A moist sponge, fluffy pudding cream with butter, and a sweet caramel glaze make up a simple dessert that’s perfect with coffee, for a Sunday gathering, or as a treat for guests. The individual layers complement each other nicely, and grated chocolate gives the cake a richer flavor. This dessert doesn’t require complicated pastry techniques. Just bake the sponge, prepare a thick pudding, and once cooled, beat in softened butter. You can use either caramel or classic chocolate glaze to taste, and swap out the chocolate topping as you like.
What You’ll Need
For the sponge:
- 1 cup sugar,
- 3 eggs,
- 1 cup oil,
- 1 cup milk,
- 1 cup semi-coarse flour,
- 1 cup plain flour,
- 1 packet vanilla sugar,
- 1 packet baking powder.
For the pudding cream:
- 1 liter milk,
- 3 pudding powders, ideally caramel flavor,
- sugar to taste,
- 1 block of butter.
For finishing:
- caramel glaze or classic chocolate glaze,
- grated hazelnut chocolate or regular chocolate for sprinkling.
The original recipe doesn’t specify the exact amount of glaze or chocolate for sprinkling, so adjust according to the size of your baking tray and the desired thickness of the layers.
Step-by-Step Preparation:
1. Preparing the batter: Mix sugar, eggs, oil, milk, semi-coarse and plain flour, vanilla sugar, and baking powder thoroughly together. Work into a smooth batter with no dry spots or lumps.
2. Baking the sponge: Pour the prepared batter onto a baking tray and spread it evenly. Bake the sponge at 170°C for about 20–25 minutes, until the surface is firm and lightly golden.
3. Cooling the sponge: Let the baked sponge cool completely. Don’t rush this step, as the pudding cream should be spread on a cold base—if the cake is too warm, the cream may start to melt.
4. Cooking the pudding: From 1 liter of milk, three pudding powders, and sugar to taste, cook a thick pudding. Stir continuously during cooking to keep it smooth and prevent it from sticking to the bottom of the pot.
5. Cooling the pudding: Let the finished pudding cool. It must be cold before adding the butter, so the butter doesn’t melt and the resulting cream stays light, smooth, and airy.
6. Beating the cream: Gradually beat the softened block of butter into the cold pudding. Continue until both ingredients are fully combined and you have a smooth, fluffy cream with no visible butter pieces.
7. Spreading the pudding layer: Evenly spread the prepared cream over the completely cooled sponge. Smooth the surface so the glaze forms an even layer and the finished slices look neat.
8. Adding the glaze: Prepare a caramel glaze, or use classic chocolate glaze. Pour it over the pudding layer and carefully smooth it out to cover the entire surface of the dessert.
9. Finishing and chilling: Sprinkle the dessert with grated hazelnut or regular chocolate. Then place it in the fridge to set, so the layers firm up and the cake is easier to slice.
How to Get a Smooth Pudding Cream
Pudding and butter should combine well when whipping. It’s essential to let the cooked pudding cool and to soften the butter before use. Add the butter to the pudding gradually, beating thoroughly each time.
Spread the cream only on a cold sponge. This keeps the cream fluffy, prevents it from melting, and creates an even layer under the glaze.
Caramel or Chocolate Version
Caramel pudding together with caramel glaze creates a bold and sweet combination. If you want to change things up, use classic chocolate glaze instead. For finishing, both grated hazelnut and regular chocolate work well, so you can use whichever you have on hand.
How to Finish the Dessert Properly
After adding the glaze and chocolate topping, let the whole dessert set in the fridge. Chilling helps firm up both the cream and the top layer, so the dessert won’t fall apart when slicing. The finished slices can be served as a sweet treat after a meal, a dessert with coffee, or a simple refreshment for family and guests.
