I've experimented quite a lot with the flavors and I obtained several winning combinations so far. The first one I shared with you is the delectable coffee and chocolate flavored cake, and here comes the second: a perfect blend of two rather tropical ingredients - coconut and cinnamon - enriched with some wintry-aroma honey. It actually smells like gingerbread topped with coconut pudding... Yummy!
Perhaps you'll notice that the cake layer is the same as the one from this Speedy Cake I posted long ago. It's been awhile since I wanted to try it in some layered cake, and this combo sounded good enough to me. And I wasn't wrong.
I used half the dose from the original recipe, but I think I can reduce it even more the next time I'll be making it. A third of it, for example, so that I can get a sponge cake layer which is not too thick or too thin. Below I will write down the quantities I used this time.
Besides, I made some changes in order to balance the sweetness of the sponge cake with that of the cream. Namely, if following the original recipe you'll get a sponge cake which is too sweet to be topped with some cream (and in my opinion, cake cream is not acceptable if not sugared :) ), so I reduced the sugar quantity in the cake. Also, I omitted raisins.
And here's what you'll need...
...for the cake:
... and for the cream:
- First, make the sponge cake layer as described here. All you need to do is to whisk sugar and water until sugar melts, then add the rest of the ingredients listed, stir and your batter is ready.
- Lightly grease and flour a deep baking pan (I used 25x25cm) and pour the batter in. Bake into a preheated oven at 200°C for approx.20 minutes, or until a toothpick inserted comes out clean.
- Meanwhile, prepare the cream. Put water, sugar and coconut into a pot and heat it over medium fire until it comes to boiling.
- In a separate bowl, combine milk and cornstarch (or flour) until free of lumps. Pour it into the boiling water-sugar mixture and cook, stirring constantly, until it starts thickening. Remove from fire, add butter and stir until fully melted and combined.
- Poke the sponge cake on each 2-3 cm using the handle of a wooden spoon, for example. Then, spread the cream and let it cool slightly (until lukewarm).
- Mix the whipping cream until half-firm and spread on the top of the cream.