Vanilla cream and meringue cake

Name: Vanilla cream and meringue cake - Clara P.
Ingredients: For the base: 6 eggs; 10 tablespoons of sugar; 2 tablespoons of cocoa; 70 g of flour; 1 teaspoon of baking powder. For the cream: 200 ml of milk; 6 packets of vanilla sugar; 4 egg yolks; 2 tablespoons of flour; 250 g of butter; 200 g of powdered sugar.

Dessert - Vanilla cream and meringue cake by Clara P. - Recipia

Vanilla Cream and Meringue Cake - A Holiday Delight This vanilla cream and meringue cake is a perfect choice for any festive occasion. Combining a fluffy base, a fine cream, and an airy meringue, this recipe turns special moments into sweet memories. Moreover, it is a recipe that brings a touch of magic to every table. Let’s discover together the secrets of this delicious cake, step by step. Preparation time: 40 minutes Baking time: 25 minutes Total time: 1 hour Number of servings: 12 Ingredients For the base: - 6 eggs (preferably at room temperature) - 10 tablespoons sugar - 2 tablespoons cocoa powder - 70 g flour - 1 teaspoon baking powder For the cream: - 200 ml milk - 6 packets vanilla sugar - 4 egg yolks - 2 tablespoons flour - 250 g butter (soft, at room temperature) - 200 g powdered sugar For the meringue: - Remaining egg whites from the cream (about 2-3 egg whites) - 150 g sugar Nutritional information: This cake is rich in calories due to the sugar and butter, but it also contains protein from the eggs and calcium from the milk. Moderation is key, but a slice of this delicacy can bring a smile to anyone's face. Recipe history: The vanilla cream and meringue cake has deep roots in culinary tradition, being popular across various cultures as an elegant and sophisticated dessert. It is often served during holidays, featuring a light texture and refined taste, perfect for celebrating special moments with loved ones. Step by step for a perfect result 1. Preparing the base: - Start by carefully separating the egg yolks from the whites. It is important that the egg whites contain no yolk, as this will prevent the formation of a firm foam. - Beat the egg whites with a mixer on medium speed until foamy. Gradually add the sugar, continuing to mix until the mixture becomes shiny and firm, and the sugar is completely dissolved. - Incorporate the egg yolks, cocoa powder, baking powder, and mix well. This mixture will give the base a rich chocolate flavor, beautifully contrasting with the vanilla cream. - Add the flour and gently fold with a spatula to avoid losing air from the mixture. - Pour the mixture into a baking pan lined with parchment paper and level it evenly. Bake at 180 degrees Celsius for about 25 minutes. Check with a toothpick if it’s done – it should come out clean. 2. Preparing the cream: - In a bowl, mix the egg yolks with the vanilla sugar and flour. This mixture will form the base for your cream. - Gradually add the milk, stirring constantly to avoid lumps. - Place the mixture over medium heat, stirring continuously until the cream starts to thicken. It will become a smooth and velvety cream. - Once the cream has thickened, let it cool completely. - In another bowl, beat the soft butter together with the powdered sugar until it becomes a light and fluffy cream. Gradually add the cooled cream, continuing to mix until well combined. 3. Preparing the meringue: - Use the remaining egg whites and beat them over steam. Boil water in a pot and place a bowl on top, ensuring the bottom of the bowl does not touch the water. - Gradually add the sugar to the egg whites and beat for about 5 minutes until you obtain a firm and shiny meringue. - This technique of beating the meringue over steam helps stabilize it, making it more resilient. 4. Assembling the cake: - Spread the vanilla cream evenly over the cooled base, ensuring it is leveled. - Pour the meringue over the cream and shape it with a spoon as desired. You can leave it smooth or create peaks for a more elegant look. - Sprinkle a little cocoa or grated chocolate on top of the meringue for a superb finishing touch. 5. Serving: - Let the cake chill in the refrigerator for a few hours or, ideally, overnight, to allow the flavors to combine perfectly. - Serve it chilled, alongside a cup of coffee or a fragrant tea. This cake pairs perfectly with a cold lemonade on warm summer days. Practical tips: - Ensure all ingredients are at room temperature for a uniform texture. - You can experiment with different flavors for the cream, adding a bit of vanilla or even cognac for a touch of elegance. - If you want a lighter version, you can replace the butter in the cream with mascarpone, achieving a different texture and taste. Frequently asked questions: 1. Can I use free-range eggs? - Yes, free-range eggs provide a more intense flavor and a vibrant color. 2. How can I tell when the meringue is ready? - The meringue is ready when it becomes firm and shiny, and the sugar is completely dissolved. 3. Can I replace cocoa powder with another ingredient? - You can use carob powder or omit the cocoa for a plain base. This vanilla cream and meringue cake is not just a dessert but a culinary experience that will bring joy and flavor to every meal. Savor every bite and share it with your loved ones!

Vanilla cream and meringue cake

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