Cake with vanilla cream and fruits

Vanilla Cream and Fruit Cake - an elegant delicacy, perfect for any special occasion. Whether you are celebrating an important event or simply want to indulge in a refined dessert, this recipe is sure to become a favorite among your loved ones. Moreover, the combination of fine vanilla cream, fluffy sponge cake, and fresh fruits will make every slice an explosion of flavors! Preparation time: 20 minutes Baking time: 45 minutes Total time: 2 hours 5 minutes (including cooling time) Number of servings: 12 Necessary ingredients: *For the sponge:* - 400 g flour - 100 ml oil (sunflower oil is recommended for a neutral taste) - 7 tablespoons sugar - 4 egg whites (make sure they are fresh) - 1 packet baking powder - 3 large eggs - 100 g ground walnuts (can be replaced with almonds for a different flavor) - Zest of 2 oranges (add extra flavor by using organic orange zest) *For the cream:* - 500 ml sweet milk (use whole milk for a richer cream) - 100 g sugar - 200 g butter (at room temperature) - 4 egg yolks - 40 g cornstarch - 1 vanilla bean (or 1 teaspoon vanilla extract) - 150 g raspberries (or other favorite fresh fruits like strawberries or peaches) *For the glaze:* - 150 g dark chocolate (or cooking chocolate, depending on preferences) - 2 tablespoons milk - 30 g butter *For decoration:* - 300 g milk chocolate - Fresh fruits (raspberries, strawberries, or other favorite fruits) Preparation steps: 1. Preparing the sponge: - Start by preheating the oven to 180°C. Prepare a round baking pan (about 24 cm in diameter) by lining it with baking paper. - In a large bowl, mix the 3 egg yolks with the oil and sugar until the mixture becomes creamy and smooth. Add the orange zest and ground walnuts, mixing well. - Sift the flour together with the baking powder, then gradually incorporate it into the egg mixture, stirring with a spatula. - Whip the 4 egg whites until stiff peaks form, then gently fold them into the previous mixture, being careful to keep the air in the egg whites. This will ensure a fluffy sponge. - Pour the mixture into the prepared pan and bake for about 45 minutes or until a toothpick comes out clean. Allow the sponge to cool completely after baking. 2. Preparing the vanilla cream: - In a saucepan, bring the milk with sugar and the vanilla bean to a boil, stirring constantly over low heat. - In a separate bowl, whisk the egg yolks with the cornstarch and a little cold milk to dilute them. Once the milk is boiling, slowly pour it into the egg yolk mixture, stirring continuously to avoid curdling. - Put the mixture back on low heat and stir constantly until it thickens, achieving a creamy consistency. Once it reaches the desired consistency, remove from heat and let it cool slightly. - After the cream has cooled, add the softened butter and mix well until smooth. 3. Assembling the cake: - Once the sponge has cooled completely, cut it into two horizontal slices. Place the first slice on a serving plate, pour half of the cream on top, then add a layer of fruit (for example, raspberries). - Add the remaining cream and cover with the second slice of sponge. Let the cake chill in the refrigerator for 2 hours to set. 4. Preparing the glaze: - Melt the chocolate with the milk and butter over a double boiler, stirring constantly until you achieve a smooth glaze. Let it cool slightly before pouring it over the cake. - Once the cake has cooled, pour the chocolate glaze and spread it evenly over the surface. - Peel the chocolate sheet off the paper and use it to cover the cake. Garnish with fresh fruits and chocolate shavings or pralines for an elegant look. 5. Serving: - Let the cake chill in the refrigerator for a few hours before serving. Once ready, cut into slices and enjoy with a cup of tea or a fragrant coffee. Tips and useful advice: - Use quality ingredients, especially chocolate, to achieve the best flavors. - If you want a moister cake, you can add a sugar syrup (made from water and sugar) over the cooled sponge before adding the cream. - Experiment with different types of fruits, depending on the season. Peaches or strawberries are excellent in combination with vanilla cream. - If you want a cake with a more intense vanilla flavor, add more vanilla extract or use fresh vanilla seeds in the cream. Frequently asked questions: - Can I use whole wheat flour instead of white flour? Yes, but it will change the texture and taste of the cake, making it denser. - How can I make the cake less sweet? Reduce the amount of sugar in the sponge and cream, but be careful that the cake does not become too dry. - What other drinks pair well with this cake? An excellent combination is sparkling wine or fresh citrus juice. The Vanilla Cream and Fruit Cake is not just a recipe, but a cooking experience. It is a dessert that brings together people, memories, and unforgettable moments. So roll up your sleeves and enjoy every step of this delicious process!

Ingredients

• For the base: 400 g flour
• 100 ml oil
• 7 tablespoons sugar
• 4 egg whites
• 1 packet baking powder
• 3 eggs
• 100 g ground walnuts
• zest from 2 oranges. For the cream: 500 ml sweet milk
• 100 g sugar
• 200 g butter
• 4 egg yolks
• 40 g cornstarch
• 1 vanilla pod
• 150 g raspberries (or other preferred fruits). For the glaze: 150 g dark chocolate (or cooking chocolate)
• 2 tablespoons milk
• 30 g butter. For decoration: 300 g milk chocolate
• fresh fruits (raspberries or other preferred fruits).

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