Cake Caprice, recipe

## Indulge in the Delightful Cake Caprice Recipe

Cake Caprice, recipe

This cake is a cherished recipe passed down from my grandmother. It requires minimal ingredients yet is as delightful and indulgent as its name suggests. With just a few components, you can create a fantastic cake! You can enhance this recipe by incorporating fruits, such as sliced bananas, placing them between the layers of meringue or on top to fill the surface. I have done this to complement the flavor, aside from the cream. You may also add grated lemon peel or vanilla extract to the cream for additional flavor. The cake is truly exceptional and impressed me the first time I made it. The results largely depend on your preferences; if you enjoy sparkling and crispy cakes, stick to the original recipe. Regardless of your choice, the taste will be remarkable! This cake is quick and easy to prepare, making it ideal for any occasion. Simply follow the recipe.

Ingredients: cup 200 ml, simple, total time: 90 min,

For the Meringue:

For the Sponge cake:

For the Cream:

Optional for cream:

Preparation:

Meringue:

Make the Meringue the day before.
You will do this by placing the egg whites in a deep bowl and beating for about 4–5 minutes on medium speed.
Then gradually add the sugar and beat on high speed until you get stiff peaks.
When you have stiff peaks. Use a pastry bag with a star attachment, pour the mixture in circle 3 cm, and make onto baking paper and bake in a cold oven for 40–50 minutes at 90 °C.
Allow the meringues to cool completely at room temperature.

For the sponge cake:

Separate the yolks from the whites.
Beat the whites until foamy on medium speed, gradually add 100 g of sugar to the egg whites and beat at the desired speed until you get stiff peaks.
Beat the yolks with the rest of the sugar.
Now gradually add the egg whites to the yolks, mix with a spatula, add flour and starch, then gently fold in the remaining egg whites, do everything with a spatula and mix gently.
Pour the mixture into a baking mold lined with baking paper, 26 cm in diameter. Grease the sides of the mold!
Bake at 170 °C, about 20–25 minutes until done. Check the dough with a toothpick.
While the biscuit is baking, make the cream.
Leave the biscuit to cool completely.!
Separate the biscuit from the baking paper.
Divide the biscuit into 3 equal discs. Set aside.

Cream:

Beat 6 egg yolks with 2 cups of sugar until foamy, add 2 spoons of flour and 1.5 cups of milk. Cook over low heat, stirring occasionally with a wire whisk. Do not let it boil! Set aside.
You should get a viscous consistency of the mixture. Let it cool completely at room temperature!
Beat the softened butter on low speed.
Gradually pour the cooled cream mixture into the butter, continuing to beat until smooth.
You will divide the cream into 3 equal smaller creams and 4 (you need a slightly larger part to coat the side of this cake).
Now that everything has cooled down completely, the sponge cake and the cream, start assembling the cake.

Assemble cake:

Spread the first biscuit with the cream and arrange meringue on it over the entire surface.
Place the second biscuit and spread with cream again and place it over the meringue same like first time. Press gently.
Place the last biscuit on top of that and spread on surface with cream and place the meringue on top.
Spread the sides of the cake with cream.
Place the cake in the refrigerator to set well, about 3 hours or overnight is even better.
Serve with coffee or tea.

Buon appetito!

NOTE:

If you want, you can decorate with whipped cream, like me, instead of meringue. I left the rest of the meringue for dessert when someone comes so that I can serve with a cup of coffee.
If you like aromas, you can add vanilla extract or lemon peel to the cream. You are not obliged to put bananas on the cream like I did, it is an optional variant.
Keep the cake covered in the refrigerator for up to 3–4 days.