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Assorted Layer Cake
A homemade multi-layered cake featuring three distinct sponge layers (cinnamon, lemon, and walnut), rich custard cream, and a glossy chocolate glaze.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Bake 3 distinct sponge cakes with different mix-ins.
Whisk the egg with sugar, fold in the sour cream mixed with baking soda, followed by your chosen filling and flour.
For the fillings, use: 1st layer — cinnamon, 2nd layer — lemon zest and juice, 3rd layer — toasted and finely chopped walnuts.
Do not prepare the batter in advance, mix it right before baking!
Bake each layer at 180°C (350°F) for 30 to 35 minutes.
For the custard: cook the egg yolks with sugar, flour, and milk, then let it cool.
Beat the softened butter with a packet of vanilla sugar and gradually incorporate it into the cooled custard while continuing to whip.
For the glaze, melt the dark chocolate together with the butter.
Assemble the cake by stacking the layers sequentially (walnut layer, cream, lemon layer, cream, cinnamon layer) and coat the top and sides with the chocolate glaze.
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