Vanilla cream cake with raspberry sauce

Vanilla cream cake with raspberry sauce: a refined and aromatic delight

Preparation time: 30 minutes
Baking time: 30 minutes
Cooling time: at least 5-6 hours (ideally overnight)
Number of servings: 15 pieces
Tray size: 35/25 cm

Have you ever thought of a cake that combines the delicacy of a fine cream with the freshness of a raspberry sauce? This recipe for vanilla cream cake with raspberry sauce is not only a feast for the taste buds but also a work of art on the plate. Perfect for any occasion or just to pamper the family, this cake promises to be a true success.

The history of vanilla cream cake

Vanilla cream cake with raspberry sauce has deep roots in culinary tradition, inspired by fine desserts that have brought joy and flavor to the tables of those around. Vanilla cream is a classic ingredient used in many desserts due to its unmistakable aroma and velvety texture. The raspberry sauce adds a delicious contrast, providing a note of acidity that balances the sweetness of the cake.

Necessary ingredients

For the base:
- 8 medium eggs
- 16 tablespoons of sugar
- 8 tablespoons of oil
- 8 tablespoons of water
- 13 tablespoons of flour
- 3 tablespoons of starch
- 1 teaspoon of baking powder
- 2 packets of vanilla sugar
- 1 teaspoon of lemon zest

For the cream:
- 1 liter of milk
- 8 egg yolks
- 200 g sugar
- 65 g flour
- 65 g starch
- 2 bottles of vanilla essence

For the glaze:
- 200 g milk chocolate
- 70 ml liquid cream

For the raspberry sauce:
- 200 g fresh raspberries
- 100 g sugar
- 2-3 small strips of lemon zest

Additionally:
- 2 heaping tablespoons of mascarpone
- 250 ml liquid cream
- 1 tablespoon powdered sugar
- Raspberries for decoration (optional)

Step-by-step preparation

1. Preparing the base:
- Start by preheating the oven to 180 degrees Celsius. Prepare the baking tray (35/25 cm) by greasing it with a little oil or lining it with baking paper.
- In a large bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the sugar and continue beating until you achieve a stiff and glossy meringue.
- In another bowl, mix the oil, water, and egg yolks. Pour this mixture over the beaten egg whites and gently mix for a few seconds to combine the ingredients.
- Sift the flour, starch, and baking powder. Gradually add the flour mixture, one tablespoon at a time, folding gently with a spatula to avoid deflating the egg whites. This step is essential for achieving a fluffy base.
- Add the vanilla sugar and lemon zest, mixing gently to integrate the flavors.
- Pour the mixture into the tray and bake in the preheated oven for 30 minutes, or until it passes the toothpick test. Allow the base to cool completely, then cut it in half horizontally.

2. Preparing the vanilla cream:
- In a pot, bring the milk to a boil. Meanwhile, in a bowl, mix the egg yolks with the sugar, flour, and starch.
- When the milk starts to boil, slowly pour it over the egg yolk mixture, whisking vigorously to avoid lumps.
- Return the mixture to low heat, stirring continuously until it thickens like pudding. Add the vanilla essence and let the cream cool completely.

3. Preparing the raspberry sauce:
- In a small saucepan, add the raspberries, sugar, and strips of lemon zest. Cook for 5-6 minutes, stirring occasionally.
- Mash the raspberries and strain them through a sieve to obtain a smooth sauce. Let it cool.

4. Assembling the cake:
- Place the first half of the base on a serving platter. Spread the vanilla cream evenly on top, then cover with the other half of the base.
- Refrigerate the cake for at least 5-6 hours, but ideally overnight to allow the flavors to meld.

5. Glazing:
- Melt the milk chocolate together with the liquid cream, stirring continuously until you obtain a smooth glaze.
- Cut the cake into 15 pieces and glaze each piece with the melted chocolate.

6. Decorating:
- Whip the mascarpone with the cream and powdered sugar until you obtain a fluffy mixture. Use a piping bag to add a dollop of whipped cream on top of each cake piece.
- Decorate with raspberry sauce and, optionally, a few fresh raspberries.

Practical tips for a perfect result:
- Ensure all ingredients are at room temperature before starting the preparation. This will help achieve a better texture.
- Do not open the oven door during baking to avoid the base collapsing.
- You can replace raspberries with other berries, such as strawberries or blackberries, to give your cake a personalized touch.

Frequently asked questions:
1. Can the cake be frozen?
- It is recommended not to freeze the assembled cake, but you can freeze the base and cream separately.

2. Can I use plant-based milk instead of cow's milk?
- Yes, you can use almond or soy milk, but make sure to choose one without added sugar to control sweetness.

3. What drinks pair well with this cake?
- Freshly brewed coffee or fruit tea are excellent accompaniments to highlight the flavors of the cake.

Nutritional benefits:
This cake offers a balance of carbohydrates, proteins, and fats, being a source of energy. Raspberries are rich in antioxidants and vitamins, adding extra nutritional benefits to the dessert.

Every time you prepare this vanilla cream cake with raspberry sauce, you not only indulge your taste buds but also create memorable moments with loved ones. So put on your apron and start the culinary adventure! Enjoy your meal!

Whip the egg whites with a pinch of salt, then gradually add the sugar and mix until it becomes a stiff, shiny meringue. Add the oil, water, and egg yolks, and mix gently for a few seconds. Sift the flour with the cornstarch and baking powder, then add it tablespoon by tablespoon to the egg whites, gently folding with a spatula to avoid deflating the egg whites. Add the vanilla sugar and lemon zest, and bake the base in a preheated oven for 30 minutes (toothpick test). Let the base cool and cut it in half horizontally. For the cream, bring the milk to a boil. Mix the egg yolks with the sugar, flour, and cornstarch, then slowly pour the hot milk in a thin stream while vigorously whisking. Place the mixture over low heat, stirring continuously until it thickens like a pudding. Add the vanilla and let the cream cool. For the raspberry sauce, boil the raspberries with the sugar and lemon zest for 5-6 minutes. Mash the raspberries well and strain them through a sieve. Place the cream between the layers and refrigerate the cake for at least 5-6 hours (I left it overnight). Portion the cake (I got 15 pieces) and glaze each piece with melted chocolate. Whip the mascarpone with the cream and powdered sugar, then decorate each cake piece with a large dollop of whipped cream and raspberry sauce. Enjoy your meal! The size of the tray is 35/25 cm.

 Ingredients: Base: 8 eggs (medium) 16 tablespoons of sugar 8 tablespoons of oil 8 tablespoons of water 13 tablespoons of flour + 3 tablespoons of starch + 1 teaspoon of baking powder 2 packets of vanilla sugar 1 teaspoon of lemon zest Cream: 1 liter of milk 8 egg yolks 200 g sugar 65 g flour 65 g starch 2 bottles of vanilla essence Glaze: 200 g milk chocolate 70 ml liquid cream Raspberry sauce: 200 g raspberries 100 g sugar 2-3 small strips of lemon zest additionally: 2 heaping tablespoons of mascarpone 250 ml liquid cream 1 tablespoon of powdered sugar raspberries for decoration (optional)

 Tags:  vanilla cream cake