Sparkling Cream Cake
In a mixing bowl, whisk the eggs and sugar with a mixer until white. Add the sifted flour, baking powder, lemon zest, and soda water and mix. Pour the cake batter into your greased cake pan and bake in a preheated oven at 180 degrees. Add milk, flour, and sugar to a pot over medium heat and stir until it reaches a pudding consistency. Once it has a pudding consistency, add the butter and vanilla and continue stirring for 5 minutes. Transfer the pudding from the heat to a mixing bowl and whisk with a mixer for 5 minutes.
Once the cake is out of the oven, let it cool, then cut it into two equal pieces. Spread the prepared cream onto the bottom layer of your cake using a spatula to smooth it out. Place the other piece on top of the bottom layer covered with cream. Cover the top and sides of the cake with the remaining half of the cream and smooth it out. Let it chill in the refrigerator for 1-2 hours before serving.
Serving Suggestion: You can garnish and serve with ground pistachios.
Ingredients:
4 eggs
2 cups sugar
2 cups sifted flour
1 packet baking powder
1 lemon zest
1 cup plain soda water
For the cream:
2 cups milk
4 tablespoons granulated sugar
3 tablespoons flour
1 tablespoon butter
1 packet vanilla
