Gift Cake with Cream

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

It's best to refrigerate the cake for 2–3 hours to let it soak, but it still tastes delicious as is. You can experiment with the cream, for example, by adding: lemon/orange juice and/or zest, coconut flakes, vanilla, etc.

Ingredients

Wheat Flour - 1½ cups
Sugar - 1½ cups
Farm fresh eggs - 6 pieces
Baking Powder - 1½ teaspoons
Condensed Milk - 5.3 oz
Butter - 7.1 oz
Peanut Sprouts - 3.5 oz
Brandy - 1 tablespoon
Rum - 1 teaspoon
Meyer Lemon Juice - to taste
Grated Lemon Zest - to taste

Step by Step guide

Step 1

Line a baking pan with parchment paper and grease it with vegetable oil. Preheat the oven to 180–392°F.

Step 2

Separate the egg whites from the yolks. Beat the yolks with half of the sugar until frothy. Beat the egg whites, gradually adding the sugar, until stiff peaks form.

Step 3

Add 1/3 of the egg whites to the yolk mixture, gently folding from the bottom up, then sift in the flour with the baking powder, mix again, add the remaining egg whites, and fold gently once more.

Step 4

Bake the sponge for 30–35 minutes, ensuring it doesn't burn but is cooked through and fluffy—it's best to bake at 392°F for the first 5–10 minutes, then lower the temperature.

Step 5

For the syrup, boil lemon juice, zest, 30 grams of sugar, and a cup of water for 2–3 minutes. Then strain and add the brandy and rum (vodka or white wine can be used as substitutes if needed).

Step 6

For the cream, beat the room temperature butter, add the condensed milk, and beat again.

Step 7

Allow the sponge to cool, cut it into 3 layers, and soak each layer with the syrup. After about 10 minutes, assemble the cake. Spread cream on each layer. Cover the top and sides of the cake with cream. Finally, sprinkle the entire surface with chopped peanuts.