Leopard cake

Leopard cake

Leopard cake is a real eye-catcher.  With the simple instructions you can easily make the recipe yourself. The airy cake with leopard print is something very special.

INGREDIENTS

FOR THE LIGHT LEO-PRINT

40 g powdered sugar
40 g soft butter
40 g egg white
40 g wheat flour (type 405)
1 pinch of baking cocoa

FOR THE DARK LEO-PRINT

40 g powdered sugar
40 g soft butter
40 g egg white
30 g wheat flour (type 405)
15 g baking cocoa

FOR THE CAKE DOUGH

4 eggs (size M)
250 g sugar
1 tbsp vanilla extract
85 ml neutral cooking oil (e.g. rapeseed oil)
1 pinch of salt
250 g wheat flour (type 405)
15 g baking powder
125 ml milk

PREPARATION

Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven 160 degrees).  For a springform pan (Ø 20 cm), cut out a precisely fitting piece of baking paper for the base and an 8 cm high strip of baking paper for the ring. Set aside.

Step 2
For the light leopard print, put the icing sugar in a mixing bowl, add soft butter and mix both ingredients together until creamy. Mix in the egg white, then stir in the flour and cocoa.

Step 3
For the dark leopard print, put the icing sugar in a mixing bowl, add soft butter and mix both ingredients together until creamy. Mix in the egg white, then stir in the flour and cocoa.

Step 4
Fill each of the two print doughs into a small paper bag and cut the bag open 2 mm wide at the bottom. Use the dough types to pipe the leopard pattern onto the cut baking paper, then freeze the baking paper cutouts with the pattern for at least 20 minutes. This prevents the pattern from running later.