Lyra Cake

Name: Lyra Cake - Hortensia K.
Ingredients: for the sponge cake: 5 eggs; 5 tablespoons of sugar; 5 tablespoons of flour; 1 cup of oil; a pinch of salt; 1 packet of baking powder. for the syrup: 400 ml of water; 3 tablespoons of sugar; half a vanilla pod. for the lemon cream: 250 ml of milk; 3 tablespoons of sugar; 3 tablespoons (grated) of flour; zest of 1 lemon; seeds from half a vanilla pod; 150 g of butter. We also need: raspberry jam. for the chocolate glaze: 3 tablespoons of milk; 100 g of dark chocolate. for decoration: 200 ml of liquid cream; chocolate decorations.

Dessert - Lyra Cake by Hortensia K. - Recipia

Lyra Cake: A Sweet Journey Among the Stars Have you ever wondered what it would be like to indulge in a cake that combines the wonderful taste of raspberries with the delicacy of lemon cream, all covered with a fine chocolate glaze? I invite you to discover the Lyra cake, a recipe inspired by the beauty of the universe, turning each serving into a true culinary experience. Total preparation time: 2 hours Preparation time: 30 minutes Baking time: 35-40 minutes Number of servings: 12 Ingredients: *For the sponge cake:* - 5 large eggs - 5 tablespoons of sugar - 5 tablespoons of flour - 1 small cup of oil (approximately 100 ml) - A pinch of salt - 1 packet of baking powder *For the syrup:* - 400 ml water - 3 tablespoons of sugar - Half a vanilla pod *For the lemon cream:* - 250 ml milk - 3 tablespoons sugar - 3 tablespoons (grated) flour - Zest of 1 lemon - Seeds from half a vanilla pod - 150 g butter *We also need:* - Raspberry jam (enough to cover a thin layer) *For the chocolate glaze:* - 3 tablespoons milk - 100 g dark chocolate *For decoration:* - 200 ml liquid cream - Chocolate decorations (can be bought or made at home) A bit of history: The Lyra cake is not just an ordinary recipe, but a story in itself. The inspiration came from a fascinating theory about stars and chemical compounds that can evoke the taste of raspberries. This cake combines the tradition of a fluffy sponge cake with the modernity of a refreshing cream, rising, like the Lyra constellation, towards the skies with every bite. Step by step – Making the Lyra Cake 1. Preheating the oven: Start by preheating the oven to 180°C. Make sure it is well heated before placing the sponge cake in, to achieve a perfectly airy texture. 2. Preparing the sponge cake: - Separate the eggs, placing the egg whites in a large bowl and the yolks in another. - Beat the egg whites with a pinch of salt until a firm foam forms. Gradually add the sugar and continue mixing until you achieve a shiny meringue. - Gently incorporate the yolks using a spatula. - Pour the oil in a thin stream, mixing constantly to avoid deflating the foam. - Sift the flour and baking powder over the mixture and fold gently from top to bottom to retain the airiness. - Pour the mixture into a square baking tray (25x25 cm) lined with baking paper. You can grate some dark chocolate on top for extra flavor. - Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool. 3. Preparing the syrup: - In a small pot, combine the water, sugar, and half a vanilla pod. Simmer on low heat for 5 minutes, stirring until the sugar is completely dissolved. 4. Preparing the lemon cream: - In a saucepan, mix the milk, flour, sugar, lemon zest, and seeds from the pod. Simmer on low heat, stirring constantly until the cream thickens. - Remove from heat and add the butter. Mix well until completely melted. 5. Assembling the cake: - Cut the sponge cake in half horizontally. Soak each layer with the prepared syrup. - On the bottom layer, spread a thin layer of raspberry jam, followed by the lemon cream. Carefully place the other half of the sponge cake on top. 6. Preparing the chocolate glaze: - In a bowl, heat a little milk, then remove from heat and add the broken chocolate. Stir until melted and smooth. 7. Decorating the cake: - Pour the chocolate glaze over the cake and let it drip down the sides. - Whip the liquid cream until firm and use it to decorate the cake. - Add chocolate decorations for a festive look. 8. Cooling and serving: - It is ideal to leave the cake in the fridge for a few hours (or even overnight) for the flavors to meld. - Cut the cake into squares and serve with a smile. Enjoy! Tips and useful advice: - Make sure all ingredients are at room temperature for a fluffier sponge cake. - You can experiment with other flavors for the lemon cream, such as oranges or even lavender, for a unique touch. - If you prefer a less sweet cake, you can reduce the amount of sugar in the lemon cream. - Give it a modern twist by adding some fresh raspberries on top when serving for a contrast of textures and colors. Nutritional benefits: The Lyra cake, although a dessert, can offer nutritional benefits if consumed in moderation. Lemon is rich in vitamin C, while raspberries contain antioxidants that support health. Butter, although caloric, adds a source of healthy fats. In total, each serving has about 250 calories, varying depending on the portion and ingredients used. Frequently asked questions: 1. Can I use another type of jam instead of raspberry jam? - Absolutely! You can experiment with any favorite jam, such as apricot or blackberry. 2. Can I make this cake gluten-free? - Yes, you can substitute the flour with a gluten-free variant, but make sure to use a blend that works well in cakes. 3. How can I store the cake? - Keep the cake in an airtight container in the fridge to maintain freshness. The Lyra cake is more than just a dessert – it is an invitation to a journey among the stars, each bite reminding you of the beauty of the universe. So, embrace your creative side and enjoy this flavorful recipe!

Lyra Cake

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