Spanish Delight Cake

Baking time ~ 30 minutes

Serves ~ 800 g cake

Ingredients
for sponge cake
maida 3/4 cup
corn flour 1 tbsp
baking powder 3/4 tsp
baking soda 1/4 tsp
salt a pinch
powdered sugar 3/4 cup
eggs -3
vanilla essence 1 tsp
any neutral oil 2 tbsp

For soaking
sugar 1/2 cup
water 1 cup

sweet egg yolk layer

egg yolks 2
sugar 90 g or 1/2 cup
water 1/8 cup
vanilla extract 1/2 tsp
corn starch 3.5 g or 1 1/4 tsp
lemon juice few drops

For frosting
whipping cream 1.5 cups
cocoa powder 1 tbsp
powdered sugar 1 tbsp

For decoration
*praline 2 tbsp
or caramelize sugar using cooking torch
sliced almonds 1/2 cup

Method
Sponge cake
 Sift the flours with baking powder, baking soda, salt thrice and keep aside. In
another bowl, add the eggs and powdered sugar, beat until creamy and pale
(may take around 5 minutes). Add in the oil and vanilla essence, mix well.
  Pre-heat oven to 325 degrees F and line a 6' tray with parchment paper and oil
the sides, dust with flour and keep ready.
 To this add the sifted flour mixture in three to four batches and combine well
using a spatula without much deflating the air from beaten egg mixture.
 Transfer the batter to the prepared cake tin and tap the cake tin several times(20-
25) to release the trapped air bubbles. Then place in oven and bake for 25-30
minutes. Insert a tooth pick in the center of the pan and check if done (Mine was
done in 25 minutes, I pre-heat the oven by using the both rods on. Initial bake
time was changed to lower rod along for 5 minutes and then changed back to
both rods on).
 Cool the cake on a wire rack and transfer out from the pan. Cover with a
parchment paper once cooled completely and then wrap with a cling wrap or
aluminium foil. I left overnight before frosting.

Whipped cream and chocolate cream

 I chilled the beater blades and bowl in the fridge overnight and thawed the cream
in the fridge overnight (earlier it was in the freezer). Remove the blades, bowl
and cream from the fridge. Pour the cream to the bowl.
 With the beater blades attached beat the cream for 4-5 minutes until it turns stiff
peaks (Remove 1/3 rd of the cream when there are soft peaks to mix with cocoa
powder and powdered sugar. Incorporate the cocoa in the whipping cream first
and then beat. Beat this mix separately in another bowl). Both creams should be
beaten to stiff peaks.The test to make sure its done is by tilting the bowl upside
down and find that the cream doesn't move at all and stays stiff. Immediately
transfer the cream to the refrigerator till use by covering with a lid or cling wrap (I
haven't added any sugar in the whipping cream layer as the cream has sugar in
it).

Sugar syrup
Make a sugar syrup using 1/2 cup sugar and 1 cup water. Put this on a stove and heat
till the sugar is dissolved. Put off stove and leave to cool completely.

Sweet egg yolk layer

 Add the sugar 90 g or 1/2 cup and water(1/8 cup), add in vanilla essence and
keep on heat until sugar dissolves with few drops of lemon juice. Boil this mix for
2 minutes and switch off leave to temper slightly.
 Beat the egg yolks (2) with corn starch 3.5 g or 1 1/4 tsp vigorously in another
bowl until its in homogenized state(pic no.7). Pour the sugar mix in continous
thread with a whisk or fork. Don't stop stirring in between as it can form lumps.
 Now using a double boiler method, cook the egg yolk. Place water in a sauce
pan and when it boils place the egg yolk mix and beat continuously until the
mixture thickens and turns pale yellow in color(may take 2 minutes). Remove
from heat to cool.
Assemble the cake

Once the cake is cooled, the cake can be cut in two or three layers as per the height of
the cake. My cake was best for a two layer cake, but my kids wanted to make it a three
layer, so I somehow managed to cut it in three. Use a serrated bread knife or twine to
cut the layers. I used a serrated knife. Be very careful when you cut the cake in layers,
as the cake is very soft and delicate.

