Vanilla cake

Vanilla Cream Cake

The first time I made this cake was for International Women's Day on March 8, but since then I've recreated it a few times for quieter weekends. It's not complicated, made with common ingredients, and doesn't require much attention. The base is simple, with a little cocoa on the top layer, and the cream is quite light with milk, vanilla, and whipped cream.

Quick Info

Total Time: about 2 hours (including cooling and assembling)
Preparation Time: 25-30 minutes
Baking Time: 40 minutes
Servings: 10-12 slices
Difficulty: medium
Recipe Type: vanilla cream cake, suitable for festive days or weekends

Ingredients

Base:
5 eggs
a pinch of salt
2 tablespoons oil
5 tablespoons sugar
4 tablespoons flour
1 tablespoon cocoa
1 packet baking powder Dr. Oetker

Cream:
750 ml milk
8 tablespoons sugar
vanilla essence (to taste)
7 tablespoons cornstarch Gustin (Dr. Oetker)
350 ml whipped cream (for whipping)

Syrup:
200 ml water
2 tablespoons sugar
vanilla essence

Preparation Method

1. Preparing the Base

1.1. Crack the eggs and separate the whites from the yolks. Place the whites in a large bowl with the pinch of salt and beat until stiff.
1.2. Once the whites are well-stiffened, gradually add the sugar while continuing to mix until shiny and firm.
1.3. Whisk the yolks separately with the 2 tablespoons of oil, then pour them over the egg whites and gently fold with a spatula, not with a mixer.
1.4. Incorporate the flour mixed with the baking powder, previously sifted. Continue to mix gently to avoid losing air in the mixture.
1.5. Prepare a round baking pan of 24 cm (lined with parchment paper or lightly greased), then pour two-thirds of the mixture into it.
1.6. Mix the remaining third quickly with the tablespoon of cocoa. Pour it over the white mixture in the pan on top, without homogenizing the two layers.
1.7. Place the pan in the preheated oven at medium heat and bake the base for 40 minutes. Do not open the oven door in the first 30 minutes.
1.8. After baking, remove the base and let it cool completely before cutting.

2. Preparing the Cream

2.1. Bring 600 ml of milk to a boil with the sugar and vanilla essence. Keep the remaining 150 ml of milk cold for the next step.
2.2. Dissolve the cornstarch in the remaining cold milk, mixing well to avoid lumps.
2.3. When the milk on the stove starts to boil, pour the cornstarch mixture in a thin stream while continuously whisking.
2.4. Reduce the heat to low and continue to mix until the cream thickens like pudding.
2.5. Remove the pot from the heat and let the cream cool completely to room temperature.
2.6. Whip the cold cream until soft peaks form, then gradually fold it into the cooled vanilla cream with gentle movements.

3. Preparing the Syrup

3.1. Mix the water with the sugar and vanilla essence. No need to boil, just dissolve the sugar completely.

4. Assembling

4.1. Cut the completely cooled base into three horizontal slices as evenly as possible.
4.2. Place the first slice on a platter, lightly soak with a third of the syrup, then spread an even layer of cream.
4.3. Place the second slice of base, soak it the same way, then add another layer of cream.
4.4. Place the last slice on top, soak it, then smooth the edges.
4.5. You can use the remaining cream or whipped cream for decoration, as preferred.

5. Why I Make This Recipe Often

I love that the ingredients are simple and easy to find, and the result is a light cake that isn't too sweet. The base doesn't have much oil, and the vanilla cream with whipped cream is refreshing, not heavy. It keeps well in the fridge and is suitable for guests as well as for weekends without a special occasion.

Tips and Variations

Tips

If you don't have a special cutter, use a thin, long knife to slice the base.
The cream must be completely cold before adding the whipped cream to prevent it from curdling.
For a more uniform appearance, smooth the cream between layers with a wet spatula.

Substitutions

You can use regular cornstarch instead of Gustin if you don't have the same brand.
Whipped cream can be replaced with cream for whipping if you prefer.

Variations

If you want, you can add a little cocoa to the base, not just on top, for a more pronounced flavor.
You can add a thin layer of sour jam between the layers if you like the combination with vanilla.

Serving Ideas

Garnish with whipped cream or a little grated chocolate.
It goes well with fresh fruits, such as raspberries or strawberries, for contrast.

Frequently Asked Questions

1. Can I use another flavor instead of vanilla?
Yes, you can use lemon or orange essence if you want to change the flavor of the cream.

2. Can the base be baked a day in advance?
Yes, the base keeps well if stored wrapped in the fridge. It’s even easier to cut the next day.

3. Can I make the cream only with whipped cream and without cornstarch?
No, the texture of the cream relies on the milk pudding with cornstarch. The whipped cream just makes it lighter.

4. What can I use to cut the base evenly?
The simplest way is with a long, sharp knife, carefully cutting around. If you have a special thread for cutting bases, use it.

5. Can the cake be frozen?
I do not recommend it; the cream with cornstarch and whipped cream does not keep its texture well when frozen.

Nutritional Values

Estimation for one slice (out of 12): approximately 260-300 kcal
Protein: 5-6 g
Carbohydrates: 35-38 g
Fats: 10-12 g

The values are indicative, depending on how much syrup or cream you use for each serving.

Storage and Reheating

The cake keeps well in the fridge, covered, for up to 3 days. The cream remains firm, and the base does not dry out if well covered. It is not reheated, served cold, directly from the fridge. If kept longer than 3 days, the base may become moist from the cream.

 Ingredients: BASE: 5 eggs a pinch of salt 2 tablespoons of oil 5 tablespoons of sugar 4 tablespoons of flour 1 tablespoon of cocoa Dr.Oetker baking powder CREAM: 750 ml milk 8 tablespoons of sugar vanilla essence 7 tablespoons of Gustin starch (Dr.Oetker) 350 ml whipped cream. SYRUP: 200 ml water 2 tablespoons of sugar vanilla essence

 Tags:  vanilla cream cake