Meter cake

ingrediencie

Cesto

280 g granulated sugar 300 g plain flour 5 pcs egg 1 dl warm water 1 dl vegetable oil 1 packet baking powder grated lemon peel cocoa

Filling

300 g butter – room temperature 600 ml milk 1.5 packets Golden cob 5 tbsp sugar 2 packets vanilla sugar 100 g caster sugar Banana, coconut, nuts, rum flavour chocolate for topping jam

progress

This recipe was considered a festive one in my family, when there was a celebration or holidays I always looked forward to it. And so was my husband’s, if his grandmother was doing a party, there were often times this cookie was there. But at our house, we elevated it to a regular cake that we make anytime to reminisce 🙂 It looks complicated, but it’s simple and amazing. We discovered 4 variations of it 🙂

1.

Blend the egg yolks, sugar, oil , water, vanilla sugar and zest until frothy.

2.

Cautiously stir in the flour and baking powder,

3.

Beat the egg whites.

4.

Incorporate the egg whites into the batter.

5.

Grease two roe loin moulds with oil and dust with semi-coarse flour.

6.

Place half of the dough in one mould. Colour the other half with cocoa powder and put this dough in the mould as well.Bake at 185 degrees for about 30min. After baking, immediately invert and turn out of the mold -do not let cool.

7.

Cook the golden cob, milk, granulated sugar and vanilla sugar into a pudding – leave to cool

8.

Beat butter and icing sugar until foamy and stir in cooled pudding

9.

Divide the custard into 3 parts if you want different flavours. Chop 2bananas into one part and mix gently. Into the second one pour coconut and add rum flavour Leave the third one plain (you can also grind nuts)

10.

Slice the cake into slices.

11.

Layer the pale and dark slices and bind with cream (I also give apricot or strawberry jam).

12.

Spread the rest of the cream over the hot cake.

13.

Place in the fridge and when the cream has set pour over the chocolate.

14.

Once set, cut on a slant.