Cake with vanilla cream and raspberry

Vanilla Cream and Raspberry Cake

Preparation time: 40 minutes
Baking time: 40 minutes
Total time: 1 hour and 20 minutes
Number of servings: 10

In a world full of delightful desserts, the vanilla cream and raspberry cake stands out for its delicacy and perfect combination of flavors. This cake is not just a simple dessert, but a true culinary masterpiece that combines the fluffy base with velvety creams, creating an unforgettable sensation with every bite. Whether you are celebrating a special event or simply want to indulge yourself, this cake is the perfect choice.

The history of the raspberry and vanilla cake is one filled with flavor and innovation. Over time, the combination of these two ingredients has been appreciated in various cultures, with raspberries often associated with sweetness and vanilla with elegance. This recipe blends tradition with modernity, offering you a dessert that not only looks good but also delights the taste buds.

Ingredients

*Base:*
- 6 eggs
- 250 g sugar
- 300 g flour
- 10 tablespoons water
- 1 packet baking powder
- 1 tablespoon cocoa (optional)
- 1 teaspoon rum essence

*Vanilla Cream:*
- 1 packet vanilla pudding (Dr. Oetker)
- 250 ml milk + 3 tablespoons sugar (for pudding)
- 250 ml whipped cream
- 10 g gelatin granules

*Raspberry Cream:*
- 150 g raspberries
- 150 g sugar
- 1 tablespoon fruit syrup (or cherry liqueur, to taste)
- 300 ml milk
- 1 1/2 tablespoons flour
- 90 g margarine
- 1 1/2 packets gelatin granules (15 g)
- 150 ml whipped cream

Preparation Steps

Step 1: Preparing the base

1. Start by separating the egg whites from the yolks. In a large bowl, beat the yolks with the sugar using an electric mixer until you obtain a creamy and light-colored mixture. Gradually add water, one tablespoon at a time, continuing to mix.

2. In another bowl, mix the flour with the baking powder, and if you opt for a cocoa base, add the cocoa as well. Incorporate this mixture into the yolk mixture, being careful to fold gently to avoid losing air.

3. Whip the egg whites until stiff peaks form and gradually add them to the yolk mixture, folding gently with a spatula.

4. Pour the mixture into a lined (22 cm) baking pan and bake at a moderate temperature (about 180°C) for 40 minutes. Check if it is baked using the toothpick method; if the toothpick comes out clean, the base is ready. Let it cool.

Step 2: Preparing the vanilla cream

1. In a saucepan, prepare the pudding according to the package instructions, adding the 3 tablespoons of sugar to the milk used. Let it cool slightly.

2. Meanwhile, hydrate the gelatin in cold water according to the package instructions. After the pudding has cooled, add the dissolved gelatin and mix well.

3. Add the whipped cream to the pudding mixture, folding gently to achieve an airy cream.

Step 3: Preparing the raspberry cream

1. In a saucepan, add the raspberries, sugar, and fruit syrup. Cook over low heat, stirring constantly, until the raspberries break down and a thick sauce forms.

2. In a separate bowl, mix the flour with the milk and add this mixture to the raspberry sauce. Stir continuously until it thickens.

3. Finally, add the cubed margarine and the hydrated gelatin, stirring over low heat for another 2-3 minutes without boiling. Let it cool, then fold in the whipped cream.

Step 4: Assembling the cake

1. Once the base has completely cooled, cut it into two or three layers, depending on your preferences.

2. Place the first layer of the base on a serving platter and soak it with syrup from a can of peaches (or a preferred fruit syrup).

3. Add a generous layer of vanilla cream, followed by a layer of raspberry cream. Repeat this process until you finish all the layers of base and creams.

4. Once the cake is assembled, refrigerate it for a few hours (ideally overnight) to allow the creams to set.

5. Decorate the cake with a mixture of the remaining creams and garnish with candies or fresh raspberries. A personal touch would be to use some mint leaves for a fresh look.

Useful Tips

- If you want a more intense cocoa base, add 2 tablespoons of cocoa instead of 1.
- Raspberries can be replaced with other berries, such as blackberries or blueberries, to achieve a variety of flavors.
- Gelatin helps stabilize the creams; make sure to hydrate it properly for the best results.
- Use room temperature ingredients for better texture of the base and creams.

Nutritional Benefits

This cake brings a balance of carbohydrates and proteins, providing about 350 kcal per serving, depending on the portioning of the ingredients. Raspberries are rich in antioxidants, vitamins C and K, and vanilla adds not only flavor but also antioxidant properties.

Frequently Asked Questions

1. Can I use other types of flour?
- Yes, you can experiment with whole wheat flour for a more robust taste, but the texture may change.

2. How can I make the cake less sweet?
- Reduce the amount of sugar in the creams and use tarter raspberries to balance the taste.

3. Can I prepare the cake a day in advance?
- Absolutely, the cake keeps well in the refrigerator, and in fact, the flavors intensify after a day.

This vanilla cream and raspberry cake will surely become a favorite recipe in your home. Enjoy every moment of preparation and, of course, every bite of this delight!

 Ingredients: Base: 6 eggs, 250 g sugar, 300 g flour, 10 tablespoons water, 1 packet baking powder, 1 tablespoon cocoa (I replaced 2 tablespoons of flour with 1 tablespoon of cocoa), 1 teaspoon rum essence. Vanilla cream: 1 packet Dr. Oetker vanilla pudding, 250 ml milk + 3 tablespoons sugar (for pudding), 250 ml whipped cream, 10 g gelatin granules. Raspberry cream: 150 g raspberries, 150 g sugar, 1 tablespoon fruit syrup (the original recipe used cherry liqueur), 300 ml milk, 1 1/2 heaping tablespoons flour, 90 g margarine, 1 1/2 packets gelatin granules (15 grams), 150 ml whipped cream.

 Tags:  vanilla raspberry whipped cream