Cake by the meter
Meter Cake - A Sweet Delight for Any Occasion
Is it a special day or just an ordinary one? Regardless of the reason, a meter cake is the perfect choice to bring a touch of joy into the lives of your loved ones. This meter cake recipe, with layers of fluffy sponge and delicious creams, will transform any meal into a feast. Whether you are celebrating an anniversary, a family reunion, or simply want to indulge yourself, the meter cake is the ideal solution, easy to prepare and extremely tasty.
Preparation time: 30 minutes
Baking time: 30-35 minutes
Total time: 1 hour
Number of servings: 12-16
Necessary ingredients:
For the sponge:
- 8 eggs (preferably fresh)
- 8 tablespoons of sugar (for the sponge)
- 10 tablespoons of flour
- 2 tablespoons of cocoa (optional, for a chocolate sponge)
- 1 teaspoon of lemon zest
- Oil (for greasing the pans)
For the syrup:
- 700 ml water
- 6 tablespoons of sugar (for the syrup)
- Rum essence (to taste)
- Lemon zest (optional)
For the creams:
- 1 packet of lemon cream Dr. Oetker
- 1 packet of chocolate cream Dr. Oetker
- 750 ml milk (for creams and whipped cream)
- 1 packet of whipped cream Dr. Oetker
- Powdered sugar (for creams)
For the glaze:
- 3 packets of chocolate or lemon decorative glaze (according to preference)
- 2-3 tablespoons of oil (optional, for shine)
Preparation:
1. Preparing the sponge: Start by separating the egg whites from the yolks. In a bowl, beat the yolks with the 8 tablespoons of sugar until the mixture becomes a smooth paste and the sugar dissolves. It is important to use a mixer at medium speed.
2. Beating the egg whites: In another bowl, beat the egg whites at maximum speed, without sugar, until you obtain a stiff foam. When you turn the bowl upside down, the foam should not fall out, a sign that you have achieved the desired consistency. Add the 4 tablespoons of sugar and continue mixing until stiff peaks form.
3. Combining the ingredients: Add a teaspoon of lemon zest and 2 tablespoons of flour to the yolk mixture. Gently fold in with a spatula to avoid losing air from the egg whites. Then, gently incorporate the beaten egg whites, followed by the remaining flour. Mix with delicate movements until everything is well combined.
4. Preparing the pans: Preheat the oven to 180 degrees Celsius. Lightly grease two loaf pans with oil and place baking paper at the bottom. Divide the mixture between the two pans. In one of the pans, add the 2 tablespoons of cocoa to obtain a chocolate sponge.
5. Baking the sponges: Place the pans in the oven and bake for 30-35 minutes. You can check if they are done by inserting a toothpick: if it comes out clean, the sponges are baked. Do not open the oven door in the first 20 minutes to avoid lowering the temperature.
6. Preparing the syrup: In a saucepan, combine 700 ml of water with 6 tablespoons of sugar, rum essence, and lemon zest. Boil the mixture until the amount of water reduces to 600 ml. This syrup will give a wonderful flavor to the sponges.
7. The creams: Prepare the creams according to the instructions on the packets, using the 750 ml of milk. Make sure to follow the instructions to achieve a creamy texture. If desired, you can add powdered sugar to sweeten to taste.
8. Assembling the cake: After the sponges have cooled, cut them into equal slices. Soak each slice, allowing it to absorb the delicious syrup. Alternate the sponge slices: one white slice, one chocolate slice, and spread the cream on each layer. You can use glass dishes to ensure the glaze doesn’t leak out.
9. Cooling the cake: After assembling all the layers, place the cake in the refrigerator for about 30 minutes. This step is essential for the cream to set and form a stable cake.
10. Glazing the cake: Prepare the glaze according to the instructions on the packet. If you want a shiny appearance, you can melt chocolate in a water bath and add oil. Cover the cake with glaze and let it sit in the refrigerator for 2-3 hours, or until the glaze sets.
11. Decorating the cake: Once the glaze is well set, you can decorate the cake with whipped cream, powdered sugar, or even fruit slices. Don’t forget to cut it with a sharp knife to get nice, even portions.
Useful tips:
- Make sure the ingredients are at room temperature, especially the eggs, to achieve fluffy sponges.
- I recommend using fresh eggs, as they have a better consistency and contribute to optimal aeration.
- You can experiment with different flavors for the creams, such as vanilla or coffee, to diversify the cake's taste.
- If you want to reduce calories, you can replace some of the sugar with natural sweeteners, but adjust the amount of milk for the creams.
Nutritional benefits:
This meter cake contains protein from eggs and dairy, providing a good source of nutrients. Additionally, the lemon cream adds a touch of vitamin C, and the cocoa in the sponge offers antioxidants. Of course, it is a dessert, so it should be consumed in moderation, especially if you are mindful of calorie intake.
Frequently asked questions:
1. Can I use other types of flour?
Yes, you can try whole wheat flour or even gluten-free flour for a healthier option.
2. How can I store the cake?
The cake stores well in the refrigerator, covered with plastic wrap, for up to 3 days.
3. What drinks pair well with this cake?
A cup of coffee or a flavored tea pairs perfectly with the sweetness of the cake. Additionally, a glass of chilled white wine can add a pleasant contrast.
In the end, don’t forget to delight your family and friends with this delicious meter cake. It is more than just a dessert; it is an opportunity to spend time together, savor pleasant moments, and create sweet memories. Enjoy!
Ingredients: 8 eggs, 8 tablespoons of sugar for the layers, 6 tablespoons of sugar for the syrup, 10 tablespoons of flour, 2 tablespoons of cocoa, rum essence, lemon zest, oil for greasing the pans, one packet of lemon cream Dr. Oetker, one packet of chocolate cream Dr. Oetker, one packet of whipped cream, 750 ml of milk for creams and whipped cream, 3 packets of chocolate or lemon decoration glaze (I prefer lemon), powdered sugar for creams.
