Delight your taste buds with this Figlarek layered cake recipe
Layered cakes always make an impression, but they are often avoided due to the time-consuming preparation involved. This is a misconception because they often consist of just two sheets of cake and cream. The secret lies in properly assembling the baked goods. The Figlarek cake delighted my palate, and I will definitely make it for the holiday table.
Homemade layered cakes always impress. The soft sponge cake and velvety cream make every bite simply melt in your mouth. It's worth setting aside some time for baking, as the result is definitely worth it. The Figlarek cake will appeal to everyone. However, it's important to remember that cakes with cream are not suitable for freezing, so make a portion that your guests and family can finish.
How to make a fluffy sponge cake?
A traditional sponge cake should be soft and well-risen. While the simplest way to ensure visual success is to use more baking powder, this somewhat compromises the taste. Grandma’s tip is to beat the yolks and egg whites separately—and mix the latter into the remaining ingredients delicately. Another trick is the addition of vinegar. Most fans of this type of baking know that vinegar aerates sponge cake wonderfully. Equally important are other rules for baking the perfect sponge cake, such as the appropriate temperature of ingredients, not opening the oven during baking, and gradually cooling the cake. First, cool it in a slightly open oven, then in the baking pan on the counter, and finally on the cake rack.
Layered Figlarek Cake on a Sponge
Plan your work to prepare two sponge cakes and the cream. Purchase powdered sugar for decoration in addition to the given ingredients. The proportions are suitable for a baking pan measuring 10x14 inches.
Ingredients for the light sponge:
- 6 eggs
- 1 cup of fine sugar
- 2 tablespoons of vinegar
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
Ingredients for the dark sponge:
- 6 eggs
- 1 cup of sugar
- 1 cup of all-purpose flour
- 3 tablespoons of cocoa
- 1.5 teaspoons of baking powder
Ingredients for the custard cream:
- 2 cups of milk
- 1/2 cup of sugar
- 1 package (0.6 oz) of vanilla sugar
- 3 egg yolks
- 3/4 cup of all-purpose flour
- 1 tablespoon of instant pudding
- 1/2 cup of butter
Preparation:
- For the light sponge: sift the flour and baking powder into a bowl.
- Separate the egg whites from the yolks. Beat the egg whites until stiff.
- Mix the yolks with sugar. Add vinegar and mix.
- Gradually add the flour with baking powder and mix on low speed.
- Gently fold in the egg whites and transfer to a baking pan lined with parchment paper.
- Bake at 340°F for about 45 minutes. After cooling, divide into two layers.
- For the dark sponge: sift the flour, baking powder, and cocoa into a bowl.
- Separate the yolks from the egg whites.
- Beat the egg whites until stiff, gradually adding powdered sugar. The mixture should be shiny and thick.
- Add the yolks one at a time, continuously mixing on low speed.
- Then, add the dry ingredients using the same method.
- Transfer to a baking pan lined with parchment paper and bake for about 45 minutes at 340°F.
- For the cream: bring 1.7 cups of milk to a boil in a pot.
- Mix the yolks with sugars, pudding, all-purpose flour, and the rest of the milk.
- Slowly pour the egg mixture into the boiling milk and stir vigorously.
- Cook on low heat, stirring until a custard forms. Cool.
- Beat the butter with a mixer and gradually combine with the custard to form the cream.
- Assemble the cake in layers—starting with the dark sponge, half of the cream, followed by the light sponge, the rest of the cream, the dark sponge, and finish with powdered sugar on top.
