Budikek Cake

Name: Budikek Cake - Stanca P.
Ingredients: Cake: 3 eggs; 3 tablespoons cocoa; 300 g sugar; 400 g flour; 1 packet baking powder; 125 g melted margarine; 200 ml milk. Cream: 500 ml milk; 1 packet pudding powder; 4 tablespoons sugar; essence; 100 ml milk or syrup from compote for soaking.

Dessert - Budikek Cake by Stanca P. - Recipia

Cocoa and Pudding Cake When I want a simple dessert with a fluffy base and cream, I make this cocoa and pudding cake. The batter is prepared quickly, and the pudding is boiled separately while the base is in the oven. For a 25 x 30 cm tray, the base can be cut and filled with pudding in two layers, not just covered on top. Quick Info Preparation time: not specified exactly; the batter is prepared in a few minutes, and the pudding is made in the meantime. Baking time: about 25 minutes. Total time: about 25 minutes of baking, plus the time needed to prepare the pudding and cool the cake. Servings: the number depends on the size of the slices. From a 25 x 30 cm tray, several servings can be obtained. Difficulty: easy. Recipe type: homemade cake with cocoa base, pudding cream, and syrup. Ingredients For the cake 3 eggs 3 tablespoons cocoa 300 g sugar 400 g flour 1 packet baking powder 125 g melted margarine 200 ml milk For the pudding cream 500 ml milk 1 packet pudding powder 4 tablespoons sugar essence For soaking 100 ml milk or juice from compote Preparation method 1. Start by mixing the eggs with the sugar. Continue until the sugar dissolves, and the mixture turns lighter in color. 2. Add the melted margarine, milk, cocoa, flour, and baking powder. The ingredients are added over the egg and sugar mixture, then homogenized until a uniform cake batter is obtained. 3. Pour the mixture into a tray lined with baking paper. A 25 x 30 cm tray was used in the recipe source. 4. Place the tray in a preheated oven at 180 degrees Celsius. The cake bakes for about 25 minutes. 5. While the base is in the oven, prepare the pudding using the 500 ml of milk, pudding powder, the 4 tablespoons of sugar, and essence. Follow the instructions on the pudding packet, as the exact preparation method may vary depending on the product. 6. When the cake is baked, remove it from the oven and let it cool. Do not soak it while it is hot, as it may become too soft and break more easily when slicing. 7. After cooling, soak the base with the 100 ml of milk or compote juice. Pour the liquid gradually so you can observe how much the base absorbs. 8. Decorate the cake with the prepared pudding. If using a 25 x 30 cm tray, you can slice the base and spread the cream in two layers, as prepared in the original recipe. In this case, place some pudding between the pieces of base and the rest on top. 9. Let the cake settle after assembling, then you can slice and serve it. Why I make the recipe often It is a cake with ordinary ingredients and does not require a complicated dough. The base is made in a single bowl, and the cream is a pudding prepared separately. Depending on how the base is cut, the cake can be served as a cake with pudding on top or as a cake with cream between layers. I also like that milk or compote juice can be used for soaking. Milk keeps the simple taste of the base, while compote juice can give it a different flavor without needing other ingredients. Tips The margarine should be melted before being added to the mixture, but it is best not to be hot. If it is too hot, it may affect the egg and sugar mixture. When adding the flour, cocoa, and baking powder, homogenize the mixture without leaving it aside for too long. The batter should be poured into the tray immediately after the ingredients have been mixed. The baking time is about 25 minutes at 180 degrees. The size of the tray matters, so the base may have a different thickness if a larger or smaller dish than 25 x 30 cm is used. Let the base cool before cutting it. A warm base can break, especially when you want to slice it to put the pudding inside. The pudding should be prepared according to the instructions on the packet. Not all packets have the same quantity or instructions, so it is not advisable to change the proportions in the recipe without checking the package. Substitutions For soaking, the 100 ml of milk can be replaced with 100 ml of compote juice. The choice depends on the desired taste and what you have on hand. The milk used for soaking can be the one specified in the recipe, and the pudding is prepared separately with the 500 ml of milk mentioned for the pudding cream. The two quantities have different uses and should not be confused. Essence can be used according to preference, but the type is not specified in the original recipe. You can use the essence you have on hand without changing the other ingredients. Variations The simplest variation is the assembly method. You can leave the cake whole and spread the pudding on top, or you can cut the base and put the cream between layers. In the 25 x 30 cm tray, the sliced base version allows you to distribute the pudding in two layers. If you choose to make two layers of cream, spread the pudding as evenly as possible on each level. The base should be handled after cooling and soaking, to avoid breaking. You can change only the liquid used for soaking: milk or compote juice. The recipe does not require other additions, and the taste is mainly given by the cocoa base and pudding. Serving ideas The cake can be cut into rectangles, like a cake with cream. If the base was filled with pudding, it is useful to cut the slices after the cream has settled, so the layers remain better defined. It is served cold or at room temperature. There is no need to heat it before serving. Frequently asked questions Can I make the cake without cutting it in half? Yes. After the base has cooled and been soaked, you can spread all the pudding on top. Cutting the base is useful when you want to put the cream between layers, but it is not mandatory. How long does the base bake? The base bakes at 180 degrees Celsius for about 25 minutes. This is the time specified in the recipe and may vary depending on the oven and the size of the tray. When is the pudding put on the cake? The pudding is prepared while the cake is in the oven, but it is placed on the base after it has baked and cooled. If you cut it for filling, you need to wait until the base can be handled without breaking. Can I use compote juice instead of milk? Yes. The recipe calls for 100 ml of milk or compote juice for soaking the base. The liquid is added after the cake has cooled. What size tray is suitable? A 25 x 30 cm tray was used in the original recipe. In this tray, the base was sliced, and the cream was placed in two layers. Nutritional values The values are estimated and depend on the brand of margarine, type of pudding, milk used, amount of juice for soaking, and number of slices. For 100 g of cake, the estimate is about 250-300 kcal, 40-48 g carbohydrates, 7-10 g fats, and 4-6 g proteins. Most of the carbohydrates come from sugar, flour, and pudding powder. Margarine mainly contributes to the fat content, while eggs and milk provide protein. These values should not be considered exact, especially if the pudding packet used has a different composition or if the cake is cut into slices of varying sizes. Storage and reheating Keep the cake covered in the refrigerator, as it contains pudding made with milk. It is best consumed within a few days while the base and cream retain their pleasant texture. The cake does not need reheating. It can be served cold or after sitting at room temperature for a while. If heated, the pudding may soften, and the layers may separate more easily.

Budikek Cake

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