Anniversary Cake

Cake with an airy, light sponge and rich cream filling. It’s simple enough for an afternoon tea but special enough for a party too.

For the 15cm cake:

  • 3 small eggs
  • 100g sugar
  • 40g.oil
  • 85g flour
  • 1t.s. baking powder
  1. Whisk eggs with sugar for about 10min. The texture should be white and almost firm.
  2. Pour oil and whisk for little bit more.
  3. Mix flour with baking powder.
  4. Carefully stir flour mixture with spatula into egg batter. 
  5. Bake in 175C preheated oven for about 30min.
  6. Batter will rise a lot, but after it cooling down it will shrink . 
  7. Leave to cool down completely.

For the cream:

  • 1 box Mascarpone 
  • 1C Whipping cream
  • 0.5 Caramel (canned)
  • 2 tbs Powdered sugar 
  • Black currant jam. 
  1. Mix mascarpone with caramel.
  2. Mix whipping cream with powdered sugar and whisk until it doubles and firm. 
  3. Careful with spatula, mix both batters together.

For wetting cake:

  • 0.5 C Black tea with 1.5 tsp sugar

Assembling the cake:

  1. Cut sponge cake into 3-4 layers.
  2. On first layer add little bit of black tea. Then cover it with thin layer of black currant jam. Put cream on top.
  3. Put on another sponge cake layer on top and repeat until all layers will be cowered with cream. 
  4. Leave cake in the fridge for at least 24h, then decorate as you like. 

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