Birthday Cake Recipes: Hummingbird Cake

Here is the hummingbird cake, a birthday cake super, composed of three layers of pastry filled with dried fruits and fresh, filled and covered with a glaze Philadelphia, perfect to be decorated with candles and cards written. This birthday cake, but do not use butter instead of sunflower oil for a more delicate taste and a very soft dough.

Ingredients for the cake hummingbird (for 1 cake)

For the cake
250 g. flour
250 g. caster sugar (type of Eridania Zeffiro)
1 tsp teaspoon ground cinnamon
1 teaspoon baking soda
3 eggs, beaten together
2 dl. sunflower oil, and that of the pan
50 g. coarsely chopped walnuts
50 g. coarsely chopped almonds
2 ripe bananas mashed with a fork
the flesh of a mango puree in small rough cleaning
the two passion fruit pulp
85 g. canned pineapple, chopped coarsely
grated zest of an orange bio
For the frosting
400 g. icing sugar
200 g. Philadelphia (the classic, not the ligth or yogurt)
50 g. soft butter
grated zest of an orange bio

Preparation

1. Preheat oven to 180 degrees. Three grease traps sunflower oil with a diameter of 20 cm., Then cover the bottom with parchment paper.

2. Strain the flour, granulated sugar, cinnamon and baking soda.

3. Beat in eggs, sunflower oil, nuts and grated zest and fresh orange. ottenre work until smooth.

4. Divide mixture evenly into the three pans and bake for 30-35 minutes or until nicely browned and risen.

5. Remove pans from oven and let cool for 10 minutes. Run a knife along the edge of the pan to loosen cake, then the pan and cool on rack.

6. Meanwhile prepare the glaze by working together butter and Philadelphia with an electric mixer until everything is creamy. Add grated orange zest and icing sugar and beat until mixture is well blended. Keep refrigerated until serving.

7. Spread frosting on top of the three cakes, then place them one over the other by the composition of a cake. Decorate with remaining frosting and fresh fruit or dried.

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