The most indispensable flavor of our special days is cake! That soft sponge cake is one of our favorite cake recipes with its cream that creates happiness on the palate, its colors and presentation that cheer our eyes. It sweetens our many beautiful moments, especially birthday. The first thing that comes to mind is to buy the ready-made cakes in the bakeries. But home-made cakes that are worth a lot of manual labor are much better than their preparations. Come on, get all the materials in the house on the counter today. Let's prepare a delicious cake recipe that will make pastry chefs jealous. With all the tricks! Introducing: Cake recipe! Preparing the angel cake is one of the most sensitive issues. If you want it to puff up well, be sure to use all ingredients at room temperature. Beat the yolks and whites of the eggs separately. The cream is the second most important stage. You can also differentiate the cream with different flavors you wish. When preparing the cream, it is imperative to put egg yolk in it. The most enjoyable part is the assembly phase. The hardest part of this recipe is that we have to wait 1 day to eat. So let's get started right away.

Mix the eggs and hot water in the mixer at high speed.

When the eggs start to froth, add the sugar little by little and continue to mix for about 8-10 minutes at high speed. When the eggs are fully puffed up and acquire a light creamy texture, you can stop mixing.

In a separate bowl, mix the flour, starch and baking powder and slowly add to the rising egg. Meanwhile, never use a wire whisk, just perform the mixing process with a spatula. Do the mixing process slowly in circular motions from bottom to top without extinguishing the tubers.

After placing a wax paper under your springform mold, place a cake circle in it.

Then, pour the mixture into the mold and bake in a preheated 180 degree oven for 40-45 minutes. The middle part of the sponge cake is completely puffed up and it is cooked when it is fried. Take it out and let it cool.

To start making ganache, take the liquid cream to the stove and bring it to a boil over low heat. When it starts to sizzle slightly on the sides, it has come to a boil. Take the cream from the stove and add half of the chocolate whole and mix until it melts.

Add the remaining chocolate thinning with a knife. Stir it until it has a completely smooth consistency and let it cool.

When it reaches room temperature, cover it with cling film and keep it in the refrigerator overnight. Take it out of the refrigerator at least 2 hours before making the cake.

Put granulated sugar, starch and flour in a saucepan and mix. Then add the milk, add to the ingredients and mix well. After adding the egg yolk and mixing, light the bottom of the stove and mix until it thickens on medium heat.

When your cream thickens, add butter and vanilla, mix well and add to the cream. When your cream is eye-catching, turn off the stove.

While your cream is hot, cover it with stretch film. Otherwise, your cream will dry out. When your cream reaches room temperature, leave it in the fridge overnight.

Add a pack of cream on top of the cream you removed from the fridge and beat with a mixer for 5 minutes

Divide your angel cake into three equal parts with the help of a slicer.

After wetting the first layer of your angel cake with a little milk, apply your cream.

Place the fruits you want on it. Apply one more layer of cream on the fruits and repeat the same process for the other layer.

After placing the last layer of your cake, start to apply your ganache. It will be convenient for you to apply the ganache from the edge of the cake to the top.

You can use a dough cutter to spread the ganache smoothly.After applying the ganache well, you can decorate your cake as you wish. Bon Appetit.