Wedding cake
Vanilla Cream Cake for Wedding - Recipe No. 50
When love is in the air, there’s no more beautiful way to celebrate than with a cake made with much passion and dedication. This vanilla cream cake recipe is inspired by the love I have for my sister, who recently got married. Decorating the cake was a challenge, and the result was a cake that is not only delicious but also full of emotions. Let’s embark together on this wonderful recipe!
Preparation Time: 30 minutes
Baking Time: 40 minutes
Total Time: 70 minutes
Number of Servings: 12
Ingredients:
*For the Cake:*
- 5 eggs
- 5 tablespoons cold water
- 10 tablespoons heaped sugar
- 10 tablespoons flour
- A pinch of salt
- Baking paper
*For the Cream:*
- 3 tablespoons flour
- 2 tablespoons cornstarch
- ½ cup sugar (for tea)
- 4 egg yolks
- 2 cups milk (for tea)
- 1 vanilla sugar
- 2 tablespoons unsalted butter, cut into cubes
*For Decoration:*
- Whipped cream
- 1 sachet of whipped cream stabilizer
- Chocolate
- Edible flowers
- Red coconut
Practical Tips:
- Make sure all ingredients are at room temperature, this will help with better homogenization of the mixture.
- Use fresh eggs, as they add better taste to the cake layers.
- You can replace sugar with natural sweeteners for a healthier version of the cake.
Recipe History:
Wedding cakes have a long history, symbolizing love and union. In the past, they were made with simple ingredients but with great care, and today they have evolved into elaborate creations that reflect the couple's personality and style. The cake we will prepare today respects tradition but also brings a touch of originality through its decoration.
Preparing the Cake:
1. Preheat the oven: Start by setting the oven to 180°C. Make sure it is well preheated before putting in the cake.
2. Separate the eggs: Separate the egg whites from the yolks. It is important that no yolk remains in the whites, as this will affect the foam.
3. Whip the egg whites: In a large bowl, beat the egg whites with a pinch of salt until they become a firm foam. Then, gradually add the sugar, continuing to beat until you obtain a stiff meringue. It is essential that the meringue is dense enough not to flow when the bowl is turned upside down.
4. Incorporate the yolks: Add all the yolks at once to the meringue, gently mixing with a spatula. This will maintain the air in the meringue.
5. Add the flour: Start incorporating the flour gradually, mixing carefully. Avoid mixing too vigorously to not lose the air in the mixture.
6. Baking: Pour the mixture into a mold lined with baking paper, shaking the pan slightly on the table to eliminate air bubbles. Bake for 30-40 minutes, without opening the oven in the first 15 minutes. Test with a toothpick, which should come out clean.
7. Cooling: When the cake is ready, remove it from the pan and let it cool on a rack until the next day.
Preparing the Cream:
1. Mixing the ingredients: In a bowl, mix the flour with the cornstarch and sugar. In another dish, beat the yolks with some of the milk, then add the flour mixture.
2. Boiling the milk: In a saucepan, boil the remaining milk. When it starts to boil, gradually add it over the flour and egg mixture, stirring continuously.
3. Cooking the cream: Place the saucepan over low heat, stirring constantly until the cream thickens. Remove from heat, add the butter and vanilla sugar, stirring until smooth. If the cream becomes too thick, add a little warm milk. If it is too liquid, mix a little cornstarch with milk and add it to the cream.
4. Cooling: Cover the cream with plastic wrap to prevent a crust from forming and let it cool.
Assembling the Cake:
1. Soaking the layers: Once the cake has cooled, cut it into two or three parts, as preferred. Soak each layer with caramel syrup for extra flavor.
2. Adding the cream: Add a layer of cream on the first layer, then place the second layer and repeat the process until the last layer.
3. Preparing the whipped cream: Whip the liquid cream until it becomes stiff, then add the whipped cream stabilizer and continue mixing for a few minutes. This step will ensure a firm and stable whipped cream.
4. Decorating the cake: Cover the entire cake with whipped cream, giving it an elegant look. You can cut a part of a layer into a heart shape, glaze it with melted chocolate (melting the chocolate with a few tablespoons of milk over low heat) and place it on top of the cake.
5. Finishing: On the edges, add red coconut and decorate with edible flowers for a festive look.
Serving Suggestion:
Serve this cake with a glass of sparkling wine or a fruit tea to complete the festive atmosphere. It is perfect for special occasions, but also for moments when you want to indulge yourself.
Possible Variations:
If you want to experiment, you can add fresh or candied fruits between the cream layers. Also, a white chocolate glaze could add a delicious taste!
Frequently Asked Questions:
1. Can I replace the eggs with vegan alternatives? Yes, you can use banana puree or soy yogurt as substitutes for eggs.
2. How can I keep the cake fresh? Keep the cake covered in the fridge, and if you want to prepare it in advance, you can freeze it without whipped cream.
3. What can I use instead of sugar? Natural sweeteners, such as honey or maple syrup, are excellent options.
This vanilla cream cake is not just a dessert, but a true declaration of love. So, put on your apron and let’s create delicious memories! Enjoy!
Ingredients: For the base: 5 eggs, 5 tablespoons of cold water, 10 tablespoons of sugar, 10 tablespoons of flour, a pinch of salt, baking paper. For the cream: 3 tablespoons of flour, 2 tablespoons of cornstarch, half a cup (tea) of sugar, 4 egg yolks, 2 cups (tea) of milk, one vanilla sugar, 2 tablespoons of unsalted butter cut into cubes. For decoration: whipped cream, 1 sachet of whipped cream stabilizer, chocolate, flowers, red coconut.
