White cake

I made this cake for New Year's Eve, but it's not a recipe tied to just one occasion. It doesn't have thick layers, but it's also not difficult to make. Everything is simple and easy to adapt, with a classic base, two different creams, and a little raspberry to balance the sweetness. I baked it in a regular pan lined with parchment paper, and the vanilla cream is clear and dense, without unnecessary complications.

Quick Info

Total time: about 2 hours (including cooling)
Preparation time: 40-45 minutes
Baking time: 20-25 minutes
Servings: 10-12 slices
Difficulty: medium
Recipe type: festive cake with vanilla and mascarpone cream

Ingredients

Base
3 eggs
3 tablespoons sugar
3 tablespoons flour

Vanilla cream
300 ml milk
3 tablespoons cornstarch
3 tablespoons sugar
a vial of vanilla essence
200 g butter

Mascarpone cream
300 g mascarpone
200 ml heavy cream for whipping
200 g sour cream
1 packet vanilla sugar
200 g raspberries (thawed and well-drained)

Syrup
100 ml water
50 g sugar

Glaze/decorating
200 ml heavy cream for whipping
1 teaspoon raspberry syrup (optional, for color)

Preparation method

1. Base
Break the eggs into a large bowl and add the sugar. Mix at high speed until the mixture becomes very airy and increases in volume. The mixture should stay on the mixer blades, similar to a sponge cake. Gently fold in the flour with a spatula, from the bottom up, to maintain the airy texture.

Line the cake pan with parchment paper (bottom and sides). Pour the mixture into the pan and level it. Bake in a preheated oven at 170°C for 20-25 minutes. Check with a toothpick – if it comes out clean, the base is ready. Let the base cool completely in the pan or on a rack.

2. Vanilla cream
In a small saucepan, combine the cornstarch, sugar, and milk. Mix well with a whisk and place over low heat or in a double boiler (I used a heavy-bottomed pot to prevent sticking). Cook, stirring continuously, until it thickens and reaches a cream-like consistency. Remove from heat and let cool completely. After cooling, add the vanilla essence and mix gently.

Separately, beat the butter (at room temperature) for 10-15 minutes until it becomes fluffy and light in color. Gradually add a tablespoon of the cooled vanilla cream, continuing to mix until all the cream is incorporated and you have a smooth mixture. Refrigerate until assembly.

3. Mascarpone cream
In a bowl, combine the heavy cream for whipping and the sour cream. Beat on high speed until you get a firm whipped cream that holds its shape. Then add the mascarpone and vanilla sugar, mixing briefly just to combine. Finally, fold in the drained raspberries. Keep the cream cold until assembling.

4. Syrup
Mix the water with the sugar in a small saucepan and place over low heat. Allow it to come to a boil and simmer for a few minutes until the syrup thickens slightly, without becoming caramel. Let it cool before using.

5. Assembly
Cut the base into two thin layers (it comes out quite thin, so be careful while cutting). Line the baking pan with plastic wrap to easily remove the cake at the end.

Place the first layer of the base in the pan and lightly soak it, especially around the edges. Spread the vanilla cream evenly with the back of a spoon. On top of the vanilla cream, add the mascarpone cream with raspberries and level it. Add the second layer of the base and soak it lightly. Cover with plastic wrap and refrigerate, preferably overnight.

6. Decorating
The next day, whip 200 ml of heavy cream for whipping until firm. You can add a teaspoon of raspberry syrup for a pink hue if you like. Decorate the cake as desired, using a piping bag or simply with a spoon.

Why I make this recipe often

I love it because it's not difficult, doesn't require complicated ingredients, and has a balanced taste. It's not a very tall or sweet cake, but each layer has its purpose. It holds well in the refrigerator and doesn't get too soggy even after two days. You can adapt it with seasonal fruits or other creams, depending on what you have on hand.

Tips and variations

Tips

1. Use butter at room temperature; otherwise, the vanilla cream won't be smooth.
2. Allow the vanilla cream to cool completely before mixing it with the butter.
3. Don't overmix the mascarpone cream, just enough to combine.
4. If you want the base a little moister, you can use all the syrup, but don't overdo it in the middle to avoid it becoming too soft.

Substitutions

You can use plant-based whipped cream instead of sour cream for decorating, but the taste will be different.
Fruits can be swapped: blueberries, strawberries, or even peaches from a can work well.
For flavor, replace vanilla essence with vanilla paste or extract.

Variations

You can add a tablespoon of raspberry liqueur or berries to the syrup if you're not serving children.
Instead of two creams, you can use just one, doubling the amount of your preferred cream.
You can add small pieces of fruit to the mascarpone cream.

Serving ideas

It's best sliced with a knife dipped in hot water, wiped before each slice.
It pairs well with simple tea or coffee, as the cake is not overly sweet.

Frequently asked questions

1. Can I use store-bought base?
Yes, but homemade base has a different texture. However, if you're short on time, you can use store-bought sponge layers, adjusting the syrup quantity accordingly.

2. What if I forgot to drain the raspberries well?
The cream may become too soggy if the raspberries release too much juice. Drain the fruits on a towel and add them only at the end.

3. Can I make the vanilla cream only with flour, without cornstarch?
It can be done, but cornstarch gives a smoother texture and prevents a floury taste. If using flour, slightly increase the boiling time.

4. Can the cake be frozen?
I do not recommend it, as the whipped cream and mascarpone change texture after freezing.

5. The base seems too thin. What can I do?
You can double the quantities for the base and bake in two pans or in a smaller pan for thicker layers.

Nutritional values

Approximately, a slice (out of 12) has around 300-340 kcal, with about 20 g fat, 30 g carbohydrates, and 5 g protein. These are approximate values, as they depend on the brand of sour cream, mascarpone, and whether you add more whipped cream for decoration.

Storage and reheating

The cake can be stored in the refrigerator, covered, for up to 3 days. Reheating is not recommended. The layers maintain their texture for at least 48 hours. After that, the base starts to soften slightly but does not become unpleasant. It is not advisable to leave it at room temperature for more than an hour, as it contains milk and cream-based creams.

 Ingredients: Base: 3 eggs, 3 tablespoons flour, 3 tablespoons sugar. Vanilla cream: 300 ml milk, 3 tablespoons cornstarch, 3 tablespoons sugar, one vial of vanilla essence, 200 g butter. Mascarpone cream: 300 g mascarpone, 200 ml sweet cream for whipping, 200 g sour cream, 1 packet vanilla sugar, 200 g raspberries. Syrup: 100 ml water, 50 g sugar. Glaze: 200 ml cream for whipping, one teaspoon raspberry syrup.

 Tags:  vanilla cream cake