Spanish Delight Cake | How to make Spanish Delight Cake2021-01-02
Spanish delight cake is a delicious cake made with unique ingredients. During the lockdown period, all are started baking cakes and became extraordinary cake experts. I am not a cake expert and more interested in making traditional recipes. But my kids were not ready to leave me and they started compelling me to make cakes. I used to make cakes for their birthdays (Eggless Chocolate Cake with Ganache frosting this I made for my son’s birthday) but now I started experimenting with different varieties of cakes often.
Spanish delight was one among them and it was very easy to make with unique ingredients. Boost and coffee powder are the star ingredients in this cake also we will add caramelized nuts which gives a crunchy taste to the cake. But we don’t like crunchiness in cakes and skipped that part. If you want you can caramelize the nuts, crush them and add in between the layers.
For Christmas, I made Plum Cake | Christmas special plum cake which came out very well. This cake I made without an oven. If you are making in the oven preheat for 180 degrees and bake for 45 minutes.
Delicious cakes without oven
I have tried some cake recipes without oven like
I have uploaded a detailed video of Spanish cake in our channel. Please try it out and let me know how it went out for you.
How to make Spanish delight cake
- 1 cup Maida (All purpose flour)
- 1 spn baking powder
- 1/4 spn baking soda
- 1/4 spn salt
- 3 eggs
- 1/2 cup powdered sugar
- 1/2 cup oil
- -- Syrup --
- 2 spn boost
- 3 tbsp sugar
- 1/4 cup milk
- 500 ml whipping cream
- 3 tbsp boost
- 1 spn coffee powder
Sieve 1 cup of maida, 1 spn of baking powder, 1/4 spn baking soda, and 1/4 spn salt. Mix well and keep aside
Take three eggs in a bowl, beat well till the mixture becomes fluffy. (first one minute in low speed and then in high speed for 2-3 minutes)
Add 1/2 cup powdered sugar and beat again for 1 minute.
Add 1/2 cup oil and whisk the batter for another one more minute.
Add the dry ingredients little by little and mix well with a spatula. Do not over mix.
Finally, add vinegar and mix well. Bake the oven for 180 degrees for 35-40 degrees. When baking on the stove, place the baking tray on top of the sand and bake for 45 minutes.
Take 500ml of whipping cream in a bowl, beat it for 4-5 minutes till it becomes a thick creamy consistency. Add 1 spn instant coffee powder and 3 spn boost. Beat well for 1 minute. You can also add 1 spn vanilla essence and powdered sugar if the whipped cream is not sweet.
Refrigerate the whipping cream for 10 minutes. Meanwhile, prepare the boost and milk mix for wetting the cake. Take 1/2 cup of hot milk, add 1 tbsp sugar, and 3 spn boost. Mix well till the sugar dissolves. Allow to cool and keep it aside.
Slice the cake into 2 or 3 pieces. Place the bottom layer on the cake base with 1 son of whipping cream on the base. Wet the cake well with 3-4 spn of milk boost mix. Put a good amount of whipping cream on the layer and spread well.
Do the same for all layers. Finally spread whipping cream on the cake perfectly including the side portion. Refrigerate for 1/2 an hour.
Take 1/4 cup grated milk chocolate compound in a bowl, add 1/2 cup hot whipping cream. Mix well and make a thick ganache.
Wait for 1 minute to cool the ganache, then pour it over the cake. I have spread some grated chocolate on the top of the cake, along with some designs with the whipped cream. Ganache is completely optional and you can decorate the cake with whipped cream itself. Refrigerate for overnight and it tastes delicious for the next day.
Baking method without oven
Add 250g of salt in a pan (nonstick, pressure cooker or thick bottom vessel). Preheat it for 10 minutes, then place a stand or small pot on the hot sand.
Place the baking tray on the top of the pot as shown in the pictures.