Sunflower Cake
For the cake:
6 large eggs
1 cup sugar
1 teaspoon baking powder
3/4 cup all purpose flour
3 teaspoons cocoa powder
1 teaspoon vanilla extract
How to make it:
In a medium bowl, sift the flour, baking powder and cocoa powder.
In a mixing bowl (with the paddle attachment), beat the egg whites on high speed until very stiff peaks form. Add 1 cup of the sugar and the egg yolks, one yolk at a time.
Reduce the speed, while adding the dry ingredients and vanilla extract. Beat until just
combined. Butter and dust a 13 x 9" rectangular pan with flour. Bake in a preheated oven at 350 degrees F for 30 minutes. Let the cake cool completely.
For the cream:
1 can (14 0z.) sweetened condensed milk
2 1/2 cup sunflower seeds
6 tablespoons unsalted butter
6 tablespoons sugar
4 tablespoons milk
2 sticks unsalted butter
1 box Tea Biscuits
4 tablespoons alcohol (optional)
Put the can of sweetened condensed milk to a pot with water and boil for 2.5 hours. Remove the can from water and let it cool down. Meanwhile, put the sunflower seeds to the pan and let them crisp up for 5 minutes. Add 6 tablespoons of butter, sugar, milk and cook for a few minutes.
Line the baking pan with aluminum foil and spread evenly. Bake for 5-7 minutes or until
light brown. Let cool down.With the mixer on low speed, beat the butter. After cooking the condensed milk, caramel will form inside the can. Open the can and put one tablespoon at a time to butter and add 3/4 of the sunflower seeds mixture. Cut the cake into 2 layers and spread half of the cream. Cover with the other half of the cake and put the rest of the cream on top.
On top of the frosting covered cake, put biscuits to cover the surface (you can soak biscuits in alcohol). Over the biscuits put chocolate ganache, recipe follows.
4 tablespoons water
4 tablespoons powder sugar
2 tablespoons cocoa powder
1 1/2 tablespoons butter
Put all ingredients to small pot and boil for 5 minutes. Spread on top of biscuits. Let cool in the refrigerator for a few hours.
