Sponge cake with rahat
Rahat sponge cake – a quick and delicious dessert, perfect for impressing family and friends. This simple recipe transforms basic ingredients into a fluffy sponge cake with a surprising note of rahat, offering a unique flavor and an unusual texture. Here’s how you can prepare it step by step, achieving a perfect result!
Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 8-10
Ingredients:
- 4 medium-sized eggs
- 120 g sugar
- 120 g flour
- 1 packet of baking powder (10 g)
- 50 g melted butter
- 150 g rahat (in various colors and flavors for a pleasant visual effect)
- A pinch of salt
- Vanilla essence (optional)
Preparation:
1. Start by preparing the ingredients. Make sure the eggs are at room temperature, as this will help achieve a fluffier texture. Additionally, cut the rahat into small cubes for even incorporation into the sponge cake. Choose rahat with varied flavors, such as rose, lemon, or orange, to add extra flavor.
2. Preheat the oven to 180°C. Grease a baking tray with butter and line it with baking paper, ensuring it is well covered so that the sponge cake will easily come off after baking.
3. In a large bowl, beat the eggs with the sugar and a pinch of salt using an electric mixer. Mix on high speed for about 5-7 minutes until the mixture becomes frothy and doubles in volume. This step is essential for achieving a fluffy sponge cake.
4. Add the vanilla essence, then sift the flour mixed with baking powder over the egg mixture. Use a spatula to gently fold in the flour with up-and-down motions to avoid losing air from the mixture.
5. Finally, pour in the melted butter (it should be warm, not hot) and mix gently until fully incorporated.
6. Add the rahat cubes to the sponge cake mixture, gently mixing to distribute them evenly. Now, it’s time to create a special visual effect! You can place a few cubes of rahat at the bottom of the tray, then pour the sponge cake mixture on top. This trick will make it look like cherries when cut after baking.
7. Pour the mixture into the prepared tray and gently level the surface. Bake the sponge cake in the preheated oven for 30 minutes or until golden and passes the toothpick test (if the toothpick comes out clean, it’s done).
8. After baking, let the sponge cake cool in the tray for 10 minutes, then carefully unmold it and turn it onto a cooling rack to cool completely.
9. Once cooled, you can cut the sponge cake into slices. You will notice how the rahat cubes appear like delicious fruits, providing an attractive look and a pleasant surprise with each bite.
Serving suggestion: You can sprinkle a little powdered sugar on top for an elegant look and additional sweetness. Also, serve the dessert with a scoop of vanilla ice cream or a chocolate sauce for a delicious contrast.
Possible variations: If you want to experiment, you can add ground nuts or dried fruits to the mixture. Another interesting option would be to replace rahat with fresh seasonal fruits, such as cherries or peaches, for an even fresher sponge cake.
Now you are ready to prepare this rahat sponge cake! It is a dessert that will not only delight your taste buds but also bring a smile to the faces of your loved ones. Enjoy!
Before you start making the sponge cake, shape some sticks from Turkish delight (after letting it warm up a bit) - like modeling clay: When you place these sticks in the sponge cake, don't forget to coat them with a thin layer of flour!!!! (otherwise, they will sink to the bottom of the tray and it won't turn out as nicely). The egg yolks are beaten with a pinch of salt and the oil is added in a thin stream like for mayonnaise. Separately, the egg whites are whipped (attention! they must be selected very carefully at the beginning! no traces of yolk should get into the egg whites!!!). When the egg whites are already stiff, add all the sugar at once and a little essence (rum, lemon, orange), then whip until it forms a meringue. Then mix the two - egg whites with egg yolks. Add the flour. When placing in the trays, the mixture should flow like thick sour cream. From the sponge cake mixture, take aside a bit less than a quarter (about what you need to draw four sticks from one side to the other of the loaf pan) and mix it with cocoa. Assembling the sponge cake with cherries: Place the first layer of mixture in the tray (the thickest layer of all but a bit less than half) and on top, three sticks of Turkish delight (first coat them in flour and shake them well). Between the sticks, draw two lines with the cocoa mixture to resemble the cherry stems (the Turkish delight, being heavier, will sink a bit, while the stems rise with the sponge cake). Then add another layer of sponge cake mixture (thinner than the first), followed by three more sticks of Turkish delight (placed approximately over the others, so the cherries come out parallel). On top of the last layer of Turkish delight, add what remains of the mixture (very little, just enough to cover the cherries as they will sink anyway). If I still have a little cocoa mixture left, I made a pattern on top. I placed the tray in the preheated oven for 25 minutes. Attention! For the first 20 minutes, do not open the oven door, or the sponge cake will sink!!! Only after about 25 minutes can you check with a toothpick. The sponge cake with Turkish delight is delicious. The Cherry Sponge Cake recipe was proposed by Gabriela Carmen.
Ingredients: 6 eggs, 6 tablespoons of flour, 6 tablespoons of sugar, 6 tablespoons of oil, red rahat, cocoa, a pinch of salt
