We are 100% sure that this snack cake will become a decoration of the table. It will not leave your guests indifferent, conquering them both with the taste and appearance.
The approximate weight of the finished cake is 1200 g (42.30 oz).
The diameter of the cake is 16 cm (6.3 inch).
Mix all the liquid ingredients; mix all the dry ingredients separately. Gradually combine them together, stirring carefully. Bake one cake layer at 170-180C (338 to 356F) for 50 to 60 minutes.
Divide the finished biscuit into 3 parts.
Whip the egg yolks, the mustard, salt and sugar with a mixer until smooth. Pour in the vegetable oil in a thin stream, and continue whipping. Add the lemon juice at the end of whipping.
Combine all the ingredients. Season the mix with mayonnaise. Add the ground pepper and salt to taste.
Whip the components.
Assemble the cake in a ring mold, following the next order: a cake layer – borders from the covering crème – the filling, and so on.
Put the assembled cake in the cold for 6 hours.
Cover it with the finishing crème.