Florida Cake Video Recipe

Ingredients

• 4 eggs
• 4 tablespoons oil
• 80 g icing sugar
• A little lemon zest
• 100 g semi-coarse flour
• 1 teaspoon baking powder
• Pudding cream
• 400 ml milk
• 2 packets vanilla pudding powder
• Icing sugar to taste
• 100 g butter
• Whipped cream filling:
• 400 ml whipping cream, 31–33% fat
• 2 whipped cream stabilisers
• Icing sugar to taste
• also:
• 1 large can of peaches
• Chocolate for decoration, to taste
• Butter and coarse flour for the tin

• 4 eggs
• 4 tablespoons oil
• ⅔ cup icing sugar
• A little lemon zest
• ¾ cup plus 1 tablespoon semi-coarse flour
• 1 teaspoon baking powder
• Pudding cream
• 1⅔ cups milk
• 2 packets vanilla pudding powder
• Icing sugar to taste
• 7 tablespoons butter
• Whipped cream filling:
• 1⅔ cups whipping cream, 31–33% fat
• 2 whipped cream stabilisers
• Icing sugar to taste
• also:
• 1 large can of peaches
• Chocolate for decoration, to taste
• Butter and coarse flour for the tin

Method

1. Whisk the EGG YOLKS, oil and icing sugar for 2 minutes. Stir in the flour mixed with the baking powder and lemon zest, then finally fold in the egg whites whipped until stiff.
2. Spread into a cake tin, 25 cm in diameter, greased with butter and dusted with coarse flour. Bake in a preheated oven at 180 °C for approximately 20 minutes.
3. Cook the milk and pudding powder together, cover and leave to cool. Whisk the softened butter into the cooled pudding and add sugar to taste. You can also add a few drops of rum.
4. Whip the cream with the stabiliser and sweeten to taste.
5. Lightly spread the cooled sponge with the pudding cream, arrange the peaches on top, spread with the remaining cream, and add the whipped cream filling as the next layer. Remember to save a little whipped cream and peaches for decoration.

1. Whisk the EGG YOLKS, oil and icing sugar for 2 minutes. Stir in the flour mixed with the baking powder and lemon zest, then finally fold in the egg whites whipped until stiff.
2. Spread into a 10-inch cake tin, greased with butter and dusted with coarse flour. Bake in a preheated oven at 350 °F for approximately 20 minutes.
3. Cook the milk and pudding powder together, cover and leave to cool. Whisk the softened butter into the cooled pudding and add sugar to taste. You can also add a few drops of rum.
4. Whip the cream with the stabiliser and sweeten to taste.
5. Lightly spread the cooled sponge with the pudding cream, arrange the peaches on top, spread with the remaining cream, and add the whipped cream filling as the next layer. Remember to save a little whipped cream and peaches for decoration.