Vanilla cream and whipped cream cake
Sometimes, when I feel like making a more classic cake, I choose this recipe with vanilla cream and whipped cream. I don't call it Snow White because I've changed quite a few things from the traditional version. I've removed any lemon flavor, used only vanilla, and preferred to add whipped cream to the filling, which significantly alters the texture. I like to use the egg yolks for the layers and the cream, while I save the egg whites for something else. Quick Info Total time: about 3 hours (including cooling and assembling) Servings: 15-18 Difficulty: medium Ingredients Layers (4 sheets): 2 egg yolks 6 tablespoons sugar 6 tablespoons milk 6 tablespoons sparkling water 12 tablespoons oil 1 teaspoon salt 3 packets vanilla sugar (25-30 g total) 1 teaspoon vanilla extract 1 packet baking powder (10 g) a pinch of baking soda 800 g flour (plus extra for dusting) Cream: 4 egg yolks 6 tablespoons sugar 4 tablespoons semolina 8 tablespoons flour 1.2 l milk 2 packets vanilla sugar (16 g total) 1 teaspoon vanilla extract 250 ml liquid whipped cream (sweetened) 200 g butter (82% fat) 1/2 teaspoon salt For finishing: powdered sugar for decoration Preparation Method 1. Preparing the dough for the layers Separate the egg yolks from the egg whites. I mix the yolks (only 2 for the layers) with salt, sugar, and vanilla sugar using a wooden spoon until they lighten in color. I add the oil, then the milk and sparkling water, continuing to mix. In a separate bowl, I combine the flour with the baking powder and baking soda. I start to gradually incorporate the flour mixture into the liquid base, initially using the mixer on low speed. When I can no longer use the mixer, I continue by hand, lightly floured, until I achieve an elastic, non-sticky dough, but not too firm. You need to watch the texture – sometimes all the flour doesn't get incorporated. I cover the dough with plastic wrap and let it rest for at least 30 minutes while I prepare the cream. 2. Vanilla cream I place 4 egg yolks in a large bowl with sugar and salt. I whisk well until they become lighter in color. I add the semolina and flour, then thin it out with a little cold milk, mixing until everything is lump-free. Separately, I heat the remaining milk (not hot, just not cold). I pour the yolk mixture over the warm milk, continuously whisking. I place everything over medium heat and stir constantly to prevent it from sticking. When it starts to boil and thickens, I take the pot off the heat. I immediately add the cubed butter and vanilla extract, mixing well until all the butter melts. I cover the cream with plastic wrap directly on the surface to prevent a skin from forming. I let it reach room temperature (stirring occasionally to prevent a crust from forming). 3. Preparing the whipped cream I whip the cold liquid cream with the vanilla sugar until it thickens, then refrigerate it. 4. Rolling out and baking the layers I divide the dough into 4 equal pieces. I grease the work surface with a little oil, as well as the rolling pin. I roll each piece into a thin sheet, the size of the baking tray (I use one that is 36x40 cm). I roll out the dough carefully, as it can tear easily if too thin, but it can be patched. I transfer the sheet by rolling it onto the rolling pin and place it on the lightly greased bottom of the tray. I bake in the oven set to 180°C (I don't preheat the oven for the first sheet), for 5 minutes for the first sheet, and 3-4 minutes for the next ones, just until they get a little color on the edges. I remove them and let them cool on a rack or a board. 5. Assembling the cake Once everything is cool, I wash and dry the tray. I place a plastic wrap in the tray (optional, it helps keep the layers moist). I fold the whipped cream into the completely cooled vanilla cream, mixing with a spatula until smooth. I place the first layer on the bottom of the tray, spread a quarter of the cream (if you prefer a thicker layer, adjust the cream quantity), then add the second layer, the next layer of cream, and so on, leaving the last layer uncovered. I place plastic wrap over the cake, put a weight on top (a smaller tray or something flat), and refrigerate for at least 6 hours, ideally overnight. 6. Serving I take the cake out, remove the plastic wrap, and sprinkle powdered sugar on top just before cutting, so it doesn't melt. Why I make this recipe often It's practical when I want a cake to serve to many. The layers soften beautifully, the cake keeps well in the fridge for a few days, and the vanilla flavor is much more pronounced than in other versions. It can be prepared a day in advance, which is very helpful. The recipe is not picky about ingredients and adapts easily. Tips and Variations Tips - If you have time, let the cake sit in the fridge overnight; the layers become more tender. - Be careful not to overbake the layers – they become brittle and won't soften well. - Use high-fat butter (82%) for a smoother cream. - For a perfect cut, slice with a large knife heated in hot water and dried. Substitutions - The whipped cream in the filling can be replaced with beaten egg whites with sugar, added to the cooled cream. - You can use bourbon vanilla sugar for a more intense flavor. - Butter can be partially replaced with margarine, but the texture and taste