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Lakomka Cake (Sweet-Tooth's Delight)

Make a fluffy cake with a silky cream filling for teatime! Lakomka cake tastes like childhood. It's a bake everyone should learn to make — and it isn't hard. The batter turns out airy and tender, and the cream does its magic, making the flavor richer and more interesting. The whole family will love this treat!

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Delicacy Pie
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 6 g
Fats 22 % 13 g
Carbohydrates 67 % 39 g
290 kcal
GI: 0 / 0 / 100
    1. Crack the eggs and separate the whites from the yolks. Whip the whites with a mixer to stiff peaks. 2. To the yolks, add warm water, sugar, salt, and the yeast, and mix well. 3. Sift the flour into the mixture and knead a dough — it'll be sticky and fairly thick. 4. Add the softened butter to the dough and mix. 5. Now fold in the whipped whites a portion at a time, mixing them all in. 6. The batter is now loose, about the consistency of sour cream. Leave the bowl in a warm place to rise — it should puff up. 7. After about an hour, pour the batter into a baking pan (a high-sided sheet pan works) lined with parchment. 8. Let it rest another half hour to rise a bit more, then put it into an oven preheated to 325°F (160°C). 9. Bake until done — test with a wooden skewer; if it comes out dry, it's ready. Baking time varies by oven (gas vs. electric, etc.); once the cake is golden, start checking for doneness. 10. For the cream, combine the sugar, milk, and egg in a saucepan and whisk smooth by hand. 11. Set the pan over low heat and, stirring constantly, bring it to a boil. Cook for 5 minutes. 12. Stir a little vanilla into the cream, then cool it. To speed this up, set the pan in a larger bowl of cold water. 13. Beat the butter until fluffy and beat it into the cream (the cream should be at room temperature). 14. Slice the cake in half horizontally. Spread the cream over the bottom layer and set the top layer back on. Refrigerate the cake so the cream sets — leave it in the cold for 8–10 hours (overnight is fine). Decorate however you like: dust with powdered sugar or pipe on whipped egg whites, doing this just before serving. Enjoy!
  • Be prepared to need a little more or less flour than the recipe calls for. Go by the desired consistency of the dough rather than the exact amount.
  • Keep in mind that every oven is different, so the temperature and baking time may vary from what's listed here.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vanilla - 288  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Fresh yeast - 109  kcal/100g

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