Cake with vanilla cream, whipped cream, and fruit sauce

The dessert we will prepare today is a delicious cake with vanilla cream, whipped cream, and fruit sauce. This recipe perfectly combines the intense flavors of cocoa and coconut, creating a pleasant contrast and a fine texture. It is a dessert that will impress any guest and bring a smile to the faces of your loved ones. Let's get started! Preparation Time - Total time: 1 hour and 30 minutes (including cooling) - Preparation time: 35 minutes - Baking time: 30 minutes - Servings: 12 servings Ingredients Cocoa Base - 4 eggs - 4 tablespoons of sugar - 3 tablespoons of oil - 3 tablespoons of milk - 2 tablespoons of flour - 2 tablespoons of cocoa - 2 teaspoons of baking powder - 1 tablespoon of chocolate chips - 1 teaspoon of vanilla - A pinch of salt Coconut Base - 3 eggs - 3 tablespoons of sugar - 3 tablespoons of oil - 3 tablespoons of coconut - 2 tablespoons of flour - 2 teaspoons of baking powder - 1 teaspoon of vanilla - A pinch of salt Vanilla Cream - 300 ml of milk - 4 tablespoons of sugar - 2 tablespoons and 1/2 of cornstarch - 150 g of butter (at room temperature) - 2 teaspoons of vanilla - 1 tablespoon of grated orange peel Fruit Sauce - 1 small jar of pitted cherries - 1/2 cup of berries (frozen or fresh) - 3 tablespoons of sugar Whipped Cream - 150 g of sour cream - 50 ml of liquid cream - 1 tablespoon of powdered sugar Preparation Step 1: Preparing the Cocoa Base 1. Mixing wet ingredients: In a large bowl, beat the egg yolks with the sugar using a mixer until they become a whitish foam. Add the oil and milk, continuing to mix until well combined. 2. Incorporating dry ingredients: In the same mixture, add the flour, cocoa, baking powder, and vanilla. Mix with a spatula or silicone palette until everything is well combined. 3. Preparing the egg whites: Beat the egg whites with a pinch of salt until you get a firm foam. Carefully add them to the yolk mixture, gently folding to avoid losing air from the egg whites. 4. Adding chocolate chips: Incorporate the chocolate chips, mixing gently. 5. Baking: Line a round baking pan with a diameter of 26 cm with parchment paper, pour in the mixture, and level it. Bake in a preheated oven at 180°C for 15-17 minutes. Check with a toothpick if it's done; it should come out clean. 6. Cooling: Once baked, remove the base from the oven and let it cool on a rack. Step 2: Preparing the Coconut Base 1. Mixing wet ingredients: In another bowl, beat the egg yolks with the sugar until frothy. Add the oil. 2. Incorporating dry ingredients: Add the coconut, flour, baking powder, and vanilla. Mix well. 3. Preparing the egg whites: Beat the egg whites with a pinch of salt until firm, then fold them into the yolk mixture. 4. Baking: Pour the mixture into the same well-lined baking pan and bake for 12-14 minutes. Cool after baking. Step 3: Preparing the Vanilla Cream 1. Boiling the milk: In a pot, bring the remaining milk to a boil. 2. Mixing the cornstarch: In a small bowl, combine the cornstarch with the sugar and a few tablespoons of cold milk. Mix well to avoid lumps. 3. Thickening the cream: When the milk starts to boil, reduce the heat and add the cornstarch mixture. Stir continuously until the cream thickens, similar to a pudding. Turn off the heat and cover with plastic wrap to prevent a skin from forming. 4. Finishing the cream: Once cooled, mix the cream with the vanilla, orange peel, and butter, adding the butter gradually. Step 4: Preparing the Fruit Sauce 1. Boiling the fruits: In a pot, combine the cherries, berries, and sugar. Boil for 5-7 minutes, stirring occasionally, until the sauce becomes slightly syrupy. 2. Cooling: Once done, let the sauce cool. Step 5: Assembling the Cake 1. Layering: Place the first cocoa base on a serving platter. Add a layer of fruit sauce (reserve 4-5 tablespoons for decoration) and then add the cream, leveling it with a spatula. 2. Adding the second base: Place the coconut base on top of the cream. 3. Preparing the whipped cream: In a cold bowl, whip the sour cream with the liquid cream and powdered sugar until firm peaks form. 4. Finishing: Spread the whipped cream over the cake, allowing it to drip slightly over the edges, then decorate with the fruit sauce. 5. Final cooling: Let the cake chill in the refrigerator for 3-4 hours to set and meld the flavors. Serving Suggestions This cake is served cold, cut into generous portions. You can accompany it with a scoop of vanilla ice cream or a cup of aromatic coffee for a delightful contrast. Additionally, a fruit drink or a fresh cocktail can add a refreshing touch to your meal. Nutritional Benefits This cake is not only delicious but also full of flavors and nutrients. Coconut brings healthy fats, while the fruits in the sauce are rich in antioxidants. Furthermore, the vanilla cream provides a dose of calcium from the milk and butter. Frequently Asked Questions - Can I replace the coconut? Yes! You can use ground almonds or even almond flour for a gluten-free version. - How can I make the cake less sweet? Reducing the sugar in creams and sauces is an excellent option. Use fresh fruits or natural sweeteners. - Can the cake be frozen? We recommend freezing it without whipped cream. Once defrosted, add the whipped cream and decorate. A Personal Note This cake with vanilla cream and fruit sauce is more than just a dessert; it is a taste experience. I fondly remember when I first made it for a birthday party, and my friends' reactions were unforgettable. So, don't hesitate to prepare it too, and share joyful moments with your loved ones! Try this recipe today and turn your meal into a feast of flavors! Enjoy!

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