Fondant cake Recipe

Name: Fondant cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 5 eggs; 5 tbsp all-purpose flour; 5 tbsp sugar; 1 vanilla; 1 tsp salt; 1/2 cup butter; 1/2 cup solid vegetable shortening; 5 cup powdered sugar; 5 tbsp milk; 1 vanilla extract; 150 grams marchemellow; 1/4 cup water; 1/4 cup sunflower oil; 1 powdered sugar; 1 tbsp baking powder

Servings: persons

5 eggs
5 tbsp all-purpose flour
5 tbsp sugar
1 vanilla
1 tsp salt
1/2 cup butter
1/2 cup solid vegetable shortening
5 cup powdered sugar
5 tbsp milk
1 vanilla extract
150 grams marchemellow
1/4 cup water
1/4 cup sunflower oil
1 powdered sugar
1 tbsp baking powder

1
Mix egges .sugar.vanilla till the mix become light yellow
2
Add flour and baking powder
3
Put it in the oven already hot at 180F and do not open the oven
4
For the cream mix the butter and the solid vegetable shortening
5
Add the sugar then the milk
6
Divide the cake in 2 and put the buttercream and cover it also with the buttercream
7
Then add powdred sugar till the dought become easy to use and dont dosnt stick in ur hands
8
For the fondant in a casserole put oil water and marchemellow till the marchemellow melt

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 eggs, 5 tbsp all-purpose flour, 5 tbsp sugar, 1 vanilla, and more.

Yes, Fondant cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fondant cake

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