Cross-sectioned Star Paths cake evokes associations with the starry sky, the Milky Way… Above all, however, it is the proverbial “heaven in your mouth”. Delicious sponge cakes will go perfectly with the butter and custard cream. Don’t worry, the bake will definitely not be bland, because the recipe also includes sour pitted cherries.
Before you start preparing the cake, be sure to obtain the appropriate form. It will work best rectangular form with dimensions of 25×35 cm.
Ingredients for vanilla sponge cake:
- 6 eggs,
- 160 g of cake flour,
- 180 g of fine sugar,
- 1 pack of sugar with real vanilla (about 15 g),
- 1 teaspoon of baking powder.
Ingredients for poppy seed sponge cake:
- 6 eggs,
- 60 g of wheat flour,
- 80 g of fine sugar,
- 1 teaspoon of baking powder,
- 80 g of dry poppy seeds.
Ingredients for the custard cream:
- 750 ml of milk,
- 2 vanilla puddings with sugar (2×60 g),
- 300 g of soft butter,
- 3 tablespoons of fine sugar.
Additionally:
- 500 g pitted cherries (e.g. from compote),
- 2 tablespoons of potato starch.
Prepare the vanilla sponge cake. Separate the whites from the yolks. Beat the egg whites until stiff. Reduce the mixer speed. Without stopping beating, gradually add the sugar and vanilla sugar, and when they dissolve, add one egg yolk at a time. Finally, sift the flour and baking powder into the foam in batches, gently mixing the dough with a spatula.
Pour the dough into a 25×35 cm baking tin lined with baking paper. Place in the oven preheated to 180°C. Bake for about 25 minutes – until the stick is dry. Remove the baked cake from the tin, place it upside down on a rack and remove the paper. Leave to cool. Cut into two tops.
Prepare the poppy seed sponge cake in the same way as vanilla (omitting vanilla sugar). Add the poppy seeds at the very end and mix gently with a spatula. Bake the poppy seed sponge cake in the form in which the vanilla sponge cake was baked. Cool on a rack, but do not cut.
Cook the pudding as described on the package, but in a smaller amount (750 ml) of milk. Set aside to cool completely. Cream the butter and sugar until light and fluffy. Without stopping mixing, add the pudding in batches.
Drain the cherries and mix with potato starch.
Spread half of the cream onto the first vanilla sponge cake layer. Spread half of the cherries on the cream layer and press them gently inwards. Cover with poppy seed sponge cake. Spread the rest of the cream on it and press the cherries into it. Place the second layer of vanilla sponge cake on top. Place in the refrigerator for a few hours (preferably overnight). Before serving, decorate the cake as you wish, e.g. with whipped cream and pieces of fresh fruit.
Sources: Terazgotuje.pl
