Meter Cake

Meter Cake: A Delicacy with Layers of Savory Flavors

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 3 hours and 15 minutes (including cooling)
Number of servings: 16-20

Welcome to the delicious world of desserts! Today we will create a spectacular cake known as Meter Cake. This recipe is not just a culinary challenge but also an opportunity to bring a smile to the faces of your loved ones. The Meter Cake is a dessert that perfectly combines fluffy sponge with a fine cream and a decadent glaze, making it ideal for special occasions or simply to indulge after a long day.

The history of this fascinating cake is lost in the mists of time, but it is known to be a cherished recipe for its alternating layers of sponge and cream, which create an impressive visual appearance and splendid texture. This is a dessert that encourages you to share joyful moments with your loved ones.

Ingredients

For the sponge:
- 6 eggs
- 350 g sugar
- 300 ml oil
- 300 ml cold water
- 1 teaspoon baking powder
- 400 g flour
- 50 g cocoa

For the cream:
- 400 g butter
- 400 g sugar
- 750 ml milk
- 2 vanilla puddings

For the glaze:
- 400 g powdered sugar
- 6 tablespoons cocoa
- 2 tablespoons oil
- 6 tablespoons hot water

Step by Step

Step 1: Preparing the Sponge

1. Separating the eggs: Start by separating the egg whites from the yolks. It is essential that the bowl in which you beat the egg whites is clean and dry to achieve perfect foam.

2. Beating the egg whites: Using a mixer, beat the egg whites until they become foamy. Gradually add the sugar, continuing to mix until the foam becomes firm and shiny. This step is crucial for achieving a fluffy sponge.

3. Incorporating the yolks: Add the yolks one at a time, mixing with a spatula or with the mixer on low speed. Make sure they are fully incorporated before adding the next one.

4. Adding the oil and water: In a separate bowl, mix the oil with the cold water. Start adding this mixture to the egg composition, slowly and carefully, to avoid losing air from the foam.

5. Incorporating the dry ingredients: Sift the flour together with the baking powder. Gradually add this mixture to the egg mixture, mixing with a spatula until homogeneous.

6. Preparing the cocoa mixture: Divide the mixture into two bowls. In one, add cocoa and mix well. You will thus obtain a yellow sponge and a brown one.

7. Baking the sponges: Line two loaf pans with baking paper. Pour the yellow mixture into one of the pans and the cocoa mixture into the other. Bake in a preheated oven at 180°C for 45 minutes. Check if they are baked by inserting a skewer in the middle. If it comes out clean, the sponges are ready.

8. Cooling the sponges: After baking, let the sponges cool completely in the pans, then carefully remove them onto a cooling rack.

Step 2: Preparing the Cream

1. Preparing the pudding: In a saucepan, prepare the vanilla pudding according to the instructions on the package. Let it cool completely.

2. Beating the butter: In a separate bowl, beat the butter with the sugar until it becomes a fluffy and light-colored cream. It is important that the butter is at room temperature to mix evenly.

3. Incorporating the pudding: Once the pudding has cooled, add it one spoonful at a time to the butter cream, mixing continuously to prevent lumps from forming. Continue until fully homogeneous.

Step 3: Assembling the Cake

1. Slicing the sponges: Once the sponges are completely cooled, cut each sponge into equal slices, ensuring they are of the same thickness.

2. Assembling: On a long platter, start assembling the cake. Place a spoonful of cream on each slice, alternating between the yellow and brown slices. Continue until all slices are used, creating a cake of approximately one meter in length.

3. Preparing the glaze: In a bowl, mix the powdered sugar with the cocoa. Gradually add the oil and hot water, mixing well until you obtain a smooth glaze.

4. Glazing the cake: Using a knife, spread the glaze over the entire surface of the cake, ensuring it is evenly distributed.

5. Cooling the cake: I recommend letting the cake chill in the refrigerator for at least 3 hours before slicing. This will allow the flavors to meld and the glaze to set.

Helpful Tip

For an even more intense flavor, you can add a few drops of vanilla essence to the butter cream. Also, if you wish, you can replace the cocoa with melted chocolate for a more decadent glaze.

Calories and Nutritional Benefits

Each serving of Meter Cake contains approximately 350-400 calories, depending on the serving size. Although it is a calorie-rich dessert, its ingredients also provide some nutritional benefits. The butter and eggs contain healthy fats and proteins, while the vanilla pudding adds a boost of calcium.

Frequently Asked Questions

- Can I use another type of flour? Yes, you can replace white flour with whole wheat flour for a healthier option, although the texture will be slightly different.

- How can I store the cake? The cake stores well in the refrigerator, covered with plastic wrap, for up to a week.

- Can I add fruits? Sure! You can add slices of bananas or strawberries between the layers of the cake for an extra freshness.

Serving Suggestions

The Meter Cake is wonderful served alongside a fruit tea or aromatic coffee. You can also add a spoonful of whipped cream on top for a delicious contrast of textures. If you want to impress, serve it with a caramel or chocolate sauce.

Now that you have all the necessary information, it’s time to put on your apron and start cooking! The Meter Cake is not just a dessert; it is a culinary experience that will bring joy and satisfaction to both you and those who will savor it. Enjoy!

 Ingredients: Base: 6 eggs, 350g sugar, 300ml oil, 300ml cold water, 1 baking powder, 400g flour, 50g cocoa. Cream: 400g butter, 400g sugar, 750ml milk, 2 vanilla puddings. Glaze: 400g powdered sugar, 6 tablespoons cocoa, 2 tablespoons oil, 6 tablespoons hot water.