Madeira Cake with Milk Cream

Base: Start by preparing the ingredients for the base. In a large bowl, mix the eggs with the milk using a whisk or a mixer on low speed until you achieve a homogeneous mixture. In another bowl, combine the flour with the baking powder and grated lemon zest, ensuring there are no lumps. In a third bowl, mix the soft margarine with the sugar until the mixture becomes a fluffy, bright white cream. Now, combine the three mixtures: alternately add a tablespoon of the flour mixture and the eggs with milk to the mixed margarine, continuing to mix on low speed to avoid forming air bubbles. When everything is well incorporated, pour the mixture into a 24 cm diameter cake pan that you have previously greased with butter and lined with flour to prevent sticking. Preheat the oven to 160 degrees Celsius and bake the base for about an hour, checking with a toothpick if it is baked. After baking, let the base cool completely on a cooling rack.

Cream: For the delicious cream, bring the milk together with the honey to a boil in a saucepan, stirring occasionally. Once it starts to boil, add the flour, stirring continuously to avoid lumps. Continue to cook on low heat until the cream thickens, then let it cool completely. When the cream is cold, add the vanilla extract and carefully incorporate the whipped cream using a spatula and mixing from the bottom up to maintain the aeration of the mixture.

Syrup: In a saucepan, combine the water with the sugar and the lemon zest cut into pieces. Bring the mixture to a boil for 10 minutes or until the sugar is completely dissolved, then let it cool. This syrup will give a sweet and fragrant taste to your bases.

Assembling the cake: Once the base has cooled, cut it with a sharp knife into three equal layers. Soak each layer with the lemon syrup, ensuring it absorbs well. Spread a generous layer of cream on the first base, add some chocolate pieces or chocolate chips, as preferred. Continue with the second layer, repeating the process. Finally, cover the entire surface of the cake with the remaining cream and decorate it according to your imagination. You can dress it in milk cream and grate white and milk chocolate on top for an elegant look. This cake is versatile and can be dressed in fondant, keeping its shape, unlike sponge cake. If you want a cocoa cake, simply replace 40 g of flour with 40 g of cocoa, adding extra flavor and color. Enjoy every slice of this delicacy!

 Ingredients: batter: 4 eggs 2 tablespoons milk 250 g margarine 250 g milk 300 g flour 10 g baking powder lemon zest. cream: 500 ml milk 1 tablespoon vanilla essence 1 tablespoon honey 100 g sugar 40 g flour 400 ml whipped cream 200 g white and milk chocolate. syrup: 350 ml water 100 g sugar lemon zest.

 Tags:  eggs milk flour sugar margarine lemon honey chocolate christmas and new year's recipes vegetarian recipes recipes for kids