Cake with rose jam and vanilla cream
The rose jam and vanilla cream cake is made from a simple sponge cake, soaked only with a layer of jam, a cooked cream with vanilla, and a chocolate glaze. The sponge is baked for about 30-40 minutes, and after cooling, it is assembled in layers. It is important for the vanilla cream to be completely cold before adding the whipped cream; otherwise, it may lose its texture. Quick Info Total time: not specified in the recipe; cooling time for the sponge and cream must be added Preparation time: not specified Baking time: 30-40 minutes, plus 5-7 minutes in the turned-off oven Servings: number not specified; the cake can be portioned according to the size of the tray and the size of the pieces Difficulty: medium Recipe type: homemade cake with sponge, vanilla cream, jam, and chocolate glaze Ingredients For the sponge 4 eggs 4 tablespoons sugar 5 tablespoons flour A pinch of baking powder 3 tablespoons water 3 tablespoons oil A pinch of salt Butter, for greasing the tray, as needed Baking paper For the jam layer 3/4 of a 400 g jar of rose jam For the vanilla cream 3 eggs 6 tablespoons sugar 3 tablespoons flour 750 ml milk 200 g whipped cream Vanilla essence, to taste A pinch of salt For the chocolate glaze A bar of milk chocolate 2 tablespoons water Preparation method 1. Prepare the sponge Separate the egg whites from the yolks. Place the egg whites in a clean bowl and beat them with a pinch of salt until they turn into a foam. Gradually add the sugar, one tablespoon at a time, continuing to mix. The meringue should be consistent, and the sugar should be well incorporated. Separately, mix the yolks with the water and oil. Pour this mixture over the beaten egg whites and mix until the composition becomes homogeneous. From this point, do not use the mixer anymore. Gradually add the sifted flour along with the baking powder, one tablespoon at a time. Incorporate it with a wooden spoon, mixing from the bottom up, so that the egg whites do not deflate too much. Grease a rectangular tray well with butter and line it with baking paper. Pour the batter into the tray and level the surface. Bake the sponge for 30-40 minutes at most, until it is baked. To check, do the toothpick test. If the toothpick comes out clean, the sponge is ready. Turn off the heat, open the oven door, and leave the sponge inside for 5-7 minutes. Then take it out and let it cool before assembling. 2. Cook the vanilla cream Put the 3 eggs in a pot and beat them well with the sugar and a pinch of salt. Mix until the composition increases in volume. Add the flour and homogenize. Then pour in the milk and mix well so that no lumps remain. Place the pot on the heat and add the vanilla essence. Cook the cream, stirring, until it reaches the consistency of a pudding. After it thickens, remove the pot from the heat and let the cream cool completely. The whipped cream is mixed separately until well whipped. When the vanilla cream is cold, gradually add the whipped cream, one tablespoon at a time, and incorporate it into the cream. It is important not to put the whipped cream over the warm cream. The high temperature can soften it, and the final cream will not have the same consistency. 3. Prepare the glaze Break the milk chocolate into pieces and melt it together with the 2 tablespoons of water. After it has melted and become homogeneous, let it cool. The glaze should be spreadable over the cream without softening or melting it. 4. Assemble the cake Spread the rose jam over the cooled sponge. Use about three-quarters of a 400 g jar, as indicated in the recipe. Put the vanilla cream over the jam layer and carefully level it. Finally, spread the chocolate glaze in an even layer. There is no need to press down, as you may displace the cream underneath. Put the cake in the fridge and let it sit until the layers settle and the glaze hardens enough to be cut. Why I make the recipe often The combination of rose jam and vanilla cream is different from that of regular cakes with jam, but it does not require complicated techniques. The sponge has few ingredients, the cream is made in a pot, and assembly is simple once all components have cooled. The cake is easier to cut after it has been chilled, and the jam layer helps the sponge remain pleasant even after a few hours post-preparation. Tips The egg whites must be beaten in a clean bowl without traces of yolk. If any yolk remains in the egg whites, they may be harder to beat. The flour should be incorporated by hand, with bottom-up movements. Vigorous mixing can remove air from the egg whites and make the sponge less fluffy. Respect the toothpick test, as baking time may vary depending on the oven and tray size. The vanilla cream must be completely cooled before adding the whipped cream. If it is still hot, the whipped cream may deflate. Let the glaze cool before spreading it. If it is too hot, it may affect the cream layer. Substitutions In this recipe, rose jam can be replaced with another jam, but the final taste will not be the same. To maintain the character of the recipe, rose jam remains the primary choice. Vanilla essence can be used in the available quantity, as the source does not specify an exact weight. For the glaze, milk chocolate is used. Replacing it with another type of chocolate changes the taste and consistency of the glaze, so it is better to adapt only if that is your preference. Variations You can spread the jam in a thinner or thicker layer, depending on how pronounced you want the rose flavor to be. The amount specified in the recipe is about three-quarters of a 400 g jar. If you prefer smaller pieces, the cake can be cut into narrow squares. For serving, it is useful for each piece to retain all four layers: sponge, jam, cream, and glaze. Serving ideas Serve the cake cold, after it has been in the fridge and the cream has set. It can be cut directly from the tray into suitable dessert pieces. For a neater appearance, use a clean-edged knife and wipe it between cuts. This way, the cream and glaze do not mix on the edges of each piece. Frequently asked questions Why is the whipped cream added only after the vanilla cream has cooled? Hot cream can soften the whipped cream and change its texture. The cooked cream must be allowed to cool completely, then the whipped cream is added gradually and incorporated. Can I use a mixer even after adding the flour to the cake batter? The recipe indicates using a wooden spoon after adding the flour. It should be incorporated by hand, from bottom to top, to retain as much air as possible in the egg whites. How long should the cake be left to cool? The recipe states that the cake should be chilled, but does not provide an exact timeframe. It is best to leave it until the cream and glaze are firm enough to cut. The duration depends on the refrigerator temperature and the height of the layers. Can I put the glaze on while it is still warm? It is not recommended. The glaze should cool after melting, then be spread over the cream. If it is too hot, it may soften or displace the vanilla cream. How do I know when the sponge is baked? Insert a toothpick in the center of the sponge. If it comes out clean, the sponge is baked. After turning off the oven, the sponge remains inside for 5-7 minutes with the oven door open. Nutritional values The values are estimates, as the recipe does not specify the tray size, number of servings, amount of butter used for greasing, and weight of the chocolate bar. For a rough estimate, the calculation can be based on a cake cut into about 12 pieces and a standard milk chocolate bar. Per piece, the estimate is about 300-380 kcal, depending on the amount of jam, whipped cream, and chocolate used. Guideline values for one piece: Proteins: approximately 6-8 g Carbohydrates: approximately 40-50 g Fats: approximately 13-18 g Most of the carbohydrates come from sugar, flour, jam, and chocolate. Values can vary significantly if the cake is cut into more or fewer pieces. Storage and reheating Store the cake in the fridge, covered, to avoid absorbing odors from inside. Since it contains vanilla cream and whipped cream, it is not suitable for long-term storage at room temperature. The cake is served cold and is not reheated. Only take out the amount you wish to serve, and keep the rest in the fridge. The glaze and cream hold their shape better when the cake remains cold.
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