Vanilla and chocolate cream cake (Recipe 300)

Name: Vanilla and chocolate cream cake (Recipe 300)
Ingredients: Ingredients for 1 layer: (We need two such layers.); 5 eggs; 5 tablespoons sugar; 1 packet vanilla sugar; 1 tablespoon water; 1 tablespoon oil; 6 tablespoons grated flour; 4 tablespoons sugar; 200 ml water; 200 ml natural whipped cream (I used Sanlacta); 200 ml milk; 100 g dark chocolate; 4-5 tablespoons liquid cream Meggle

Dessert - Vanilla and chocolate cream cake (Recipe 300) by Florica F. - Recipia

I was ready to make a layered cake, with a large sponge baked in a classic oven tray. However, I wasn't satisfied with the sponge, so I set it aside and baked another one for the cake. From the "reserve" sponge came this quick dessert with vanilla and chocolate cream, made from simple ingredients I had at home. It turned out to be a great solution for a hassle-free weekend dessert. Quick Info Total time: approximately 2 hours (includes cooling and assembly) Preparation time: 35-40 minutes Baking time: about 25 minutes/sponge Servings: 16-18 pieces, depending on the diameter of the circles Difficulty: medium Type: homemade cake, suitable for snacks or casual occasions Ingredients For one sponge (two identical sponges are baked): 5 eggs 5 tablespoons sugar 1 packet vanilla sugar 1 tablespoon water 1 tablespoon oil 6 tablespoons flour, leveled 1 teaspoon baking powder Syrup: 4 tablespoons sugar 200 ml water 1 vial rum essence Cream: 200 ml heavy cream (Sanlacta or another similar brand) 200 ml milk 1 packet vanilla Crem Ole Glaze: 100 g dark chocolate 4-5 tablespoons liquid cream (Meggle or similar) Preparation Method 1. The Sponges 1.1. Separate the egg whites from the yolks. Sprinkle a pinch of salt over the egg whites and beat them until stiff peaks form. 1.2. Place the yolks in a bowl, add the sugar, vanilla sugar, water, and oil. Mix for 3-4 minutes until the mixture lightens in color and the sugar is well dissolved. 1.3. Fold in the flour mixed with baking powder into the yolk mixture. Mix on low speed or by hand, just until no traces of flour remain. 1.4. Add the beaten egg whites in two batches, gently folding with a spatula or wooden spoon from the bottom up. Mix lightly to avoid losing volume. 1.5. Prepare the tray (I use the large one from the oven) with parchment paper. Pour in the batter and level it. 1.6. Bake the sponge in a preheated oven at 180°C. It’s ready in 25-30 minutes; check with a toothpick — it should come out clean. 1.7. Remove the sponge and let it cool on a rack or on paper. Repeat the same recipe for the second sponge. 1.8. Once completely cooled, cut out discs from the sponge using a glass (I use one with a diameter of 6-7 cm). Save the edges for quick snacks or other improvised desserts. 2. The Syrup 2.1. Place the sugar and water in a pot to boil. When the sugar has dissolved and starts to boil, turn off the heat. Once cooled, add the rum essence. 3. The Vanilla Cream 3.1. In a tall bowl, combine the cold liquid cream, milk, and the packet of Crem Ole. 3.2. Beat on high speed with a mixer for 2-3 minutes until the cream becomes fluffy and firm. No need to overdo it; the texture should be light. 4. The Glaze 4.1. Break the chocolate into small pieces and place it in a heatproof bowl. Pour the liquid cream over it. 4.2. Place the bowl over a pot of hot water (double boiler). Stir continuously until the chocolate is completely melted and the mixture is smooth. 4.3. If it seems too thick, add another tablespoon of cream to make it easier to spread. 5. Assembly 5.1. Take one sponge disc and lightly brush it with syrup on one side. Don’t use too much syrup — the sponge should remain airy. 5.2. Place the vanilla cream in a simple piping bag (or in a bag with the tip cut off). Apply a generous layer on each soaked disc. 5.3. Cover with the second disc. Press gently. 5.4. On each cake, place a "peak" of cream on top. 5.5. With a spoon, pour the chocolate glaze over the cream peak. Don’t cover the entire surface, just the top. 5.6. Place the cakes on a tray and let them cool so the glaze sets. At least one hour in the refrigerator. Why I Make This Recipe Often It's a recipe I turn to when I have leftover sponge or need to quickly improvise a dessert. The sponge is simple and always turns out well, the cream is quick to make, and the flavor combines vanilla with dark chocolate beautifully. The cakes can be made in advance, store well in the fridge, and can be adapted based on what you have at home. Tips and Variations Tips Don't soak too much; otherwise, the sponge will become too soft and fall apart. For the glaze, dark chocolate works best. If you use another type, adjust the cream accordingly. If you don’t have a piping bag, a regular bag with the corner cut off works just as well. Substitutions You can use another type of cream if you can't find Crem Ole, but the texture will change. Vegetable cream can be used instead of natural cream if needed, but the flavor won’t be as fresh. Variations You can mix a little lemon zest into the cream for an extra flavor boost. If you have leftover cocoa sponge, you can alternate white and brown discs. Serving Ideas Serve on a platter with the chocolate well set. For special occasions, you can sprinkle some chocolate flakes or a little powdered sugar on top. They are best served cold, straight from the fridge. Frequently Asked Questions 1. Can the cake be made as a whole tray instead of discs? Yes, the sponge and cream can be assembled as a tray cake. Then cut into squares or rectangles. 2. Do I have to use natural cream? Not necessarily; you can use vegetable cream, but the final taste will be less intense. 3. Can the cake be frozen? I don’t recommend it; the texture of the cream and glaze doesn’t hold up well to freezing and thawing. 4. Can I use store-bought sponges? Yes, if you have ready-made sponges, use them as they are, just cut the discs to the desired size. 5. How sweet is the cream with Crem Ole? It’s moderately sweet, but if you use another type of cream, check the taste and adjust with a little sugar if needed. Nutritional Values Estimate for one piece (out of 18): Calories: approximately 180-210 kcal Protein: 3-4 g Fat: 9-12 g Carbohydrates: 23-26 g Values vary depending on the cream used and how much glaze you put on each piece. It doesn’t contain very fatty or heavy ingredients, making it a light dessert option. Storage and Reheating Keep in the fridge, covered, for up to 3 days. Reheating is not recommended. The cakes maintain their good texture as long as they are cold. If they last more than a few days, the sponge may absorb too much moisture and become too soft, but they hold up well for 2-3 days.

Vanilla and chocolate cream cake (Recipe 300)

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