Layered Sponge Cake with Cream Filling

This delightful layered sponge cake, infused with a rich cream filling and topped with nuts and white chocolate, is a perfect treat for any occasion. Its moist, airy layers are complemented by a sweet and creamy filling, creating a harmonious blend of textures and flavors.

Why You’ll Love This: The cake’s combination of soft sponge soaked in milk and layered with velvety cream offers a luxurious dessert experience. The addition of nuts and white chocolate provides a crunchy contrast, making each bite both enjoyable and memorable.

Perfect for: Ideal for serving at large gatherings or during warm weather, as it’s sure to be a crowd-pleaser. This cake is great for those who love a mix of creamy and sponge textures in their desserts.

1. Ingredients for the Cake:
   • 4 eggs at room temperature
   • 1 cup sugar
   • 1 cup warm water
   • 1 cup vegetable oil
   • 2 cups flour
   • 1 sachet vanilla flavoring
   • 1 sachet baking powder
2. To Soak the Cake:
   • 3 cups milk (700 ml)
   • 1 box of cream
3. For the Cream Filling:
   • 1 liter milk
   • 1 cup sugar, slightly less than full
   • ½ cup flour
   • ½ cup + 2 tablespoons cornstarch
   • 100g white chocolate
   • 1 sachet vanilla flavoring
   • 1 packet of cream (35% fat)
4. For the Layers:
   • Your choice of nuts (walnuts, hazelnuts, peanuts)
   • White chocolate chips
5. Instructions:
   • Prepare the cream by mixing flour, cornstarch, and sugar in a pot. Add milk, cook until it thickens. Stir in white chocolate and vanilla, cook for 30-40 seconds more, then set aside to cool.
   • For the cake, beat eggs and sugar until creamy. Add oil and warm water, beat briefly. Sift in flour, baking powder, and vanilla in three parts, folding gently. Bake at 150°C (302°F) for 20 minutes, then increase to 175°C (347°F) and bake until done.
   • Cut the cooled cake in half. For the soaking mixture, combine milk and cream, and use it to moisten the cake layers.
   • Layer the cake with half of the cream, sprinkle nuts and white chocolate, then place the second layer of cake. Soak with the remaining milk mixture, spread the rest of the cream, and top with nuts and white chocolate.
   • Chill in the refrigerator for at least 6 hours or overnight before serving.