 Then place a dollop of cream on the cake base and place the base on the turn
table. Place the first layer of the cake. Add pieces of parchment paper over the
sides of the cake all around to get a neat finish at the end. Add sugar syrup on
the first layer and then place the chocolate whipped cream on top of this layer
and spread using an offset spatula.
 Add the second layer and pour sugar syrup on this layer. Add the plain whipped
cream and finally place the third layer, add the sugar syrup and spread the
cream on the sides. Spread gently because you may get crumbs on the offset
spatula.
 Pour the sweet egg yolk on the top of the third layer in the centre. Try leaving a
1" gap around the borders so that the piping becomes easy, and the egg layer
spreads a little.
 Once you have finished a crumb coat, refrigerate the cake for half to an hour
before you add more layers of frosting.
  After an hour, remove and add more cream to cover the sides and top. Using a
scraper or offset spatula, give a neat finish.
 Finally, remove the parchment paper placed on the base of the cake. Pipe in the
rosette using a piping bag around the cake and place sliced almonds on the
sides. If you are using a cooking torch to caramelize sugar, then sprinkle a little
sugar and caramelize the sugar using the torch. I didn't have a cooking torch so
tried adding praline which was good to add an extra crunch to the cake. Spread
the praline in the centre over the sweet egg yolk layer. Refrigerate the cake for 3-
4 hours before you slice and enjoy !!

NOTES
 * I used 2 tbsp of cashews and 2 tbsp of almonds with 1/2 cup sugar
caramelized. Toast the nuts in a dry pan for about 3-4 minutes on low medium
flame. Remove from pan and then to the same pan add the sugar (1/2 cup) and
wait to caramelize. When the sugar is caramelized to golden brown, then add the
toasted nuts to this and give a quick stir. Remove on a ghee smeared tray or on
a parchment paper. Smoothen down as quickly as possible to flatten the nuts.
Leave to cool completely. Then break the nuts and add this to a ziploc bag.
Whack this using a rolling pin to lightly crush the nuts and to make the praline.
Reserve in air tight containers at room temperature till use. For more
specific,detailed praline recipe with step by step pics is here.
 * I haven't toasted the sliced almonds but you can always toast and use.
****************************************************************************************************
Spanish Delight cake 2
Ingredients for a 7,85 inch pan

https://www.youtube.com/watch?v=mO1WHlfu8Yc

FOR SPONGE CAKE:

 4 large eggs
 145 g sugar
 165 g pastry/cake flour
 60 g unsalted butter melted and cooled
 pinch of salt

FOR THE SYRUP:

 200 g sugar
 200 g water
 a drizzle of lemon juice
 2-3 rum shoots

FOR THE FILLING:

 600 g heavy/fat cream

 160 g sugar
 2 tsp vanilla extract
 2 Tbsp cocoa powder (18 g)

FOR THE SWEET YOLK:

 4 yolks from large eggs

 7 g cornstarch
 180 g sugar
 60 g water
 1/2 tsp vanilla extract
 a drizzle of lemon juice

FOR DECORATING:

 sugar for caramelize

 70 g sliced and roasted almonds

Instructions:

FIRST DAY
 Make the sponge cake.

1. Preheat oven to 355ºF/180ºC.

2. Grease a 7,85 inch/20 cm diameter removable pan with butter, sprinkle with flour
and turn to remove the excess. Set aside.

3. Sift the flour, set aside.

4. In the bowl of the KitchenAid or a stand mixer, add the eggs along with the sugar
and salt. Beat, increasing progressively the speed without reaching the
maximum, until reaching the rippon stage* (see in NOTES).

5. Add the flour little by little as we integrate with enveloping movements helping us
with a spatula.

6. Incorporate the butter and integrate again with enveloping and soft movements.

7. Pour the mixture into the pan, tap gently to settle the batter and place in the oven.

8. Bake for 30 minutes or until a toothpick in the center comes out clean.

9. Remove from the oven, let it rest for 15 minutes and unmold.

10. Let it cool completely on a rack.

11. Once it has cooled completely, wrap with film and refrigerate until the next day.

Make the syrup.

1. Add all the ingredients in a saucepan except the rum. Place at medium heat and let
it boil. The sugar must be completely dissolved.

2. Once it comes to the boil, turn off the heat and let it cool completely.

3. Put the syrup in a bottle with the help of a funnel, add the rum, close and shake to
mix well.

4. Set aside at room temperature.

SECOND DAY

Whip the cream.

