The holiday hit. Impress your guests with this simple recipe

Once you present a sawdust cake on your holiday table, watch how quickly it disappears. The combined flavors of sponge doused in sweet-sour punch, a smooth custard, and apples embedded in jelly simply can't disappoint. The beautiful harmony of its flavors and colors captivate guests and family alike.

The name sawdust cake most likely reflects the apple-gooseberry layer concealed between luxurious layers of the custard. The apples - grated and dipped in gooseberry jelly - bear a faint resemblance to wood shavings, mirroring the effect of the coconut topping that coats the dessert.

Let's not mince words, preparing the sawdust cake does require some labor, patience, and time. However, do not let this dissuade you, as the proposed recipe is straightforward. The aesthetic allure and hearty flavor of the cake amply compensate for the efforts invested. This dessert proves a hit with both the aficionados of intricate sweetness and those who aren't keen on overly sweet flavors. Sawdust expertly marries sweetness with a muted sour touch.

Ingredients:

For the Sponge Cake:

• 4 eggs,
• 1.3 cups sifted flour,
• 0.5 cup sugar,
• 1 hearty teaspoon baking powder,
• 1 tablespoon potato flour,
• A pinch of salt.

For the custard:

• 4.2 cups milk,
• 0.5 cup sugar,
• 0.9 cups of soft butter,
• 2 heaping tablespoons vanilla pudding,
• 2 heaping tablespoons of wheat flour.

For the apple filling:

• 5 apples,
• 3 packets gooseberry jelly,
• 1 quart hot water.

For the punch:

• 1/3 cup boiled, cooled water,
• 2 tablespoons lemon juice,
• 1 teaspoon sugar.

For the decoration:

• 0.8 cup coconut shavings,
• 2 teaspoons of sugar,
• 1 teaspoon butter.

Instructions:

1. Start by preparing the sponge cake. Beat the egg whites until stiff. Gradually add sugar and egg yolks. Mix gently.
2. Add sifted wheat flour, potato flour, and baking powder to the mixture. Stir until combined.
3. Pour the batter into a 11x9.5 inch baking pan.
4. Bake the sponge cake in a preheated oven at 356 ºF for 30 minutes.
5. Once baked and cooled, trim off the crusts from the sponge cake.
6. Prepare the custard: combine flour, pudding, and half of the milk. Set aside.
7. Heat the remaining milk with sugar. Once it boils, add the pudding mixture.
8. Stir vigorously until the mixture thickens. Allow the custard to cool.
9. Beat the butter using a mixer and gradually incorporate the cooled custard. Split the custard into two equal parts.
10. Prepare the apple filling: dissolve the jellies in hot water, then set them aside to cool.
11. Peel and grate the apples, using a large hole grater, and drain off the excess juice.
12. Add the grated apples to the cooled jelly and let it set in a cool place until slightly thickened.
13. Make the punch by combining lemon juice, water, and sugar.
14. Moisten the sponge cake with the punch.
15. Spread half of the custard over the moistened sponge cake. Refrigerate slightly to let the custard set.
16. Lay the semi-set apple layer on top and refrigerate again.
17. Cover the apple layer with the remaining custard.
18. For the final touch, lightly toast the coconut, sugar, and butter on a dry pan over low heat. Let it cool before sprinkling over the cake.