Unveiling the Figlarek: A holiday cake sensation

A homemade layered cake never fails to impress. The soft sponge cake combined with velvety cream makes each bite melt in your mouth. It's worth setting aside some time for baking, as the end result is certainly rewarding. The Figlarek cake will be a hit with everyone. Nonetheless, it is important to note that cakes with cream do not freeze well. Therefore, prepare a portion that your guests and family can finish.

A traditional sponge cake should be both soft and well-risen. While the easiest way to ensure visual success is using more baking powder, it slightly compromises the flavour. A handy tip is to beat the yolks and egg whites separately, gently combining the whipped whites with the rest of the mixture. Another technique is adding vinegar, which helps aerate the sponge cake beautifully. Equally crucial are other rules, such as using ingredients at the right temperature, not opening the oven during baking, and allowing the cake to cool gradually. Start by cooling it in a slightly open oven, then leave it to cool on the counter in its baking pan, and finally transfer it to a cake rack.

Plan your tasks to prepare two sponge cakes and the cream. Remember to purchase icing sugar for decoration along with the listed ingredients. The proportions suit a baking pan measuring approximately 25 x 35 cm.

Ingredients for the light sponge:

                  
• 6 eggs,
• 200g of caster sugar,
• 2 tablespoons of vinegar,
• 280g of plain flour,
• 1 teaspoon of baking powder.

Ingredients for the dark sponge:

                  
• 6 eggs,
• 200g of caster sugar,
• 140g of plain flour,
• 3 tablespoons of cocoa powder,
• 1.5 teaspoons of baking powder.

Ingredients for the custard cream:

                          
• 480ml of milk,
• 100g of sugar,
• 1 packet (about 17g) of vanilla sugar,
• 3 egg yolks,
• 110g of plain flour,
• 1 tablespoon of instant pudding,
• 120g of butter.

Preparation:

                                                                      
1. For the light sponge: sift the flour and baking powder into a bowl.
2. Separate the egg whites from the yolks. Whisk the egg whites until stiff.
3. Mix the yolks with the sugar. Add vinegar and mix thoroughly.
4. Gradually incorporate the flour with baking powder, mixing on a low speed.
5. Gently fold in the egg whites and transfer to a baking pan lined with parchment paper.
6. Bake at 170°C for about 45 minutes. Once cooled, divide into two layers.
7. For the dark sponge: sift the flour, baking powder, and cocoa into a bowl.
8. Separate the yolks from the egg whites.
9. Beat the egg whites until stiff, gradually adding caster sugar. The mixture should be glossy and thick.
10. Add the yolks one by one, while continuously mixing on a low speed.
11. Utilise the same method to add the dry ingredients.
12. Transfer to a baking pan lined with parchment paper and bake for about 45 minutes at 170°C.
13. For the cream: bring 400ml of milk to a boil in a pot.
14. Mix the yolks with sugars, pudding, the remaining flour, and the rest of the milk.
15. Gradually pour the egg mixture into the boiling milk, stirring vigorously.
16. Cook on low heat, stirring until a custard forms. Allow to cool.
17. Beat the butter with a mixer and gradually blend it with the custard to create the cream.
18. Assemble the cake in layers: start with a dark sponge layer, cover with half the cream, then add a light sponge layer, the remaining cream, followed by another dark sponge layer. Finish by dusting with icing sugar on top.