 Before we get ready to whip the cream we must make sure of two things:

 Cream must be cold 24 hours before used it.

 The bowl in which we are going to make whipped cream must be cold. I
recommend to use one aluminium bowl and freeze 20 minutes before beat it.

1. Pour heavy cream into freeze bowl and beat with an electric mixer into low speed.

2. Once cream is becoming to form stiff peaks, add sugar little by little stirring the
whole time. Increase speed gradually but without reaches high one. Ideally use
medium speed.

3. Before finish to beat the cream, add vanilla extract along and beat until get a perfect
whipping cream. Be sure not to over-beat, otherwise cream will become lumpy and
butter-like.

4. Divide the cream into two parts. Take 230 g of cream to add the cocoa, keep the
rest to fill the inside of the cake and decorate the outside.

5. Add the cocoa powder to the 230 g of whipped cream. Integrate first with gentle
movements to prevent the formation of a cocoa cloud, then finish beating with the
electric whisk.

6. Cover the two bowls with film and refrigerate until we are going to decorate the cake.

Fill the cake.

1. With the help of a cake cutter, cut the sponge cake in 3 equal parts.

2. Place the first sponge cake and moisten well with the syrup. To prevent the sponge
cake from moving over the disc, we can place a small amount of cocoa cream.

3. Put a first layer with the cocoa cream, we will use all the quantity that we have
made.

4. Place another disc of sponge cake, press gently and moisten again with the syrup.

5. Put another layer of whipped cream, we will try to have the same thickness as the
layer of cocoa cream.

6. Place the last disc of sponge, press carefully and moisten again. This last one we
will moisten it a little less than the previous ones.

7. Using a spatula, smooth the edges with the excess filling.

8. Refrigerate the cake while preparing the sweet egg yolk.

9. We also refrigerate the whipped cream until we need it again.

 Make the sweet yolk.

1. In a saucepan pour the water together with the sugar, lemon juice and vanilla. Place
in a medium-high heat and let it come to the boil.

2. Once it boils, lower to low heat and leave for 5 minutes.

3. Turn off the heat and let it rest for 3-4 minutes so that it tempers lightly.

4. Meanwhile, beat the yolks with the cornstarch until completely homogenized.

5. Pour the syrup into a fine continuous thread and mix with the whisk. Do not stop
stirring to avoid lumps.

6. Place the bowl with the yolks in a water-bathe, with a medium low heat, and beat
constantly until it thickens. It will take a few minutes.

7. Remove from the heat.

Decorate with the sweet yolk and caramelize.

1. With the help of a spoon pour the sweet yolk on the surface of the cake. We will help
ourselves with a spatula to extend it trying to arrive at the edges of the cake. You will
have some sweet yolk leftovers.

2. Sprinkle the surface with sugar and caramelize with a blowtorch.

3. Refrigerate for 5-10 minutes.

Finish decorating.

1. Put a thin layer of whipped cream around the cake. Smooth with a spatula.

2. Put the rest of the cream in a pastry bag with a star tip. I used Wilton's 6B tip.

3. Decorate the sides with toasted laminated almonds.

4. Finish decorating the cake with the whipped cream around the edge.

5. Refrigerate for 2-3 hours before serving.

Notes
 The ribbon stage is obtained by beating the eggs together with the sugar for
several minutes. The mixture takes on a whitish colour and the texture becomes
very thick to the point of lifting the whisk and being able to form a cord or ribbon over
the mixture without deforming it. Hence the name.

 I have decided the process in 2 days to make it easier and bearable. But if you
wish, you can do the whole process in just one day.

 If we refrigerate the sponge cake overnight, we help the flavors ripen as well as
facilitating the process of cutting the sponge cake. It crumbles less.

 To make the syrup you can use the liquor you want. You will have leftovers
syrup, you can keep it refrigerated inside the bottle for a long time.

 It is important to moisten cakes, otherwise they may be dry. Don't be afraid to

be generous, the result will be a very juicy cake.

 I like to refrigerate the cake at several times to prevent the cream from coming down
and to make it firm throughout the whole process.

 We can keep it refrigerated for 3-4 days. Cover it or inside an airtight container to
prevent the cream from drying out.