MY WAY DIVINE CAKE (8-10 servings)
Ingredients for sponge layer:
5 tbsp granulated sugar
5 tbsp all-purpose flour
2 tbsp water
1 pinch of salt
Directions for sponge layer:
Beat egg whites with a pinch of salt into egg whites fluff.
With an electric mixer beat egg yolks, water, and sugar until they start to whiten and become bubbly.
Gently fold in egg white fluff with a hand whisk.
Fold in flour and bake in a 9 inch round spring form in a 350*F preheated oven for 20 minutes.
Pull out of the oven and let it coll down completely.
Ingredients for yellow pastry cream:
1 cup milk
1/4 cup granulated sugar
3 egg yolks
2 tbsp unsalted butter
1 pinch of salt
4 tbsp unsalted butter, softened
Ingredients for cocoa pastry cream:
1 1/4 cup milk
3 egg yolks
1/2 cup granulated sugar
1 tbsp all-purpose flour
2 tbsp + 2 tsp corn starch
1/2 cup cocoa powder
Directions for both pastry creams:
In a small bowl beat together egg yolks and 1/2 of the sugar. Add flour (and corn starch for cocoa pastry cream), salt, and mix well. Set aside.
In a pot, bring to boil milk and half of the sugar.
Slowly add hot milk to the egg mixture, stirring constantly. Transfer the cream mix back to the pot and return to the medium heat, mixing constantly to prevent clumping. When it starts to boil again, let it bubble for 1 minute.
Remove from heat and stir in 2 tbsp butter. Stir until butter dissolves. Place into a cold bowl, tightly cover with plastic wrap to prevent crust of forming on the surface, and wait until it's completely chilled.
Now, with a help of an electric mixer, beat in 4 tbsp of softened butter. The pastry cream should be light and smooth.
Ingredients for top and bottom of the cake:
1 pack of store bought ready to bake 2 count pie crusts
Directions for pie crust:
Cut the pie crusts into 9 inch circles, lay into a 9 inch round spring form, prick with fork, and bake in 425*F preheated oven for 7-8 minutes or until golden brown. Set aside to cool down completely.
Cover the 9 inch round spring form with plastic wrap. It will be into a great help when it's time to invert the Divine cake onto a serving plate. I made a mistake and forgot to do this step, ooops!
Place one pie circle on the bottom of the form. Cover with yellow pastry cream. Place the sponge cake layer over the cream, cover with cocoa pastry cream, and at the end, place the other pie circle.
Cover with plastic wrap and put into fridge to set for at least 2 hour or over night.
After the Divine cake is cooled flip it onto a cake tray.
Garnish it with whipped cream and serve.
DIVINE CAKES- ORIGINAL RECIPE
1 packet ready to use puff pastry
Bake two wafers from the pastry. Follow the instructions on the packet.
Ingredients for biscuit:
5 eggs, divided
5 tablespoons sugar
5 tbsp cold water
1 tsp vanilla sugar
1 ½ tsp baking powder
5 tbsp ground walnuts
5 tbsp flour
How to prepare the biscuit:
Whisk the egg whites with water into egg white fluff, add the egg yolks one at a time. Add sugar and vanilla sugar. Add flour, baking powder, and walnuts. Bake on the same baking tray as the pastry in a 220 Celsius degrees preheated oven for 10 minutes.
Ingredients for vanilla cream:
1 liter milk
1 ½ package of vanilla pudding (not the instant kind)
5 tbsp sugar
3 tbsp flour
How to prepare vanilla cream:
Mix the vanilla pudding, sugar and flour, with 8 tablespoons of milk. Pour the mixture into boiling milk and cook for about 10 minutes. Cool the cream completely before adding the soft butter. Mix well till the cream becomes light and smooth.
Assembling the cake:
On a baking tray place one wafer. Spread half the cream, then place the biscuit and the remaining cream. On top, place the other wafer. Leave it in the fridge overnight.
Cut the cake into rectangles.
Slices are very refreshing and not too sweet.