Ingredients:
- Eggs - 2
- Powdered Sugar - 1/2 cup
- Milk - 1/2 cup
- Vegetable oil - 1/2 cup
- All purpose flour - 1 cup
- Lemon’s peel (Grated) -1/2 lemon
- Vanilla Extract - 2 tsp
- Baking powder - 2 tsp
- Cocoa - 1 tblsp
- Whipped Cream for topping
For the pudding filling:
- Milk - 2 cups
- Sugar - 1/2 cup
- Corn starch - 1tblsp
- All purpose flour - 1tblsp
- Vanilla Extract - 2 tsp
- Unsalted butter - 1/2 tblsp
Method:
Check if baked by dipping a toothpick into the Cake.
Cut circles from the baked cake as shown in the picture. You can use back of a pastry bag tip to cut circles! Keep the extras aside.
RECEPIE SUMMARY:
Ingredients:
For the Sponge Cake:
Directions for the Vanilla Pudding:
Mixing the Cake and Pudding :
Break 2 eggs into a large bowl.
When it is foamy, add milk and vegetable oil.
Add sugar Whisk until bubbles start forming.
When it is foamy, add milk and vegetable oil.
Add grated lemon peel.
Also add in vanilla extract to it.
Also add in vanilla extract to it.
To the above seive together flour, cocoa and baking powder. Sifting helps ingredients mix each other better.
Transfer the batter into a greased baking dish On 180C (360 F) pre-heated oven, bake for 25 minutes.
Check if baked by dipping a toothpick into the Cake.
Cut circles from the baked cake as shown in the picture. You can use back of a pastry bag tip to cut circles! Keep the extras aside.
.
Directions for the Vanilla Pudding:
Add milk in a pot .To this add corn starch and flour.
Also add in required amount of sugar.
Now add 1 tblsp of butter to it and mix all very well.
Transfer the leftover cake circles to a mixer and prepare the crumbles.
Also add in required amount of sugar.
Now add 1 tblsp of butter to it and mix all very well.
Turn the stove on medium heat. Keep whisking while it is cooking. When starts boiling turn the heat off .Add the vanilla essence to it and let your Pudding cool down .
Transfer the leftover cake circles to a mixer and prepare the crumbles.
Mixing the Cake and Pudding :
Pour the pudding in each hole of the cake well.
Also spread them above the cake .
Spread the cake crumbles above the pudding mixture.
I have applied little whipped cream above it.
Better if you keep in fridge over night before you serve!
Better if you keep in fridge over night before you serve!
RECEPIE SUMMARY:
Ingredients:
- Eggs - 2
- Powdered Sugar - 1/2 cup
- Milk - 1/2 cup
- Vegetable oil - 1/2 cup
- All purpose flour - 1 cup
- Lemon’s peel (Grated) -1/2 lemon
- Vanilla Extract - 2 tsp
- Baking powder - 2 tsp
- Cocoa - 1 tblsp
For the pudding filling:
- Milk - 2 cups
- Sugar - 1/2 cup
- Corn starch - 1tblsp
- All purpose flour - 1tblsp
- Vanilla Extract - 2 tsp
- Unsalted butter - 1/2 tblsp
- Break 2 eggs into a large bowl,
- Add sugar Whisk until bubbles start forming.
- When it is foamy, add milk and vegetable oil.
- Add grated lemon peel.
- To the above seive together flour, cocoa and baking powder. Sifting helps ingredients mix each other better.
- Transfer the batter into a greased baking dish On 180C (360 F) pre-heated oven, bake for 25 minutes Check if baked by dipping a toothpick into the cake.
- Cut circles from the baked cake as shown in the picture. You can use back of a pastry bag tip to cut circles! Keep the extras aside.
- Add milk in a pot .To this add corn starch,sugar and flour.
- Turn the stove on medium heat Keep whisking while it is cooking When starts boiling, add butter When butter melts completely, turn the heat off .
- Add the vanilla essence to it and let your pudding cool down .
Mixing the Cake and Pudding :
- Pour the pudding in each hole of the cake well.
- Also spread them above the cake .
- Transfer the cake balls into a blender and prepare cake crumbles.
- Spread the cake crumbles above the pudding mixture.
- Better if you keep in fridge over night before you serve!
