The base for this delicious cake begins with an essential step: beating the egg whites. Use a mixer to achieve a stiff foam, which will give the cake an airy texture. Gradually add the sugar, continuing to mix until you obtain a shiny and firm composition. In another bowl, combine the egg yolks with the grated lemon zest and oil, mixing well to integrate the flavors. Now, gently fold the egg yolk mixture into the egg whites, ensuring that you do not lose the air in the foam. Sifting the flour together with the baking powder is crucial, as it helps avoid lumps and ensures even homogenization in the dough.
Prepare a 36/36 cm baking tray lined with parchment paper, and carefully pour in the batter. Bake in a preheated oven at low heat for about 20 minutes, or until the base turns slightly golden and passes the toothpick test. Remove the tray from the oven and let the base cool on a cooling rack.
Meanwhile, prepare cream number 1. Carefully mix the flour with the pudding powder, then pour in the cold milk, ensuring that no lumps remain. In another bowl, combine the egg yolks with the sugar and add the milk mixture. Cook this composition in a double boiler, stirring constantly, until it thickens, which will take about 20 minutes. Let the cream cool slightly, then press the butter with a spoon to remove excess water, thus avoiding the risk of the cream curdling. Mix the vanilla cream, which is still warm, with the butter and vanilla essence, obtaining a fine and aromatic composition. Trim the edges of the base, and while the cream is warm, spread it evenly over the surface so that it adheres well.
Now it’s time to prepare cream number 2. Beat the remaining egg whites, turning them into a stiff foam and add the 7 tablespoons of sugar, continuing to mix. Incorporate the coffee, mixing until homogenized. In a saucepan, place 11 tablespoons of sugar together with a tablespoon of water over low heat, stirring until the sugar caramelizes. When it becomes liquid, carefully pour it into the egg white mixture, mixing quickly with a wooden spoon. It is essential to work quickly, as the cream will increase in volume, so use a large bowl to avoid any accidents.
The cream is ready when it has a homogeneous appearance and fine particles of caramelized sugar. Quickly pour the warm cream over the cake, distributing it evenly with a fork. Add grated chocolate, roasted nuts, or hazelnuts, as desired. Let the cake cool for 3-4 hours, but for best results, it is ideal to wait until the next day. This two-cream cake will surely become a favorite on any occasion, offering a perfect mix of textures and flavors.
Prepare a 36/36 cm baking tray lined with parchment paper, and carefully pour in the batter. Bake in a preheated oven at low heat for about 20 minutes, or until the base turns slightly golden and passes the toothpick test. Remove the tray from the oven and let the base cool on a cooling rack.
Meanwhile, prepare cream number 1. Carefully mix the flour with the pudding powder, then pour in the cold milk, ensuring that no lumps remain. In another bowl, combine the egg yolks with the sugar and add the milk mixture. Cook this composition in a double boiler, stirring constantly, until it thickens, which will take about 20 minutes. Let the cream cool slightly, then press the butter with a spoon to remove excess water, thus avoiding the risk of the cream curdling. Mix the vanilla cream, which is still warm, with the butter and vanilla essence, obtaining a fine and aromatic composition. Trim the edges of the base, and while the cream is warm, spread it evenly over the surface so that it adheres well.
Now it’s time to prepare cream number 2. Beat the remaining egg whites, turning them into a stiff foam and add the 7 tablespoons of sugar, continuing to mix. Incorporate the coffee, mixing until homogenized. In a saucepan, place 11 tablespoons of sugar together with a tablespoon of water over low heat, stirring until the sugar caramelizes. When it becomes liquid, carefully pour it into the egg white mixture, mixing quickly with a wooden spoon. It is essential to work quickly, as the cream will increase in volume, so use a large bowl to avoid any accidents.
The cream is ready when it has a homogeneous appearance and fine particles of caramelized sugar. Quickly pour the warm cream over the cake, distributing it evenly with a fork. Add grated chocolate, roasted nuts, or hazelnuts, as desired. Let the cake cool for 3-4 hours, but for best results, it is ideal to wait until the next day. This two-cream cake will surely become a favorite on any occasion, offering a perfect mix of textures and flavors.
Ingredients
Base: 6 eggs, 6 tablespoons sugar, 6 tablespoons flour, 4 tablespoons oil, grated zest of one lemon, a pinch of baking powder. Cream No. 1: 5 egg yolks, 2 packets of vanilla pudding, 1 tablespoon flour, 12 tablespoons sugar, 1.5 liters of boiled sweet milk, 1 tablespoon vanilla essence. Cream No. 2: 5 egg whites, 18 tablespoons sugar, 3 teaspoons of instant coffee (powder). For decoration: grated chocolate, walnuts or roasted hazelnuts.