The Perfect Cake for Any Occasion
Preparation time: 30 minutes
Baking time: 30-35 minutes
Total Time: 1 hour
Number of servings: 12
This cake is truly versatile, suitable for any celebration or special occasion. Whether it's an anniversary, birthday party or a simple get-together with friends, this cake is sure to impress with its eye-catching look and delicious taste. Each layer of this cake is a burst of flavors, and the combination of lemon and ness cream creates a perfect contrast. Let's get started!
Ingredients
For the filling:
- 6 eggs (separated into whites and yolks)
- 6 tablespoons oil (preferably sunflower)
- 1 cup flour (about 150g)
- 1 cup sugar (about 200g)
- Pinch of salt
- Vanilla sugar (for extra flavor)
For the cream:
- 1 packet Rama cake margarine (250g)
- 900 ml milk
- 250g sugar
- 7-8 tablespoons flour (about 100g)
- One lemon (juice and zest, preferably organic)
- 3-4 teaspoons ness (instant coffee)
- Fresh fruit or fruit compote (preferably a varied combination)
- 500 ml whipped cream (for decoration)
Utensils needed:
- Blender or a whisk
- Mixing bowls
- Cake tin (preferably with removable bottom)
- Spatula
- Sieve (for flour)
- A saucepan for cream
- Baking sheet (optional)
Brief History of the Recipe
Cake has long been a symbol of festivity, associated with moments of joy and celebration. This recipe combines tradition with modernity, bringing together simple ingredients in a creative way. Each layer of cake tells a story of giving and shared moments, turning any meal into a feast.
Preparing the Cake Topping
1. Separating the Eggs: Start by carefully separating the whites from the yolks to avoid contamination. It's important that the bowl in which you beat the egg whites is clean and free of grease.
2. Beat the Egg Whites: Using a mixer, beat the egg whites until frothy, then gradually add the sugar. Continue mixing until you get a firm, glossy foam. This step is crucial to give the batter a light texture.
3. Make the Yolks: In a separate bowl, whisk the yolks with the oil until creamy and mayonnaise-like. Add a pinch of salt and vanilla sugar for extra flavor.
4. Combining the Compoons: Carefully fold the egg whites into the yolk mixture, stirring from bottom to top to maintain volume. Sifting the flour over the top of the mixture and mixing gently is essential to achieve an airy batter.
5. Form Preparation: Grease cake pan with Rama margarine, then sprinkle with flour to prevent sticking. Pour the mixture into the mold and level the top.
6. Baking: Preheat the oven to 180°C and bake the cake for 30-35 minutes. Check that it is cooked by inserting a toothpick in the middle; if it comes out clean, the cake is ready. After baking, allow to cool completely before cutting.
Preparing the custards
1. Vanilla Cream: In a saucepan, heat the milk and add the sugar. Stir until melted. Si sifting the flour into the warm milk is essential to avoid clumps. Stir well and leave on a low heat, stirring constantly for 5-7 minutes until thickened. When cool, add the diced Rama margarine and mix well.
2. Dividing the Cream: Divide the resulting cream into two parts. In one part, add lemon juice and zest, and in the other part, mix the ness. If the lemon custard cuts, you can fix it with a little semolina cooked in milk.
Assembling the cake
1. Cut the cooled cake into three equal parts. Sprinkle each layer with the juice from the compote or a syrup of water and sugar flavored with rum essence.
2. Adding the cream: Place the first layer of the top on a plate, followed by the cream of ness, which will help stabilize the mixture. Add the desired fruit, varying types for an explosion of colors and flavors. Continue with the second layer of topping, lemon cream and fruit again.
3. Finishing the Cake: Cover the cake with the last layer of icing and coat in whipped cream. You can use natural coloring, such as beetroot juice, to give it a pink tint without changing the taste.
4. Decorating: Use fresh fruit, grated chocolate or sugar decorations to give it a personal touch. The cake can be served straight away or chilled for a couple of hours to allow the flavors to meld.
Practical tips
- Fruit Choice: Fresh fruit, such as raspberries, strawberries or peaches, adds a fresh taste and crisp texture. Stewed fruit can be used, but be sure to drain well.
- Storing the cake: The cake keeps well in the fridge, covered with cling film or in an airtight tin to retain moisture.
- Variations: You can experiment with different creams, such as a chocolate cream or a caramel cream, depending on your preferences.
Nutrition Information (per serving, approximately)
- Calories: 320 kcal
- Fat: 15g
- Carbohydrates: 40g
- Protein: 6g
Frequently Asked Questions
1. Can I use other types of oil?
Yes, olive or coconut oil can be used, but you will change the final flavor a bit.
2. What can I do if the cream doesn't thicken?
Add a little boiled gray to the milk to help it stabilize.
3. How can I make the cake less sweet?
You can reduce the amount of sugar in the recipe and use sour fruit for a nice contrast.
4. Can the cake be frozen?
Yes, the cake can be frozen, but it is recommended to keep it without cream to prevent the texture from deteriorating.
This cake is not only a delicious dessert, but also an opportunity to create pleasant memories in the company of loved ones. Each step of the recipe brings joy, and the end result will be a cake that everyone will love! So feel free to try it and customize it to your liking. Enjoy!
