Cake ”Sundae”

Delicate, tasty, and very beautiful sponge cake with a rich creamy taste. Airy soaked sponge cake, magic cream “Sundae” that tastes like ice cream, and coconut flakes will give you an unforgettable pleasure!

Ingredients

For a biscuit:

Eggs – 6 pcs.
Sugar – 150 g
Flour – 200 g
Baking dough – 2 teaspoon
Vegetable oil or butter – for greasing parchment

For the cream “Sundae”:

Sour cream with fat content from 20% – 700 g
Eggs – 2 pcs.
Sugar – 240 g
Butter – 260 g
Flour – 6 tbsp
Vanilla sugar – to taste
or vanillin – on the tip of a knife

For impregnating cakes:

Sugar – 50 g
Water – 100 ml
Lemon juice – 2 tbsp

For decoration:

Coconut flakes – to taste

Directions

Let’s start making the cake by baking a biscuit. Break 6 eggs into a large container. Now pour in the sugar.
We begin to beat eggs with sugar. I beat roughly for 10 minutes.
Next, mix the dry ingredients. I always do this in a separate container. Pour in the sifted flour and 2 teaspoons of baking powder. Mix everything well.
Now we will gently introduce the flour mixture into the beaten eggs. I do this in small portions, sifting each well through a sieve. Gently mix the dough from bottom to top. The mass should remain airy; you do not need to knead the biscuit dough for a long time.
The bottom of the form (I have a form with a diameter of 24 cm) is covered with parchment. I grease the parchment with vegetable oil (you can use butter). There is no need to lubricate the sides of the mold. We spread the dough into the prepared form.
Bake the sponge cake in the oven preheated to 180 degrees for about 30 minutes. Do not open the oven during baking!
We check the readiness of the biscuit with a wooden skewer: it must be dry. If the biscuit is ready, turn off the oven, open the door and leave the mold with the biscuit in the oven for another 10 minutes so that the biscuit does not settle.
Then we take out the biscuit from the oven, release it from the mold, carefully remove the parchment paper. Let the biscuit cool completely.
While the biscuit is cooling, prepare the custard cream. All cream products should be at room temperature.
I will use half of the cream for greasing the cakes, and the rest of the cream for smoothing and decorating the cake.
We put a pot of water on the stove. We will prepare the cream in a water bath, so I mix all the ingredients in a metal container. Break the eggs, add sugar and vanilla sugar (can be replaced with vanilla on the tip of a knife). Stir everything well with a whisk until smooth.
Add sour cream. I advise you to use high fat sour cream, then the cream will be denser and more textured.
Stir everything well until smooth, and add flour in small batches. Stir until all the lumps are gone. This is important, otherwise the cream will come out with grains.
As soon as the water boils in the pan, place the container with the cream on top so that the bottom of the container does not touch the boiling water, and we begin to simmer the mass until it thickens, stirring constantly. It took me only 5 minutes, since the sour cream was 25 percent fat.
We remove the custard sour cream from the water bath and leave to cool (I transferred the cream to another container).
While the sour cream is cooling, let’s take care of the butter. Beat the softened butter well on a high mixer speed until fluffy. The mass should turn white, become more airy and creamy. This is a very important stage.
Continuing to beat the butter with a mixer at medium speed, add the custard cream to the butter by spoon. It is important that the sour cream and whipped butter are at the same temperature, then everything will work out for sure. The cream will brighten, become light and airy.
We cover the finished custard sour cream with cling film in contact and send it to the refrigerator for at least half an hour, or better for an hour.
When the biscuit is completely cooled, cut it into 3 cakes.
Another important point for a delicious and delicate cake is the impregnation for the cakes. Today I will make a simple sugar and lemon juice soak.
Combine all the impregnation ingredients in a small saucepan and heat over a fire until the sugar is completely dissolved. Let the syrup cool.
We collect the cake. Put a small amount of cream on the bottom of the dish. Put the first cake on top and soak it well with syrup using a brush.
For convenience, I put the cream in a culinary bag, but you can spread the cream just with a spatula. The cream keeps its shape perfectly, and at the same time, it soaks the cakes well. Creamy, delicate vanilla cream “Plombir” is the ideal for the porous structure of biscuit cakes.
We spread the next cake, cover it with cream.
I will also use Sundae cream to level and decorate the biscuit cake.
I sprinkle the sides of the cake with coconut.
On top, to decorate the cake using a pastry bag with a suitable nozzle, I will make small roses out of cream.
I recommend letting the biscuit cake with Sundae cream soak for several hours, and then you can serve it to the table! Having tasted a slice of this cake at least once, you will cook it all the time!

Enjoy your meal!

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