Easter cake with saffron and ananassalsa

Name: Easter cake with saffron and ananassalsa
Yield: 1
Ingredients: 0.5 g Saffron; 1 Pineapple; 1 dl Milk; 1 tsp Vanilla sugar with real vanilla; 1-2 tsp Crushed rose pepper; 2 tsp Baking soda; 2 dl Sour cream 9%; 200 g Butter; 3 Eggs; 3 tbsp Brown sugar; 3 Passion fruit; 3 dl Cane sugar; 4 dl Wheat flour

Cakes in form

Cook time: 0 min.
Servings: 1

Ingredients for Easter cake with saffron and ananassalsa

0.5	g	Saffron
1		Pineapple
1	dl	Milk
1	tsp	Vanilla sugar with real vanilla
1-2	tsp	Crushed rose pepper
2	tsp	Baking soda
2	dl	Sour cream 9%
200	g	Butter
3		Eggs
3	tbsp	Brown sugar
3		Passion fruit
3	dl	Cane sugar
4	dl	Wheat flour

Instructions for Easter cake with saffron and ananassalsa

To prepare the Easter cake with saffron and ananassalsa recipe, please follow these instructions:

Grease a mold and sprinkle it with raspberries. Turn on the oven at 175 degrees C.

Stir butter, vanilla sugar and sugar airy. Add the eggs, one by one, with stirring.

Mix baking soda, saffron and flour and stir in the dough alternately with the milk.

Pour the dough into the mold and behind the bottom of the oven for approx. 1 hour.

Pineapple Salsa:
Peel the pineapple and cut it into the tern. Half the passion fruit and create the kernels.

Put the fruit in a bowl and turn the cremefraichen in.

Add farin and rose pepper.

Easter cake with saffron and ananassalsa

Ingredients for Easter cake with saffron and ananassalsa

Instructions for Easter cake with saffron and ananassalsa

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