This cake recipe is a true delight, and preparing it becomes a pleasant and engaging activity. Although the list of ingredients may seem long, the process is simple and quick, especially if you have a powerful mixer like Kitchen Aid. Preparing the cake takes about an hour, and the quantities are sufficient for a 12x8 inch or 30 cm x 20 cm pan.
To start, place the 12 eggs in the mixer bowl, along with the sugar and vanilla. It is important that the eggs are beaten well until they become white and fluffy, and the sugar is completely dissolved. This is the aerated base of the cake, which will provide a light and fluffy texture. Meanwhile, prepare the baking soda by pouring it into a small cup and adding vinegar, mixing until it dissolves. This reaction will help the dough rise.
Once the eggs are well beaten, add the dissolved baking soda, followed by the 4 tablespoons of honey and finally the oil. Once all the ingredients are integrated, stop the mixer and add the flour. It is recommended to start with the mixer on low speed to avoid flour splatter, then increase the speed to obtain a uniform mixture. The resulting dough will be divided into 4 or 5 parts, depending on the desired thickness of the layers.
Preheat the oven to 180°C (350°F) and prepare the pan by greasing it with oil and lining it with parchment paper. Pour a portion of the dough into the pan, leveling it evenly, and bake for about 10 minutes. Repeat the process with the other portions of dough, being careful to bake them at a low heat. It is essential to keep in mind that the dough will rise due to the baking soda, so adjust the thickness of the layers according to your preference.
While the layers are baking, you can start preparing the cream. The gelatin will soak in 2-3 tablespoons of water for 2 minutes, then it will be gently heated to liquefy. In the mixer bowl, add the condensed milk and Philadelphia cream cheese, which should be at room temperature. Mix well with the mixer paddle, then add the vanilla and melted gelatin, followed by the sour cream. Finally, gradually fold in the whipped cream, obtaining a thick and delicious cream.
Once the layers have cooled, it is time to assemble the cake. It is recommended to trim the edges of the layers to make them even. By doing this, you can use the scraps to decorate the edges of the cake. Prepare a syrup from water, sugar, and lemon zest, which you will let cool. Make sure the syrup is cold before you start soaking the layers; otherwise, the cream will melt.
Assemble the cake by placing the first layer on a tray, using strips of paper underneath to facilitate cleanup. Lightly soak the layer, add a layer of cream, follow with another layer, and repeat the process. Finally, cover the cake with cream and decorate it with crumbs from the layers you previously cut.
After you finish decorating, carefully remove the strips of paper. This way, you will have an impressive cake ready to serve. Enjoy every slice, savoring the perfect combination of textures and flavors that this cake offers! Enjoy your meal!
To start, place the 12 eggs in the mixer bowl, along with the sugar and vanilla. It is important that the eggs are beaten well until they become white and fluffy, and the sugar is completely dissolved. This is the aerated base of the cake, which will provide a light and fluffy texture. Meanwhile, prepare the baking soda by pouring it into a small cup and adding vinegar, mixing until it dissolves. This reaction will help the dough rise.
Once the eggs are well beaten, add the dissolved baking soda, followed by the 4 tablespoons of honey and finally the oil. Once all the ingredients are integrated, stop the mixer and add the flour. It is recommended to start with the mixer on low speed to avoid flour splatter, then increase the speed to obtain a uniform mixture. The resulting dough will be divided into 4 or 5 parts, depending on the desired thickness of the layers.
Preheat the oven to 180°C (350°F) and prepare the pan by greasing it with oil and lining it with parchment paper. Pour a portion of the dough into the pan, leveling it evenly, and bake for about 10 minutes. Repeat the process with the other portions of dough, being careful to bake them at a low heat. It is essential to keep in mind that the dough will rise due to the baking soda, so adjust the thickness of the layers according to your preference.
While the layers are baking, you can start preparing the cream. The gelatin will soak in 2-3 tablespoons of water for 2 minutes, then it will be gently heated to liquefy. In the mixer bowl, add the condensed milk and Philadelphia cream cheese, which should be at room temperature. Mix well with the mixer paddle, then add the vanilla and melted gelatin, followed by the sour cream. Finally, gradually fold in the whipped cream, obtaining a thick and delicious cream.
Once the layers have cooled, it is time to assemble the cake. It is recommended to trim the edges of the layers to make them even. By doing this, you can use the scraps to decorate the edges of the cake. Prepare a syrup from water, sugar, and lemon zest, which you will let cool. Make sure the syrup is cold before you start soaking the layers; otherwise, the cream will melt.
Assemble the cake by placing the first layer on a tray, using strips of paper underneath to facilitate cleanup. Lightly soak the layer, add a layer of cream, follow with another layer, and repeat the process. Finally, cover the cake with cream and decorate it with crumbs from the layers you previously cut.
After you finish decorating, carefully remove the strips of paper. This way, you will have an impressive cake ready to serve. Enjoy every slice, savoring the perfect combination of textures and flavors that this cake offers! Enjoy your meal!
Ingredients
For the base (for a smaller tray, the quantities can be halved) 12 eggs 2 cups (400 g) sugar 1 and a half teaspoons of baking soda 1/2 teaspoon of white vinegar 4 tablespoons of honey 2 tablespoons of oil vanilla powder (vanillin crystals) 4 cups (560-570 g) flour oil for greasing the tray For the cream 8 oz (220 g) Philadelphia cream cheese 1 can (396 ml) condensed milk 16 oz (2 cups or 450 g) thick sour cream with no liquid 8 oz (140 g) whipped cream 1 packet (7 g) gelatin 2-3 tablespoons vanilla essence Syrup 50 ml water 6 teaspoons sugar grated lemon zest lemon essence to taste