As of: March 27, 2024, 9:32 a.m
By: Larissa Glunz
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Lambada cake is creamy, creamy and chocolaty, because as we all know, all good things come in threes.
The summery sheet cake immediately exudes a holiday atmosphere.
From bottom to top, the lambada cake is full of deliciousness as each layer is tastier than the other.
It starts with a loose sponge cake base, which can of course be happy with sweet reinforcement.
On top there is a layer of cream and then a tropical-tinged orange cream that tastes of summer, the South Seas and sun.
A crispy finish is provided by butter biscuits, which are finally decorated with a chocolate icing - a harmonious overall package that makes you want a second piece as soon as you read through it.
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The cake comes off the tray as lambada slices, which makes baking easier and also has the advantage that you can make as many guests happy in one go.
Before you can even pronounce “lambada cake,” there are only tiny little crumbs left.
The baking tray is ready again and can be filled with a quick chocolate cherry cake or a simple mandarin buttermilk cake.
Lambada cake becomes a sweet success layer by layer.
(Symbolic image) © Pond5 Images/IMAGO
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The following ingredients are required for the fruity lambada cake:
For the sponge cake base:
4 eggs
125g sugar
1 packet of vanilla sugar
1 pinch of salt
125g flour
1 teaspoon Baking powder
For the orange cream:
750 ml orange juice
2 packets of vanilla pudding powder
3 tbsp sugar
For the cream layer:
400 ml whipped cream
2 packets of cream stiffener
Aside from that:
1 pack of butter biscuits
150 g dark cake icing
This is how the lambada cake is prepared step by step:
Preheat the oven to 200 °C top/bottom heat.
For the sponge cake, beat eggs with sugar, vanilla sugar and salt in a food processor for a few minutes until frothy.
Mix the flour and baking powder and fold into the egg-sugar mixture using a spatula.
Spread the dough evenly on a deep baking tray lined with baking paper and bake in the hot oven for about 15 minutes.
Let the sponge cake cool down.
Meanwhile, for the orange cream, mix 100 ml orange juice with pudding powder and sugar.
Bring the remaining juice to the boil in a pot, stir in the pudding powder and let the cream simmer briefly.
Cover the surface of the orange cream with cling film and allow to cool.
For the cream layer, whip cold cream until stiff and spread evenly over the sponge cake.
Carefully spread the orange cream over the cream and smooth it out.
Cover lambada cake with shortbread cookies.
Melt the icing and finally pour it over the cookies.
Refrigerate the cake until serving, then cut into pieces and enjoy!
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The lambada slices take every sheet cake fan to a fruity tropical paradise.
(Symbolic image) © Pond5 Images/IMAGO
The two components of fruit and chocolate have developed into a well-rehearsed team in baking that impresses in every form and variant.
The combination of banana and chocolate makes the banana split slices a success without baking, while the lemon in juicy blondies with lemon curd brings a little acidity into play.
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