Sunflower Cake
Ingredients
- Sponge Cake:
- 🔹5 eggs
- 🔹2/3 cup sugar
- 🔹3/4 cup flour
- 🔹1 tablespoon cornstarch
- 🔹2.5 tablespoons cocoa powder
- Cream:
- ✅750 ml heavy cream
- ✅2.5 tablespoons powdered sugar
- ✅1 can caramel
- ✅180 g sunflower seeds
- ✅2 tablespoons sugar
- ✅2 tablespoons gelatin
- ✅slightly less than 1/2 cup water
- For soaking: weak tea
- Additionally: blackcurrant jam
Instructions
Sift the flours with cocoa.
♥️Beat the egg whites until stiff peaks form. Gradually add sugar towards the end of beating.
Reduce the speed and add egg yolks one at a time. Then add the dry ingredients and gently combine. Pour into a baking pan and bake at 180°C for about 40 minutes.
➡️Cool the sponge cake and cut it into two layers. Place one layer at the bottom of the pan, soak with tea, and spread jam on top.
Roast sunflower seeds with sugar in a dry pan, then let them cool.
➡️Soak gelatin in water and let it swell. Then heat it, and let it cool down. Whip the cream until stiff, then add the gelatin. Divide the cream into two parts (one slightly larger than the other). Gradually add caramel and sunflower seeds to the larger portion.
➡️Spread it over the jam and cover with the second sponge cake layer, soak it.
Add powdered sugar to the remaining cream and spread it over the sponge cake.
➡️Sprinkle with dark chocolate shavings.
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