Lyra Cake

Lyra Cake: A Delicious Journey into the Universe of Flavors

For all dessert lovers, today I invite you to travel together into a galaxy of flavors and textures with my special cake, Lyra. Inspired by the stars that shine in the sky and the fascinating legends about the universe, this recipe is a perfect combination of soft sponge cake, lemon cream, raspberry sweetness, and chocolate glaze. Each slice is an explosion of flavors that will make you shine with the thrill of culinary pleasure.

Preparation time: 20 minutes
Baking time: 35-40 minutes
Total time: 1 hour (excluding cooling time)
Number of servings: 12 slices

Ingredients

For the sponge cake:
- 5 eggs
- 5 tablespoons of sugar
- 5 tablespoons of flour
- 1 small cup of oil
- A pinch of salt
- 1 packet of baking powder

For the syrup:
- 400 ml of water
- 2-3 tablespoons of sugar
- Half a vanilla pod

For the lemon cream:
- 250 ml of milk
- 3 tablespoons of sugar
- 3 tablespoons of flour
- Grated zest of 1 lemon
- Seeds from half a vanilla pod
- 150 g of butter

For the filling:
- Raspberry jam (or any jam of your choice)

For the chocolate glaze:
- 3 tablespoons of milk
- 100 g of dark chocolate

For decoration:
- 200 ml of liquid cream
- Chocolate decorations (you can make them at home if you wish)

Preparing the cake

1. Preheat the oven
Start by preheating the oven to 180°C (medium heat). This step is essential to ensure even baking of the sponge cake.

2. Preparing the sponge cake
- Separating the eggs: Break the eggs and separate the egg whites from the yolks. It is important to have a clean and dry bowl for beating the egg whites.
- Beating the egg whites: In a large bowl, add a pinch of salt to the egg whites and start beating them with a mixer on high speed. When they become frothy, gradually add the sugar and continue beating until you obtain a stiff and glossy foam.
- Incorporating the yolks: Add the yolks one by one, mixing gently after each. Then, gradually pour in the oil, continuously mixing to avoid losing air from the foam.
- Adding the dry ingredients: Sift the flour and baking powder over the mixture and gently fold with a spatula, using up-and-down motions to maintain the aeration.

3. Baking the sponge cake
Pour the mixture into a 25x25 cm baking pan lined with parchment paper. You can grate a little chocolate on top for extra flavor. Bake in the preheated oven for 35-40 minutes, until golden and passes the toothpick test.

4. Preparing the syrup
While the sponge cake is baking, you can prepare the syrup. In a pot, add the water, sugar, and half a vanilla pod. Simmer on low heat for 5 minutes, stirring occasionally, then let it cool.

5. Preparing the lemon cream
- In a saucepan, combine the milk with sugar, flour, lemon zest, and vanilla seeds. Add the vanilla pod for an intense flavor.
- Simmer on low heat, stirring constantly until the cream starts to thicken. When ready, remove from heat and add the butter. Mix well to incorporate.

6. Assembling the cake
Once the sponge cake has cooled, cut it in half. Soak each half well with the cooled syrup.
- On the bottom layer, spread a thin layer of raspberry jam.
- Then, add a generous layer of lemon cream.
- Close with the other half of the sponge cake.

7. Preparing the chocolate glaze
In a bowl, heat 3 tablespoons of milk. When hot, add the chocolate broken into small pieces and stir until smooth.

8. Decorating the cake
Pour the chocolate glaze over the cake, allowing it to drip down the sides. Whip the liquid cream until thick and creamy, then use it to decorate the cake. You can also add chocolate decorations for a more festive look.

Cooling and serving time
Although it is tempting to cut it immediately, it is recommended to let the cake chill in the refrigerator for a few hours to allow the flavors to meld and the cream to set. A slice of Lyra cake will melt in your mouth, providing you with an experience that transcends simple dessert enjoyment.

Tips and tricks
- Ingredients: Make sure all ingredients are at room temperature for a uniform and airy texture.
- Raspberry jam: If you don’t have raspberry jam, you can use any other berry fruit jam.
- Gluten-free option: You can replace the flour with gluten-free flour to make the cake accessible to those with intolerances.
- Serving: Lyra cake pairs wonderfully with a cup of citrus tea or a sweet white wine, which will complement the lemon flavors.

Nutritional benefits
This cake brings together natural ingredients, such as lemon, which is an excellent source of vitamin C, and raspberries, rich in antioxidants. Although it is a dessert, consumed in moderation, it can provide a boost of nutrients to the body.

Frequently asked questions
1. Can I use other flavors instead of lemon?
Yes, you can experiment with orange or lime for a different version of the cream.

2. How long can the cake be stored?
The cake can be stored in the refrigerator for 3-4 days, covered with plastic wrap.

3. Is it hard to make?
No, this recipe is not complicated, but it requires a little time and attention to detail. Unleash your creativity!

4. How can I make the cake less sweet?
You can reduce the amount of sugar in the sponge cake and cream, adjusting it to your taste.

In conclusion, Lyra cake is not just a dessert; it is a love story between ingredients, an invitation to reflection, and a way to add a little magic to everyday life. So let’s be inspired by the stars and enjoy every slice! Enjoy your meal!