ताज़गी भरा पुडिंग केक

Countertop: The first step in making this delicious cake is separating the egg whites from the yolks. Beat the egg whites foam with a pinch of salt to give them stability. When the egg whites have reached a firm consistency, gradually add the powdered sugar, continuing to mix with a whisk or mixer until the mixture becomes glossy and firm. This process is essential to obtain a fluffy and airy crumble. Then carefully fold in the yolks, pudding, flour and baking powder. These ingredients should be gently mixed, using a wooden spoon, from one side to the other, so as not to lose the air in the egg whites. Once you have a homogeneous mixture, pour the dough into a 30 cm round cake tin lined with baking paper. Preheating the oven to a medium temperature will help to bake the pastry evenly, which will take about 50 minutes. Check for doneness by using the toothpick test; if it comes out clean, the cake is perfect. Let the cake cool completely before cutting it into three even layers.

Cream: In the meantime, let's make the delicious cream. In a saucepan, bring 800 ml of milk to a boil, along with the sugar and grated zest from the two lemons, to infuse the milk with the citrus flavors. Mix the remaining 100 ml of milk with the pudding powder to form a smooth paste. Once the milk starts to boil, add the pudding mixture and stir continuously. When the cream thickens and reaches the desired consistency, add the butter, stirring until completely melted. Finally, stir in the orange and lemon cubes, adding a touch of freshness. Let the cream cool to room temperature.

Syrup: To add a layer of moisture and flavor, prepare a simple syrup. Bring the water to a boil with the sugar and remaining lemon slices from the previous cream. Boil this composition for 5 minutes after the water has boiled. Once the syrup is ready, leave to cool.

Assembling the cake: Once the top has cooled and has been cut into three layers, the magic of assembly begins. Place the first layer on a round platter and drizzle generously with the cooled syrup to add juiciness. Spread half of the cooled cream on top, leveling it well. We continue with the second layer, which we then drizzle with the remaining cream. Finally, we place the third layer, which will also be covered in cream. The cake is now almost complete. We cover it with whipped cream, giving it an elegant look, and decorate it according to everyone's preference; I opted for gelatin molds, but your imagination can run wild. The cake is now ready to enjoy, a real delight for the taste buds!