Vanilla cream cake

Vanilla Cream Cake: A Classic Delight for Any Occasion

Preparation Time: 30 minutes
Baking Time: 25-30 minutes
Total Time: 1 hour
Number of Servings: 12

Holidays, gatherings with friends, or simply a quiet afternoon can be made complete with a delicious dessert, and this vanilla cream cake is the perfect choice. With a fluffy base and a velvety cream, this recipe combines simplicity with elegance, making it easy to prepare even for those less experienced in the kitchen.

The history of the vanilla cream cake is rich in tradition, being a masterpiece of international patisserie. Vanilla, once considered a rare and precious ingredient, finds its place in the hearts of sweet lovers around the world. This recipe is perfect for impressing guests or simply indulging yourself.

Ingredients Needed:

For the base:
- 5 eggs
- 6 tablespoons of flour
- 3 tablespoons of oil
- 6 tablespoons of sugar
- 1/2 packet of baking powder
- 1 packet of vanilla sugar
- 1 vanilla essence
- 3 tablespoons of blackberry sauce (for a special flavor)

For the vanilla cream:
- 500 ml milk
- 3 tablespoons of cornstarch
- 100 ml condensed milk
- 4 egg yolks
- 100 g sugar
- Zest of 1/2 lemon
- 1 vanilla essence
- 50 g butter

Nutritional Information:
This cake is a more caloric choice, with approximately 350 calories per serving, but it is full of nutrients from eggs, milk, and butter, providing protein and calcium.

Step by Step for a Perfect Result:

1. Preparing the base:
- Start by separating the egg whites from the yolks. Place the egg whites in a large bowl and add a pinch of salt. Use a mixer to beat them until foamy. Then, while continuing to mix, gradually add the sugar until you achieve a glossy meringue.
- In another bowl, beat the yolks with the oil until creamy. Add the flour, baking powder, vanilla sugar, and vanilla essence. Mix the ingredients well.
- Gently fold the egg whites into the yolk mixture with upward motions to avoid losing air.
- Pour the mixture into a baking pan lined with parchment paper (20/30 cm). From the mixture, reserve 3 tablespoons and add the blackberry sauce, mixing gently. Pour this mixture on top and use a fork to lightly swirl, creating a marbled effect.
- Bake in a preheated oven at 180°C for 25-30 minutes or until it passes the toothpick test. Let it cool completely.

2. Preparing the vanilla cream:
- Beat the egg yolks with the sugar until light in color. Add the cornstarch and warm milk, stirring continuously.
- Place the mixture over medium heat, stirring constantly until it thickens like a pudding.
- Once thickened, add the butter, lemon zest, and vanilla essence. Stir until the butter melts and everything is smooth.
- Cover the cream with plastic wrap and let it cool.

3. Assembling the cake:
- Cut the base horizontally into two equal parts. Place the first layer on a platter and soak it with a mixture of water and lemon juice to add moisture and a fresh taste.
- Spread the vanilla cream evenly, then place the second layer of base on top. Soak again, ensuring the base is well moistened.
- Cover the cake with plastic wrap and refrigerate for a few hours, preferably overnight, to allow the flavors to meld.

4. Serving:
- When serving, you can slice the cake as desired and dust it with powdered sugar or decorate it with fresh fruit. A combination with fresh berries would add a wonderful contrast and a touch of freshness.

Useful Tips:
- Use room temperature ingredients for a more even mix.
- If you want a less sweet version, you can reduce the sugar in the cream, considering that the condensed milk already adds sweetness.
- Substitute the blackberry sauce with another fruit sauce, such as strawberry or raspberry sauce, to vary the flavor.
- This cake pairs wonderfully with a cup of herbal tea or a fragrant coffee, making every bite a delightful experience.

Frequently Asked Questions:
- Can I use plant-based milk? Yes, you can use almond or coconut milk instead of cow's milk.
- Can the cake be frozen? It is recommended not to freeze the assembled cake, but you can freeze the base and cream separately to assemble later.
- How can I keep the cake fresh longer? Keep the cake covered in the refrigerator; it will last well for 3-4 days.

By trying this vanilla cream cake recipe, you will not only delight your taste buds but also bring a touch of warmth to the hearts of your loved ones. So, put on your apron and let’s venture into the wonderful world of baking!

 Ingredients: Base: 5 eggs, 6 tablespoons of flour, 3 tablespoons of oil, 6 tablespoons of sugar, 1/2 baking powder, 1 packet of vanilla sugar, vanilla essence, 3 tablespoons of blackberry sauce. Vanilla Cream: 500 ml of milk, 3 tablespoons of starch, 100 ml of condensed milk, 4 egg yolks, 100 g of sugar, zest from 1/2 lemon, vanilla essence, 50 g of butter.