Miharti Cake

Miharti Cake: A Delight That Enchants the Senses

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

Welcome to our kitchen, where today we will prepare a truly special cake: Miharti Cake. This classic recipe is a real treat, perfect for special occasions or simply to bring a smile to the faces of your loved ones. With a soft sponge, a fine cream, and a light meringue, this cake will surely become your family's favorite.

A Touch of History

Miharti Cake is a recipe that has been passed down from generation to generation, with deep roots in culinary traditions. Although we do not know its exact origins, it is clear that it has been loved by numerous families due to its delicate texture and sweet-sour taste. It is a cake that combines classic pastry techniques with simple yet quality ingredients, resulting in a spectacular outcome.

Necessary Ingredients

*For the Sponge:*
- 7 eggs (room temperature for better foam)
- 7 tablespoons of sugar (preferably fine sugar for quicker dissolution)
- 7 tablespoons of flour (you can use white flour, but a whole grain option would be interesting)
- 7 tablespoons of oil (sunflower oil is ideal, but you can also use olive oil for a stronger flavor)

*For the Cream:*
- 6 egg yolks (separated from egg whites, preferably at room temperature)
- 8 tablespoons of sugar (fine sugar ensures a velvety texture)
- 1 liter of milk (whole milk gives a special creaminess)
- 8 tablespoons of flour (again, white flour is recommended)
- 10 sachets of vanilla sugar (or a vanilla paste for a deeper flavor)
- 1 pack of margarine (make sure it is at room temperature for easy incorporation)

*For the Meringue:*
- 6 egg whites (at room temperature for a more stable foam)
- 9 tablespoons of sugar (fine sugar is essential)
- 9 tablespoons of sugar for caramelizing (this will create a delicious caramel)

Step-by-Step Preparation

1. Preparing the Sponge:
- Start by separating the egg whites from the yolks. Use a clean bowl, as any trace of fat can prevent the egg whites from whipping well.
- Beat the egg whites until foamy, gradually adding the 7 tablespoons of sugar. Continue beating until you achieve a firm, shiny foam.
- Add the egg yolks, flour, and oil. Gently fold in the ingredients with a spatula, being careful not to lose the air in the mixture.
- Pour the mixture into a greased and floured baking pan (a pan of about 30x40 cm is ideal) and bake at 180°C for 25-30 minutes or until it passes the toothpick test. The sponge should be golden and elastic to the touch.

2. Preparing the Cream:
- In a pot, bring the milk to a boil. In another bowl, mix the egg yolks with the sugar and flour.
- When the milk starts to boil, add the egg yolk mixture, whisking continuously. Cook on low heat, stirring constantly, until the mixture thickens.
- Once the cream has cooled slightly, add the cubed margarine and vanilla sugar. Continue mixing until everything is homogeneous.

3. Preparing the Meringue:
- Beat the egg whites until they become foamy, then gradually add the 9 tablespoons of sugar. Continue beating until you achieve a firm meringue.
- In a separate pot, melt the 9 tablespoons of sugar to make caramel. When it turns golden, quickly add it to the meringue, mixing vigorously to prevent it from hardening.

4. Assembling the Cake:
- Once the sponge has cooled, cut it lengthwise into two layers.
- Spread half of the cream on the first layer of sponge, then place the second layer on top. Cover with the remaining cream and finally with the meringue.
- Use a serrated knife to create an interesting texture on the meringue, or you can use a torch to lightly caramelize the meringue for a unique look and taste.

5. Decorating and Serving:
- You can decorate the cake with sugar flowers, coconut, or grated chocolate, depending on your preferences or the occasion.
- Allow the cake to cool completely before cutting it to achieve beautiful portions.

Variations and Suggestions

- For a more intense flavor, you can add a few drops of rum essence to the cream.
- Instead of vanilla sugar, you can use a vanilla pod for a stronger natural aroma.
- If you want a lighter version, you can replace the margarine with butter for a richer cream.

Frequently Asked Questions

- Can I use duck eggs instead of chicken eggs?
Yes, duck eggs can be used, but keep in mind they are larger and have a stronger flavor.

- How can I prevent the meringue from collapsing?
Ensure the bowl is completely clean and free of fat. Also, adding the sugar gradually will help the stability of the meringue.

- How long can the cake be kept?
Miharti Cake can be kept in the fridge for 2-3 days, but it is best within the first 24 hours.

Nutritional Benefits

This cake provides a good source of protein from the eggs, and the milk contributes calcium and vitamins. Although it is a sweet dessert, when consumed in moderation, it can be part of a balanced diet.

Delicious Pairings

Miharti Cake pairs perfectly with a cup of green tea or a strong espresso. Additionally, vanilla ice cream or a fresh fruit sauce would add a wonderful contrast of textures and flavors.

I encourage you to try this recipe at home and share your experiences with us. Cooking is an art, and every cake has a story to tell. Happy cooking!