Dessert delight: The "Beautiful Monique" cake that steals the show

Do you have plans for guests or an upcoming birthday for a loved one? In such moments, it's worth having a recipe for an exceptional cake on hand that will impress everyone with its taste and appearance. The "Beautiful Monique" cake is an excellent choice — a multi-layered dessert that combines delicate sponge cakes and two types of creams: custard and lemon. It's a true feast for the palate that won't leave anyone indifferent.

Preparing the "Beautiful Monique" cake is not complicated, although it requires several stages. The recipe is below, and we can already reveal that the final effect is worth every moment spent.

Ingredients:

Dark sponge cake:

                          
• 5 eggs
• 140 grams of sugar
• 140 grams of cake flour
• 2 tablespoons of potato starch
• 2 tablespoons of cocoa
• 1 teaspoon of baking powder
• A pinch of salt

Light sponge cake:

                  
• 3 eggs
• 100 grams of wheat flour
• 100 grams of sugar
• 1.5 tablespoons of potato starch
• ¾ teaspoon of baking powder

Lemon cream:

                  
• 200 millilitres of fresh lemon juice
• 1 teaspoon of grated lemon zest
• 3 eggs
• 140 grams of sugar
• 115 grams of butter

Custard cream:

              
• 500 millilitres of milk
• 140 grams of mascarpone cheese
• 1 pack of vanilla or coconut pudding
• 2-3 tablespoons of powdered sugar

Additionally:

      
• 100 grams of coconut flakes
• 85 grams of milk chocolate for decoration

Dark sponge cake:

1. Mix the sifted cake flour in a bowl with potato starch, cocoa, and baking powder.
2. In another bowl, beat the egg whites with sugar until stiff peaks form. Add the yolks one at a time, continuously mixing to create a fluffy mass.
3. Gradually add the dry ingredient mixture to the egg mass, gently mixing with a spatula.
4. Pour the batter into a baking tin (23 cm x 30 cm) lined with baking paper. Bake at 180°C for about 25 minutes. Cool and cut into two layers after baking.

Light sponge cake:

1. Repeat the process for the light sponge cake, this time omitting the cocoa.
2. Pour the batter into the same baking tin and bake at 180°C for about 20 minutes. Prepare the cooled sponge cake to assemble it.

Preparation of creams

Lemon cream:

          
1. Blanch the lemons, scrub them thoroughly, and grate the zest (only the yellow part). Squeeze the juice and pour it into a pot.
2. Add the lemon zest, sugar, and eggs. Heat over medium heat, constantly stirring with a whisk.
3. Gradually add the softened butter, stirring until the mixture thickens to a custard consistency. Set aside to cool.

Custard cream:

1. Bring half of the milk to a boil in a pot, and mix the pudding powder with the remaining milk. Pour the mixture into the boiling milk and cook, constantly stirring, until the pudding thickens.
2. Once cooled, blend the pudding with mascarpone cheese and powdered sugar into a smooth cream.

Assembling the cake

First layer:

  
• Spread the lemon cream on the light sponge cake.

Second layer:

  
• Cover with the first layer of dark sponge cake and spread half of the custard cream.

Third layer:

  
• Place the second layer of dark sponge cake and spread the remaining custard cream. Spread the cream evenly.

Decoration:

• Sprinkle the top of the cake with coconut flakes. Refrigerate for a few hours to chill well. Before serving, decorate with melted chocolate.

The "Beautiful Monique" cake is a perfect choice for any celebration. Its beautiful appearance and unique taste will have everyone asking for the recipe. The unexpected combination of flavours and textures makes it a dessert that will please the most demanding guests.