Indulge in the unique flavors of this Sunflower Seed Cake, a delightful creation that combines a light and airy sponge with a rich caramel cream, crunchy toasted sunflower seeds, whipped cream, and biscuits. This cake brings a perfect balance of textures and flavors, making every bite an exquisite experience. Topped with a drizzle of dark chocolate, it’s not only delicious but also a feast for the eyes.
Why You’ll Love This:
This cake stands out with its innovative combination of textures and flavors. The crunchy, nutty taste of sunflower seeds pairs beautifully with the smooth, sweet caramel cream. The biscuit layer adds an additional dimension of texture, making this cake a memorable treat for any occasion.
Perfect Occasion:
Ideal for celebrations or as a special treat for family gatherings. Whether you’re looking to impress guests or simply want to enjoy a slice of something sweet and sophisticated, this cake is a fantastic choice.
Decoration Tips:
Garnish the cake with extra toasted sunflower seeds and swirls of whipped cream for an elegant finish. A drizzle of melted dark chocolate adds a touch of luxury, while fresh berries or a dusting of powdered sugar can enhance its visual appeal.
Sponge Cake:
- 4 eggs
- 1/2 cup sugar
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
Caramel Cream:
- 650 ml cream
- 2.5 tablespoons powdered sugar
- 1/2 can caramel (dulce de leche)
- 150 g sunflower seeds, toasted
- 2 tablespoons sugar for toasting seeds
- 2 tablespoons gelatin
- Less than 1/2 cup water for gelatin
Additional:
- Biscuits for layering
- Melted dark chocolate for drizzling
Method:
- For the sponge, whip egg whites to stiff peaks, adding sugar gradually. Mix in yolks one at a time, then fold in the flour and baking powder. Bake in a preheated oven at 356°F (180°C) for 20-25 minutes.
- Toast the sunflower seeds with sugar until caramelized, then cool.
- Bloom gelatin in water, heat until dissolved, then cool.
- Whip cream with powdered sugar to stiff peaks, incorporating cooled gelatin. Split cream into two portions, mixing one larger portion with caramel and sunflower seeds.
- Assemble the cake with sponge layers, adding caramel cream, biscuits, and whipped cream as fillings. Finish with a dark chocolate drizzle.
Enjoy crafting and savoring this Sunflower Seed Cake with Caramel Cream, a delightful dessert that’s sure to capture the hearts of all who taste it.
