Step 1: Warm up and prepare
Preheat the oven to 175°C. Lubricate with grease and sprinkle with flour two round molds for a dough with a diameter of 20 cm or line them with baking paper.
Step 2: Whisk the eggs with sugar
In a large bowl, whisk the eggs with the sugar mixer at high speed for 5 minutes. Yes, the whole 5 minutes. It's the secret to a light and fluffy cake without the chemical loosening agents that do all the work for it.
The mixture should be light, dense and triple its volume. After lifting the whisks, it should fall with a thick ribbon, which for a moment persists on the surface of the dough before it disappears.
Step 3: Add the vanilla cream cream
in the vanilla extract.
Step 4: Add the dry ingredients.
In a separate bowl, mix together the flour, baking powder and salt. Sift half to the egg mass and gently mix with a spatula – only until the ingredients combine. Sift through and stir in the remaining half.
Step 5: Add the milk and butter
Mix the milk and melted butter in a small bowl. Pour the dough along the edges and stir gently until everything is combined. Don't mix too long.
Step 6: Baking
Spread the dough evenly into the prepared molds. Bake for 12-15 minutes until the dough is golden brown and the stick sticks in the middle will be dry.
Leave to cool in the molds for 5 minutes, then remove them to the grill and set aside to cool completely.
When baking the dough: Prepare the cream.
Step 1: Heat the milk and cream
In a medium saucepan, combine the milk and cream cream cream. Heat over a medium heat until the mass begins to boil slightly (bubble on the edges, but do not boil).
Step 2: Whisk the egg yolks
In a medium bowl, whisk the egg yolks, sugar and cornstarch until the mass becomes light and dense.
Step 3: Harden the eggs
Slowly pour about 1⁄2 cup of hot milk mixture into the egg mass, stirring constantly with a whisk. This will prevent eggs from cutting.
Step 4: Stir and smooth
Pour the egg mixture back into the saucepan with the rest of the milk. Cook over a medium heat, stirring constantly with a whisk until the mixture thickens and gently boils, about 2-3 minutes.
Step 5: Output
Remove from the fire. Add the vanilla and butter, beat to a smooth mass. Transfer the mass to a bowl, press the food film directly to the surface (to prevent the formation of sheepskin) and cool in the refrigerator.
Prepare the almond topping
In a small bowl, mix the chopped almonds, melted butter, sugar and cinnamon (optional).
Spread them over a baking sheet and roast at 175°C for 5–7 minutes until golden brown and aromatic. Be careful – they will burn quickly.
Make a cake
Step 1: Smooth out the dough.
If the top of your dough is convex, smooth it with a serrated knife.
Step 2: Create
Arrange one layer of dough on a plate. Evenly distribute the chilled cream on top.
Step 3: The Mountain
Put the second layer of dough on top. Gently press.
Step 4: Decorate
Sprinkle with powdered sugar and roasted almonds.
Step 5: Cut into slices and serve
Cut into pieces and serve. Look how it disappears.
Professional advice on the perfect cake
1. Eggs at room temperature are important
Cold eggs will not whisk to the same volume. Remove them for 30 minutes before starting to whisk or heat in a bowl with hot water for 5 minutes.
2. Whisk for 5 minutes.
Don't save on that. The long whisking time gives the dough a structure and lightness without the use of chemical loosening agents.
3. Turn, don't mix.
Gently mix the dry ingredients and butter. Remember to keep as much air left in the dough.
4. Leave before filling to cool completely
Warm dough + cold pudding = melted mass. Be patient.
5. Do it in advance
The layers of the dough can be baked the day before and stored in the package at room temperature. The cream can be prepared two days in advance and stored in the refrigerator.
Infinite variations
Chocolate version:Replace 1⁄4 cup flour 1⁄4 cup unsweetened cocoa. Add 1⁄2 cup of mini chocolate pieces to the cream.
Lemon version:
Add 1 tablespoon of lemon zest to the dough. Add 2 tablespoons of lemon juice to the cream.
Blueberry version:
Lay layers of fresh raspberries or chopped strawberries with cream.
Coffee version:
Add 1 tablespoon of baking powder to the mixer. Add 1 teaspoon to the cream.
Orange Inversion:
Add 1 tablespoon of orange peel to the dough. Add 1 tablespoon of orange liqueur to the cream.
What to serve with
coffee or espresso – a classic combination
Whipped cream – a little bit will never hurt
Fresh berries – a stanish contrast with a rich cream
A pinch of cocoa – for extra elegance
Vanilla ice cream – why not?
Storage Temperature
:
Store in a covered container for up to 2 days. The cream must be stored in the refrigerator, so the dough should also be in the refrigerator.
Refrigerator:
Store under cover for up to 4 days. Leave for 30 minutes at room temperature before serving to get the best consistency.
Freezer:
Layers of dough without filling can be frozen for up to 3 months. Tightly wrap with food foil and aluminum foil. Before applying, defrost at room temperature.
Answers to 15-minute questions about the cake
Can I use a hand mixer instead of a kitchen robot?
Definitely. A hand mixer will work perfectly – just whisk for a full 5 minutes.
Can I make a gluten-free version?
Use a mixture of gluten-free flours in 1:1 proportions. The consistency may be a little more delicate.
Can I double this recipe?
Yes! Yes! Bake in two forms with a diameter of 20 cm per serving or use a 23×33 cm mold per sheet (adjust the baking time).
My cake ran out of air. What went wrong?
Either the eggs weren't whipped enough, or the flours were too much. Next time, whisk longer and turn the dough more carefully.
Can I use another filling?
Definitely! Whipped cream, chocolate ganache, jam or lemon cream – they will all work great.
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