Vanilla cream cake

Vanilla Cream Cake - a perfect delicacy for rainy Sunday days

Preparation time: 15 minutes
Baking time: 30-35 minutes
Total time: 50 minutes
Number of servings: 8-10

Who hasn't been delighted by the smell of warm cake wafting through the house when the rain is tapping at the window? This vanilla cream cake is all you need to turn a gloomy day into one filled with joy. With a base of light almond sponge, this cake is an excellent choice for quick and delicious desserts.

Necessary ingredients

*For the sponge:*
- 3 fresh eggs
- 90 grams granulated sugar
- 15 ml oil (preferably sunflower or canola oil)
- 15 ml water
- 1 tablespoon cocoa (for an intense flavor)
- 4 tablespoons flour (type 000 for a fine texture)
- 1 pinch of baking powder
- a pinch of salt (to enhance flavors)

*For the cream:*
- 1 packet of vanilla cream (I recommend the Dr.Oetker brand for a consistent taste)
- 230 ml milk (whole milk provides a richer cream)
- 3-4 tablespoons powdered sugar (adjust according to your preferences)

The history of vanilla cream cake

The vanilla cream cake blends tradition with innovation, being a dessert loved by many generations. This cake is a perfect example of how a simple ingredient, like vanilla cream, can transform a classic sponge into a culinary masterpiece. Over time, it has been adapted into numerous variations, depending on available ingredients and regional preferences.

Preparing the sponge

1. Start by separating the egg whites from the yolks. Use a large bowl for the egg whites and a small one for the yolks.
2. Beat the egg whites with a mixer on medium speed, gradually adding the granulated sugar. Continue mixing until you achieve a firm and glossy meringue that forms peaks when you lift the mixer blades.
3. In another bowl, mix the yolks with the oil and water. Blend them well to combine.
4. Add the yolk mixture to the egg white meringue, gently folding with a spatula or plastic spoon using up-and-down motions. It's important not to lose the air from the egg whites to achieve a fluffy sponge.
5. Gradually incorporate the flour mixed with cocoa and baking powder. Continue to mix carefully until the mixture becomes homogeneous.
6. Preheat the oven to 170 degrees Celsius. Grease the baking pan with butter or oil and line the bottom with parchment paper. Pour the mixture into the pan and level the surface.
7. Bake the sponge for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan.

Preparing the vanilla cream

1. In a bowl, add the packet of vanilla cream, milk, and powdered sugar.
2. Use a mixer to combine the ingredients for 5-8 minutes until the cream becomes airy and fluffy.
3. Once the sponge has completely cooled, spread the cream evenly over it.

Finishing the cake

1. For an elegant look, sprinkle cocoa or Nesquik on top, according to preference. This not only adds a visual contrast but also a splash of extra flavor.
2. You can cut the cake into squares and serve it with a fruit sauce or a dollop of cream for added creaminess.

Useful tips

- Make sure the eggs are at room temperature for better meringue.
- You can replace the vanilla cream with chocolate cream for a more decadent version.
- This cake keeps well in the refrigerator, so you can prepare it a day in advance of serving.
- I encourage you to experiment with different toppings, such as toasted nuts or fresh fruits.

Frequently asked questions

1. Can I use whole wheat flour?
- Yes, but the texture will be different, and the cake will be denser.

2. How can I make the cake less sweet?
- Reduce the amount of powdered sugar in the cream or use a vanilla cream without added sugar.

3. What drinks pair well with this cake?
- A cup of green tea or an espresso can perfectly complement the sweetness of the cake.

4. Can I freeze the cake?
- Yes, the cake can be frozen, but it is best freshly made. Make sure it is well wrapped to prevent freezer burn.

This vanilla cream cake is not just a dessert but also a way to create beautiful memories with loved ones. Enjoy!

 Ingredients: BATTER: 3 eggs 90 grams sugar 15 ml oil 15 ml water 1 tablespoon cocoa 4 tablespoons flour baking powder a pinch of salt CREAM: one packet of Dr.Oetker vanilla cream 230 ml milk 3-4 tablespoons powdered sugar (depending on how sweet you like it)

 Tags:  cake vanilla cream