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Sunflower Cake Recipe

Ingredients
  

  • Sponge Ingredients form 35 x 25cm:
  • 3/4 cup oil
  • 1/2 cup water
  • 1 cup sugar
  • 3 tbs cocoa
  • 5 eggs
  • 1/2 cup baking sugar
  • 1 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Sweet and Crispy Sunflower Seeds:
  • 250 g sunflower seeds
  • 70 g butter
  • 8 tbs sugar
  • 4 tbs milk
  • Cream:
  • 200 g soft butter
  • 600 g dulche de leche
  • sweet and crispy sunflower seeeds

Instructions
 

  • Sponge Ingredients (form 35 x 25cm):
  • Line only the bottom of the form with bakery paper.
  • Firstly, boil the first half of the ingredients, that is oil, water, sugar and cocoa, still stirring until the sugar is dissolved.
  • Chill fully.
  • Sift flour with baking powder and soda.
  • Leave aside.
  • Whip the whites, gradually adding sugar at the end of whipping.
  • Start adding yolks, one by one. Mix constantly till you get nice creamy mass.
  • Add chilled cocoa mixture and mix it in.
  • Add dry ingredients and stir them in really subtly.
  • Pour the mass into the form. Smoothen.
  • Bake at 180°C for about 40-45 minutes.
  • Once it’s chilled, divide the cake into two.
  • Sweet and Crispy Sunflower Seeds:
  • Mix and boil all the ingredients in a pan.
  • Line the form with a bakery paper.
  • Lay the warm mass onto the paper. Smoothen.
  • Bake at 180°C for about 20 minutes.
  • Once it’s baked, leave for a moment for chilling.
  • Then, break into smaller pieces.
  • You can leave it on a kitchen towel to get rid of some extra fat.
  • Cream:
  • Mix the butter with dulche de leche till it’s combined.
  • Add sunflower seeds and mix all.
  • Making the cake:
  • Lay almost all cream on the first sponge. Leave some for the top 🙂 Smoothen.
  • Cover it with the second sponge.
  • Lay the rest of the cream. Smoothen.
  • You can decorate it with melted dark chocolate.