Simple and delicious cake

Name: Simple and delicious cake
Ingredients: 6 eggs; 6 tablespoons sugar; sugar; water; 2 packets vanilla pudding; 750 ml milk; 1 tablespoon butter; 200 g mascarpone; 200 ml liquid cream; raspberries/berries For decoration: fondant

Dessert - Simple and delicious cake by Amalia F. - Recipia

Simple and Delicious Cake with Vanilla Cream and Raspberries For an 8-year-old girl's birthday, I needed a cake that looked good but was also easy to prepare. I used ingredients I already had in the fridge, some berries, and a simple sponge cake base. The vanilla cream is made from pudding, butter, and whipped cream, while the raspberry cream combines mascarpone with whipped cream and fruits. The decoration can be adapted according to the occasion: I used fondant prepared a day in advance. Quick Info Total time: not specified in the original recipe Preparation time: not specified Baking time: until the cake passes the toothpick test Servings: the number varies depending on the size of the cake and the slice served Difficulty: medium Recipe type: birthday cake with vanilla cream, mascarpone, and berries Ingredients For the sponge cake 6 eggs 6 tablespoons of sugar 6 tablespoons of flour A pinch of salt For the syrup Sugar Water Vanilla The original recipe does not specify the amount of water and sugar for the syrup. They are used together, depending on how much syrup is needed to soak the cake layers. For the vanilla cream 2 packets of vanilla pudding 750 ml milk 1 tablespoon of butter 200 ml liquid cream For the raspberry cream 200 g mascarpone 200 ml liquid cream Raspberries or other berries, as available For decoration Fondant The amount of fondant depends on the shape and size of the cake. If you don’t have fondant, the cake can be frosted with whipped cream, white chocolate, or glaze. Preparation Method 1. Preparing the sponge cake Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until frothy. When the foam starts to stabilize, gradually add the sugar while continuing to mix. Then add the yolks, one at a time. Finally, add the flour and incorporate it with a spatula using gentle folding motions from bottom to top to keep the batter airy. Pour the mixture into the baking pan and place it in the preheated oven. Bake at a moderate temperature until it passes the toothpick test. After baking, let it cool before cutting and assembling. 2. Preparing the syrup Put the water and sugar to boil and let it simmer for a few minutes. Add the vanilla at the end, after removing the syrup from the heat. Allow it to cool. The syrup should be cold or at least cooled when used on the cake. Soak each layer before adding the creams. 3. Preparing the vanilla cream Prepare the pudding according to the instructions on the packet, using the amounts mentioned in the recipe: two packets of pudding and 750 ml of milk. When the pudding is ready, add the butter and mix until incorporated. Let the cream cool until it reaches a comfortable temperature for handling. To prevent a skin from forming on the surface, the pudding can be covered with plastic wrap placed directly on the cream. Once cooled, prepare the whipped cream and fold it into the pudding mixture. 4. Preparing the raspberry cream Whip the mascarpone cream, then add the whipped cream. Finally, fold in the raspberries or other berries. The fruits can be used whole or crushed, depending on the desired texture. The original recipe does not specify the amount of raspberries, so this can be adjusted based on how intense you want the fruit flavor to be and how much cream you prepare. 5. Assembling the cake Cut the sponge cake into two layers. Place the first layer on a serving platter and soak it. Spread the vanilla cream, then add the raspberries. Place the second layer on top and soak it as well. Spread the fruit cream on top. Decorate the cake as desired. The fondant used in the original recipe was prepared a day in advance and colored to achieve the desired shape and appearance. If you don’t have fondant, you can use whipped cream, white chocolate, or glaze. Why I Make This Recipe Often It’s a handy cake when I want to prepare something for a birthday without starting from a complicated recipe. The sponge cake has few ingredients, the vanilla cream is made from pudding, and the flavor can easily be changed by using different berries. The decoration is flexible: fondant gives it a festive look, but the cake can also be left with a simple decoration of whipped cream or glaze. The combination of vanilla cream and slightly tart fruits is especially suitable for a children's cake, without needing many creams or hard-to-find ingredients. Tips The sponge cake should be allowed to cool before being cut and filled. If it’s still hot, the creams can become soggy. The flour should be folded in with a spatula, not through prolonged mixing. The bottom-to-top motions help maintain the air in the egg whites. The pudding cream should not be mixed with the whipped cream while hot. Let it cool until it reaches a comfortable temperature for handling. To avoid a skin forming, the pudding can be covered with plastic wrap placed directly on the surface of the cream. The syrup should be used after cooling. The amount should be distributed so that the cake is moist but not overly soggy. Substitutions Raspberries can be replaced with other berries. The recipe generally mentions berries without a fixed quantity. For decoration, fondant can be replaced with whipped cream, white chocolate, or glaze. Instead of a single fruit cream, you can use the available berries while keeping the mascarpone and whipped cream base. Variations A simple whipped cream decoration can be complemented with the fruits used in the cream. If prepared for kids, the fondant can be colored and shaped according to the birthday theme. The shape of the cake can be changed as long as the sponge is baked in a suitable pan and can be cut into two layers. For a different presentation, the vanilla cream and raspberry cream can be kept as two distinct layers, just like in the initial assembly. Serving Ideas The cake is sliced after being decorated and the creams have set. It can be served plain, with the fondant, whipped cream, or glaze decoration kept on top. The berries used inside can also be repeated on the outside if you want the flavors in the cake to be more identifiable. Frequently Asked Questions 1. Can I bake the sponge a day in advance? Yes, the sponge can be baked ahead of time and used after it has completely cooled. It’s important to store it so that it doesn’t dry out before assembly. 2. When do I add the whipped cream to the pudding cream? The whipped cream is folded in after the cooked pudding, into which the butter has been added, has cooled. Do not add it while the pudding is hot. 3. Can I use frozen berries? The recipe mentions raspberries and berries without specifying if they should be fresh or frozen. If using frozen berries, they should be thawed before being added to the cream to avoid excess liquid. 4. Is it necessary to use fondant? No. The cake can be decorated with whipped cream, white chocolate, or glaze. Fondant is only used for decoration and is not part of the creams or the sponge. 5. What should I do if the pudding forms a skin? Cover the pudding with plastic wrap placed directly on the surface of the cream while it cools. This will reduce the formation of a film on the surface. Nutritional Values The values below are estimates and may not be exact, as the recipe does not specify the amount of sugar and water in the syrup, the amount of raspberries, the exact type of cream, and the amount of fondant used. For a rough estimate, calculations can be made for 10 slices and without the fondant decoration and sugar syrup. One slice may contain approximately 370-450 kcal, depending on the products used. Protein: about 7-9 g Carbohydrates: about 35-45 g Fats: about 22-30 g Most calories come from whipped cream, mascarpone, sugar, butter, milk, and the optional fondant. Using a larger amount of syrup or a thick layer of fondant will increase the caloric content of a slice. Storage and Reheating The cake should be stored in the refrigerator, covered, as it contains pudding cream, whipped cream, and mascarpone. Freezing is not recommended, especially after decorating with fondant, as the texture of the creams and the appearance of the decoration may change. This cake is not reheated. It should be taken out of the refrigerator before serving so that it is not too cold, then sliced.

Simple and delicious cake

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