Light cake

Light cake with vanilla cream and cocoa icing

This easy cake recipe is perfect for those times when you need a simple, yet delicious dessert to impress. It's a sweet treat that evokes memories of family and joyous moments, with a fluffy texture and combination of flavors that make it irresistible. Whether you serve it at a get-together with friends, a celebration or simply to spoil yourself, this cake will bring smiles to the faces of your loved ones.

Preparation time: 20 minutes
Baking time: 25-30 minutes
Total time: 50 minutes
Number of servings: 12

Ingredients for the counter top:
- 7 eggs
- 7 tablespoons flour
- 7 tablespoons sugar

Ingredients for the cream:
- 1 sachet vanilla pudding
- 250 g margarine
- 500 ml milk
- 5 tbsp sugar (or to taste)
- Juice from half a lemon

Ingredients for icing:
- 1 sachet cocoa pudding
- 4 tablespoons sugar
- 500 ml milk

Preparing the icing:
1 Start by separating the egg whites from the yolks. It's important to have clean, grease-free bowls so that the egg whites beat well.
2. Beat the egg whites with a mixer on high speed until stiff. Gradually add the sugar, continuing to mix until you have a glossy meringue.
3. Reduce mixer speed and beat in the yolks, mixing gently until blended.
4. Add the sifted flour, stirring with a spatula, using up and down strokes to keep the air in the mixture.
5. Preheat the oven to 180°C.
6. Line a baking tray with baking parchment and pour in the batter. Level the surface with a spatula.
7. Bake in the preheated oven for 25-30 minutes, or until the pastry is light golden and passes the toothpick test. Cool completely on a wire rack.

Making the custard:
1- In a saucepan, prepare the vanilla pudding according to the instructions on the packet, using the 500 ml milk and 5 tablespoons sugar. Stir constantly to avoid lumps.
2. Once the pudding is ready, cool to room temperature.
3. In a separate bowl, blend margarine at room temperature until creamy.
4. Gradually add the cooled pudding, continuing to mix until smooth.
5. Add the lemon juice and mix well. Taste the cream and adjust the sugar if necessary.
6. Cut the cooled cake in half (or in three layers, if you prefer) and fill with the resulting cream, leveling the surface well.

Making the glaze:
1. In a saucepan, prepare the cocoa pudding according to the instructions on the packet, using 500 ml milk and 4 tablespoons sugar.
2. Once the pudding has boiled, allow to cool slightly, then pour evenly over the custard-filled cake.
3. Leave the cake in the fridge for a couple of hours, or ideally overnight, to allow the flavors to combine perfectly.

Serving:
Once the cake has cooled completely, cut into squares or triangles. You can sprinkle a little powdered sugar on top for an elegant look. It's delicious with a cup of coffee or tea, or with a glass of milk.

Helpful tips:
- Use fresh eggs as they beat better and give a fluffier texture.
- For extra flavor, you can add a few drops of vanilla essence to the pudding cream.
- You can replace the margarine with butter for a richer taste, but keep in mind that the cake will be higher in calories.
- If you're looking for a dairy-free option, you can use almond milk or soy milk instead of cow's milk.

Frequently asked questions:
- Can I use a different type of pudding?
Yes, you can experiment with other flavors, such as chocolate or caramel, to get different variations of the cake.
- How long will the cake keep?
The cake can be refrigerated for 3-4 days, but is best within the first 48 hours.
- Can I freeze the cake?
It is recommended not to freeze the cream-filled cake as the texture may be affected. You can only freeze the top and make the cream fresh as needed.

Nutritional benefits:
This cookie provides a protein boost from eggs and milk, and the vanilla cream provides a touch of calcium. However, it's important to eat desserts in moderation, given the sugar and fat content.

By trying this recipe, you'll not only enjoy a delicious dessert, but also a fun activity in the kitchen. It can quickly become your favorite recipe for special occasions! Enjoy!

 Ingredients: For the dough: 7 eggs, 7 tablespoons of flour, 7 tablespoons of sugar. For the cream you need: 1 vanilla pudding, 250 g of margarine, 1/2 liter of milk, 5 tablespoons of sugar, juice from half a lemon. For the glaze you need: 1 cocoa pudding, 4 tablespoons of sugar, 1/2 liter of milk.