- 300 g fine white flour 000
- 250 g sugar
- 8 eggs
- 1 teaspoon baking powder
- 3 tablespoons oil / melted butter
- An envelope of vanilla sugar
- Vanilla essence or half pods
Other ingredients :
- Esenta de rom
- A pinch of salt
If you are looking for a cake top recipe and you have not found an ideal option, but also simple to make, given the number and variety of ingredients needed, give this product a try. It can even become an option that will not miss your pandispan cakes or birthday cakes. It is a basic recipe, for an 8-egg cake top, which you can modify as you wish, if you want to darken it with a few tablespoons of cocoa, for example.
Depending on your preferences, it can become the best chocolate cake top, because its slightly aromatic taste molds very well and highlights a creamy cream of butter and cocoa or melted chocolate and whipped cream, for example. And you can make whatever combinations you want in terms of filling and toppings or icing, because it is one of the simplest and most malleable cake tops, or you can use it for simple cakes, with the filling, where it will taste just as good and the necessary support for the creams.
Even if this is not a fasting cake top, you can find other recipes online that can satisfy your culinary preferences, in this case being somewhat difficult to replace some ingredients to get the same texture or a similar taste.
You will start by lighting the oven over medium to high heat, to heat and bake this cake top.
Meanwhile, break the eggs and separate the yolks from the egg whites (they can be at room temperature or cold in the fridge).
Beat the egg whites using the salt mixer or whisk and, when they become foam, add the sugar and the vanilla sugar, continuing the mixing until it melts well and homogenizes the pandispan top composition.
Add the yolks one by one, incorporating them nicely along the way, continuing to mix with the mixer or whisk.
Add the oil and rum and vanilla essences, which will give this cake a unique taste and will hide the aroma of the eggs that would normally come out, and mix for a few more minutes.
Sift the flour with the baking powder and gradually add it to the pandispan top composition, mixing it using a palette in movements from top to bottom, to keep the pandispan aerated.
After you finish with the built-in, you will pour the dough in a tray with a detachable edge, preferably of medium size, which you cover with baking paper. A rectangular cake top is popular for diplomat cakes, but you can make it in any shape you want, without problems, the result will be the same.
Put in the oven at a temperature of 180 degrees and let it cook for 30 minutes, being able to check after 20 minutes with the toothpick, to make sure that it is not burned on the outside and raw on the inside.
When it is ready and does not stick to the toothpick, you will turn off the oven and leave it there for a few more minutes with the door open so as not to cool down suddenly, after which you can take out that fluffy, square or round cake top.
After it cools completely, you can take it out of the mold and cut it horizontally into two or three parts that you can use as a chocolate cake top.
You can fill it with a vanilla cream with whole eggs, one of chocolate, mascarpone, whipped cream or fruit, among others, with jam, jam or nut cream.