Bride's Cake Recipe

This recipe is very similar to tres leches cake at first glance, but it tastes quite different. It is much lighter than tres leches cake, it has a texture that makes you feel like you are eating cloud instead of sweet when you put it in your mouth. I don't know if it can be as famous as tres leches cake, but you can be sure that you will start to hear its name a lot in the coming days. So add this recipe to your favorites now. In the coming days, he will be walking around buying inconceivable recipes, because that's what I told him.

Its flavor is very light, but it is not that low in calories. Wherever you look, there is a total of 1.5 cups of sugar in it (don't bargain, it's not less). So don't get carried away while eating, don't lose your control. Don't try to fool yourself just because it's light. Please don't be mad at me for reminding you of these :)

Bridal Cake Tips

Like every sponge cake made by whisking egg whites, the most important trick is to whisk the egg whites until they get the consistency of shaving foam, and more importantly, not to deflate them while mixing them with other ingredients. Never use a mixer or hand whisk during the mixing process, stir with a silicone spatula or wooden spoon. Mix it carefully, slowly taking it from the bottom and putting it on top, as if you are mixing two very valuable and very expensive metals and obtaining a much more valuable alloy, not as if you are whipping buttermilk.

Never waste time, do not keep the egg whites and dough waiting, either after beating the egg whites or mixing them with other ingredients. Preheat the oven fully. Turning on the oven 2-3 minutes before placing the sponge cake in the oven is not enough to warm the oven. When you start the oven, a red light comes on in front of it. When the oven reaches the temperature you set, that light turns off. When the light goes out, your oven is warm, obey the light.

While cooking the pudding, be sure to keep it on top of it and stir it constantly until it thickens. Custard clumps when you don't mix it. You can remove the lump with a blender, but there will be a flour smell that you cannot dissolve in any way. Similarly, if you turn it on and cook it quickly so that the pudding thickens immediately, your pudding will still smell of flour. Because the pudding thickens before the flour is cooked.

Except for coconut, nuts, walnuts, pistachios etc. You can also sprinkle as drawn. But the pudding must be completely covered so that it does not dry out and crack while waiting. Nuts, walnuts, etc. It would be quite expensive to do with it as well, let me tell you.

Finally, a general information not only for this recipe, but also for all cake and sponge cake recipes; The colors of cakes and sponge cakes always change according to the color of the egg yolk used. In addition, each dish appears in a different color on each screen, depending on the display features. That's why, by looking at the recipes you see on the internet, why is my cake not white, yours is yellow, mine is brown, my pink is like fuchsia, yours is lighter, don't worry about empty things like that. We do not make mass production on the same line in the factory, we all cook our meals in our own house with different materials that we have at hand. Its taste will be different, its color, texture and smell will be different...

Enjoy the recipe...

Bon appetit...