Sponge cake with coffee cream

Sponge Cake with Coffee Cream – A Sweet Memory from Childhood

Who doesn't remember the moments spent with loved ones, savoring a slice of delicious cake filled with stories and traditions? The sponge cake with coffee cream is one of those recipes that connects us to beautiful moments, celebrations, and our dear mothers. The fluffy base, smooth cream, and crunchy glaze make this dessert not just a treat for the taste buds but also a true visual feast.

In this recipe, I will guide you step by step, providing useful tips and information about the ingredients so that you can achieve a perfect cake every time. Get ready to bring a touch of childhood magic into your kitchen!

Total preparation time: 2 hours
Preparation time: 30 minutes
Baking time: 30-40 minutes
Servings: 12

Ingredients

For the base:
- 6 eggs
- 6 tablespoons of granulated sugar
- 6 tablespoons of flour
- 8 tablespoons of cold water
- A pinch of salt
- 1 teaspoon of baking powder (optional, due to the water)
- Flavoring of your choice (vanilla, almond, etc.)

For the cream:
- 1 package of vanilla pudding (or caramel)
- 500 ml milk
- 2 egg yolks

For the syrup:
- 150 g sugar
- 200 ml water
- 50 g coffee

For the glaze:
- 2 egg whites
- 150 g sugar

Preparation

Step 1: Making the base

1. Separating the eggs: Start by carefully separating the egg whites from the yolks. Ensure that the bowl in which you will whip the egg whites is clean, degreased, and completely dry. Oil or fat can prevent the whites from whipping properly.

2. Whipping the egg whites: Use a mixer on high speed to whip the egg whites until they form stiff peaks. Add a pinch of salt to stabilize the meringue. This step is essential for achieving a fluffy base.

3. Preparing the yolks: In another bowl, add the yolks and the 8 tablespoons of cold water. Whip them well until they become fluffy. Then, add the sugar and continue mixing until it is completely dissolved.

4. Adding the flour: Incorporate the flour into the yolk mixture, sifting it to avoid lumps. Now, it's time to add the whipped egg whites, one spoonful at a time, gently folding from the bottom up to preserve the air in the mixture.

5. Baking the base: Pour the resulting mixture into a greased and floured baking pan (or lined with parchment paper). Bake in a preheated oven at 180°C (medium heat) for 30-40 minutes or until a toothpick comes out clean. Once done, let it cool in the pan, then carefully remove it.

Step 2: Preparing the cream

1. Cooking the pudding: Prepare the vanilla pudding according to the package instructions, adding the 2 egg yolks when you add the milk. This will add extra creaminess. Let the pudding cool slightly.

Step 3: Preparing the syrup

1. Making the syrup: In a pot, add the 150 g of sugar and 200 ml of water, then add the coffee. Boil the mixture until the sugar is completely dissolved. This syrup will provide moisture and flavor to the base.

Step 4: Assembling the cake

1. Cutting the base: Once the base has completely cooled, cut it into two or more sections horizontally, depending on your preferences.

2. Soaking the layers: Using a brush, soak each layer of the base with the coffee syrup, making sure they are well moistened.

3. Filling with pudding: Spread a generous layer of vanilla pudding between the layers of the base, ensuring it is evenly distributed.

Step 5: Preparing the glaze

1. Whipping the egg whites: In a clean bowl, whip the 2 egg whites until they form stiff peaks. Gradually add the caramelized sugar (prepared warm, being careful not to burn it) and continue mixing until you achieve a glossy meringue.

2. Incorporating the coffee: Add 1-2 teaspoons of coffee, adjusting the amount to your taste. Gently mix to combine.

Step 6: Glazing the cake

1. Glazing: Use this thick cream to coat the cake, ensuring it is evenly covered on all sides.

2. Decorating: While the cake cools, you can prepare decorations from caramelized sugar. Place 150 g of sugar over low heat and let it melt, stirring constantly. Once it turns golden, use a teaspoon to create shapes on parchment paper. Let them cool and harden, then decorate the cake with them.

Tips and Tricks

- Calories and nutritional benefits: This cake has approximately 300-400 calories per serving, depending on the amount of sugar and syrup. Eggs provide quality protein, and the vanilla pudding is a source of calcium.

- Variations: You can try replacing the coffee with freshly brewed coffee or cocoa for a different flavor. You can also add nuts or dried fruits to the pudding mixture for extra texture.

- Serving: This cake pairs wonderfully with a cup of coffee or tea. Add a dollop of whipped cream or a scoop of vanilla ice cream for a truly special dessert!

- Frequently asked questions:
- Can I use whole wheat flour? Yes, but the base will have a slightly different texture.
- How can I make the cake less sweet? Reduce the amount of sugar in the syrup and glaze.

This sponge cake with coffee cream is not just a dessert; it's an experience that takes you back in time, evoking cherished memories. Whether you're making it for a celebration or as a family treat, it will surely bring smiles to the faces of your loved ones. So put on your apron, gather your ingredients, and let's get cooking!

 Ingredients: FOR THE BASE: 6 eggs, 6 tablespoons of granulated sugar, 6 tablespoons of flour, 8 tablespoons of cold water, 1 teaspoon of salt, 1 baking powder, essences of choice. FOR THE CREAM: 1 packet of vanilla (or caramel) pudding, 500 ml of milk, 2 egg yolks. FOR THE SYRUP: 150 g of sugar, 200 ml of water, 50 g of instant coffee. FOR THE GLAZE: 2 egg whites, 150 g of sugar.

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