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Yields1 Serving
Prep Time1 hrCook Time40 minsTotal Time1 hr 40 mins

DOUGH
 1 lb hard flour
 1 tbsp baking powder
 1 pinch salt
 75 ml oil
 1 cup sugar
 3 eggs
 50 ml grenadine essence
 50 ml milk
 50 ml water
 3 drops gel dye red
FILLING
 200 g cream cheese
 ¼ cup powdered sugar
 3 drops lemon
Optional fill with chocolate cream
TOPPIN
 1 cup chantilly
 mint leaves

1

ISTRUCTIONS

DOUGH
1- put oil, sugar in a bowl and beat for 30 seconds
2- add the eggs and beat for 30 more seconds
3- add water, milk essence and red food coloring
4- add flour and salt to the last baking powder and beat one minute until all ingredients are incorporated
5- grease a pan, pour the mixture and bake for 35 to 40 minutes at 300 degrees fahrenheit

FILLING
Place all the ingredients in a bowl and mix them for one minute, refrigerate 30 minutes

TOPPING
beat the chantilly crean and refrigerate for 30 minutes

ASSEMBLY
1- cut excess of the cake and reserve it
2- cut the cake in a half and let it cool for 40 minutes
3-fill with the cream cheese mixture
4- stir the chantilly cream with the other half of the cream cheese mixture and line the cake
5- decorate with cake crumbs an mint leaves

Ingredients

DOUGH
 1 lb hard flour
 1 tbsp baking powder
 1 pinch salt
 75 ml oil
 1 cup sugar
 3 eggs
 50 ml grenadine essence
 50 ml milk
 50 ml water
 3 drops gel dye red
FILLING
 200 g cream cheese
 ¼ cup powdered sugar
 3 drops lemon
Optional fill with chocolate cream
TOPPIN
 1 cup chantilly
 mint leaves

Directions

1

ISTRUCTIONS

DOUGH
1- put oil, sugar in a bowl and beat for 30 seconds
2- add the eggs and beat for 30 more seconds
3- add water, milk essence and red food coloring
4- add flour and salt to the last baking powder and beat one minute until all ingredients are incorporated
5- grease a pan, pour the mixture and bake for 35 to 40 minutes at 300 degrees fahrenheit

FILLING
Place all the ingredients in a bowl and mix them for one minute, refrigerate 30 minutes

TOPPING
beat the chantilly crean and refrigerate for 30 minutes

ASSEMBLY
1- cut excess of the cake and reserve it
2- cut the cake in a half and let it cool for 40 minutes
3-fill with the cream cheese mixture
4- stir the chantilly cream with the other half of the cream cheese mixture and line the cake
5- decorate with cake crumbs an mint leaves

GRENADINE CAKE

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