Vanilla cream cake

Vanilla Cream and Ladyfinger Cake - A Savory Sweet Experience

A vanilla cream cake is more than just a simple dessert; it is a true culinary experience. This cake, with its fluffy base and fine cream, brings to mind special moments spent with loved ones. It is perfect for anniversaries, holidays, or simply to bring a smile to the faces of those dear to us.

Preparation Time
- Preparation time: 1 hour
- Baking time: 25-30 minutes
- Total time: 1 hour and 30 minutes
- Number of servings: 12

Ingredients

For the Base
- 6 eggs
- 1 cup sugar (approximately 200 g)
- 1 cup flour (approximately 120 g)
- 2 packets vanilla sugar
- 1 pinch of salt

For the Vanilla Cream
- 5 eggs
- 700 ml milk
- 175 g sugar
- 75 g flour + 25 g cornstarch (or 100 g flour)
- 1 vanilla essence

For the Syrup
- 500 ml water
- 5 tablespoons sugar (approximately 100 g)
- 2 packets vanilla sugar
- 1 rum essence

For Decoration
- 200 g ladyfingers
- 200 g milk chocolate
- 100 g dark chocolate
- 80 g liquid cream
- Candied orange peel
- 200 g whipped cream (optional)

Step-by-Step Preparation

Step 1: Preparing the Base
1. Beat the egg whites: In a large bowl, add the egg whites from the 6 eggs and a pinch of salt. Use an electric mixer to beat them until frothy.
2. Add the sugar: Continue mixing while gradually adding 1 cup of sugar. When the egg whites become a glossy cream, it’s time to add the yolks.
3. Incorporate the yolks: Add the 6 yolks and gently mix until the mixture is homogeneous.
4. Add the flour: Sift 1 cup of flour into the bowl and use a spatula to gently fold it in, being careful not to deflate the mixture.
5. Bake the base: Pour the mixture into a greased and floured cake pan. Bake in a preheated oven at 180°C for 25-30 minutes. Check for doneness with a toothpick; if it comes out clean, the base is perfect.

Step 2: Preparing the Vanilla Cream
1. Mix the eggs: In another bowl, mix the 5 eggs with 175 g sugar until you get a homogeneous mixture.
2. Add the milk and flour: Incorporate 700 ml milk, 75 g flour, 25 g cornstarch, and vanilla essence. Mix well.
3. Thicken the cream: Pour the mixture into a saucepan and place over medium heat. Stir continuously to avoid lumps. When the cream thickens, remove it from the heat and let it cool covered with plastic wrap. If it becomes too thick, you can add 2-3 tablespoons of whipped cream to restore its consistency.

Step 3: Preparing the Syrup
1. Boil the water with the sugar: In a saucepan, add 500 ml water and 5 tablespoons of sugar. Boil until it starts to bubble, then let it cool slightly. Add the rum essence for extra flavor.

Step 4: Assembling the Cake
1. Cut the base: Once the base has completely cooled, cut it into three equal parts.
2. Soak the base: Use the syrup to soak each layer of base, being careful not to make it too wet.
3. Assemble the cake: Place the first layer of base on a serving plate, add a thick layer of cream, then cover with the second layer. Repeat the process with cream and the last layer of base.
4. Finishing: Cover the sides of the cake with cream and arrange the ladyfingers around the edge, pressing gently. You can cut them to the desired size.

Step 5: Decorating the Cake
1. Melt the chocolate: In a saucepan, melt 200 g milk chocolate and 100 g dark chocolate together with 80 g liquid cream, stirring constantly until homogeneous. Let it cool for 5 minutes.
2. Decorate the cake: Pour the cooled chocolate over the cake, starting from the center and leveling it out. Sprinkle candied orange peel on top for an elegant touch.
3. Refrigerate: Let the cake chill in the refrigerator for a few hours or, preferably, overnight to allow the cream to set.

Practical Tips
- Choose quality ingredients: Use fresh eggs and whole milk for a perfect taste.
- Substitutions: You can experiment with different flavors in the cream, such as almond or orange essence, for a personal touch.
- Serving: Serve the cake with additional whipped cream and fresh fruit for a contrast of textures and flavors.

Calories and Nutritional Benefits
A serving of this cake contains approximately 350 calories. It is a good source of protein due to the eggs and dairy, as well as carbohydrates from sugar and flour. Enjoying it in moderation allows you to indulge in this delight without significantly affecting your diet.

Frequently Asked Questions
- Can I use another type of flour? Yes, you can use whole wheat flour for a healthier taste.
- How can I make the cake dairy-free? Substitute milk with plant-based milk and use margarine instead of butter.
- How long can the cake be stored? It can be kept in the refrigerator for up to 3 days.

Conclusion
This vanilla cream and ladyfinger cake is not just a dessert, but a true cooking experience that you can share with loved ones. Whether it’s for a celebration or an ordinary evening, each slice brings joy and beautiful memories. So, I wish you good luck in cooking and hope you enjoy every moment spent in the kitchen! Enjoy your meal!

 Ingredients: BLAT 6 eggs 1 cup sugar 1 cup flour 2 packets vanilla sugar 1 pinch salt VANILLA CREAM 5 eggs 700ml milk 175g sugar 75g flour + cornstarch 1 vanilla essence SYRUP 500ml water 5 tablespoons sugar 2 packets vanilla sugar 1 rum essence GARNISH 200g ladyfingers 200g milk chocolate 100g dark chocolate 80g liquid cream candied orange peel 200g whipped cream

 Tags:  vanilla cream cake