Classic Cake

Sure! I perfectly understand the nostalgia that this cake evokes. The delicious cinnamon flavor and the sweet dulce de leche automatically transport us back to those birthdays when we were children in the 80s and 90s.

It’s wonderful when a dessert has the ability to bring back so many family memories. Without a doubt, this cake is one of my favorites and it is also loved by my children. And the best part is that with this cake as a base, the possibilities for flavor combinations are endless: dulce de leche, dark chocolate ganache, whipped cream, jam, Nutella, cream cheese, and much more! What are you waiting for?

Give it a try, you won’t regret it!

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Classic Cake

The best Classic Cake

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Prep Time 3 days d

Cook Time 2 hours hrs

Total Time 3 days d 2 hours hrs

Course Coffee Time

Servings 15 people

Equipment

• Pot.
• Mixer
• Conventional Oven
• 22-centimeter cake mold.

Ingredients

  

Cake:

• 6 Eggs.
• 180 g Sugar.
• 180 g Flour without baking powder.

Filling:

• 800 g Dulce de leche (caramel spread).
• Cinnamon.
• 1 Cup Water.
• 2 Tbsp Sugar.

Frosting:

• 2 Egg whites.
• 1 Cup Sugar.

Instructions

 

Cake:

• Preheat the oven to 180°C for the cake.
• In a mixer, combine the 6 eggs and sugar, then beat at high speed, depending on your mixer, for about 5 minutes until it reaches a ribbon-like consistency.
• Sift the flour and add it in batches to the egg and sugar mixture at low speed or with a spatula using folding motions. Once the flour is mixed, pour it into a buttered mold with parchment paper on the bottom. Bake in the preheated oven for approximately 30 minutes or until a toothpick inserted comes out dry without any mixture residue. Turn off the oven and let it cool with the door slightly ajar for 10 minutes, then remove from the oven and let it cool completely.
  
• 

Filling:

• For soaking the cake, boil cinnamon sticks in a cup of water with a 2 tablespoon of sugar. Boil for a few minutes and then let it cool.
  
• For the filling, you can use various options like dulce de leche, whipped cream, chantilly cream, pastry cream, fruit, ganache, etc.

Frosting:

• For the frosting, in a pot, combine sugar and water until the sugar slightly passes. Cook over medium heat, stirring occasionally.
  
• It will be ready when the syrup drips from the spoon in a thread-like hair.
• Continue beating the egg whites at high speed, slowly incorporate the syrup in a thread-like stream. Beat until the meringue cools down, it depends on the mixer, but it's approximately 10 minutes.
  
• Cut the cake into 2 or 3 equalparts, soak the cake with the cinnamon water, then place your preferred fillingand repeat until you finish the filling.
  
• 
• 
• Cover with the meringue or frosting of your choice.
  
• Let it rest ideally for a day or over night or a couple of hours.

Notes

Notes:

• If you want to use a larger mold, you can add 1 egg for every 30 grams of sugar and flour.
• You can use the fillings and frostings you prefer.
• I recommend doing it over a span of 3 days: bake the cake on the first day, fill and refrigerate it wrapped in plastic wrap on the next day, and decorate and enjoy on the last day.

Keyword Cake, celebration, easy cake, pastel