Royal Cake

Royal Vanilla and Cream Cheese Cake - A Delicacy for Queens

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12

Every year, on March 8th, we celebrate the beauty and power of femininity. What better way to celebrate than with a delicious cake that makes every woman feel like a queen? This vanilla and cream cheese cake recipe is not just a dessert, but a true culinary masterpiece, perfect for impressing and bringing smiles to the faces of loved ones.

Ingredients

For the sponge:
- 7 eggs (using the egg whites and 5 yolks)
- 5 tablespoons of sugar
- 6 tablespoons of flour (2 + 4)
- 2 tablespoons of cocoa powder
- 250 g margarine or butter
- 10 tablespoons of milk
- 1 teaspoon of baking powder
- A pinch of salt

For the cream cheese:
- 250 g mascarpone cheese
- 200 ml liquid cream (using 3 tablespoons for the cream)
- 2 teaspoons of instant coffee
- 3 squares of milk chocolate, grated

For the vanilla cream:
- 2 egg yolks
- 2 tablespoons of sugar
- 150 ml milk
- 1 tablespoon of flour
- 1 teaspoon of Bourbon vanilla sugar (or vanilla seeds)
- 50 g butter
- Grated zest of one lemon

For decoration:
- 200 ml liquid cream

Recipe History

The vanilla and cream cheese cake is a dessert that has evolved over time, becoming a symbol of celebrations and special occasions. Its origins lie in cooking traditions, where sweets were carefully and lovingly prepared to bring joy to loved ones. The royal decoration and delicate flavors transform this cake into a true gem on the festive table.

Step by Step - Preparing the Cake

1. Preheat the Oven
Start by preheating the oven to 180 degrees Celsius. Make sure it is well heated before placing the sponge in, to achieve even baking.

2. Preparing the Sponge
- Separating the eggs: Separate the egg whites from the yolks. It is important to use fresh eggs for optimal results.
- Beating the egg whites: In a clean bowl, beat the egg whites with a pinch of salt until they form a light foam, but not stiff. This step will give the sponge an airy texture.
- Mixing the ingredients: In another bowl, combine the soft margarine (or butter) with the sugar and mix until it becomes a creamy mixture. Add the yolks and milk, mixing well.
- Combining the mixtures: Gently fold the beaten egg whites into the margarine mixture, then add the baking powder. Divide the mixture into two bowls: add 2 tablespoons of cocoa and 2 of flour to the first bowl, and 4 tablespoons of flour to the other.
- Baking: Pour the cocoa mixture into a round pan lined with parchment paper, then add the white mixture on top. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let the sponge cool completely before cutting it in half.

3. Preparing the Cream Cheese
- Whipping the cream: Whip the liquid cream with a mixer until it becomes firm. Reserve 3 tablespoons for later decoration.
- Mixing the ingredients: In a bowl, combine the mascarpone cheese with the 3 tablespoons of cream, instant coffee, and grated chocolate. Mix until smooth. This cream is rich and velvety, providing a perfect contrast to the sponge.

4. Preparing the Vanilla Cream
- Mixing the ingredients: In a small saucepan, mix the yolks with the sugar, milk, and flour. Use a whisk to avoid lumps.
- Cooking the cream: Place the mixture over low heat, stirring constantly to prevent sticking. When the cream thickens, continue to stir vigorously for one minute, then remove from heat. Add the vanilla sugar, butter, and lemon zest, mixing well.

5. Assembling the Cake
- Create the layers: Spread a layer of cream cheese over the first half of the sponge, then add the other half. Coat the cake with a thin layer of vanilla cream to prepare it for decoration.

6. Decorating the Cake
Use the remaining whipped cream to decorate the cake. You can create flowers and various royal motifs, giving it an elegant and festive look. Don't hesitate to put your personal touch on the decoration!

Practical Tips
- Choose quality ingredients: Use high-quality butter for an intense flavor. For mascarpone cheese, make sure it's fresh for better texture.
- Fruit option: You can add fresh fruits, such as strawberries or raspberries, between the layers of the cake for an extra touch of freshness.
- Storing the cake: The cake keeps well in the refrigerator, but it's best to take it out 30 minutes before serving to bring it back to room temperature.

Recommended Pairings
This royal cake pairs perfectly with fresh fruit tea or a glass of sweet white wine. Additionally, an espresso coffee will contrast wonderfully with the sweetness of the cake.

Frequently Asked Questions
1. Can I use another type of cheese?
- You can try using cottage cheese or ricotta, but the texture will be different.

2. How can I make the cake less sweet?
- Reduce the amount of sugar in the sponge and creams.

3. Is it possible to make the cake gluten-free?
- Yes, you can substitute the flour with a gluten-free alternative.

Nutritional Benefits
- Mascarpone cheese is rich in calcium and protein.
- Eggs provide essential nutrients such as vitamins B and D.
- Cocoa adds antioxidants, beneficial for health.

This vanilla and cream cheese cake is not just a recipe, but a culinary experience to be savored with every bite. I wish you success in cooking and hope you bring joy to the hearts of your loved ones with this royal delicacy! Enjoy!

 Ingredients: For the base we need: 7 eggs, from which we will use the egg whites + only 5 egg yolks; 5 tablespoons of sugar; 2+4 tablespoons of flour; 2 tablespoons of cocoa; 250 g of margarine or butter; 10 tablespoons of milk; a pinch of baking powder; a pinch of salt. For the cream cheese we need: 250 g of mascarpone cheese; 3 tablespoons of whipped cream from the 200 ml of liquid cream whipped well (the rest we use for decoration); 2 teaspoons of instant coffee; 3 squares of grated milk chocolate; For the vanilla cream we need: the 2 remaining egg yolks; 2 tablespoons of sugar; 1 cup of milk (about 150 ml); 1 tablespoon of flour; 1 teaspoon of Bourbon vanilla sugar (or vanilla seeds if you have them); 50 g of butter; a little grated lemon zest. For decoration we need: 200 ml of liquid cream.

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