Every time I open my old recipe notebook, I find it with worn covers and chewed corners, yet still filled with useful pages. This layered cake recipe has passed through many hands and keeps coming back to me, even though it no longer looks like it did at the beginning. It’s the kind of cake you make when you need something a bit special, but you don’t want to complicate things too much.
Quick info
Total time: about 2 hours (including cooling, best left overnight)
Preparation time: 40 minutes
Baking time: about 40 minutes in total (for the layers and base)
Servings: 12-16, depending on how large you cut the pieces
Difficulty: medium
Recipe type: homemade cake, suitable for occasions or when you want something classic
Ingredients
Layers
- 300 g flour
- 100 g sugar
- 100 g lard
- 5 tablespoons milk
- 2 tablespoons cocoa
- 2 egg yolks
- 1 teaspoon baking soda (activated)
Base
- 5 eggs
- 5 tablespoons sugar
- 5 tablespoons flour
- 1 tablespoon oil
Cream
- 250 ml milk
- 3 tablespoons cornstarch
- 250 g powdered sugar
- 2 egg yolks
- lemon zest
- 1 pack margarine (200 g)
For assembly
- brandy or rum for soaking the layers
- lemon syrup (for the base)
- optional: chocolate glaze or powdered sugar for decoration
Preparation method
1. Layers
1.1 Mix the flour, sugar, lard, milk, cocoa, the 2 egg yolks, and the activated baking soda (with a little milk or lemon juice, as preferred) until you get a dough that is firm enough.
1.2 Divide the dough into two equal parts. Roll each piece into a thin layer, directly on parchment paper or on a floured surface.
1.3 Bake the layers one at a time on the back of the tray (or directly on the tray) at medium heat until they are slightly firm, about 8-10 minutes each. Do not let them dry out too much.
2. Base
2.1 Separate the eggs. Whip the egg whites with a pinch of salt until stiff peaks form.
2.2 Gradually add the sugar, continuing to beat until you get a stiff meringue.
2.3 Incorporate the egg yolks that have been mixed with the tablespoon of oil one by one.
2.4 Add the flour, gently folding from the bottom up.
2.5 Pour the mixture into a tray lined with parchment paper or greased. Bake at 180°C for about 20 minutes, until it passes the toothpick test.
3. Cream
3.1 Dissolve the cornstarch in a little cold milk.
3.2 Add the egg yolks, powdered sugar, and lemon zest. Pour in the rest of the milk.
3.3 Cook everything over low heat, stirring constantly, until it thickens and becomes pudding-like.
3.4 Let the cream cool completely.
3.5 Beat the margarine with a little powdered sugar, then gradually incorporate it into the cooled cream until well combined.
4. Assembly
4.1 Place the first cocoa layer on a platter or in a tray. Lightly soak it with brandy or rum.
4.2 Spread half of the cream over the first layer.
4.3 Place the base on top of the cream and press down gently to settle.
4.4 Soak the base with lemon syrup (using a brush or pouring a little and letting it soak in).
4.5 Spread the remaining cream over the base.
4.6 Place the second cocoa layer on top and soak it as well with brandy or rum.
4.7 For decoration, you can make a thin chocolate glaze, a simple drizzle of melted chocolate, or simply dust with powdered sugar.
4.8 Cover the cake and let it chill until the next day; it softens perfectly.
Why I make this recipe often
I make it when I want a homemade cake that keeps well for several days and can be prepared in advance. The aroma of brandy and the slightly tangy cream give it a classic taste that everyone enjoys. The layers soften beautifully, especially if the cake sits in the fridge overnight. It’s perfect when I need more servings for family or guests.
Tips and variations
Tips
- When rolling out the layers, if the dough seems too crumbly, add another tablespoon of milk.
- Remove the cream from the heat as soon as it starts to thicken to avoid a boiled taste.
- Assemble the cake directly in the baking tray to prevent deformation.
- Don’t overdo it with the syrup or brandy – use just enough to moisten, not to drown the layers.
Substitutions
- Lard can be replaced with butter, but the texture will be slightly different.
- You can use butter instead of margarine in the cream for a finer taste.
- For a non-alcoholic flavor, use rum extract in water instead of brandy.
Variations
- You can use store-bought layers if you’re in a hurry, although homemade ones taste better.
- You can add a little vanilla to the cream, but it’s not mandatory.
- The chocolate glaze is optional – if you don’t want to complicate things, just leave the cake with powdered sugar.
Serving ideas
- It cuts best the next day, with a knife warmed slightly in hot water.
- It pairs well with dessert, coffee, or a platter of assorted homemade cakes.
Frequently asked questions
1. Can I use butter instead of lard for the layers?
Yes, it works well with butter, but the layers will be a bit more delicate. The final texture is slightly different, but it’s not an issue.
2. Can the cake be made without alcohol?
Yes. Soak the layers with water mixed with rum extract or a little lemon-flavored sugar syrup.
3. What type of tray is suitable?
A rectangular tray, not too large. Classic dimensions of 20x30 cm work well for these quantities.
4. How long should it be chilled?
Ideally, overnight. At least 6-8 hours to soften the layers and blend the flavors.
5. What kind of sugar do I use for the cream?
Powdered sugar, as it incorporates more easily and results in a smoother cream.
Nutritional values
Approximately, for one serving (out of 16 pieces): about 270-300 kcal. Carbohydrates about 40 g, protein 3-4 g, fat 11-13 g. It depends on how much cream and the size of the portion. The cake is rich, so smaller pieces are sufficient.
Storage and reheating
Store in the refrigerator, covered, for up to 5 days. Do not reheat; serve cold or at room temperature. If left in the fridge overnight, the layers become tender and cut well. If left longer, just ensure it doesn’t absorb odors from the fridge.
