Cake with vanilla cream, strawberries, and cherries

Vanilla cream cake with strawberries and cherries

A vanilla cream cake with strawberries and cherries is more than just a simple dessert; it is an explosion of flavors that takes you back to sunny summer days and moments spent with loved ones. This elegant cake is perfect for any festive occasion, whether you are celebrating a birthday, an anniversary, or simply want to indulge in a special dessert. I will present the recipe step by step, enriched with useful tips and information that will help you achieve a result worthy of a professional pastry chef.

Total preparation time: 1 hour and 10 minutes
Baking time: 25 minutes
Number of servings: 10

Ingredients:

For the sponge:
- 3 eggs
- ½ cup milk
- 6 tablespoons oil
- 9 tablespoons sugar
- 8 tablespoons flour
- 2 tablespoons cocoa
- 1 teaspoon baking powder
- Grated zest of one orange

For the cream:
- 400 ml milk
- 2 egg yolks
- 4 tablespoons flour
- 4 tablespoons sugar
- 4 tablespoons powdered sugar
- 2 teaspoons powdered sugar with vanilla beans
- 1 teaspoon vanilla essence
- 250 g mascarpone
- 4 tablespoons yogurt
- 3 sheets of gelatin (approximately 5 g in total)
- 1 cup pitted cherries
- 1 small bowl of fresh strawberries
- 50 g dark chocolate
- ½ cup prepared and cooled coffee

Preparing the sponges:

1. Start by preheating the oven to 180°C. I recommend using a detachable cake pan, as it will make it easier to remove the cake later. Grease the pan with butter and dust it with flour (if you have baking paper, that is the ideal solution).

2. In a large bowl, beat the eggs together with the sugar until the mixture becomes white and fluffy. It is important to use fresh eggs, as they will influence the texture of the sponge.

3. Gradually add the oil and milk, continuing to mix on low speed. At this point, the citrus aroma will start to be felt due to the orange zest.

4. In another bowl, mix the flour, cocoa, and baking powder. Incorporate these dry ingredients into the egg mixture, stirring gently to avoid lumps.

5. Pour the mixture into the prepared pan and bake the sponge for 20-25 minutes. Check if it is done with the toothpick test – if it comes out clean, the sponge is perfect.

6. After baking, let the sponge cool completely in the pan, then cut it into two equal layers.

Preparing the cream:

1. In a bowl, mix the egg yolks with the sugar, flour, powdered sugar with vanilla beans, and a few tablespoons of milk. This combination will form the base of your cream.

2. In a separate saucepan, heat the remaining milk until it starts to boil. Add the egg yolk mixture to the hot milk, stirring continuously. It is essential to keep the heat low to avoid curdling the yolks.

3. Continue to stir until the cream thickens, having a pudding-like consistency. Once the cream is ready, cover it with plastic wrap and let it cool completely.

4. In another bowl, mix the mascarpone with the remaining powdered sugar and yogurt. Once the egg yolk cream has cooled, incorporate it into the mascarpone mixture.

5. Soak the gelatin sheets in cold water for about 10 minutes. After they have softened, drain the water and melt them in a double boiler. Add a spoonful of your warm cream to the melted gelatin to temper it, then incorporate the gelatin into the entire cream.

Assembling the cake:

1. On a cake stand or platter, place the first layer of sponge. Soak it with the cooled coffee, ensuring it is well absorbed.

2. Spread a generous layer of cream over the sponge, then add the diced strawberries and cherries. These fresh fruits will bring a note of freshness and a pleasant contrast to the sweet cream.

3. Add another layer of cream on top of the fruits, then cover with the second layer of sponge, which should also be soaked with coffee.

4. Use the remaining cream to completely cover the cake. You can keep a small portion of this cream for decoration.

5. Place the cake in the refrigerator for at least a few hours, ideally overnight, to allow the flavors to meld and the cream to set.

6. Before serving, melt the dark chocolate and, using a spoon, decorate the edges of the cake. You can also use the remaining cream to create decorative swirls on top.

Serving and variations:

To add an extra touch of flavor, you can serve the cake with a scoop of vanilla ice cream or a chocolate sauce. You can also experiment with other seasonal fruits, such as raspberries or peaches, to vary the recipe according to your preferences.

Nutritional information:

The cake contains a balanced combination of carbohydrates, proteins, and fats, having around 350-400 calories per serving. Strawberries and cherries provide a supply of vitamins and antioxidants, being beneficial for immune system health.

Frequently asked questions:

1. Can I use other types of fruit?
Yes, you can adapt the recipe using your favorite fruits, such as peaches or mangoes.

2. How can I make the cake less sweet?
Reduce the amount of sugar in the cream and use chocolate with a higher cocoa content.

3. Is it possible to replace the mascarpone?
You can use cottage cheese or Greek yogurt for a lighter version.

4. How long can the cake be stored in the refrigerator?
The cake keeps well in the refrigerator for 3-4 days, but it is best enjoyed on the first day after preparation.

I hope you enjoy every step of making this delicious cake! Don't forget to share it with your loved ones and enjoy the moments spent together. Bon appétit!

 Ingredients: Base: 3 eggs, 1/2 cup milk, 6 tablespoons oil, 9 tablespoons sugar, 8 tablespoons flour, 2 tablespoons cocoa, 1 teaspoon baking powder, grated orange peel. Cream: 400 ml milk, 2 egg yolks, 4 tablespoons flour, 4 tablespoons sugar, 4 tablespoons powdered sugar, 2 teaspoons powdered sugar with vanilla beans, 1 teaspoon vanilla essence, 250 g mascarpone, 4 tablespoons yogurt, 3 sheets gelatin (5 g in total), 1 cup pitted cherries, 1 small bowl of fresh strawberries, 50 g dark chocolate, 1/2 cup prepared and cold coffee.

 Tags:  cream cake fruit cake cake recipes