Simple cake
Description
Delicious baked treat for the whole family. Note that this cake is best baked in an 18 cm diameter pan—this way it will look much more attractive, the cake layers will be taller and easier to soak with syrup (otherwise they may become too soggy). If preparing the cake for children, you can omit the brandy or bring the syrup (without sugar) to a boil to evaporate the alcohol. Be sure to use good-quality condensed milk and butter—they determine the flavor of the frosting. Decorate the cake with frosting, melted white chocolate, or coconut flakes. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Prepare a light sponge cake: beat eggs with sugar using a mixer until the mixture doubles in volume. Gradually add sifted flour, baking powder, vanilla, and gently mix with a spatula.
- 2
Step 2
2. Add the melted, cooled butter and gently mix again. Line the pan with parchment paper and place the dough on it. Bake in a preheated oven at 180°C for 25–30 minutes.
- 3
Step 3
3. Bake a chocolate sponge cake in the same manner. Cut each cake layer in half. Prepare the cream: beat room-temperature butter with a mixer, then gradually add room-temperature condensed milk in portions.
- 4
Step 4
4. Whip the cream until smooth for 2-3 minutes. Add brandy and vanillin, mix well. Set aside 1/3 of the cream and mix it with a small amount of cocoa powder.
- 5
Step 5
5. Prepare the syrup: gently heat water in a saucepan with sugar (do not boil) until the sugar dissolves, then cool. Mix with brandy. Assemble the cake: place the dark biscuit layers, spread them with cream.
- 6
Step 6
6. Then place the light sponge cakes, spreading them with cream. Don't forget to moisten each layer. Decorate the cake with the reserved chocolate and the remaining white cream. Leave the cake in the refrigerator for 5–6 hours.