Sticky cake
Sticky Cake - A Delicacy from Childhood Memories
Preparation time: 20 minutes
Baking time: 35 minutes
Total time: 55 minutes
Number of servings: 12
How many times have you wished to enjoy a dessert that brings back beautiful memories from your childhood? The sticky cake is exactly that recipe that combines nostalgia with flavor, taking us back to the times when grandma or mom lovingly prepared delicious desserts. This recipe is not only simple but also extremely versatile, allowing you to customize it according to your preferences. Let's begin the culinary adventure!
Ingredients
For two cakes:
- 8 fresh eggs
- 16 tablespoons of sugar
- 9 tablespoons of flour
- 4 tablespoons of oil
- 1 teaspoon of baking powder
- 1 cup of yogurt (about 200 g)
- Zest of 1 lemon
- 2 tablespoons of cocoa powder
For the cream:
- 500 ml of milk
- 1 packet of vanilla pudding (about 40 g) + 1 tablespoon of cornstarch
- 3 tablespoons of sugar
- 100 g of margarine (at room temperature)
For the glaze:
- 2-3 tablespoons of cocoa powder
- 5 tablespoons of milk
- 5 tablespoons of sugar
- 100 g of margarine (at room temperature)
Preparation
Step 1: Preparing the cake batter
1. Whipping the egg whites: In a large bowl, add the 8 egg whites and beat them with a mixer until you achieve a firm foam. Gradually add the 16 tablespoons of sugar, continuing to mix until the foam becomes shiny and firm. This step is essential for achieving a fluffy texture in the cake.
2. Mixing the yolks: In another bowl, add the 8 yolks and the 4 tablespoons of oil. Mix well until you obtain a creamy consistency. Then, incorporate the yogurt and the lemon zest. This combination will provide a fresh flavor and wonderful taste to your dessert.
3. Combining the ingredients: Carefully pour the egg white foam over the yolk mixture. Add the flour gradually, to which you have previously added the baking powder. Mix vigorously but gently from top to bottom to avoid forming lumps. The secret is not to lose the air in the egg whites, as this will make the cake fluffy.
Step 2: Baking the cakes
4. Dividing the batter: Pour half of the batter into a loaf pan lined with parchment paper. In the remaining batter, add the 2 tablespoons of cocoa powder and mix well. Pour the cocoa batter into the other loaf pan.
5. Baking: Preheat the oven to 180°C and place the loaf pans inside. Bake for about 35 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes, then transfer them to a rack to cool completely.
Step 3: Preparing the cream
6. Pudding cream: In a bowl, dissolve the vanilla pudding and cornstarch in a few tablespoons of cold milk. In a saucepan, bring the remaining milk to a boil. When the milk starts to boil, add the pudding mixture and sugar. Stir continuously over low heat until the cream thickens. Once it has cooled slightly, add the margarine and mix well to obtain a smooth cream.
Step 4: Assembling the cakes
7. Slicing the cakes: Once the cakes have completely cooled, slice them. Alternate a brown slice with a yellow slice, adding a layer of cream in between. Repeat the process until you form two complete cakes with beautifully visible layers.
Step 5: Preparing the glaze
8. Glaze: In a saucepan, combine all the glaze ingredients (cocoa, milk, sugar, and margarine) and heat them over a double boiler, stirring constantly until a smooth cream forms.
9. Finishing: When the glaze is warm, pour it over the assembled cakes and slice them diagonally to highlight the two colors and the cream. If desired, sprinkle some coconut on top for a touch of originality.
Practical tips
- Ingredient temperature: Make sure the margarine is at room temperature to avoid cutting the cream. If the margarine is too cold, it will create lumps in the mixture.
- Diet version: If you want a lighter version, replace the oil with apple puree or peach compote, and the sugar with natural sweeteners.
- Serving: This sticky cake is perfect served alongside a cup of tea or aromatic coffee. You can also pair it with vanilla ice cream for a decadent dessert.
Nutritional benefits
This sticky cake is a good source of protein from the eggs and provides a significant amount of calcium due to the milk and yogurt. It also contains antioxidants from cocoa and lemon, contributing to a healthy immune system.
Frequently asked questions
1. Can I use quail eggs?
Yes, but you will need to adjust the quantity since quail eggs are smaller.
2. How can I keep the cake fresh longer?
Store it in an airtight container at room temperature. If you want to keep it for more than a few days, you can freeze it, and when needed, thaw it at room temperature.
3. What other flavorings can I add?
You can experiment with vanilla or almond extracts, or even spices like cinnamon for a more complex flavor.
Conclusion
The sticky cake is more than just a dessert; it is a journey back in time, full of sweet memories. Whether you prepare it for a special occasion or simply to indulge yourself, this recipe will bring smiles to your face and warmth to your soul. So, don't wait any longer and try this flavorful recipe. Enjoy!
Ingredients: For 2 cakes 8 eggs 16 tablespoons sugar 9 tablespoons flour 4 tablespoons oil 1 teaspoon baking powder 1 cup yogurt zest of one lemon 2 tablespoons cocoa CREAM 0.5 ml milk 1 vanilla pudding + 1 tablespoon cornstarch 3 tablespoons sugar 100 g margarine GLAZE 2-3 tablespoons cocoa 5 tablespoons milk 5 tablespoons sugar 100 g margarine
