Cake with whipped cream

Suhaida Cream Cake – A Delight Made with Love

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Servings: 8-10

Welcome to my kitchen! Today, I will share with you the recipe for a delicious cake, filled with nostalgia and love, perfect for celebrating special moments. It's a simple cake, but with a unique cream that makes it truly memorable. I prepared this cake for my husband's birthday, a surprise I decided to make with love, even though it was done in a hurry. I invite you to discover the steps to recreate it at home, offering you useful tips and details about the ingredients.

A Brief Story about the Suhaida Cream Cake

The origins of this cake lie in culinary traditions that emphasize simplicity and flavor. It is a dessert that brings together basic ingredients, delivering a spectacular result without the need for complicated techniques. Over time, this cake has been adapted in countless variations, but today’s recipe is based on a perfect mix of creamy filling and fluffy sponge, ideal for bringing smiles to the faces of your loved ones.

Necessary Ingredients

*For the sponge:*
- 6 fresh eggs
- 6 tablespoons of sugar
- 6 tablespoons of flour
- 1 packet of vanilla sugar
- 1 packet of baking powder
- A pinch of salt

*For the Suhaida cream:*
- 250 g sugar
- 3 whole eggs
- 3 tablespoons milk
- 1 teaspoon flour
- 4 tablespoons cocoa powder
- 250 g butter (or pastry margarine)
- Rum essence (optional)

*For the syrup:*
- 150 ml water
- 6 tablespoons sugar

Preparation Steps

1. Preparing the Sponge
Start by preheating the oven to 180°C. Meanwhile, in a large bowl, beat the egg whites with a pinch of salt until they form stiff peaks. Gradually add the sugar and continue mixing until you achieve a glossy meringue.

Add the egg yolks all at once and mix gently. Set aside the mixer and fold in the flour mixed with the baking powder using a spatula, in a delicate up-and-down motion. This step is crucial for keeping the air in the mixture, ensuring a fluffy sponge.

Pour the mixture into a 26 cm diameter cake pan lined with parchment paper or greased with butter. Bake for 20-25 minutes until the sponge turns golden and passes the toothpick test. Allow it to cool completely.

2. Preparing the Suhaida Cream
In a double-bottomed saucepan, beat the whole eggs with the sugar for 5 minutes until creamy. Add the milk, flour, and cocoa, mixing well. Place the mixture over low heat, stirring constantly with a wooden spoon until the cream thickens (about 12-15 minutes).

Once the cream has thickened, let it cool. In another bowl, mix the room temperature butter until creamy. Gradually add the cooled cream, one spoonful at a time, and continue mixing until well combined. If desired, add a few drops of rum essence for extra flavor.

3. Preparing the Syrup
In a small saucepan, boil the water with the sugar until fully dissolved. Allow the syrup to cool, and it will be ready for use.

4. Assembling the Cake
Cut the sponge in half horizontally. Soak each half with the prepared syrup, then fill the interior with the Suhaida cream. You can use a spatula to spread the cream evenly. Then, place the top half of the sponge and cover the cake with the remaining cream.

5. Decorating
Although my cake was simply decorated due to time constraints, you can use your imagination! You can add grated chocolate, fresh fruits, or chopped nuts for special decoration. Place the cake in the refrigerator for a few hours or, ideally, overnight to allow the flavors to develop.

Useful Tips

- The sponge is much easier to cut the next day when the cream has set.
- Use room temperature eggs for a better meringue.
- If you want a lighter version of the cream, you can use whipped cream instead of butter.
- The cake can be served with vanilla ice cream or a fruit sauce for a contrast of textures and flavors.

Nutritional Information
This cake contains approximately 350 calories per serving, and the ingredients provide a combination of carbohydrates from sugar and flour, protein from eggs, and healthy fats from butter. Enjoyed in moderation, it is a delicious choice for celebrating special moments.

Frequently Asked Questions

1. Can I use another type of flour?
Yes, you can experiment with whole wheat or gluten-free flour, but the texture will be different.

2. What other flavors can I add to the cream?
You can add vanilla essence, coffee, or even orange for a different flavor.

3. What can I pair this cake with?
The cake pairs perfectly with a warm tea, an espresso, or a sweet wine, bringing a balance of flavors.

I hope this recipe inspires you to bring a little magic into your kitchen! Enjoy every moment spent preparing this Suhaida cream cake and savor each slice with your loved ones. Wishing you many happy years ahead for your celebrant!

 Ingredients: Base: 6 eggs, 6 tablespoons sugar, 6 tablespoons flour, 1 vanilla sugar, 1 packet baking powder, 1 pinch of salt. Cream: 250 g sugar, 3 eggs, 3 tablespoons milk, 1 teaspoon flour, 4 tablespoons cocoa powder, 250 g butter or margarine, rum essence. Syrup for soaking the base: 150 ml water, 6 tablespoons sugar.

 Tags:  cake with whipped cream