"Lady's Whim" is a cake recipe that any woman will love.
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The "Lady's Whim" cake has been known since Soviet times. Our grandmothers and even great-grandmothers always made it on holidays, and each of them had their own recipe written down in their recipe notebook, which was different from the others in some way.
"Lady's Caprice" is often confused with "Medovik" and "Spartak." So what's the difference? They're the same cake layers, coated with cream. Essentially, it's just a variation of the Medovik. But while it's believed that there's no classic recipe for "Lady's Caprice," that's not true. The classic recipe is considered to be the custard-filled cake. Therefore, confusing it with other cakes is an unforgivable mistake! Especially for experienced cooks.
Classic "Lady's Caprice"
To prepare the classic cake recipe, we need the following products.
For the test:
- eggs – 2 pieces
- 100 grams of butter
- 2 tablespoons of honey
- 3 cups of flour
- 1 cup of sugar
- 0.5 teaspoons of baking soda quenched with vinegar
For the cream:
- 1 cup of milk
- 1 cup of sugar
- 2 eggs
- 300 g butter
Recipe:
Let's prepare the cream. Let's start with it, as it will take a long time to cool. Whisk the eggs, sugar, and milk. Place over medium heat and cook, stirring constantly. Once the cream comes to a boil, reduce the heat to low and continue stirring vigorously as it begins to thicken. Be careful not to over-thicken it, otherwise it won't soak into the cake layers. Let it cool. It's recommended to cover it with a bag or plastic wrap to prevent a skin from forming. You can also stir it occasionally.
Prepare the dough. Whisk the sugar, eggs, honey, butter, and baking soda together. Place in a double boiler, stir, and cook for 5 minutes, until smooth. Remove from the boiler, add flour little by little, and stir with a spoon. The dough should be sticky. WARNING: Never knead the dough!
Now transfer the dough to the table, form it into a log, and divide it into 5-7 pieces. Let it cool to make it easier to roll out.
While the dough is cooling, place a frying pan, preferably cast iron, on the stove. Roll the dough out thinly like a pancake. Cover with a round plate and trim the edges so the layers are even. Use the scraps to make another layer of dough; we'll use this for the crumb topping. Bake in the pan until golden brown. You can also bake in the oven if you don't want to mess around with the frying pan.
Add softened butter to the cooled cream and whisk. Now that all the cake ingredients are ready, let's begin assembling it. Spread each layer of cream with frosting and decorate the edges and top layer with crumbs. Let the cake soak for 3-4 hours, then chill in the refrigerator. Now it's time to put the kettle on and invite guests to the table!
The recipe is classic, and if you followed it strictly, you should have an amazingly delicious and tender cake!
"Lady's Whim" with poppy seeds, cocoa and nuts
Here's another recipe for a "Lady's Whim" cake with poppy seeds, nuts, and cocoa. You can also add raisins instead of cocoa, but that's a matter of personal preference.
For the cakes:
- 3 eggs
- 1 cup of sugar
- 2 cups of sour cream
- Extinguish 1.5 teaspoons of baking soda with 1 tablespoon of vinegar
- 3 teaspoons of sunflower oil
- 2 cups of wheat flour
- 0.5 cups each of poppy seeds and walnuts
- 3 tablespoons cocoa powder
For the cream:
- 0.5 cup sour cream
- 1 cup of sugar
For decoration:
- 2-3 pieces of cookies for crumbs
- 2 teaspoons of strawberry jam
Recipe:
Prepare the dough for the cake layers. Mix the eggs and sugar, add sour cream, dissolve the baking soda in vinegar, and stir into the dough. Next, pour in the vegetable oil, add the flour, and knead. The dough should be runny.
Divide the dough into three equal parts: add poppy seeds to one, nuts to the second, and cocoa to the third. By the way, you can substitute raisins for the cocoa, or get creative and add both. This is "Lady's Whim," after all, so we can do everything however we want!
Bake the cake layers one at a time for about 20 minutes at 170 degrees Celsius. While they're baking, we'll prepare the frosting. Whip the sugar and sour cream until fluffy peaks form. Done! Our cake layers are ready.
Remove and cool the cake layers, then spread them with frosting. If they're too tall, you can cut them in half. Sprinkle the edges of the cake with crumbs from the layers or cookies. Top with strawberry jam. The dessert is ready to serve!
As you can see, "Lady's Whim" offers a bit of freedom and scope for your imagination. Whatever recipe you choose, you can always improve it by adding your own touches. And remember, it's a whim, after all, which means the recipe and ingredients can change depending on your mood!
