Cake with vanilla cream, coconut, and raspberry
Vanilla Cream, Coconut, and Raspberry Cake: A Delicacy for Special Moments
If you're looking for a delicious, easy-to-make dessert packed with flavors, this vanilla cream, coconut, and raspberry cake is the perfect choice. With a fluffy sponge cake, a smooth cream, and a vibrant raspberry topping, this cake not only looks spectacular but also delights the taste buds.
Before you start cooking, let's take a brief journey into the history of this dessert. Cakes have been an essential part of celebrations and special occasions throughout time, symbolizing joy and celebration. Whether simple or elaborate, cakes are often associated with unforgettable moments. This recipe blends tradition with innovation, using simple yet effective ingredients to create a memorable dessert.
Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Servings: 8-10
Ingredients
For the sponge cake:
- 5 medium eggs
- 70 g granulated sugar
- 60 g powdered sugar
- 125 g margarine (at room temperature)
- 125 g all-purpose flour
- 50 g cornstarch
- 1 packet baking powder
- Zest of one lemon
- 1 packet vanilla sugar
For the vanilla cream:
- 500 ml soy milk
- 3 egg yolks
- 150 g sugar
- 150 g cornstarch
- 1 packet vanilla sugar
- A small bottle of vanilla extract
- Zest of one lemon
- 150 ml whipping cream
- Grated coconut (for decoration)
- Fresh raspberries (for decoration)
For soaking the sponge cake:
- Raspberry jam diluted with water
Step by step for a perfect cake
1. Preparing the sponge cake:
In a large bowl, mix the softened margarine with the powdered sugar, egg yolks, and vanilla. Add the lemon zest and continue mixing until you achieve a smooth and airy cream. This mixture will give moisture and flavor to your sponge cake.
2. Beating the egg whites:
In another bowl, beat the egg whites with a pinch of salt until they form a foam. Gradually add the granulated sugar, continuing to mix until you achieve a stiff meringue. This is the secret to a fluffy and airy sponge cake.
3. Combining the ingredients:
Fold the egg yolk cream into the egg white foam, mixing with a silicone spatula from the bottom up to avoid losing air in the mixture. Sift the flour, cornstarch, and baking powder over the mixture and continue to gently mix. Finally, add 50 ml of soy milk to achieve a more fluid consistency.
4. Baking:
Pour the mixture into a cake pan lined with parchment paper and level the surface. Bake in a preheated oven at 180°C for about 40 minutes. During this time, avoid opening the oven door to prevent the temperature from dropping.
5. Cooling and cutting:
Once the sponge cake is baked, let it cool in the pan for 10-15 minutes, then remove it to a wire rack. Once completely cooled, cut it into three equal layers and soak them with the diluted raspberry jam. This step will add sweetness and prevent the layers from drying out.
6. Preparing the vanilla cream:
In a saucepan, heat the soy milk together with the lemon zest for 10 minutes. Meanwhile, mix the egg yolks with the sugar, vanilla, and cornstarch. When the milk is warm, dilute the egg yolk mixture with it, stirring constantly to avoid lumps. Place the mixture on the heat, stirring continuously until it thickens. Let it cool covered with plastic wrap.
7. Assembling the cake:
Whip the cream and fold it into the cooled vanilla cream. Add the bottle of vanilla extract for extra flavor. Place the first layer of sponge cake on a platter, spread it with raspberry jam, then add a layer of vanilla cream. Continue with the other layers, alternating with cream and jam.
8. Decorating:
Cover the cake with the remaining vanilla cream and sprinkle grated coconut on top. Decorate with fresh raspberries arranged in circles. If you want to add a personal touch, create a rose from fondant and place it on the cake for an elegant look.
Practical tips and variations
- Ingredients: Make sure all ingredients are at room temperature; this will help with better homogenization.
- Jam: You can replace raspberry jam with other types of jam or fresh berries, such as strawberries or blackberries.
- Cream: For a less sweet version, you can reduce the amount of sugar in the cream. Also, instead of coconut, you can use ground nuts for added texture.
- Serving: This cake pairs perfectly with a glass of white wine or a fruit tea. You can also add a scoop of vanilla ice cream alongside for a temperature contrast.
Nutritional benefits
This cake is not only delicious but also packed with nutrients. Soy milk is a healthy alternative to cow's milk, being rich in protein and calcium. Raspberries provide a considerable amount of vitamins, especially vitamin C and antioxidants, essential for overall health. Coconut is a good source of fiber and healthy fats, contributing to a balanced diet.
Frequently asked questions
1. Can I use another type of milk?
Yes, you can replace soy milk with almond milk or cow's milk, depending on your preferences.
2. How can I store the cake?
The cake stores well in the refrigerator, covered with plastic wrap, for 3-4 days.
3. Can I freeze the cake?
It is recommended to avoid freezing the cream cake, but you can freeze the plain sponge cake. Once thawed, you can assemble the cake with fresh cream.
I conclude this recipe hoping you will add this delicious cake to your culinary repertoire. It is perfect for special occasions or simply to treat yourself on an ordinary day. Each bite will be an explosion of flavors, and the combination of vanilla, coconut, and raspberry will turn any meal into an unforgettable feast. Enjoy!
Ingredients: For the sponge cake: 5 medium eggs, 70g granulated sugar, 60g powdered sugar, 125g margarine at room temperature, 125g flour 00, 50g starch, one packet of baking powder, grated lemon zest, one packet of vanilla. For the vanilla cream: 500ml soy milk, 3 egg yolks, 150g starch, 150g sugar, one packet of vanilla and an additional bottle of vanilla flavor, lemon zest, 150ml whipped cream, grated coconut, raspberries. For the sponge cake bath: diluted raspberry jam with water.
Tags: cake vanilla cake coconut cake raspberry cake fruit cake
