The most important thing about this post is not the recipe itself, but how to make it, which will serve as an idea for several other filled cakes.
I already told you about how lazy I am in making these party cakes. Make dough, cut, fill, cover… and the whole morning goes away! But one fine day I ate a delicious cake at my friend Candy’s and I almost couldn’t believe the way it was made. Easy!!! The way I now tell you:
You will need a removable rim pan.
A crumbly cake recipe, it can be any dough you want, packaged cake, the cake you always make, Pullman type cake, anything.
I used coconut pullman, and I didn’t even worry about removing the darker “cone” from it. I know, it’s the height of laziness, but the idea was to show the “modus operandi”.
You also need a syrup to wet the cake dough.
I used 1/2 cup of milk with 4 tablespoons of liqueur (Amarula).
You also choose the filling. I used whipped cream with strawberries and for the topping I used crumbled meringues.
The assembly goes like this: cover the mold with
crumble cake, pressing with the palm of your hand to compact and moistening with syrup (use half of it and add in spoonfuls).
Next comes the filling. I spread the whipped cream, covered it with strawberries and some more whipped cream. Now another layer of crumbled cake. At this stage it is important to be careful and not press the cake too much so that the filling does not come out the sides.
Do the same process of spreading the rest of the syrup in spoonfuls. Add another layer of whipped cream on top, then cover with aluminum foil and refrigerate for 4 hours.
The next step is to unmold and decorate. I just used some crumbled meringues that I gently “glued” all over the cake. Are you going to say that you don’t look like those complicated cakes? And it looks good, see? You can make no mistake!
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