How to make
The butter cake recipe requires a bit more time, but the result is worth it.
Start with the butter sponge cake first. In a bowl sift the flour with a pinch of salt and a pinch of vanilla. Add the egg, sugar and cold butter, which is cut into pieces.
Knead a soft butter dough. Wrap it in cling film and refrigerate it for an hour.
While the butter dough is cooling, beat two eggs with two tablespoons of sugar, until a thick mixture is obtained. Add the sifted flour with one vanilla and homogenize the mixture carefully, so that it does not flatten.
Line a 8″ (20 cm) baking pan with baking paper. Pour the mixture and bake sponge cake for 5-6 minutes in a preheated oven at 200°C.
Take out the baked sponge cake and leave it to cool. Syrup it with the martini.
In a pot, mix all of the ingredients for the cream. Place the pan on the stove and stir, until the cream thickens. Leave it to cool down.
From the cooled butter dough, tear off a piece the size of a medium-sized apple. Roll out the rest onto a floured surface.
Using a rolling pin, transfer it into an ovenproof bowl. Shape the dough well around the sides of the bowl.
At the bottom, pour 2-3 tbsp. of the cream, arrange pieces of sponge cake on top. Add the cream again and cover with sponge cake.
Cover the top layer with the rolled out butter dough.
Bake the cake at 360°F (180°C) in a preheated oven with a fan for about 30 minutes, or until it has nicely browned.
Remove it from the oven, wait 10 minutes and carefully turn the butter cake over onto a wire rack.
Sprinkle it with powdered sugar and slice this delicious festive cake it has cooled completely!
Enjoy!
Note: No need to grease the bowl with butter, the dough is buttery and the cake comes out easily!
You can use ready-made sponge cake, so you can cut down on the time it takes to make the cake!
