Discover the charm of this effortlessly stunning Sunflower Seed Layer Cake, a dessert that promises to elevate your holiday gatherings. With its delightful layers of fluffy sponge, tangy jam, crunchy caramelized sunflower seeds, and creamy chocolate whipped cream, this cake is a textural wonderland that dances on the palate.
Why You'll Love This Cake:
This Sunflower Seed Layer Cake is a true masterpiece, offering a perfect balance of flavors and textures. From the airy sponge to the rich, creamy layers interspersed with the delightful crunch of sunflower seeds, each bite is a celebration. Its simplicity, paired with its luxurious taste, makes it a dessert that will capture the hearts of your guests.
Perfect Occasion:
Ideal for festive occasions, this cake shines as the centerpiece of your holiday table. Whether it's a family reunion, a special Easter celebration, or a cozy Christmas dinner, this cake will not only impress but also bring a touch of elegance and joy to your gathering.
Decoration Tips:
Adorn your Sunflower Seed Layer Cake with a sprinkle of dark chocolate shavings to add a visually appealing contrast and a hint of bitterness that complements the sweetness of the cake. For an extra festive touch, consider adding a few edible gold leaves or a light dusting of powdered sugar to mimic a snowy holiday scene.
Ingredients:
For the Sponge:
- 5 eggs
- 2/3 cup of sugar
- 3/4 cup of flour
- 1 tablespoon of potato starch
- 2.5 tablespoons of cocoa powder
For the Cream:
- 3 cups of heavy cream
- 2.5 tablespoons of powdered sugar
- 1 can of dulce de leche
- 180g of sunflower seeds
- 2 tablespoons of sugar
- 2 tablespoons of gelatin
- Just under 1/2 cup of water
To Moisturize: weak tea Additionally: currant jam
Instructions:
- Sift flour with cocoa.
- Beat egg whites until stiff peaks form. Gradually add sugar while continuing to beat. Reduce mixer speed and add egg yolks one at a time. Gently fold in the dry ingredients. Transfer to a baking form and bake at 356°F (180°C) for about 40 minutes.
- Let the sponge cool, then slice it horizontally into two layers. Place the bottom layer in the form, moisten with tea, and spread with jam.
- Toast sunflower seeds with sugar in a dry pan until caramelized, then cool.
- Bloom gelatin in water, then gently heat until dissolved and let it cool. Whip the cream into stiff peaks, then gradually incorporate the gelatin. Divide the cream into two parts, mixing one larger part with dulce de leche and sunflower seeds.
- Spread this mixture over the jam-covered sponge layer and cover with the second sponge layer, moistening it as well.
- To the remaining cream, add powdered sugar and spread over the top layer.
- Garnish with dark chocolate shavings.
Enjoy this addictive delight that's sure to become a new favorite!
Remember, this cake not only tastes divine but its layers of love and crunch are bound to make it a memorable part of your festive celebrations. Enjoy!