Divine Cake

Photo: Mateja ^_^

Ingredients

Ingredients for sponge layer:

5 eggs

5 tablespoons granulated sugar

5 tablespoons all-purpose flour

2 tablespoons water

1 pinch of salt

Ingredients for yellow pastry cream:

1 cup milk

1/4 cup granulated sugar

3 egg yolks

2 tablespoons unsalted butter

1 pinch of salt

4 tablespoons unsalted butter, softened

Ingredients for cocoa pastry cream:

1 1/4 cups milk

3 egg yolks

1/2 cup granulated sugar

1 tablespoon all-purpose flour

2 tablespoons +2 tsp corn starch

1/2 cup cocoa powder

4 tablespoons unsalted butter, softened

Ingredients for top and bottom of the cake:

1 package of store bought ready to use 2 count pie crusts

Preparation

Directions for sponge layer:

Beat egg whites with a pinch of salt into egg whites fluff.

With an electric mixer beat egg yolks, water, and sugar until they start to whiten and become bubbly.

Gently fold in egg white fluff with a hand whisk.

Fold in flour and bake in a 9 inch round spring form in a 350*F preheated oven for 20 minutes.

Pull out of the oven and let it coll down completely.

Directions for both pastry creams:

In a small bowl beat together egg yolks and 1/2 of the sugar. Add flour (and corn starch for cocoa pastry cream), salt, and mix well. Set aside.

In a pot, bring to boil milk and half of the sugar.

Slowly add hot milk to the egg mixture, stirring constantly. Transfer the cream mix back to the pot and return to the medium heat, mixing constantly to prevent clumping. When it starts to boil again, let it bubble for 1 minute.

Remove from heat and stir in 2 tbsp butter. Stir until butter dissolves. Place into a cold bowl, tightly cover with plastic wrap to prevent crust of forming on the surface, and wait until it's completely chilled.

Now, with a help of an electric mixer, beat in 4 tbsp of softened butter. The pastry cream should be light and smooth

Directions for pie crusts:

Cut the pie crusts into 9 inch circles, lay into a 9 inch round spring form, prick with fork, and bake in 425*F preheated oven for 7-8 minutes or until golden brown. Set aside to cool down completely.

Assembly time:

Cover the 9 inch round spring form with plastic wrap. It will be into a great help when it's time to invert the Divine cake onto a serving plate. I made a mistake and forgot to do this step, ooops!

Place one pie circle on the bottom of the form. Cover with yellow pastry cream. Place the sponge cake layer over the cream, cover with cocoa pastry cream, and at the end, place the other pie circle.

Cover with plastic wrap and put into fridge to set for at least 2 hour or over night.

After the Divine cake is cooled and flip into a cake tray.

Garnish it with whipped cream and serve.

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About

The best way to get a really good reliable recipes is by getting them from family and friends. My high school friend Marusa send me this recipe. She thought it would be a nice addition to my blog. The original recipe is slightly different, but I always like to do slight recipe modifications. Even though we don't like it, when cooking, sometimes we have to compromise. To me it is a cooks' greatest and most useful skill when they know how to replace ingredients they don't have with ingredients they have on hand.