Layered cake with vanilla cream and strawberries
Layer cake with vanilla cream and strawberries
Preparation time: 30 minutes
Baking time: 60-70 minutes
Total time: 1 hour and 30 minutes
Number of servings: 12
I invite you to discover a delicious recipe for a layer cake with tender sheets, vanilla cream, and fresh strawberries, a dessert that will beautify any table and bring a touch of happiness to the hearts of your loved ones. This cake is perfect for moments when you want to impress, but also for ordinary days when you want to treat yourself to something sweet.
Recipe origin: Layer cakes have a long history in world cuisine, being appreciated for their light texture and infinite combinations of creams and fruits. Strawberries, in particular, are very beloved seasonal fruits that bring a fresh taste and a splash of color to desserts.
Ingredients
*Sheets (4 sheets on a 35x28 cm tray):*
- 4 egg yolks
- 12 tablespoons sugar
- 12 tablespoons oil
- 12 tablespoons milk
- 1 packet baking powder
- A pinch of salt
- Flour (approximately 690 g, as needed)
*Vanilla and mascarpone cream:*
- 4 egg yolks
- 200 g sugar
- 300 ml milk
- 1 packet vanilla pudding Dr.Oetker (or 2 tablespoons cornstarch)
- Vanilla (essence or pod)
- Juice of half a lemon
- 250 g mascarpone
*Strawberry cream:*
- 1 kg strawberries
- 200 g sugar
- 1 tablespoon cornstarch
- Cinnamon (optional)
*Glaze:*
- 200 g chocolate with 54% cocoa
- 100 g butter
Preparation of the cake
1. Preparing the sheets: Start by mixing the egg yolks with the sugar and a pinch of salt until you obtain a homogeneous and fluffy mixture. Gradually add 3-4 tablespoons of milk to help the sugar dissolve more easily.
2. In a separate bowl, dissolve the baking powder in the remaining milk and add it to the egg mixture. Incorporate the oil and flour, mixing until you obtain a soft dough, but not too hard. It is essential not to add too much flour to keep the sheets tender.
3. Cover the dough with plastic wrap and let it rest in the refrigerator for about 30 minutes. This step will help the dough relax and become easier to roll out.
4. Preheat the oven to 180 degrees Celsius. Divide the dough into 4 equal parts. On a sheet of baking paper cut to the size of the tray, roll out each piece of dough into rectangular shapes. Place the sheets on the back of the tray and bake for 12-15 minutes, until they turn slightly golden. Let them cool completely.
5. Preparing the strawberry cream: Clean the strawberries, cut them, and mix them with the sugar, letting them sit for a few minutes to release their juice. Cook them over low heat, stirring occasionally. Once the mixture has reduced and thickened, add a tablespoon of cornstarch and, if desired, a pinch of cinnamon. Let the cream cool.
6. Preparing the vanilla cream: In a bowl, mix the egg yolks with the sugar, add the lemon juice, vanilla pudding (or cornstarch), and warm milk. Transfer the mixture to a pot and cook over low heat, stirring continuously. When the pudding starts to thicken, place a piece of plastic wrap directly on its surface and let it cool.
7. Once the pudding has cooled, mix the mascarpone cream and gradually incorporate it into the vanilla pudding.
8. Assembling the cake: Take the first sheet of dough and spread some of the vanilla cream on top. Place the second sheet on top and spread the strawberry cream. Continue with the third sheet, applying the vanilla cream again, and finally place the fourth sheet. Cover the cake with plastic wrap and let it chill in the refrigerator for a few hours or, ideally, overnight.
9. Preparing the glaze: Melt the chocolate and butter together in a double boiler, stirring constantly. Once fully melted and combined, allow the glaze to cool slightly before pouring it over the cake.
10. Serving: Cut the cake into strips 7 cm wide. Stand them up, with the sheets vertical, alternating between the two types of cream. Decorate with fresh strawberries, and the cake is ready to serve!
Practical tips:
- For more tender sheets: Make sure not to overmix the dough after adding the flour.
- Strawberries: You can use fresh or frozen strawberries. If using frozen strawberries, make sure to thaw and drain them well before using.
- Variations: You can add a splash of orange essence to the strawberry cream for an accent of flavor. Also, experiment with other seasonal fruits like raspberries or blueberries.
Frequently asked questions:
1. Can I use another type of flour?: Ideally, use white flour to achieve tender sheets. You can experiment with whole wheat flour, but the texture will be different.
2. How do I store the cake?: Keep the cake in the refrigerator, covered, for 3-4 days. The sheets may become softer, but the taste will remain delicious.
3. Can the cake be frozen?: Although it is better to consume the cake fresh, you can freeze the strips of sheets without creams. Make sure to wrap them well to avoid ice crystals.
This layer cake with vanilla cream and strawberries is not only a feast for the eyes but also for the taste buds. Whether you prepare it for a special occasion or for a relaxing evening at home, it will delight you with every bite. Enjoy!
Ingredients: Sheets (4 sheets on a 35x28 cm tray): 4 egg yolks, 12 tablespoons of sugar, 12 tablespoons of oil, 12 tablespoons of milk, 1 packet of baking powder, salt, flour as needed, approximately 690 g used by me. Vanilla and mascarpone cream: 4 egg yolks, 200 g sugar, 300 ml milk, 1 packet of Dr. Oetker vanilla pudding (or 2 tablespoons of starch), vanilla, juice from half a lemon, 250 g mascarpone. Strawberry cream: 1 kg strawberries, 200 g sugar, 1 tablespoon of starch, cinnamon. Glaze: 200 g chocolate 54% cocoa, 100 g butter.
