I’ve been willing for some time to bake an Ambassador cake and add its recipe to my blog. Somehow, I was always baking different types of cakes, or just didn’t have the right opportunity to serve this one, but for a long time I did not make Ambassador cake. Until now, because one of the family members had a name day, which was the perfect occasion to prepare this cake.
Ambassador cake is a fluffy sponge cake which, after soaking, is covered with two flavours of custard and butter cream and topped with jelly. The first custard and butter cream is cocoa cream with walnuts and chocolate. In this cream, you can also use raisins or a mixture of dried fruits. The second custard and butter cream is a light cream that contains fruit. These can be oranges, mandarins, pineapple or peach. After assembly, the cake is quite high, which is why it works great when served as a birthday cake or simply served for dessert. I encourage you to check this recipe for Ambassador cake and I wish you successful baking.
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Ingredients for Ambassador cake.
Sponge cake.
- 3 eggs of size “L”
- 200 g all-purpose flour
- 180 g crystal sugar
- 1 teaspoon of baking powder
- 4 egg whites
Syrup for soaking.
- 80 ml water
- 1 tablespoon of icing sugar
- 2 tablespoons of lemon juice
Custard cream:
- 500 ml milk
- 150 g crystal sugar
- 4 egg yolks
- 60 g potato flour
- 2 teaspoon of vanilla extract
- 350 g butter
Additionally:
- 2 orange jellies in a powder (75 g each)
- 600 ml water
- 1,5 tablespoon of dark cocoa
- 50 g walnuts
- 50 g chocolate
- 100 g pineapple
- 1 big orange
How to make Ambassador cake.
Sponge cake preparation.
Put the eggs, egg whites and sugar into a bowl. Whisk for 8-10 minutes, then add large batches of the sifted flour and baking powder. Pour the cake batter on a baking tray lined with baking paper and put in an oven preheated to 180 degrees Celsius for 40 minutes. Let the baked sponge cake cool down, and once cold, cut it lengthwise.
Soaking syrup preparation.
Pour water, lemon juice and icing sugar into a cup. Mix thoroughly.
Preparation of butter cream and orange jelly.
Pour 300 ml of milk into a pot, add sugar and vanilla extract, and bring it to a boil. Mix 200 ml of milk, egg yolks and potato flour in a cup. When the milk in the pot starts to boil, add the liquid from the cup and bring it to a boil, while stirring continuously. Boil the pudding over medium-high heat for 2-3 minutes, stirring constantly. Cool down.
Place soft butter in a bowl and rub until fluffy. Next, add the cold pudding to it in small batches, while rubbing constantly. Divide the cream into two parts. Add cocoa, roughly sliced walnuts and pieces of chocolate to the first one. Add diced pineapple and orange pieces to the second one.
Boil 600 ml of water in a pot. Pour the jelly into a bowl, then pour boiling water over it, mix thoroughly and set it aside to let it cool down. Put the cooled jelly in the fridge to let it thicken a little.
Assembly of Ambassador cake.
Soak the first sponge cake top with the soaking syrup, cover with the cocoa cream and place the second cake top on it. Then, soak the sponge cake with the syrup and cover it with the light cream. Pour the softening jelly over top of the cake. Transfer the Ambassador cake into the fridge for a few hours, preferably overnight, so that the creams and jelly can thicken well.
Good to know when making Ambassador cake.
I baked the sponge cake in a rectangular baking tray measuring 30 by 21 centimetres.
The ingredients used to prepare the sponge cake should be at room temperature.
After cooking, I cover the pudding with cling film, which I place directly on the pudding. This prevents a skin from forming.
I used canned pineapple in the light cream.
Do you like cakes with cream? If so, try our recipe for Danube waves cake.
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