Vanilla pudding and instant coffee cake

Name: Vanilla pudding and instant coffee cake
Ingredients: 6 eggs; 6 tablespoons sugar; 6 tablespoons oil; 6 tablespoons flour; 2 tablespoons coconut; 1/2 packet baking powder; 5 ml lemon juice; 1/4 teaspoon salt; 1 packet vanilla pudding mix (40 g); 500 ml milk; 4 tablespoons sugar; 125 g butter; 3 tablespoons sugar; 1 tablespoon instant coffee; 4 tablespoons sour cherry jam; 1 tablespoon coconut

Dessert - Vanilla pudding and instant coffee cake by Eftimia C. - Recipia

The coconut comes through in the sponge of this vanilla pudding and instant coffee cake, which is cut in two and filled with jam. The coconut sponge stays soft under the vanilla and coffee cream, while the sour cherry jam adds a tart note. I cut it cold so the cream stays between the layers. Preparation: 25 minutes. Cooking: 35 minutes. Resting: 60 minutes. Total time: 120 minutes. Servings: 12. Approximately 300 kcal and 5 g protein per serving.

Ingredients

For the sponge

6 eggs
6 tablespoons sugar
6 tablespoons oil
6 tablespoons flour
2 tablespoons coconut
1/2 packet baking powder
5 ml lemon juice
1/4 teaspoon salt

For the cream

1 packet vanilla pudding mix (40 g)
500 ml milk
4 tablespoons sugar
125 g butter
3 tablespoons sugar
1 tablespoon instant coffee
4 tablespoons sour cherry jam

For decoration

1 tablespoon coconut

Preparation

1. Separate the eggs. Mix the yolks with 4 tablespoons of sugar until dissolved, then stir in the salt and oil. 2. Beat the egg whites with 2 tablespoons of sugar until they hold their shape. Fold them into the yolk mixture, then add the flour, coconut and baking powder mixed with the lemon juice. 3. Pour the batter into a baking pan lined with parchment paper. Bake at 180°C for 30 minutes, until a toothpick comes out clean. Leave the sponge to cool for 60 minutes. 4. Mix the pudding powder, 4 tablespoons of sugar and milk, then cook for 5 minutes, stirring, until thickened. Leave it to cool for 60 minutes. 5. Mix the butter with 3 tablespoons of sugar, then add the instant coffee. Fold the cooled pudding into the buttercream. 6. Cut the sponge in two. Spread 2 tablespoons of jam and half the cream over the first layer, then add the second layer, the remaining 2 tablespoons of jam and the rest of the cream. Sprinkle coconut on top.

Notes

I serve a slice with plain coffee, without sugar. The 2 tablespoons of coconut in the sponge can be replaced with 2 tablespoons of toasted, ground walnuts, which can also be used in place of the walnuts. The cake contains eggs, gluten and dairy; nuts are present only if you choose the substitution. Keep it covered in the fridge for up to 3 days, after that the sponge starts to draw moisture from the cream. Sour cherry jam should be thick, not runny like syrup, or the layers may slide when you cut it. If you only have runnier jam, leave it in a sieve to drain for a few minutes. The pudding and butter are easier to mix when they are at similar temperatures. If the cream looks grainy, the pudding is usually colder than the butter; leave the bowl on the counter for a little while and beat it again.