The courageous sisters of the Kingdom of Arendelle are about to return to the big screen and in these days of anxious anticipation the desire to savor the sequel to one of the most successful Disney films, the box office champion and awarded with two Oscars, is always greater: Frozen 2 – The Secret of Arendelle. Finally, from November 27th we will be able to discover what new adventures such beloved protagonists, Elsa and Anna, will experience in the company of their inseparable friends: the friendly talking snowman Olaf and the young Kristoff with his best friend Sven, the reindeer.
To all those, adults and children, who have loved the fable of the two sisters heroines, inspired by Hans Christian Andersen's fairy tale The Snow Queen, we dedicate a very special recipe, a tasty and spectacular cake, perfect for a party or a snack theme. For a special birthday or simply to celebrate the arrival at the cinema of the sequel to Frozen – the Kingdom of Ice why not make this cake that will leave, we are more than certain, any little girl and child without words?
And if the decoration seems too challenging, no fear, in aid comes Rebecchi with a pod specifically dedicated to the new Disney Frozen 2 movie – The Secret of Arendelle to be gently placed on the cake as a final touch!
There are no more excuses, we are waiting for you in the kitchen with the children to prepare together this amazing Disney Frozen 2 theme cake.
For 6-8 people
Preparation time: 60 minutes
Difficulty level: easy
150 g of 00 flour,
30 g of Maizena,
100 g of sugar,
a vanilla bean,
200 g of fresh cheese to spread,
200 g of Greek yogurt,
300 g of raspberries,
100 g of raspberry jam,
50 g of icing sugar,
1 Rebecchi Frozen 2 pod,
an untreated lemon,
a pinch of salt
Mix the eggs in the planetary mixer with a pinch of salt, the sugar and the seeds contained in the vanilla bean and whisk the ingredients for 7-8 minutes until the mixture is very light and fluffy. Add the sifted flour with the cornstarch and stir gently with a spatula and with movements from the bottom upwards so as not to disassemble the mixture.
Pour the mixture into a 20cm diameter hinged mold with the bottom lined with baking paper and bake the cake in a preheated oven at 170 ° for 40 minutes. When cooked, let the cake cool, remove it from the mold and once it is cold, cut it horizontally into 2 layers.
Separately, work the cream cheese with icing sugar and grated lemon rind, add the yogurt and spread the cream on the base of the cake. Spread over the raspberry jam and 2/3 of the raspberries, reassemble the cake and following the instructions on the package, adhere the Rebecchi wafer to the surface of the cake. Decorate to taste with the remaining raspberries and serve.
Enjoy your meal, both young and old!