Bucharest

Delicious Recipe for Vanilla Cream Vanilla Cacao Cake

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12

The history of cocoa and vanilla custard cake is lost in the mists of time, a dessert loved by generations. This simple yet exquisite recipe will bring joy to your table whenever you want to impress family or friends. Whether it's a birthday, a party or simply a weekend dessert, this cake is sure to be the star of the table.

Ingredients

For the batter:
- 8 large eggs
- 8 tablespoons water
- 20 tablespoons sugar
- 19 tablespoons flour
- 1 baking powder
- 1 sachet dark cocoa (about 30 g)

For the syrup:
- 1 essence of rum
- Juice of 1 lemon
- 2 tablespoons sugar
- Water (if needed)

For the cream:
- 250 g margarine (or butter for a richer taste)
- 100 ml milk
- 200 g sugar (of which 20 g to mix with the flour)

For the icing:
- 100 g household chocolate
- 100 ml whipped cream

Utensils needed
- Baking tray (30x40 cm)
- Mixer
- Small pot
- Spatula
- Lemon grater
- Mixing bowl

Step by step instructions

1. Preparing the Batter:
Start by preheating the oven to 180°C. In a large bowl, beat the egg whites with a mixer until stiff foam. Gradually add the 20 tablespoons of sugar, continuing to mix until glossy and stiff. That's the secret to a fluffy crumbly crumble!

2. Adding the Dry Ingredients:
In another bowl, combine the 19 tablespoons flour, baking powder, and cocoa. These ingredients will not only give the shortbread flavor, but also a wonderful texture. Incorporate the flour mixture into the egg whites, stirring gently with a spatula so as not to lose the air in the whites.

3. Finalizing the Composition:
In a cup, combine the 8 tablespoons water and the yolks. Add this mixture to the egg whites and flour mixture, stirring gently. The final version should be fluid but fluffy.

4. Baking the Blatter:
Pour the mixture into the prepared pan and level the surface. Bake the cake for about 30-40 minutes or until it pulls away from the edges of the pan and passes the toothpick test. Allow to cool completely.

5. Cream preparation:
In a small saucepan, whisk 20g flour with 200g sugar and 100ml milk. Place the saucepan over low heat and stir continuously until thickened. When cool, stir in the margarine, stirring vigorously until smooth.

6. Making the Syrup:
In a small bowl, combine the lemon juice, rum essence, 2 tablespoons sugar, and water (as needed) to make a flavored, sweet-sour syrup.

7. Cake Assembly:
Cut the top in half horizontally. Drizzle each half with the previously prepared syrup, allowing it to absorb the flavors for 10 minutes. Generously spread vanilla cream over one of the tops, then place the second top on top.

8. Frosting:
Melt the household chocolate over a steam bath, stirring constantly to avoid burning. Once melted, pour the frosting evenly over the cake and allow to cool.

9. Decorating:
Whip the cream until stiff and use a piping bag to decorate the cake. You can also add some fresh fruit or chocolate chips for a more festive look.

10. Serving:
Let the cake sit in the refrigerator for at least an hour before cutting. This delicious dessert can be served with a cup of coffee or tea, and for an extra touch of elegance, add vanilla ice cream to your plate.

Useful Tips

- Aerating the Batter: Make sure the egg whites are beaten well to get a fluffy batter. If you want to improve your baking skills, practice the technique of incorporating the ingredients.

- Cream Variations: You can add a dash of vanilla extract or almond essence to the cream to give it a distinct flavor.

- Taste Enrichment: Substitute butter for margarine for a richer, more delicious cream.

- Custom Decor: Use berries or toasted nuts to add texture and color to your cake.

Frequently Asked Questions

1. Can I use a different type of flour?
Yes, you can experiment with wholemeal or gluten-free flour, but keep in mind that the final texture and taste may vary.

2. How can I make the cake healthier?
You can reduce sugar and use natural sweeteners such as honey or maple syrup. You can also use low-fat margarine.

3. How long does the cake keep?
The cake keeps well in the refrigerator for 3-4 days in an airtight container.

4. Can I freeze the cake?
Yes, the cake can be frozen, but it is recommended to freeze it before adding the cream and icing.

5. What drink goes best with this cake?
An espresso or a sweet dessert wine are great options that will complement the flavors of the cake.

So don't wait! Put on your apron and start your culinary adventure. With each step, you will discover not only the pleasure of cooking, but also the joy of sharing this delicious cake with your loved ones. Enjoy!

 Ingredients: 8 tablespoons of water 20 tablespoons of sugar 19 tablespoons of flour 1 baking powder 1 packet of dark cocoa 1 essence of rum 1 lemon 250 g margarine 100 ml milk 1 chocolate bar 100 ml whipped cream