Lambada

Ingredients for 16 servings:

• 4 eggs, separated
• 150 g sugar, for the sponge cake
• 150 g flour
• 50 g cornstarch
• 1 tsp baking powder, heaped
• 1 liter orange juice or passion fruit juice
• 3 packs of pudding powder (vanilla)
• 3 tbsp sugar, for the pudding
• 3 cups of cream
• 3 cream stiffener
• 1 point cookie(s) (butter cookies)
• 2 packets of vanilla sugar or 50 g powdered sugar
• Chocolate coating (dark chocolate), melted
• Desiccated coconut
• some fat for the tray
• some milk, maybe

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 45 minutes

Sufficient quantity for one baking tray. Sponge cake base: Beat the 4 egg yolks and sugar until frothy. Add the flour, cornstarch, and baking powder. Add a little milk if necessary to create a smooth batter. Beat the 4 egg whites until stiff and carefully fold in. Spread the batter on a greased baking tray and bake at 200°C (preheated) for 10-20 minutes. Topping: Cook the orange or passion fruit juice with the 3 tablespoons of sugar and the vanilla pudding powder until a pudding forms, then let it cool slightly. Spread the pudding on the sponge cake base and let it cool completely. Whip the cream with the cream stiffener and vanilla sugar (or powdered sugar) until stiff. Spread the cream mixture on the cold pudding topping and place the butter cookies on top of the cream. Finally, cover with chocolate icing and sprinkle with desiccated coconut. It’s best to let the cake sit overnight so the butter cookies become nice and soft. The ideal cake for summer days as it is beautifully fruity and moist.