Heavenly Arch Cake
To create a delicious sponge cake with ladyfinger base and vanilla cream, we start with an essential step: preparing the base. We take the 8 eggs and carefully separate them, placing the egg whites in a large bowl and the yolks in another. We add a pinch of salt over the egg whites and beat them with a mixer until we achieve a firm, white, and glossy foam. Meanwhile, in the bowl with yolks, we add the 8 tablespoons of sugar and mix vigorously until the mixture becomes creamy and light in color. After obtaining the two preparations, we combine the beaten egg whites with the yolks, being careful to mix gently, with up-and-down motions, so as not to lose the air from the egg whites. Now, we gradually add the 8 tablespoons of flour, in which we have included a packet of baking powder, mixing again gently. We pour the mixture into the round mold, which we have greased with a splash of oil and dusted with flour. We preheat the oven and bake the base, watching for it to become slightly browned, after which we let it cool in the mold before removing it and cutting it in half. While the base cools, we focus on the cream. In a pot, we combine a packet of pudding, two egg yolks, 200 grams of sugar, and 300 ml of cold milk, adding the milk gradually to avoid lumps. We place the pot on low heat and stir constantly, being careful not to let it stick to the bottom of the pot, until the mixture thickens. We let it cool, and then add 250 grams of margarine (or butter) and mix well with a mixer until we achieve a smooth and homogeneous cream. During the cooling of the cream, we take care of the decorations. We caramelize 200 grams of sugar in a pan, and when it turns golden, we add 100 grams of ground nuts, stirring quickly to obtain a uniform mixture. We pour the mixture onto a greased tray, spreading it evenly to a thickness of about 0.5 cm. Before it hardens completely, we cut out the desired shapes. We let it cool, and later, we detach the shapes and will coat them in melted chocolate. For the syrup, we caramelize the remaining sugar, add 200 ml of water, and let it boil until completely dissolved. After it cools, we add vanilla essence to give it an extra flavor. For assembly, we cut the base in half and soak it well with the prepared syrup. We fill the cake with part of the cream, leaving the rest to cover the exterior. After we have covered the cake with cream, we arrange the caramel decorations and, if desired, sprinkle the remaining crushed caramelized sugar for an attractive look. The cake should be refrigerated for at least 12 hours, and when served, it will bring a smile to the faces of everyone who tastes it. Enjoy every slice of this refined and elegant dessert!
Ingredients
- Ingredients for the Base: 8 eggs
- 8 tablespoons of flour
- 8 tablespoons of sugar
- 1 teaspoon of baking powder. Ingredients for the Cream: 1 packet of vanilla pudding powder
- 300 ml of milk
- 200 g of sugar
- 2 egg yolks
- 250 g of Rama (butter). Ingredients for the Decorations: 200 g of sugar
- 100 g of ground walnuts
- 100 g of cooking chocolate. Ingredients for the Syrup: 100 g of sugar
- 1 vial of vanilla essence.
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