Junior chef
Utensils
Apron
baking paper
Bowl
Lemon grater
Lemon squeezer
Measuring cup
Mixer
Oven mitts
Paring knife
Rubber spatula
Sieve
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Cooling rack
One springform pan (approx. 24 cm in Ø)
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Line the base of a springform pan (approx. 24 cm) with baking paper, grease the sides.
Batter
Mix the butter, sugar, vanilla paste and salt in a bowl. Add the eggs one at a time. Using the whisk on a mixer, beat until the mixture becomes lighter in colour. Mix in the milk, lime zest and juice.
Add the flour, almonds, baking powder and bicarbonate of soda, mix in. Add the pineapple, mix. Transfer the batter to the prepared tin.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the tin frame, leave to cool on a rack.
To decorate
Using a fox stencil, dust the cake with icing sugar. Place the hazelnut on top for a nose. Halve the sponge finger, draw on the ears using writing icing and stick them on the cake. Use the writing icing to draw eyes on the cake.
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