Sireata Cake

I went crazy: I made a cake, which is pretty much the same thing... But it is so simple that I am even embarrassed to post it. So, instead of making cakes when I have no one to share them with, I might as well put together three jars of pickles - I have someone to give those to: pour moi!

To prepare this cake, start by preparing the basic ingredients. The butter you will use needs to be soft, so let it sit at room temperature. If it’s 33 degrees Celsius outside, the butter will soften quickly. However, if you want to speed up the process, you can place a hot bowl over the butter package to soften it faster.

Once the butter is soft, cream it with 150 grams of sugar, which is half of the total amount of sugar required for the recipe. It is important to use quality butter, with not too much water, to achieve a fine foam. This step doesn’t take long, and when the mixture becomes frothy and peaks, add the egg yolks one at a time, at two-minute intervals. Make sure each yolk is fully incorporated before adding the next.

After you finish with the yolks, gradually add the flour, which should be sifted beforehand. Mix until you obtain a homogeneous composition. Then, add the milk, this ingredient being essential for achieving a good texture. Mix again, taking care to achieve a consistency similar to that of pancake batter.

Now, let’s take care of the egg whites. Beat the ten egg whites until you get a firm foam. It is time to add the remaining 150 grams of sugar, 3-4 packets of vanilla sugar, and a few drops of rum essence. Carefully fold the egg white foam into the butter, flour, and milk mixture, being careful not to deflate it. The mixture should be homogeneous, and the consistency will be liquid but airy.

Pour this mixture into a baking tray of about 40/42 cm, which you have greased and floured. Preheat the oven to medium temperature and place the cake in to bake for about an hour and a quarter. It’s good to check halfway through to see if the cake is browning too quickly - if so, place a sheet of baking paper on top.

An interesting aspect of this cake is that during baking, it will self-layer. The first layer will be sticky and elastic, the second will have a creamy texture, and the last layer will be firm but slightly chewy. It is important not to open the oven in the final stages of baking, as the cake may crack.

Once the cake is ready, let it cool before slicing. Use a greased knife to avoid sticking. Dust it generously with powdered sugar, as it is not an extremely sweet cake. If you wish, you can add more sugar from the beginning to achieve a sweeter cake.

This recipe is very simple, and the process is very enjoyable. I invite you to try it and enjoy the delicious results! May it be sweet for you!