Indulge in the light and airy delight of the “Sweet Tooth” cake – a summer sensation designed for those who prefer their desserts less overly sweet with a perfect balance of delicate pastry and fruit goodness. This incredible cake lets you customize your fruity experience, making it a true summer treat.
Ingredients for the Summer Cake:
For approximately 3-4 layers, each sized 25×18 cm (10×7 inches):
- 1 cup (240 ml) water;
- 1 cup (120 g) flour;
- 3.5 oz (100 g) unsalted butter;
- 4 eggs;
- A pinch of salt.
For the Cream:
- 2 eggs;
- 3/4 cup (150 g) sugar;
- 5 tablespoons cornstarch;
- 1.5 cups (350 ml) milk;
- 1.5 cups (300 g) unsalted butter;
- 2 teaspoons vanilla sugar.
For the Filling:
- Assorted fruits of your choice.
How to Make the “Sweet Tooth” Summer Cake:
Prepare the Dough:
- Preheat the oven to 180°C (350°F).
- Bring water with salt to a boil, dissolve butter in it, add flour, and make a choux pastry, stirring thoroughly.
- Remove from heat, let the dough cool slightly, then add eggs one by one, beating well after each addition.
- Draw the contours of the future cake on paper.
- Fill a pastry bag or a plastic bag with a cut corner with the choux pastry. Pipe the pastry along the outlined contours.
- Make two layers with straight stripes and two layers with diagonal stripes.
- Bake in the preheated oven until golden brown, approximately 25 minutes.
Prepare the Cream:
- Beat eggs, cornstarch, and vanilla sugar in a uniform mass, gradually pouring in hot milk.
- Cook until thickened, stirring constantly over low heat. Let it cool.
- Whip softened butter until wavy, adding the cooled mixture spoon by spoon.
Assemble the Cake:
- Layer the baked pastry, alternating straight and diagonal stripes (the order doesn’t matter). Place fruits in the holes of each layer and spread cream over the entire layer.
- Refrigerate to allow the cake to set and the cream to infuse.
- Decorate with additional fruits as desired.
Enjoy your delicious creation!
