The sponge cake is the essential base of this delicious dessert, and its preparation requires attention and precision. Start by carefully separating the egg whites from the yolks. Use a large bowl for the yolks, where you will add your favorite jam and baking soda mixed with a teaspoon of vinegar. This mixture will give the sponges a pleasant aroma and a soft texture. Beat the egg whites until they form stiff peaks, gradually adding the sugar to achieve a glossy and firm meringue. Once you have a consistent foam, gently combine the two mixtures, taking care to preserve the air in the egg whites so that the sponge is fluffy.
After homogenizing the mixture, add the freshly sifted flour, mixing gently to avoid deflating the batter. Prepare a baking tray (25x36 cm), greased with oil and dusted with flour to prevent sticking. Pour the batter into the tray and place it in the preheated oven. Bake the sponge at medium to low heat for about 40 minutes, or until a toothpick inserted in the center comes out clean. After baking, let the sponge cool in the kitchen, where it can retain its moisture and aroma.
The cream is an essential part of this dessert, and its preparation requires a bit more patience. In a 1.5-liter saucepan, add the sugar along with a teaspoon of water and place the saucepan over medium heat to caramelize the sugar. When it turns golden, carefully add a cup of water, being cautious of the steam, and let it simmer on low heat. In parallel, mix the flour with the remaining water until you obtain a smooth paste without lumps. When the sugar syrup has completely dissolved, pour the flour and water mixture into the saucepan, stirring continuously. Cook the cream until it thickens, being careful not to let it stick to the bottom of the pan.
Once the cream has thickened, add the butter cut into cubes and stir until it is incorporated. Allow the cream to cool completely, then add the rum essence for an extra flavor.
Assembling the cake is a creative process. Cut the cooled sponge into 6x6 cm cubes, and then slice each cube in half horizontally. Place a portion of cream between the two halves, ensuring it is well distributed. If desired, you can sprinkle some powdered sugar on top to add a decorative touch and a sweet taste. Thus, your cake will be ready to be enjoyed, bringing joy and satisfaction to all who taste it.
After homogenizing the mixture, add the freshly sifted flour, mixing gently to avoid deflating the batter. Prepare a baking tray (25x36 cm), greased with oil and dusted with flour to prevent sticking. Pour the batter into the tray and place it in the preheated oven. Bake the sponge at medium to low heat for about 40 minutes, or until a toothpick inserted in the center comes out clean. After baking, let the sponge cool in the kitchen, where it can retain its moisture and aroma.
The cream is an essential part of this dessert, and its preparation requires a bit more patience. In a 1.5-liter saucepan, add the sugar along with a teaspoon of water and place the saucepan over medium heat to caramelize the sugar. When it turns golden, carefully add a cup of water, being cautious of the steam, and let it simmer on low heat. In parallel, mix the flour with the remaining water until you obtain a smooth paste without lumps. When the sugar syrup has completely dissolved, pour the flour and water mixture into the saucepan, stirring continuously. Cook the cream until it thickens, being careful not to let it stick to the bottom of the pan.
Once the cream has thickened, add the butter cut into cubes and stir until it is incorporated. Allow the cream to cool completely, then add the rum essence for an extra flavor.
Assembling the cake is a creative process. Cut the cooled sponge into 6x6 cm cubes, and then slice each cube in half horizontally. Place a portion of cream between the two halves, ensuring it is well distributed. If desired, you can sprinkle some powdered sugar on top to add a decorative touch and a sweet taste. Thus, your cake will be ready to be enjoyed, bringing joy and satisfaction to all who taste it.
Ingredients
BLAT: 5 eggs 7 tablespoons sugar 3 tablespoons sugar 3 tablespoons plum jam 1 teaspoon baking soda 7 tablespoons flour CREAM: 1 teaspoon sugar 3 tablespoons flour 4 teaspoons water 1 packet butter 1 tablespoon rum essence