It is not part of the category of my favorite cakes, maybe that's why I haven't made this cake for many years. But one day Alex came with cravings from school and told me that he ate a very good cake at after school and to make him one too. But she specified to me that the countertop should not be brown (as in my recipe) but yellow, as it is at the restaurant where they eat at the after school program. He also told me that the jelly on top is red, but I should make it yellow, make it with a slit as he wants. : D And I complied, what could I do? It's a simple, good cake, I can't say it's not on the list of favorites: D so it will be a long time before I make it again.
- -5 eggs
- -5 tablespoons sugar
- -5 tablespoons flour
- -2 tablespoons oil
- -2 tablespoons cocoa (I did not put but I added an extra tablespoon of flour)
- -1 sachet of baking powder
- -1 sachet of vanilla sugar
- -grated peel of a lemon
- -1/2 kg of cow's cheese
- -200 g powdered sugar
- -200 g butter (80% fat)
- -600 ml slit
- -2 sachets of vanilla pudding powder
- -6 tablespoons sugar
Preparation time: less than 120 minutes
RECIPE PREPARATION Slot Cake:
Beat the yolks with the sugar and oil until they turn white and double in volume. Then add flour mixed with baking powder (and cocoa if necessary). Mix well to incorporate all the flour. Finally, add the beaten egg whites, stirring gently from the bottom up with a spatula or a wooden spoon. Pour the composition into a tray (30/20) lined with baking paper and bake the top until it passes the toothpick test.
For the cream, beat the butter with the powdered sugar and mix with the cottage cheese.
When the top is cold, put the cream on top and then make the jelly.
The pudding powder is mixed with the sugar and slowly poured into the slot, stirring carefully so that no lumps form. Boil over low heat until thickened, then set aside and stir continuously until cool enough to be poured over the cream. Put the cake in the fridge for 1-2 hours after which it can be cut.