this recipe, available in our shop.
Steps
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Preheat the oven to 180°C (convection oven 160°C).
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Prepare 400 g of FunCakes deluxe cake mix according to the instructions on the package. Grease the pan with release spray and place a suitable sheet of baking paper at the bottom of the pan. Pour the batter into the pan and bake the cake for about 35-40 minutes. Immediately after baking, unmold the cake onto a cooling rack and remove the baking paper.
-
Whip the cream firmly with a little of the sweetened FunCakes whipped cream stabilizer. Cut the cake in half with the cake leveler and fill with two layers of whipped cream and mandarin segments on top. Cover the entire outside of the cake with whipped cream and put the rest into a piping bag fitted with the no. 1M tip.
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Press the FunCakes hazelnut crunch onto the sides of the cake by hand and decorate the top edge of the cake with piped whipped cream. Sprinkle FunCakes green decoration mix over the top and decorate with some macarons if you like.
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