Spring cake

Spring Cake - A Holiday Delight

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 12 servings

Spring is a season full of colors, fresh aromas, and a new energy that invites us to celebrate every moment. This spring cake, with a fluffy sponge base filled with a delicious yogurt and caramel pudding cream, is perfect for marking a special day. Whether it's an anniversary or a simple gathering with friends, this dessert will surely be the star of the table.

A Brief History of the Recipe

Cakes have been part of the holiday traditions of many cultures throughout history. From simple cakes made with basic ingredients to elaborate ones filled with creams and decorations, each cake tells a story. This spring cake combines tradition with innovation, bringing a fresh breath to every slice.

Ingredients

Sponge Base
- 5 eggs
- 150 g sugar
- 150 g flour
- A pinch of salt

Caramel Pudding
- 400 ml hot milk
- 4-5 tablespoons sugar
- 25 g starch

Yogurt Cream
- 1 yogurt (400 g)
- 300 ml liquid cream
- 100 g sugar
- Blueberries (a jar preserved with aspirin)
- 10-15 g gelatin (depending on how juicy the fruits are)

Preparation Steps

1. Preparing the Sponge Base
1. Start by preheating the oven to 170 °C. It is important to ensure the temperature is correct to achieve a perfectly fluffy sponge.
2. In a large bowl, mix the eggs with the sugar and a pinch of salt until the mixture triples in volume and becomes light blonde. This aeration process is essential for obtaining a light and airy base.
3. Using a spatula or spoon, let a little batter fall over the entire surface of the egg mixture. If it leaves visible traces, then it's ready to add the flour.
4. Sift the flour and add it gradually, mixing carefully from bottom to top, from the center to the outside. This will keep the air in the mixture and ensure a fluffy base.
5. Pour the batter into a mold lined with butter and flour, leveling the surface carefully. For optimal results, you can use a Dutch oven or a small bowl.
6. Tap the mold on the table a few times to eliminate excess air. If you notice bubbles on the surface of the batter, don't worry, it's a sign that the air has been released.
7. Place the sponge in the preheated oven for 20-25 minutes. When it turns golden and pulls away from the edges, it is ready.
8. Turn off the oven and leave the door ajar to allow the sponge to cool gradually.

2. Preparing the Caramel Pudding
1. In a pan, caramelize the sugar until it turns golden-brown, being careful not to burn it.
2. Douse the caramel with the hot milk, stirring constantly to dissolve all the caramelized sugar. It is essential to use hot milk to avoid the formation of crystals.
3. Take a few tablespoons of the caramelized milk mixture and mix it with the starch, then pour this mixture into the pan, stirring continuously with a whisk until it thickens. Let it simmer gently over moderate heat.
4. When the pudding is ready, let it cool slightly, then mix it with 250 ml of whipped cream. If you want a firmer texture, add 5-10 g of hydrated gelatin.

3. Preparing the Yogurt Cream
1. Whip the cream until it becomes firm. This will add an airy note to the cream.
2. In a bowl, combine the yogurt, sugar, fruits (blueberries), and hydrated gelatin melted in hot water or syrup.
3. Mix well, then add the whipped cream, stirring gently to avoid losing the air in the mixture.

4. Assembling the Cake
1. Cut the sponge into three equal slices.
2. In the pan where you baked, place the first slice of sponge. Soak it with the diluted blueberry syrup to add moisture and flavor.
3. Add a layer of yogurt cream, followed by another soaked sponge, then the caramel pudding and the remaining yogurt cream.
4. Cover with the last slice of sponge, soak again, and place the cake in the refrigerator for a few hours to firm up and blend the flavors.

5. Decorating the Cake
1. After the cake has cooled and set, remove it from the pan and cut it into the desired shape.
2. Cover it with fondant and decorate with sugar flowers and royal icing to add a touch of elegance.

Practical Tips
- Attention to eggs: Make sure the eggs are at room temperature before starting to incorporate them better into the mixture.
- Gelatin: If you want a firmer texture for the cream, feel free to add gelatin. It is a wonderful ingredient that helps stabilize the cream.
- Variations: You can replace blueberries with other seasonal fruits, such as raspberries or strawberries, to customize the cake to your preferences.
- Serving: This cake pairs perfectly with a flavored tea or sparkling wine, bringing a festive note.

Nutritional Information (per serving)
- Calories: 250
- Fats: 10 g
- Carbohydrates: 35 g
- Proteins: 5 g

Frequently Asked Questions
1. Can I use whole wheat flour? Yes, but you may need to adjust the liquid amount.
2. How can I store the cake? Keep the cake covered in the refrigerator to maintain its freshness.
3. Is this cake suitable for vegans? You can experiment with chia or flax eggs and plant-based milk, but the texture and taste will change.

This spring cake not only looks impressive, but its refined taste will leave everyone speechless. So, don’t hesitate to prepare it and enjoy every slice full of flavor!

 Ingredients: sponge cake (thanks LauraA) 5 eggs 150 g flour 150 g sugar caramel pudding (thanks Maya) * 400 ml hot milk * 4-5 tablespoons sugar * 25 g cornstarch yogurt cream (thanks gloxinia) 1 yogurt 400 ml, 300 ml liquid cream, 100 g sugar, blueberries (a small jar preserved with aspirin), 10-15 g gelatin depending on how juicy the fruits are.

 Tags:  cake yogurt cream