This cake really holds up well and doesn’t dry out, thanks to the cream and syrup used in the assembly.
Quick info
Total time: about 2 hours (including cooling, best left overnight)
Preparation time: 40 minutes
Baking time: about 40 minutes in total (for the layers and base)
Servings: 12-16, depending on how large you cut the pieces
Difficulty: medium
Recipe type: homemade cake, suitable for occasions or when you want something classic
Ingredients
Layers
- 300 g flour
- 100 g sugar
- 100 g lard
- 5 tablespoons milk
- 2 tablespoons cocoa
- 2 egg yolks
- 1 teaspoon baking soda (activated)
Base
- 5 eggs
- 5 tablespoons sugar
- 5 tablespoons flour
- 1 tablespoon oil
Cream
- 250 ml milk
- 3 tablespoons cornstarch
- 250 g powdered sugar
- 2 egg yolks
- lemon zest
- 1 pack margarine (200 g)
For assembly
- brandy or rum for soaking the layers
- lemon syrup (for the base)
- optional: chocolate glaze or powdered sugar for decoration
Preparation method
1. Layers
1.1 Mix the flour, sugar, lard, milk, cocoa, the 2 egg yolks, and the activated baking soda (with a little milk or lemon juice, as preferred) until you get a dough that is firm enough.
1.2 Divide the dough into two equal parts. Roll each piece into a thin layer, directly on parchment paper or on a floured surface.
1.3 Bake the layers one at a time on the back of the tray (or directly on the tray) at medium heat until they are slightly firm, about 8-10 minutes each. Do not let them dry out too much.
2. Base
2.1 Separate the eggs. Whip the egg whites with a pinch of salt until stiff peaks form.
2.2 Gradually add the sugar, continuing to beat until you get a stiff meringue.
2.3 Incorporate the egg yolks that have been mixed with the tablespoon of oil one by one.
2.4 Add the flour, gently folding from the bottom up.
2.5 Pour the mixture into a tray lined with parchment paper or greased. Bake at 180°C for about 20 minutes, until it passes the toothpick test.
3. Cream
3.1 Dissolve the cornstarch in a little cold milk.
3.2 Add the egg yolks, powdered sugar, and lemon zest. Pour in the rest of the milk.
3.3 Cook everything over low heat, stirring constantly, until it thickens and becomes pudding-like.
3.4 Let the cream cool completely.
3.5 Beat the margarine with a little powdered sugar, then gradually incorporate it into the cooled cream until well combined.
4. Assembly
4.1 Place the first cocoa layer on a platter or in a tray. Lightly soak it with brandy or rum.
4.2 Spread half of the cream over the first layer.
4.3 Place the base on top of the cream and press down gently to settle.
4.4 Soak the base with lemon syrup (using a brush or pouring a little and letting it soak in).
4.5 Spread the remaining cream over the base.
4.6 Place the second cocoa layer on top and soak it as well with brandy or rum.
4.7 For decoration, you can make a thin chocolate glaze, a simple drizzle of melted chocolate, or simply dust with powdered sugar.
4.8 Cover the cake and let it chill until the next day; it softens perfectly.
Why I make this recipe often
I make it when I want a homemade cake that keeps well for several days and can be prepared in advance. The aroma of brandy and the slightly tangy cream give it a classic taste that everyone enjoys. The layers soften beautifully, especially if the cake sits in the fridge overnight. It’s perfect when I need more servings for family or guests.
Tips and variations
Tips
- When rolling out the layers, if the dough seems too crumbly, add another tablespoon of milk.
- Remove the cream from the heat as soon as it starts to thicken to avoid a boiled taste.
- Assemble the cake directly in the baking tray to prevent deformation.
- Don’t overdo it with the syrup or brandy – use just enough to moisten, not to drown the layers.
Substitutions
- Lard can be replaced with butter, but the texture will be slightly different.
- You can use butter instead of margarine in the cream for a finer taste.
- For a non-alcoholic flavor, use rum extract in water instead of brandy.
Variations
- You can use store-bought layers if you’re in a hurry, although homemade ones taste better.
- You can add a little vanilla to the cream, but it’s not mandatory.
- The chocolate glaze is optional – if you don’t want to complicate things, just leave the cake with powdered sugar.
Serving ideas
- It cuts best the next day, with a knife warmed slightly in hot water.
- It pairs well with dessert, coffee, or a platter of assorted homemade cakes.
Frequently asked questions
1. Can I use butter instead of lard for the layers?
Yes, it works well with butter, but the layers will be a bit more delicate. The final texture is slightly different, but it’s not an issue.
2. Can the cake be made without alcohol?
Yes. Soak the layers with water mixed with rum extract or a little lemon-flavored sugar syrup.
3. What type of tray is suitable?
A rectangular tray, not too large. Classic dimensions of 20x30 cm work well for these quantities.
4. How long should it be chilled?
Ideally, overnight. At least 6-8 hours to soften the layers and blend the flavors.
5. What kind of sugar do I use for the cream?
Powdered sugar, as it incorporates more easily and results in a smoother cream.
Nutritional values
Approximately, for one serving (out of 16 pieces): about 270-300 kcal. Carbohydrates about 40 g, protein 3-4 g, fat 11-13 g. It depends on how much cream and the size of the portion. The cake is rich, so smaller pieces are sufficient.
Storage and reheating
Store in the refrigerator, covered, for up to 5 days. Do not reheat; serve cold or at room temperature. If left in the fridge overnight, the layers become tender and cut well. If left longer, just ensure it doesn’t absorb odors from the fridge.
This cake really holds up well and doesn’t dry out, thanks to the cream and syrup used in the assembly.