Vanilla cream cake with berry puree
Light Cake with Vanilla Cream and Berry Puree
This light cake, not too sweet, is the perfect choice for any festive table and will impress even the most discerning guests. With a light texture and delicate flavors, this dessert will quickly become a favorite among your loved ones. Whether you're celebrating a special occasion or simply want to treat your family, this recipe will bring smiles to everyone's faces.
Preparation Time:
- Preparation time: 30 minutes
- Baking time: 50 minutes
- Total time: 1 hour and 20 minutes
- Number of servings: 12
Ingredients:
*For the cake base:*
- 3 large eggs
- A pinch of salt
- 6 tablespoons sugar
- 1 packet vanilla sugar
- 6 tablespoons flour
- 1 teaspoon baking powder
- 3 tablespoons oil
- 3 tablespoons milk
- Rum essence (to taste)
- Vanilla essence (to taste)
*For the meringue:*
- 3 egg whites
- A pinch of salt
- 150 g sugar
- 150 g ground walnuts
- Rum essence (to taste)
*For the vanilla cream:*
- 3 egg yolks
- 4 tablespoons sugar
- 3 tablespoons cornstarch
- 400 ml milk
- Vanilla essence (to taste)
- 2 packets vanilla sugar
- 300 ml whipped cream (I used Hulala)
*For the berry puree:*
- 250 g berries (raspberries, strawberries, blueberries)
- 5 tablespoons sugar
- 3 tablespoons black cherry syrup
- 3 tablespoons cornstarch
- 3 tablespoons water
Step-by-Step Preparation:
1. Preparing the cake base:
Start by separating the eggs. Beat the egg whites with a pinch of salt until frothy. Add the sugar and milk, mixing continuously until the sugar completely dissolves. Then, add the vanilla sugar and continue mixing. Gradually incorporate the egg yolks, ensuring each is well mixed before adding the next. Add the oil and the rum and vanilla essences.
Finally, sift the flour mixed with the baking powder and gently fold it into the mixture. Pour the batter into a rectangular baking pan lined with parchment paper, and bake in a preheated oven at 180°C for about 25 minutes. Check if the base is baked by inserting a toothpick - if it comes out clean, it's done!
2. Preparing the meringue:
In a clean bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the sugar, mixing continuously until you obtain a glossy paste. Fold in the ground walnuts and the rum essence. Pour the meringue into a baking pan of the same size as the cake base, lined with parchment paper, and bake for 20-25 minutes at the same temperature. Do not bake the base and meringue simultaneously to avoid mixing the flavors.
Let both layers cool completely on a wire rack.
3. Preparing the vanilla cream:
In a bowl, mix the egg yolks with the sugar and cornstarch. Gradually add the milk, continuously mixing to avoid lumps. Transfer the mixture to a saucepan and cook over medium heat, stirring constantly, until it thickens (about 5-7 minutes). Add the vanilla and vanilla sugar, mixing well. Once the cream has thickened, let it cool, stirring occasionally to prevent a crust from forming.
When the cream is completely cool, fold in the whipped cream, mixing gently from top to bottom to maintain airiness.
4. Preparing the berry puree:
Place the berries in a blender and blend until you obtain a smooth puree. Transfer it to a saucepan, add the sugar and black cherry syrup. Separately, mix the cornstarch with water and add the mixture to the hot berry puree, stirring continuously. Let it boil for a few minutes until it thickens, then remove from heat and let it cool.
5. Assembling the cake:
Cut the cake base lengthwise into two. In a rectangular baking pan, place one half of the cake base. Spread half of the berry puree, followed by half of the meringue, then add the vanilla cream. Place the other half of the cake base, the remaining berry puree, the remaining meringue, and finish with a generous layer of vanilla cream.
You can decorate the cake according to your imagination! I saved some berry puree for decoration, and I slightly colored the vanilla cream for a special visual effect. Add some berries on top for a fresh and vibrant look.
Practical Tips:
- If you don't have fresh berries, you can use frozen berries, but make sure to let them thaw completely before using.
- The cake can also be made with other types of fruit, such as peaches or mango, depending on your preferences.
- Ensure all ingredients are at room temperature for better homogenization.
- The cake can be stored in the fridge for up to 3 days, but it is best enjoyed on the first day when the base is fresh.
Nutritional Benefits:
This light cake is a healthier choice due to the berry content, which is rich in antioxidants and essential vitamins. Additionally, the vanilla cream provides calcium from the milk and whipped cream, while the nuts in the meringue add extra nutrients and healthy fats.
Frequently Asked Questions:
- Can I use another type of sweetener? Yes, you can use natural sweeteners, but adjust the amount according to the desired sweetness level.
- Can I make the cake gluten-free? You can substitute the flour with a gluten-free version, adjusting the other ingredients to be compliant as well.
- How can I serve the cake? It is delicious alongside a scoop of vanilla ice cream or a cup of aromatic tea.
Now that you have all the necessary details, all that's left is to get cooking! This light cake with vanilla cream and berry puree will surely bring joy and flavor to your life and that of your loved ones. Enjoy!
Ingredients: For the base: 3 eggs, a pinch of salt, 6 tablespoons of sugar, 1 packet of vanilla sugar, 6 tablespoons of flour, 1 teaspoon of baking powder, 3 tablespoons of oil, 3 tablespoons of milk, rum essence, vanilla essence. For the meringue: 3 egg whites, a pinch of salt, 150 g sugar, 150 g ground walnuts, rum essence. For the cream: 3 egg yolks, 4 tablespoons of sugar, 3 tablespoons of cornstarch, 400 ml milk, vanilla essence, 2 packets of vanilla sugar, 300 ml whipped cream (I used Hulala). For the berry puree: 250 g berries, 5 tablespoons of sugar, 3 tablespoons of black cherry syrup, 3 teaspoons of cornstarch, 3 tablespoons of water.
Tags: cake with vanilla cream and berry puree cake cream vanilla puree fruits forest