will change. - Sparkling water can be replaced with soda or even milk if you don't have anything else on hand. Variations - If you want, you can add lemon or orange zest to the cream. - For appearance, you can put a thin layer of sour jam between the layers, before the vanilla cream. - If you don't feel like making the layers, you can use store-bought sheets (like "creamschnitte"), but the texture will be different. - For a lighter cake, use only half the amount of butter, but the cream will be less rich. Serving Ideas - Serve cold, straight from the fridge. - Pairs well with coffee or tea. - For special occasions, you can cut the cake into small squares and place it on festive platters. Frequently Asked Questions 1. Can I make the layers a day in advance? Yes, they can be baked and kept covered with plastic wrap or a clean towel. They will soften anyway after assembly. 2. How long does the cake last in the fridge? It keeps well for 3-4 days in the fridge without losing its texture. The layers become increasingly tender. 3. Can I freeze the cake? Yes, it can be frozen whole or sliced, wrapped in plastic wrap and then in a container. When defrosting, let it sit in the fridge overnight. 4. What if I don't have sparkling water? You can use milk or plain water; the texture of the layers won't be identical, but they will turn out fine. 5. What should I do with the leftover egg whites? They can be frozen or used for meringues, cakes, or omelets. Nutritional values (estimated/per serving) Approximately 280-320 kcal per serving (if cutting into 16 pieces) Carbohydrates: 35-38 g Proteins: 5-6 g Fats: 13-15 g It's not a diet cake, but it's not the heaviest in its category either. The sugar content can be slightly reduced. Storage and Reheating Keep it in the fridge covered, ideally in a container or with plastic wrap, to avoid absorbing odors. It doesn't require reheating and should be consumed cold. If there are leftovers, pieces can be frozen and then thawed slowly in the fridge. This recipe is one of those that doesn't require precision in grams. The important thing is not to dry the layers out too much and not to rush the cream cooling. The rest can be adjusted along the way, based on your eye and taste.
Preparation
For the four sheets of dough, we proceed as follows: separate the egg whites from the yolks and whisk the yolks with salt, sugar, and vanilla sugar until frothy (I use a wooden spoon). Then, we add the oil, milk, and sparkling water one by one and turn on the mixer to start incorporating the flour mixed with baking powder and baking soda. We mix initially on the lowest setting, adding a little flour at a time, then increase to a higher setting, and when the dough thickens, we remove the mixer and knead with floured hands. We stop adding flour when the dough is no longer sticky, but be careful not to make it too hard; it should be slightly elastic and easy to roll out. We cover the dough with plastic wrap and let it rest while we prepare the cream. For the cream, we place the 4 yolks in a bowl along with the sugar and salt and whisk them well, then dilute with a little cold milk, add the semolina, flour, and continue diluting with cold milk until everything is well combined. We gently heat the remaining milk and add the resulting mixture, stirring continuously to ensure everything is well mixed. We cook the cream over medium heat, stirring continuously to prevent sticking, and when it reaches a boiling point, we remove the pot from the heat, immediately incorporate the butter cut into pieces, and add vanilla essence. We cover the pot with plastic wrap and let it cool. We use plastic wrap to prevent a crust from forming on the surface of the cream (I also stir the cream occasionally until it is completely cooled). In the meantime, we whip the cream together with the vanilla sugar and chill it. We return to preparing the sheets. We divide the dough into 4 approximately equal parts. We grease the back of the tray with a little oil (I used a 36/40 cm tray). We oil the countertop and the rolling pin and roll out the first sheet of dough to the size of the tray. We twist the dough onto the rolling pin and transfer it to the tray. We place the tray in the oven and bake the sheet for 5 minutes at 180 degrees. I usually do not preheat the oven, so for the first sheet, the time is 5 minutes, then for the others, it is reduced to 3 minutes. We proceed the same way with the other sheets, then let them cool completely and assemble the cake. We wash the tray well and dry it, place a plastic wrap inside (optional for softening the sheets faster). We incorporate the whipped cream into the cooled cream and mix well. We place the first sheet in the tray, spread 1/3 of the cream over it, place the second sheet and press lightly, cover again with 1/3 of the cream, and continue this way until the last sheet remains uncovered. We gently press the last sheet to level the cake well, cover the tray with plastic wrap, place a weight on top of the cake, and refrigerate it. We let it sit for a few hours and portion it; I left it overnight. We decorate with powdered sugar. The egg whites can be added to the cream, whipped with sugar and incorporated when the cream has cooled, thus replacing the whipped cream.
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