This dessert is a guaranteed winner! Don’t let the fondant scare you — it’s as easy as rolling out pie dough.
Regal Tri-Layer Dessert
Recipe By Esther Ottensoser
- Cooking and Prep: 4 h
- Serves: 8
-
Contains:
Ingredients (19)
Cake
Cream
Fondant
Start Cooking
Bake
-
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
-
Place all cake ingredients except for boiling water into the bowl of the mixer. Beat for two minutes. Add boiling water and beat until smooth.
-
Pour into a Gefen Easy Baking Paper-lined 12- x 17-inch (30- x 43-centimeter) cookie sheet. Bake for 35 minutes.
Whip
-
Beat whipping cream until stiff. Add confectioners’ sugar.
-
Remove 5- x 12-inches (13- x 30-centimeters) of the chocolate cake and crumble into whip mixture. Blend until smooth.
-
Spread mixture onto the remaining 12- x 12-inch (30- x 30-centimeter) cake.
Prepare and Roll the Fondant
-
Prepare the fondant by beating the first four ingredients until smooth. Add confectioners’ sugar until you have a dough-like texture. Knead until smooth.
-
Place three quarters of the fondant between two pieces of Gefen Easy Baking Paper and roll out to a 12- x 12-inch (30x30-centimeter) square. Flip onto top of cake.
-
Drizzle cake with melted chocolate.
To Serve
-
Freeze the cake. Remove from freezer 5–10 minutes before you are ready to cut.
-
Cut out mini cakes using a three-inch (8-centimeter) deep cookie cutter, or cut into squares. Use remaining fondant for decorating.
Please
Log in to ask a question How'd it turn out? Write a review.
