Television cake

Two-layer cake with vanilla cream - a delicious and impressive recipe

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12-16 servings

Who doesn't love a cake that delights their taste buds and brings a smile to their face? This two-layer cake, one with cocoa and the other yellow, is not only a delicious choice for any occasion but also a recipe that harmoniously blends flavors. The vanilla cream and the filling of apricot and pear jam add an extra touch of flavor, turning each slice into a true delight. Let's discover together how to prepare this wonderful cake!

A Brief History

Layered cakes have a long-standing tradition in world cuisine, often associated with holidays and special occasions. Each layer adds a distinct texture, and the combination of flavors makes every bite a true feast. This specific recipe pays homage to these cakes, contrasting the soft cocoa layer with the yellow one, providing an unforgettable culinary experience.

Ingredients

For the cocoa layer (2 sheets):
- 2 large eggs
- 12 tablespoons of sugar
- 12 tablespoons of milk
- 12 tablespoons of oil
- 4 tablespoons of cocoa
- 1 packet of ammonia quenched in lemon juice
- Flour as needed (approximately 400-500 g, depending on flour absorption)
- 2 packets of vanilla sugar
- 1 vial of vanilla essence

For the yellow layer (1 sheet):
- 8 large eggs
- 8 tablespoons of sugar
- 8 tablespoons of flour
- 2 packets of vanilla sugar
- 1 vial of vanilla essence

For the vanilla cream:
- 1 liter of milk
- 8 tablespoons of flour
- 400 g of sugar
- 300 g of butter (at room temperature)
- Juice of one lemon
- Vanilla essence

For the filling:
- Apricot and pear jam (approximately 300 g)
- 150 ml vanilla sugar (optional)
- Cocoa for dusting (for decoration)

Preparation

Step 1: Preparing the Layers

Cocoa layer:
1. In a large bowl, beat the eggs with the sugar until fluffy and doubled in volume.
2. Add the milk, oil, cocoa, and the quenched ammonia in lemon juice. Mix well.
3. Gradually incorporate the flour until you obtain a smooth dough that is not too stiff. Make sure not to add too much flour, so the layer remains fluffy.
4. Add the vanilla sugar and vanilla essence, mixing gently.
5. Pour the dough into two baking trays lined with parchment paper and bake in a preheated oven at 180 degrees Celsius for 20-25 minutes. Check with a toothpick - if it comes out clean, the layer is ready.

Yellow layer:
1. In another bowl, beat the eggs with the sugar until fluffy.
2. Add the flour, vanilla sugar, and vanilla essence, mixing gently to avoid losing air from the mixture.
3. Pour the dough into a tray lined with parchment paper and bake at 180 degrees Celsius for about 20 minutes. Test with a toothpick, just like with the cocoa layer.

Step 2: Preparing the Cream

1. In a saucepan, bring the milk to a boil, stirring constantly.
2. In another bowl, mix the flour with the sugar and gradually add it to the hot milk, stirring continuously to avoid lumps.
3. Cook the mixture until it thickens to a consistency similar to a pudding. Let it cool completely.
4. Once the cream has cooled, add the diced butter and mix until it becomes fluffy. Add the lemon juice and vanilla essence, mixing well.

Step 3: Assembling the Cake

1. Place the first cocoa layer on a serving platter.
2. Spread half of the cream evenly over the layer.
3. Add a generous layer of apricot and pear jam.
4. Place the yellow layer, which has been lightly soaked (you can use a syrup made from water and sugar if desired).
5. Repeat the process: another layer of jam, followed by the remaining cream.
6. Finish with the last cocoa layer, which you can soak similarly, then dust with cocoa for an elegant look.

Practical Tips

- Pay attention to ingredients: Use fresh, quality ingredients for the best results, especially the eggs and butter.
- Soak carefully: Soak the layers only lightly, so they do not become too wet.
- Storing the cake: This dessert keeps well in the refrigerator, covered, for a few days, and retains its flavor.

Possible Variations

- Fresh fruits: You can add slices of bananas or strawberries between layers for an extra freshness.
- Cream: Instead of vanilla, try almond essence for a different taste.
- Decoration: Add chopped nuts or chocolate flakes on top for a crunchy texture.

Ideal Pairings

This cake pairs perfectly with a cup of black tea or aromatic coffee. Additionally, a glass of cold milk or a fruit smoothie can perfectly complement the delight.

Frequently Asked Questions

1. What is the secret to a fluffy layer? Make sure not to overmix the dough after adding the flour. The air incorporated into the eggs is what makes the layer fluffy.

2. Can I use another type of jam? Absolutely! You can experiment with your favorite fruit jams, such as blackberries, raspberries, or cherries.

3. How can I make the cake less sweet? Reduce the amount of sugar in the vanilla cream and use jams with less sugar.

4. Is it possible to freeze the cake? Yes, it is possible to freeze the cake, but it is recommended to thaw it in the refrigerator to preserve its flavor and texture.

I hope this recipe will delight you and inspire you to create delicious moments with your loved ones. Remember, cooking is an art, and each recipe is a story waiting to be told! Enjoy!

 Ingredients: Dough 1: with cocoa and make two sheets 2 eggs 12 tablespoons sugar 12 tablespoons milk 12 tablespoons oil 4 tablespoons cocoa 1 package of ammonium extinguished in lemon juice flour as needed for a not too hard dough 2 packets of vanilla sugar 1 vial of vanilla essence Dough 2: for one yellow sheet 8 eggs 8 tablespoons sugar 8 tablespoons flour 2 packets of vanilla sugar 1 vial of vanilla essence Cream: 1 liter of milk 8 tablespoons flour 400 g sugar 300 g butter juice from one lemon vanilla essence Filling: apricot + pear jam 150 ml vanilla sugar cocoa for dusting

 Tags:  television cake