Cake with love!!

Cake with Love: Delicious Recipe for a Special Celebration

Every year, anniversaries are wonderful occasions to celebrate life, love, and beautiful moments spent together. In this cake recipe with love, we will create a dessert that not only delights the taste buds but also conveys deep emotions. With a fluffy base and a fine cream, this cake is perfect for celebrating a special anniversary, such as the 44th birthday of a loved one. Let's get to work!

Total preparation time: 1 hour and 30 minutes
Preparation time: 30 minutes
Baking time: 25 minutes
Number of servings: 12

Ingredients for the base:
- 10 eggs
- 2 tablespoons of liquid sweetener
- A pinch of salt
- 1 teaspoon of baking powder
- 5 tablespoons of water
- Grated zest of one lemon
- 10 tablespoons of flour (heaped)

Ingredients for the cream:
- 250 g of butter
- 3 tablespoons of liquid sweetener
- 4 tablespoons of cornstarch
- 750 ml of milk
- 2 sugar-free chocolates (from Milka)
- Rum and vanilla extracts

Ingredients for the syrup:
- A glass of boiled and cooled water
- A teaspoon of sweetener
- Rum essence

Ingredients for decoration:
- 500 ml of unsweetened liquid cream
- 2 tablespoons of sweetener (liquid sweetener)
- Vanilla essence
- Sprinkles or other cake decorations (fruits, chocolate, etc.)

Preparing the base:
1. Separating the eggs: Start by separating the egg whites from the yolks. Make sure there are no traces of yolk in the egg whites, as this will affect the whipping.

2. Whipping the egg whites: In a large bowl, beat the egg whites with a pinch of salt until they form stiff peaks. It is essential that the bowl is clean and dry to achieve perfect peaks.

3. Adding the baking powder: Once the egg whites are well beaten, add the baking powder and gently fold with a spatula.

4. Mixing the yolks: In another bowl, mix the yolks with the liquid sweetener, lemon zest, and the 5 tablespoons of water until you achieve a homogeneous mixture.

5. Combining the ingredients: Pour the yolk mixture over the egg whites and, using the spatula, gently fold in the flour, mixing from the bottom up to maintain the air in the egg whites.

6. Baking: Pour the mixture into a cake pan lined with parchment paper and bake in a preheated oven at 180°C for about 25 minutes. Do the toothpick test: if it comes out clean, the base is ready.

7. Cooling: After baking, let the base cool completely on a rack. Once cooled, cut it into three equal layers.

Preparing the cream:
1. Boiling the milk: In a saucepan, bring 650 ml of milk to a boil. In a separate bowl, dissolve the cornstarch in the remaining milk.

2. Adding the cornstarch: Once the milk has started to boil, add the cornstarch mixture and stir continuously to avoid lumps. Continue stirring until you achieve a smooth and thick cream.

3. Adding the chocolate: Break the chocolate into pieces and add it to the hot cream, stirring until completely melted. Let the cream cool.

4. Whipping the butter: In a separate bowl, whip the butter until fluffy, then add a spoonful of the cooled cream and liquid sweetener. Incorporate the rum and vanilla extracts.

Preparing the syrup:
1. Combining the ingredients: Mix the boiled and cooled water with the sweetener and rum essence. This syrup will add moisture to the cake layers.

Assembling the cake:
1. Soaking the layers: Place the first layer of cake on a platter and soak it evenly with the rum syrup. Add a layer of cream and smooth it out.

2. Repeating the process: Continue adding each layer of cake, soaking, and topping with cream until all layers are used.

3. Decorating the cake: Whip the unsweetened liquid cream until stiff peaks form. Add the liquid sweetener and vanilla essence, mixing gently. Use the cream to decorate the cake as you like. You can add sugar sprinkles, fresh fruits, or grated chocolate.

Serving suggestions:
The cake can be served plain or alongside a scoop of vanilla ice cream for a delicious contrast. Additionally, a cup of coffee or a flavored tea will pair perfectly with this sweet dessert.

Frequently asked questions:
1. *Can I use sugar instead of sweetener?* Yes, you can use sugar, but you will need to adjust the quantities, as sweetener is much sweeter.
2. *How can I store the cake?* The cake keeps well in the refrigerator, covered with plastic wrap, for 3-4 days.
3. *Can I use other flavors for the cream?* Absolutely! You can experiment with almond or orange extracts to add a personal touch.

Nutritional benefits:
This cake, although sweetened with sweetener, offers a healthier alternative to traditional desserts, being lower in calories. The flour used provides necessary carbohydrates, while the butter and milk contribute healthy fats and proteins.

Get involved in the cooking process and enjoy every moment! Making this cake with love is not just a way to celebrate, but also an opportunity to create beautiful memories in the kitchen. Each step will bring you closer to a perfect result, worthy of sharing with loved ones. Enjoy your meal!