Daisy cake

Tears Cake - A Delicacy Full of Memories

If you are looking for a cake recipe that brings a touch of nostalgia and delights the taste buds, Tears Cake is the perfect choice. This rich cake recipe, inspired by my mother's recipe book, brings together delicate flavors and contrasting textures, turning each slice into a true celebration of taste.

Preparation time: 30 minutes
Baking time: 35-40 minutes
Total time: 1 hour and 10 minutes
Servings: 12-14

Ingredients

For the cakes:
- 5 large eggs
- 12 tablespoons oil (preferably sunflower oil)
- 30 tablespoons warm milk
- 15 tablespoons sugar
- 2 packets vanilla sugar
- 2 teaspoons baking powder extinguished with vinegar
- A pinch of baking soda
- Zest of 1 lemon and juice from the same lemon
- 10-15 grams of cocoa

For the cream:
- 1 liter of milk
- 250 grams of margarine (recommended Unirea)
- 5 tablespoons flour
- 5 tablespoons sugar
- Almond essence (to taste; replace with lemon if preferred)

For decoration:
- 500 ml vegetable cream
- 500 ml sour cream
- 5-6 tablespoons sugar

Preparing the Cakes

1. Separating the eggs: Start by separating the egg whites from the yolks. This way, you will achieve a fluffy and airy cake. Beat the egg whites with a pinch of salt until stiff peaks form.

2. Preparing the mixture: In a separate bowl, beat the yolks with the sugar and vanilla sugar for about 5 minutes, until it becomes a smooth cream. Add the warm milk and oil, mixing well.

3. Incorporating dry ingredients: Sift the flour, baking powder, and baking soda into the yolk mixture. Gently mix until incorporated. Then, add the beaten egg whites, carefully folding from the bottom up to avoid losing air in the mixture.

4. Dividing the mixture: Divide the mixture into two equal bowls. In the first bowl, sift the cocoa, and in the second, add the lemon zest and juice. Gently mix each bowl.

5. Baking the cakes: Pour the cocoa mixture into a baking tray lined with parchment paper. Then, pour the lemon mixture on top. Bake in a preheated oven at 180°C for 15 minutes, then reduce the temperature to 160°C and continue baking for about 20-25 minutes, or until a toothpick inserted in the center comes out clean.

6. Cooling the cakes: Quickly remove the cakes from the tray and let them cool upside down on a rack. This step is crucial to prevent the batter from sinking.

Preparing the Cream

1. Melting the margarine: In a saucepan, melt the margarine over low heat. Add the sugar and mix well until dissolved.

2. Thickening the cream: Add the flour and mix vigorously to avoid lumps. Start adding the milk one cup at a time. Continue stirring over low heat until the cream becomes smooth and thick, similar to sour cream. Finally, add the almond essence (or lemon, if you prefer).

3. Cooling the cream: Cover the cream with plastic wrap directly on its surface to prevent a crust from forming. Let it cool for 15-20 minutes.

Assembling the Cake

1. Slicing the cakes: Once cooled, slice the cakes into thin slices. You can also trim the top of the cake that has risen more to achieve an even shape.

2. Spreading with cream: Spread cream on each slice and stand them up, forming a long cake. This technique will add an elegant look to the cake.

3. Decorating: Whip the cream with sugar and cover the cake with it, ensuring it is evenly distributed.

4. Slicing the pieces: The secret to getting perfect slices is to cut them diagonally. This way, each slice will showcase the two colors of the cakes attractively.

Variations and Serving Suggestions

Tears Cake can be customized to your liking. You can add chocolate chips or nuts to the cake mixture for added texture. Also, for a more intense flavor, experiment with different essences, such as vanilla or orange.

This cake pairs perfectly with a cup of hot tea or a fragrant espresso. Additionally, for a special occasion, you can accompany it with caramel sauce or berry coulis.

Nutritional Benefits

Tears Cake, although indulgent, contains ingredients that can provide valuable nutrients. Eggs are an excellent source of protein and vitamins, while whole flour can add fiber. Additionally, sunflower oil is rich in unsaturated fatty acids, beneficial for heart health.

Frequently Asked Questions

1. How long can I keep the cake?
The cake can be stored in the refrigerator for 3-4 days, covered with plastic wrap to prevent drying out.

2. Can I use other types of oil?
Yes, you can use olive oil or coconut oil, but it will slightly affect the flavor of the cake.

3. Is this cake suitable for vegans?
This recipe is not vegan, but substitutions can be made such as plant-based milk and vegan margarine.

Conclusion

Tears Cake is not just a dessert, but a true culinary experience that brings together tradition and innovation. Whether you prepare it for a birthday or simply to indulge yourself, this cake will bring joy and flavor in every slice. Try it and let yourself be carried away by its delicious flavors!

 Ingredients: It is a rich cake, I found it in my mother's old recipe notebook, and it is truly a delight: two loaves are made: 5 eggs, 12 tablespoons of oil, 30 tablespoons of milk, 15 tablespoons of sugar, 2 baking powders and a bit of baking soda, 2 packets of vanilla sugar, 1 tablespoon of lemon zest and juice, 1 packet of cocoa. Cream: 1 liter of milk, 1 Unirea margarine (250g), 5 tablespoons of flour, 5 tablespoons of sugar, almond essence. Whipped cream: 1/2 liter of vegetable whipped cream, 1/2 liter of sour cream, 5-6 tablespoons of sugar.