Joly Cake

Joly Cake: A Sweet Delight for Special Moments

When it comes to desserts, the Joly cake is certainly one of those treats that brings smiles to the faces of loved ones. Filled with a fine and aromatic cream, this cake is perfect for celebrating special moments or simply enjoying a sweet afternoon. In this recipe, I will share with you the steps to prepare a delicious Joly cake, useful tips, and creative variations, so you can achieve a perfect result every time.

Total preparation time: 2 hours
Number of servings: 12

The history of the Joly cake is fascinating. It is often associated with festive occasions, being a symbol of joy and conviviality. Whether it's a birthday, a wedding, or simply a gathering with friends, this cake always adds a touch of elegance and refinement. Now, let’s get cooking!

Ingredients for the Base:
- 8 eggs (preferably fresh, from a trusted source)
- 3 teaspoons of liquid sweetener (for a lighter version)
- ½ cup water (about 120 ml)
- ½ cup oil (about 120 ml, sunflower oil is ideal)
- 1 teaspoon baking powder (to provide volume and consistency)
- Vanilla essence (for a fragrant taste)
- 9 tablespoons of flour (wheat flour, for a light texture)

Ingredients for the Cream:
- 500 ml milk (whole milk for a creamier texture)
- 1 packet of vanilla pudding (you can also use chocolate pudding for a variation)
- 2 tablespoons flour (to thicken the cream)
- 1 packet of butter (about 250 g, left at room temperature to soften)
- 3 teaspoons of liquid sweetener (can be replaced with sugar, if preferred)
- Vanilla essence

Ingredients for Decoration:
- 200 ml liquid cream (preferably with a fat content of 30% for optimal results)
- 1 teaspoon liquid sweetener
- Vanilla essence
- 2 kiwis (for a color contrast and fresh taste)
- Colored cake decorations (optional, for a festive look)

Step by Step: Preparing the Joly Cake

1. Preparing the Base:
Start by separating the egg whites from the yolks. Beat the egg whites with a pinch of salt until you achieve a firm foam. This step is essential for a fluffy base, so take your time!

2. Adding the Ingredients:
When the egg whites are well beaten, add the baking powder and continue beating for a few seconds. In another bowl, mix the yolks with the liquid sweetener, oil, water, and vanilla essence. Mix well until it becomes a homogeneous mixture.

3. Combining the Ingredients:
Sift the flour over the yolk mixture and homogenize. Then, carefully fold in the egg whites using a spatula, so you don’t lose the air in the mixture. This is the secret to a fluffy base!

4. Baking the Base:
Pour the mixture into a round cake pan, greased with butter and dusted with flour. Bake at 180°C for about 30-35 minutes. Check if it’s baked using a toothpick – if it comes out clean, the base is ready!

5. Cooling:
Once the base is baked, let it cool completely in the pan, then carefully remove it and place it on a cake stand.

6. Preparing the Creams:
In a saucepan, bring 400 ml of milk to a boil. Meanwhile, mix the pudding with 100 ml of milk and flour, diluting well. When the milk boils, add the pudding mixture, stirring continuously to avoid lumps. Let it boil for a few minutes, then remove from heat and let it cool.

7. Preparing the Final Cream:
When the cream is cool, beat the butter until fluffy and add the vanilla essence and sweetener. Incorporate the pudding cream into the butter, mixing well until you achieve a smooth texture.

8. Assembling the Cake:
Cut the base into three equal parts. Prepare a syrup from water and a few drops of sweetener. Soak each layer of cake with the syrup, then add a layer of cream. Continue with the second layer of base, followed by syrup and cream, finishing with the last layer of base.

9. Decorating the Cake:
Whip the cream with the sweetener and vanilla essence until it becomes firm. Generously cover the entire cake with whipped cream. Decorate with kiwi slices and colored decorations.

10. Serving:
Let the cake chill in the fridge for a few hours before serving, to allow the flavors to meld. You can serve it with vanilla ice cream or a caramel sauce for an extra flavor boost!

Practical Tips:
- Use room temperature ingredients for better emulsification.
- If you want a moister cake, you can add a little orange juice to the syrup.
- Instead of kiwi, you can use berries or bananas to change the look and taste of the cake.

Frequently Asked Questions:
1. Can I use sugar instead of sweetener?
Yes, you can replace sweetener with sugar, adjusting the amount according to your sweetness preferences.

2. What is the secret to a fluffy base?
Beat the egg whites well and carefully fold them into the yolk mixture.

3. How can I keep the cake fresh?
Store the cake in an airtight container in the fridge and consume it within 2-3 days.

Nutrition and Calories:
This Joly cake recipe can contain approximately 250-300 calories per serving, depending on the ingredients used. It is a lighter choice due to the use of sweetener, but remember that moderation is key!

Personalized Variation:
If you love chocolate, you can add a layer of chocolate ganache between the cream layers for an extra flavor boost. Or you can replace the vanilla cream with a chocolate cream that will surely impress chocolate lovers.

Whether it's for a special occasion or just a simple treat, the Joly cake is an excellent, simple, and delicious choice. Make sure to let your creativity shine in the decoration and enjoy every slice!

 Ingredients: base: 8 eggs, 3 teaspoons of liquid sweetener, half a glass of water, half a glass of oil, a pinch of baking powder, vanilla essence, 9 tablespoons of flour. cream: 500ml of milk, one vanilla pudding, 2 tablespoons of flour, one pack of butter, 3 teaspoons of liquid sweetener, vanilla essence. for decoration: 200ml of liquid cream, one teaspoon of liquid sweetener, vanilla essence, 2 kiwis, colorful decorations!

 Tags:  cake whipped cream kiwi eggs flour