Preparation time: 30 minutes
Baking time: 30-35 minutes
Total Time: 1 hour
Number of servings: 12
This cake is truly versatile, suitable for any celebration or special occasion. Whether it's an anniversary, birthday party or a simple get-together with friends, this cake is sure to impress with its eye-catching look and delicious taste. Each layer of this cake is a burst of flavors, and the combination of lemon and ness cream creates a perfect contrast. Let's get started!
Ingredients
For the filling:
- 6 eggs (separated into whites and yolks)
- 6 tablespoons oil (preferably sunflower)
- 1 cup flour (about 150g)
- 1 cup sugar (about 200g)
- Pinch of salt
- Vanilla sugar (for extra flavor)
For the cream:
- 1 packet Rama cake margarine (250g)
- 900 ml milk
- 250g sugar
- 7-8 tablespoons flour (about 100g)
- One lemon (juice and zest, preferably organic)
- 3-4 teaspoons ness (instant coffee)
- Fresh fruit or fruit compote (preferably a varied combination)
- 500 ml whipped cream (for decoration)
Utensils needed:
- Blender or a whisk
- Mixing bowls
- Cake tin (preferably with removable bottom)
- Spatula
- Sieve (for flour)
- A saucepan for cream
- Baking sheet (optional)
Brief History of the Recipe
Cake has long been a symbol of festivity, associated with moments of joy and celebration. This recipe combines tradition with modernity, bringing together simple ingredients in a creative way. Each layer of cake tells a story of giving and shared moments, turning any meal into a feast.
Preparing the Cake Topping
1. Separating the Eggs: Start by carefully separating the whites from the yolks to avoid contamination. It's important that the bowl in which you beat the egg whites is clean and free of grease.
2. Beat the Egg Whites: Using a mixer, beat the egg whites until frothy, then gradually add the sugar. Continue mixing until you get a firm, glossy foam. This step is crucial to give the batter a light texture.
3. Make the Yolks: In a separate bowl, whisk the yolks with the oil until creamy and mayonnaise-like. Add a pinch of salt and vanilla sugar for extra flavor.
4. Combining the Compoons: Carefully fold the egg whites into the yolk mixture, stirring from bottom to top to maintain volume. Sifting the flour over the top of the mixture and mixing gently is essential to achieve an airy batter.
5. Form Preparation: Grease cake pan with Rama margarine, then sprinkle with flour to prevent sticking. Pour the mixture into the mold and level the top.
6. Baking: Preheat the oven to 180°C and bake the cake for 30-35 minutes. Check that it is cooked by inserting a toothpick in the middle; if it comes out clean, the cake is ready. After baking, allow to cool completely before cutting.
Preparing the custards
1. Vanilla Cream: In a saucepan, heat the milk and add the sugar. Stir until melted. Si sifting the flour into the warm milk is essential to avoid clumps. Stir well and leave on a low heat, stirring constantly for 5-7 minutes until thickened. When cool, add the diced Rama margarine and mix well.
2. Dividing the Cream: Divide the resulting cream into two parts. In one part, add lemon juice and zest, and in the other part, mix the ness. If the lemon custard cuts, you can fix it with a little semolina cooked in milk.
Assembling the cake
1. Cut the cooled cake into three equal parts. Sprinkle each layer with the juice from the compote or a syrup of water and sugar flavored with rum essence.
2. Adding the cream: Place the first layer of the top on a plate, followed by the cream of ness, which will help stabilize the mixture. Add the desired fruit, varying types for an explosion of colors and flavors. Continue with the second layer of topping, lemon cream and fruit again.
3. Finishing the Cake: Cover the cake with the last layer of icing and coat in whipped cream. You can use natural coloring, such as beetroot juice, to give it a pink tint without changing the taste.
4. Decorating: Use fresh fruit, grated chocolate or sugar decorations to give it a personal touch. The cake can be served straight away or chilled for a couple of hours to allow the flavors to meld.
Practical tips
- Fruit Choice: Fresh fruit, such as raspberries, strawberries or peaches, adds a fresh taste and crisp texture. Stewed fruit can be used, but be sure to drain well.
- Storing the cake: The cake keeps well in the fridge, covered with cling film or in an airtight tin to retain moisture.
- Variations: You can experiment with different creams, such as a chocolate cream or a caramel cream, depending on your preferences.
Nutrition Information (per serving, approximately)
- Calories: 320 kcal
- Fat: 15g
- Carbohydrates: 40g
- Protein: 6g
Frequently Asked Questions
1. Can I use other types of oil?
Yes, olive or coconut oil can be used, but you will change the final flavor a bit.
2. What can I do if the cream doesn't thicken?
Add a little boiled gray to the milk to help it stabilize.
3. How can I make the cake less sweet?
You can reduce the amount of sugar in the recipe and use sour fruit for a nice contrast.
4. Can the cake be frozen?
Yes, the cake can be frozen, but it is recommended to keep it without cream to prevent the texture from deteriorating.
This cake is not only a delicious dessert, but also an opportunity to create pleasant memories in the company of loved ones. Each step of the recipe brings joy, and the end result will be a cake that everyone will love! So feel free to try it and customize it to your liking. Enjoy!