Cake with Sana and Pudding
Base: We start by separating the eggs into two bowls. In one of them, we beat the egg whites with a pinch of salt and sugar until we achieve a firm and glossy foam. It is essential to use an electric mixer to ensure we get the perfect texture. In the second bowl, we mix the yolks with the oil, as if we were making mayonnaise, until the mixture becomes homogeneous and fluffy. Then, we add the sour cream, which will add moisture and flavor to the base.
After obtaining a homogeneous mixture, we extinguish the baking soda in a little vinegar and add it to the egg mixture. This will help the base rise during baking. Now, gradually, we start to incorporate the flour, gently mixing with a spatula to keep the air in the mixture. Once we have a uniform dough, we divide the mixture into two equal parts. In one of them, we incorporate the vanilla sugar for an aromatic taste, while in the other part, we add the cocoa and rum, which will provide an intense flavor and a special aroma.
We prepare a tray by greasing it with oil and dusting it with flour to prevent the base from sticking. We first pour in the white dough, leveling it out, then add the cocoa dough, which we place in a circular shape. Using a fork, we gently swirl the two colors to achieve a marbled effect. Then, we place the tray in the oven at a moderate temperature and let it bake, checking periodically with a toothpick to ensure it is cooked. Once the base passes the toothpick test, we let it cool completely.
In the meantime, we prepare the syrup. In a pot, we combine all the necessary ingredients and simmer them over low heat, stirring occasionally until the sugar is completely dissolved. After the syrup has boiled, we let it cool.
Cream: We prepare the pudding according to the instructions on the package, being careful to stir it constantly to avoid lumps. The pudding must be warm when we pour it over the cooled and syrup-soaked base to integrate perfectly. After spreading the pudding evenly over the surface of the base, we sprinkle coconut on top, which will add a crunchy texture and a delicious taste. We let everything cool in the refrigerator for about an hour or two for the flavors to blend harmoniously. Finally, we cut the cake into portions and serve it with joy, savoring every bite of this delicious and aromatic dessert.
Ingredients: Base: 4 eggs, 1/2 cup oil, 1 cup sour cream, 1 cup sugar, a pinch of salt, 1 teaspoon baking soda dissolved in 1 teaspoon vinegar, 3 and a half cups flour, 2 tablespoons cocoa, 1 packet vanilla sugar, 1 teaspoon rum essence. For soaking: 10 ml rum, 300 ml water, 1 packet vanilla sugar, sugar to taste. For the cream: 2 packets lemon pudding, 6 tablespoons sugar, 1 packet vanilla sugar, 800 ml milk, 100 g coconut.
