Homemade Cake

In the world of pastry, there are recipes that come and go with fashion, but there are also recipes that survive generations and are passed down as part of family history, and that is exactly the case with this handmade cake.

In the following lines, we will guide you through the entire process of making a cake, from the layers to the cream, to arranging the cake, which will take you back to the kitchen of your childhood or create a new warm tradition in your family. Are you ready to knead not just a cake, but a memory?

Required products:

For the layers:
500 g. flour
3 eggs
3 tbsp. yogurt
1 tsp. sugar
3 tbsp. oil
1 packet of vanilla powder
1 packet of ammonia soda

For the milk cream:

2 l. fresh milk
6 eggs
125 g. butter
2 ½ tsp. sugar (about 450 g)
160 g. flour
2 packets of vanilla powder
the zest of 1 orange (optional)
120 g. ground walnuts (for sprinkling)

In a large bowl, beat the eggs with the sugar until smooth. Add the yogurt in which you have previously dissolved the ammonia soda.

Add the oil and vanilla, then gradually add the flour, mixing until you have a soft and non-sticky dough.

Divide the dough into 4 or 5 equal parts and form balls, rolling each ball into a crust with a diameter corresponding to the pan in which you will bake.

Place each crust in a greased pan and bake in a preheated oven at 250 degrees for about 10 minutes, until golden brown.

Preparing the milk cream:

In a saucepan, heat 1.5 l. of fresh milk together with the sugar until boiling. In a separate bowl, beat the eggs and add the remaining 0.5 l. of fresh milk.

Gradually add the flour to the egg mixture, stirring until smooth. In a thin stream and stirring constantly, pour the egg mixture into the boiling milk.

Cook over low heat, stirring constantly, until the cream thickens. Add the vanilla, butter and grated orange peel, then stir well and let the cream cool slightly.