How to keep neighbours at bay with a nosy neighbour cake recipe

The Nosy Neighbor Cake comprises a fluffy sponge cake, custard cream, and jelly. You may have heard of it before, but trust me, this dessert deserves some attention, not just because of its intriguing name. It haunts the dreams of neighbours who couldn't get the recipe, and it tastes phenomenal and looks like a piece of art.

The Nosy Neighbor Cake is a delicious dessert, but it's said it might attract curious people to your home. Rumour has it that this dessert acts like a magnet for neighbours who come by frequently, asking all sorts of questions to prolong the conversation and have "maybe just one more small piece." Beware, as they might finish the entire cake.

How the Nosy Neighbor Cake ultimately looks is up to your imagination. You can make two layers of sponge cake instead of one, in which case you can skip the store-bought biscuits in the recipe. The top of the dessert can be decorated with chopped jelly mixed with fruit pieces.

Ingredients:

SPONGE CAKE

      
• 3 eggs + 2 additional egg whites (at room temperature),
• 110 grams of all-purpose flour (type 450 or 500),
• 100 grams of sugar,
• 1 teaspoon of baking powder.

CUSTARD

            
• 40 grams of vanilla pudding mix,
• 1 litre of milk,
• 2 tablespoons of potato starch,
• 1 tablespoon of all-purpose flour,
• 100 grams of sugar,
• 2 egg yolks,
• 200 grams of butter (at room temperature).

ADDITIONALLY

      
• 100 grams of ladyfingers,
• 2 packs of strawberry jelly,
• 700 millilitres of water,
• 140 grams of strawberry jam.

Preparation:

1. Beat whole eggs and two egg whites on high speed until fluffy.
2. Towards the end of beating, add sugar. While continuing to beat on low speed, add flour and baking powder.
3. Pour the prepared batter into a pan lined with parchment paper. Bake the sponge cake at 180°C for 18 minutes (top and bottom heat). Cool the cake with the oven door open for 30 minutes, then place it on a countertop to cool completely.
4. Mix the pudding powder, starches, and egg yolks in one cup of milk. Heat the remaining milk. When it boils, add the pudding powder mixture and stir vigorously until the custard thickens and boils.
5. Cover the prepared custard with cling film (so that the film touches the surface of the custard) and set aside to cool.
6. Beat the butter with a mixer until fluffy, then gradually add the cold custard, one teaspoon at a time, while continuously mixing until the ingredients combine.
7. Dissolve the jelly in hot water, then set it aside to cool and gel. Once set, cut it into cubes.
8. Spread jam on the prepared sponge cake, then spread half of the custard cream. Next, layer the ladyfingers, spread the remaining custard cream, and arrange the chopped jelly.
9. Place the ready cake in the fridge for a few hours to allow the cream to set.