Ombre Cake

Name: Ombre Cake
Yield: 1
Ingredients: 1000.0g White Shortening; 250.0g Sugar; 100.0g Sweetened Condensed Milk; 3.0ml Vanilla extract / essence; 140.0g Buttery Margarine; 170.0g Flour; 20.0g Maizena; 150.0g Liquid Milk; 12.0pc Yolk; 2.0pc Eggs; 180.0g Sugar; 10.0pc Egg white (Meringue methode, mix with sugar and salt)

What's so special about cake? The look and the taste. Then, combine both like this Ombre Cake. Definitely will indulge taste buds.

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Make the Cream Frosting

White Shortening 1000.0 g
Sugar 250.0 g
Sweetened Condensed Milk 100.0 g
Vanilla extract / essence 3.0 ml

Make the Dough

Buttery Margarine 140.0 g
Flour 170.0 g
Maizena 20.0 g
Liquid Milk 150.0 g
Yolk 12.0 pc
Eggs 2.0 pc
Sugar 180.0 g
Egg white (Meringue methode, mix with sugar and salt) 10.0 pc

Bakery & Pastry

Desserts

Margarine & Shortening

What's so special about cake? The look and the taste. Then, combine both like this Ombre Cake. Definitely will indulge taste buds.

...

Preparation

Make the Cream Frosting
- Whisk white shortening, put sugar slowly, put condensed milk and extract vanilla stir well.
- Put into 6 parts and colouring with the most to a fade.
Make the Dough
- Melt margarine, turn off the heat, add flour, stir well, add liquid milk, stir well, add egg yolk (12pcs of egg yolk, 2pcs of whole egg).
- Put the meringue slowly into the mixture above, add yellow dough in the meringue and stir well.
- Make 180gr of the mixture into 6 part, give colorant with level of color from intens to fade (any color).
Making Ombre Cake
- Put the dough into 18cm of round baking pan with 6 part, bake until cook.
- Arrange from the intense layer cake is under and the fade layer is above, spreading with the customised color of frosting cream for each layer (intense to fade).
- Spread thinly the cake, and decorated with rose shape customised color of cream, any decorate for above as a taste.