Three Kings Cake. Fluffy sponge cake, sweet meringue and buttery cream

You have no idea what to make for dessert? Three Kings Cake it’s a baked goodness that almost everyone will like. The basis, of course, is delicate and well-grown sponge cakethere was also cream, in this case it was prepared on the basis of butter and pudding, and pineapple pieces are an interesting addition. These layers combined with crispy meringue this is true poetry of taste. If you prepare them for guests, you can be sure that they will be tempted to eat another piece.

Sponge cake:

• 4 large eggs,
• 190 g sugar,
• 125 g of potato flour,
• 125 g of wheat flour type 450 or 550,
• 15 g baking powder,
• 30 ml of water.

Soaking the sponge cake:

• 125 ml of boiled water,
• 5 g sugar,
• 30 ml lemon juice.

Difference:

• 200 g coconut flakes,
• 150 g of powdered sugar,
• 6 egg whites,
• 15 g baking powder,
• 30 ml of water.

Cream:

• 3 yolks,
• 250 g of unsalted cold butter,
• 190 g of powdered sugar,
• 2 cans of pineapples in marinade,
• 1 package of sugar-free vanilla pudding,
• 5 g of potato flour.

Sift both flours through a sieve and mix with baking powder. Separate the yolks from the whites. Beat the egg whites with a pinch of salt until stiff. Finally, add sugar in batches, whisking constantly. Then add the egg yolks one at a time, whisking constantly. Add water and continue to beat the mass. Finally, use a wooden spoon to mix both flours and baking powder. Pour the dough onto a baking tray lined with aluminum foil. Bake in an oven preheated to 170 degrees Celsius for 15-20 minutes, until the stick is dry. Remove the cake and leave to cool. When this happens, gently peel off the foil from the dough. Mix boiled water with sugar and lemon juice. Soak the sponge cake with the mixture.

Beat the egg whites for the meringue until stiff with a pinch of salt. At the end, add powdered sugar in batches, beating constantly. Add coconut flakes and mix everything. Place the mixture on the same baking tray in which the sponge cake was baked. Make sure the baking tray is also lined with aluminum foil. Bake for about 30 minutes at 150 degrees Celsius. The top should be lightly browned. Let the meringue cool and remove it from the foil. Use the pineapple liquid (about 450 ml) to boil the pudding. Add an additional tablespoon of potato flour to the pudding powder. Leave the pudding to cool.

Place the yolks, butter and powdered sugar in the mixer bowl and beat until smooth. Then add one tablespoon of cold pudding and mix constantly. Add finely chopped pineapples to the prepared mass and mix.

Cut the sponge cake into two layers. Place the first one in a baking tray, soaking it gently. Spread the cream on the sponge cake. Place the sponge cake top and cream again, and put the meringue on top. Press lightly. You can decorate the finished cake with steamed melted dark chocolate or ready-made chocolate shavings.

Sources: Terazgotuje.pl