Cake with vanilla and chocolate cream

Name: Cake with vanilla and chocolate cream - Agripina M.
Ingredients: Ingredients for 2 layers: 8 tablespoons flour; 7 eggs; 6 tablespoons sugar; 1 packet vanilla sugar; 2 packets baking powder. Vanilla cream: 150 ml liquid cream; 150 ml milk; cream; 1; 2 teaspoons rum essence. Chocolate cream: 1 milk chocolate 100 gr; 150 gr milk. Decoration: 1 chocolate with nuts; white cooking chocolate; 50 ml whipped cream.

Dessert - Cake with vanilla and chocolate cream by Agripina M. - Recipia

Vanilla and Chocolate Ole Cream Cake I made this cake for the first time without any special plan. It was early May, I wasn't in the mood for complicated desserts, but I wanted something substantial, with cream, that I could assemble from what I already had at home. I started with some eggs, flour, a bit of chocolate, and two forgotten packets of Ole cream in the cupboard. I ended up with a simple cake that holds up well in the fridge and doesn’t require complicated techniques. I've made it a few times, especially when I need a quick dessert for a small occasion. Quick Info Total time: about 2 hours, including cooling (not including overnight cooling) Preparation time: 30 minutes Baking time: 2 x 25 minutes for the layers Servings: 10-12 slices Difficulty: medium (not complicated, but requires a bit of patience with the layers) Recipe type: occasion cake, with vanilla and chocolate cream Ingredients For two layers: 7 eggs 8 tablespoons flour 6 tablespoons sugar 1 packet vanilla sugar 2 packets baking powder Vanilla Ole cream: 150 ml liquid cream 150 ml milk 1 packet Ole vanilla cream 1-2 teaspoons rum essence Chocolate cream: 100 g milk chocolate 150 g milk Decoration: 1 chocolate with nuts (for decoration) white cooking chocolate (for grating decoration) 50 ml liquid cream (for garnish) Preparation Method 1. Layers 1. Separate the egg whites from the yolks. 2. Beat the egg whites until stiff peaks form, adding a pinch of salt if you want them to hold better. 3. In a separate bowl, mix the yolks with the sugar and vanilla sugar until they lighten in color and the sugar mostly dissolves. 4. Gently fold the beaten yolks into the egg white foam, mixing from the bottom up. 5. Gradually add the flour mixed with the baking powder, using wide movements to avoid deflating the mixture. 6. Line a round cake pan (standard diameter 24-26 cm) with parchment paper. Pour half of the batter into the pan. 7. Bake in a preheated oven at medium heat for about 20-25 minutes. Check with a toothpick towards the end to ensure it’s dry in the middle. 8. Remove the layer and let it cool on a wire rack. 9. Line the pan again with parchment paper and pour in the remaining batter. Bake the second layer for another 20-25 minutes. 10. Allow both layers to cool completely before assembling. 2. Vanilla Ole Cream 1. In a bowl, combine the liquid cream, milk, and the packet of Ole vanilla cream. 2. Add the rum essence. 3. Mix everything for a few minutes until well combined and you have a firm, airy cream. 3. Chocolate Cream 1. Heat the milk in a small saucepan over medium heat. 2. Break the chocolate into pieces and add it to the hot milk. 3. Stir until the chocolate is completely melted and you achieve a thin cream. 4. Remove from heat and let it cool to thicken. 5. (Optional) You can add a bit more liquid cream for a richer texture if you have it on hand. 4. Assembly 1. Place the first layer on a cake stand. Spread the vanilla Ole cream evenly over the entire surface. 2. Place the second layer on top. 3. Spread the chocolate cream over the top layer. 4. Whip the remaining liquid cream (50 ml) until firm and decorate the edges of the cake as desired. 5. Grate white chocolate and chocolate with nuts on top (or just one if you don't have both). A small grater works well. 6. Refrigerate the cake, preferably overnight, to allow the layers to set well. It can be served the next day. Why I Make This Recipe Often It’s a simple, quick cake with easily found ingredients. The layers are easy to make, you don’t need high-performance mixers, and the creams come together quickly. It holds up well in the fridge for a few days and can be adapted based on what you have at home. Tips and Variations Tips - The layers should be completely cooled before assembly to prevent the creams from melting. - If you have a smaller pan, it will come out a bit taller, but don’t change the baking times too much. - For a more intense chocolate flavor, use chocolate with over 40% cocoa. Substitutions - Ole cream can be replaced with any instant vanilla cream if you can’t find that specific brand. - You can use plant-based cream if you prefer or don’t have dairy cream. - For the chocolate cream, any milk chocolate works, even leftover Easter eggs or plain bars. Variations - You can add a bit of jam between the layers if you want an extra fruit flavor. - You can sprinkle nuts, hazelnuts, or raisins into the cream for texture. - If you want a larger cake, double the amounts for the layers and bake in two pans. Serving Ideas - Cut into slices, it pairs well with morning coffee. - Simple decoration with grated chocolate or cream, without heavy embellishments. - For special occasions, you can top it with seasonal fruits for color. Frequently Asked Questions 1. Can I prepare the layers a day in advance? Yes, the layers can be baked a day ahead. Wrap them in plastic wrap and leave them at room temperature; they won’t dry out. 2. If I don’t have Ole cream, what other instant cream can I use? Any instant vanilla cream according to the instructions on the packet. You can adjust the amount of milk/cream to achieve a similar consistency. 3. How long does the cake last in the fridge? It lasts 2-3 days, covered with plastic wrap. The layers don’t dry out easily due to the creams. 4. Can I use another type of chocolate in the cream? Yes, dark or white chocolate works, but the texture and taste will be slightly different. For a denser cream, use less milk. 5. Can the cake be frozen? I do not recommend it. Instant creams and whipped cream do not freeze well and change texture. Nutritional Values Estimated per slice (for 12 slices): approximately 250 kcal, 5 g protein, 10 g fat, 35 g carbohydrates. The cake is not very fatty but contains sugar and chocolate. Values are approximate and may vary depending on the type of chocolate or cream used. Storage and Reheating The cake should be stored in the fridge, covered, for up to 3 days. It should not be reheated – serve it cold, straight from the fridge. If you want it to be softer, you can leave a slice at room temperature for a few minutes before serving. If you know you won’t finish it quickly, store the layers separately and assemble as needed.

Cake with vanilla and chocolate cream

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