Mini Tsunami Cake / How To Make Homemade Pull Me Up Cake
This mini pull-me-up cake combines an almond-flour sponge with a pourable lemon icing. A food-safe cake collar holds the icing above the cooled cake until it is lifted away for the cascading finish.Dietary note: Contains eggs and dairy. This recipe is not vegan.
Ingredients
- 2 eggs, large
- 1/3 cup (65 g) Granulated Sugar
- 1/3 cup (50 g) All-Purpose Flour
- 1/2 cup (50 g) Almond Flour
- 1 tsp (4 g) Baking Powder
- 1/8 tsp (pinch) Salt
- 1 tsp (5 ml) Vanilla Extract
- 1/4 cup (50 g) Unsalted Butter, Softened
Icing
- 1 ½ cup (195 g) Powdered Sugar / Icing Sugar
- 2 tbsp (30 ml) water
- 2 tbsp (30 ml) lemon juice
Instructions
- Place the eggs and granulated sugar in a heatproof bowl. Set the bowl in a hot-water bath and beat until the mixture reaches about 95°F (35°C). Remove from the water and continue beating until pale and fluffy.
- Sift together the all-purpose flour, almond flour, baking powder and salt and fold into the egg mixture. Fold in the vanilla and softened butter until combined.
- Butter a 4.5-inch (11.5 cm) diameter, 2-inch (5 cm) deep baking dish and line the base with parchment. Add the batter and smooth the top.
- Bake in a preheated oven at 350°F (180°C) for 30 minutes. Cool completely and unmould.
- Mix the icing sugar with the lemon juice and water until smooth and pourable.
- Wrap a food-safe cake collar snugly around the cooled cake, extending above it. Set on a plate that can catch the icing. Pour the icing inside the collar above the cake, then lift the collar straight up to let the icing flow down the sides.
Video
Notes
Bake time is 30 minutes; cooling and decorating are additional. The collar is for decorating the cooled cake and must not go in the oven. The preparation field retains the existing estimate; the video confirms the specific cooking or resting stages described above.