Desert cake television

Today, I invite you to discover a recipe that will remind you of your childhood and the cakes lovingly made by your mother. It is about a delicious cake known as the 'television cake.' A simple recipe, but with an impressive final result that will delight everyone. Although the original recipe may vary, I will put my personal touch on it, just as we all do in the kitchen. Get ready to be carried away by the waves of memories and create a dessert that will quickly become a family favorite.

Preparation time: 30 minutes
Baking time: 40-45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12

Ingredients

For the brown layers:
- 2 eggs
- 10 tablespoons sugar
- 10 tablespoons oil
- 10 tablespoons milk
- 1 teaspoon ammonium bicarbonate
- 2 tablespoons cocoa
- Flour as needed (approximately 500 g)

For the sponge cake layer:
- 6 eggs
- 2 tablespoons water
- 2 tablespoons oil
- 8 tablespoons sugar
- 8 tablespoons flour
- 1 packet baking powder
- 1 packet vanilla sugar
- Zest of one lemon

For the cream:
- 5 tablespoons flour
- 2 tablespoons semolina
- 250 g sugar
- 500 ml milk
- Zest and juice of one lemon
- 250 g high-quality butter
- Optional: jam for spreading (recommended sour cherry jam)

Preparation

Brown layers:
1. Start by preparing the mixture for the brown layers. In a large bowl, beat the eggs with the sugar and oil until you obtain a smooth, creamy mixture. It is important to use eggs at room temperature for easier beating and to achieve an airy texture.
2. Heat the milk and add the ammonium bicarbonate. Be careful: the milk will foam, so make sure to use a sufficiently large pot.
3. Add the hot milk to the egg mixture, stirring continuously. Then, incorporate the flour mixed with cocoa, starting with a spoon and then kneading by hand until the dough no longer sticks to your fingers. This is your moment to let creativity flow and feel the texture of the dough.
4. Divide the dough into two equal parts, weighing each piece to ensure the layers will be equal. This detail will make your cake look perfect in the end.
5. Preheat the oven to 180 degrees Celsius and grease a baking tray with butter, then dust it with flour. Roll out each piece of dough in the tray, pricking them with a fork to prevent puffing. Bake the layers for 8-10 minutes on low heat until they become slightly firm and tender. Handling them will require a bit of attention as they are delicate.

Sponge cake layer:
1. Separate the egg whites from the yolks. Whip the egg whites until stiff peaks form, and in another bowl, mix the yolks with the sugar, vanilla sugar, oil, and water. Beat with a mixer until the mixture doubles in volume and the sugar completely dissolves.
2. Add the flour mixed with baking powder to the yolks and gently mix. It is normal for the mixture to be quite thick, but don't worry, it will become fluffy due to the egg whites.
3. Fold the whipped egg whites into the yolk mixture using a spatula, mixing gently from the bottom up to preserve the air in the mixture.
4. Pour the mixture into the prepared tray and bake for 30-35 minutes until it passes the toothpick test.

Cream:
1. Start preparing the cream by mixing the flour, semolina, sugar, and milk in a saucepan. Add the lemon zest and place over medium heat, stirring constantly until the mixture becomes a thick pudding.
2. Once the pudding is ready, let it cool completely, then place it in the fridge to chill well.
3. Beat the butter at room temperature with a mixer until fluffy. Gradually add the cooled pudding, mixing slowly to avoid curdling the cream. If you decide to add lemon juice, do so carefully, tasting constantly to avoid making the cream too sour.

Assembly:
1. Place the first brown layer on a platter. You can spread the layer with sour cherry jam for a more intense flavor. Here you can play with your family's favorite flavors.
2. Spread half of the cream over the base layer and level it evenly. Then place the second sponge cake layer on top.
3. On this layer, add the remaining cream and cover with the second brown layer.
4. Refrigerate the cake for at least an hour so that all the flavors blend perfectly.
5. Before serving, glaze the cake with melted chocolate or a cocoa glaze. Mix bitter chocolate with liquid cream until it becomes fluid to achieve a perfect glaze.

After letting the cake sit for a few hours, cut it into portions, either square or rectangular, and enjoy every bite.

Helpful tips:
- You can customize the cream by adding your favorite essences or flavors, such as almond or vanilla essence.
- You can teach your children to participate in making the cake, turning it into a family activity.
- If you want a crunchy note, you can add roasted nuts or hazelnuts to the semolina cream.

Nutritional value:
Each serving contains approximately 350 calories, and the dessert is rich in carbohydrates, proteins, and healthy fats from the butter.

Ideal pairings:
This cake pairs wonderfully with a cup of coffee or tea, but you can also opt for a glass of cold milk, which will balance the sweetness of the dessert.

Frequently asked questions:
- Can I substitute butter with margarine?
Of course! Although the taste will be slightly different, margarine will work as a substitute.

- Can I use another type of jam?
Sure! Any preferred jam will make the cake more interesting. I suggest apricot or orange jam.

- What should I do if the cream curdles?
If the cream curdles, you can try mixing it again with the mixer on a low speed or add a little warm milk to restore its texture.

I hope I have sparked your appetite to prepare this recipe, and I wish you much success! Regardless of the variations you choose, the television cake will surely become a sweet memory in your family. Bon appétit!

 Ingredients: Brown sheets: 2 eggs, 10 tablespoons sugar, 10 tablespoons oil, 10 tablespoons milk, 1 teaspoon ammonium bicarbonate, 2 tablespoons cocoa, flour as needed (about 500 g). Sponge cake base: 6 eggs, 2 tablespoons water, 2 tablespoons oil, 8 tablespoons sugar, 8 tablespoons flour, 1 packet baking powder, 1 vanilla sugar, grated peel of one lemon. Cream: 5 tablespoons flour, 2 tablespoons semolina, 250 g sugar, 500 ml milk, zest and juice of one lemon, 250 g high-quality butter, optionally jam or preserves for spreading.

 Tags:  semolina cream cake television cake dessert cake television