Are you curious about nosy neighbor cake? It's the dessert neighbors covet

The Nosy Neighbor Cake comprises fluffy sponge cake, custard cream, and jelly. You may have heard of it before, but trust me, this dessert deserves attention not just because of its intriguing name. Not only does it haunt the dreams of neighbors who couldn't get the recipe, but it also tastes phenomenal and looks like a piece of art.

The Nosy Neighbor Cake is a delicious dessert, but it's rumored to attract curious people to your home. Legend has it that this dessert acts like a magnet for neighbors who come by frequently, asking questions to prolong the conversation and have "maybe just one more small piece." Beware, as they might finish the entire cake.

How the Nosy Neighbor Cake ultimately looks is up to your imagination. You can make two layers of sponge cake instead of one, so skip the store-bought cookies in the recipe. The top of the dessert can be decorated with chopped jelly mixed with fruit pieces.

Ingredients:

Sponge Cake:

      
• 3 eggs + 2 additional egg whites (at room temperature)
• 4 oz of all-purpose flour (type 450 or 500)
• 3.5 oz of sugar
• 1 teaspoon of baking powder

Custard:

            
• 2x1.4 oz of vanilla pudding mix
• 4.2 cups of milk
• 2 tablespoons of potato starch
• 1 tablespoon of all-purpose flour
• 3.5 oz of sugar
• 2 egg yolks
• 7 oz of butter (at room temperature)

Additionally:

      
• 3.5 oz of ladyfingers
• 2 packs of strawberry jelly
• 24 oz of water
• 5 oz of strawberry jam

Preparation:

1. Beat the whole eggs and two egg whites on high speed until fluffy.
2. Towards the end of the beating, add the sugar. Add the flour and baking powder while continuing to beat on low speed.
3. Pour the prepared batter into a pan lined with parchment paper. Bake the sponge cake at 350°F for 18 minutes (top and bottom heat). Cool the cake with the oven door open for 30 minutes, then place it on a countertop to cool completely.
4. Mix the pudding powders, starches, and egg yolks in one cup of milk. Heat the remaining milk. When it boils, add the mixture with the pudding powders and stir vigorously until the custard thickens and boils.
5. Cover the prepared custard with plastic wrap (so that the wrap touches the surface of the custard) and set aside to cool.
6. Beat the butter with a mixer until fluffy, then gradually add the cold custard, one teaspoon at a time, while continuously mixing until the ingredients combine.
7. Dissolve the jelly in hot water, then set it aside to cool and gel. Once set, cut it into cubes.
8. Spread the jam on the prepared sponge cake, then spread half of the custard cream. Next, layer the ladyfingers, spread the remaining custard cream, and arrange the chopped jelly.
9. Place the ready cake in the refrigerator for a few hours to allow the cream to set.