Vanilla cream cake

Name: Vanilla cream cake - Gentiana L.
Ingredients: For the dough: 500 g flour; 300 g margarine (Unirea); 1 pinch of salt; 3 tablespoons cocoa; 1 baking powder; 200 g sugar; 2 whole eggs; 1 essence of rum. For the cream: 1.3 l milk; 3 vanilla puddings; 6 eggs; 12 tablespoons sugar; 2 vanilla sugars. For decoration: 50 g chocolate.

Dessert - Vanilla cream cake by Gentiana L. - Recipia

I made this cake using a recipe I received from Steffy, with a few small modifications. It prepares quite quickly, the ingredients are accessible, and the result is a cake with a tender cocoa base, vanilla cream, and a simple chocolate decoration. I used a 35 x 45 cm tray. It is important that the cream is well chilled before adding the eggs. Quick info Preparation time: not specified exactly; the dough rests for 30 minutes in the fridge, and the cream must cool well Baking time: 35-40 minutes Oven temperature: 180°C Tray: 35 x 45 cm Servings: the number depends on the size of the pieces Difficulty: easy to medium Recipe type: homemade cake with vanilla cream Ingredients For the dough 500 g flour 300 g Unirea margarine 1 pinch of salt 3 tablespoons cocoa 1 baking powder 200 g sugar 2 whole eggs 1 rum essence 1-2 tablespoons milk, only if the dough is too hard and cannot be worked For the vanilla cream 1.3 l milk 3 vanilla puddings 6 eggs 12 tablespoons sugar 2 packets vanilla sugar For decoration 50 g chocolate Preparation method 1. Prepare the dough In a large bowl, sift the flour. Add the salt, cocoa, and baking powder, then mix the dry ingredients. Add the margarine and knead by hand until you obtain a crumbly mixture, where the margarine is well incorporated. Add the sugar, the two eggs, and the rum essence. Knead until a workable dough forms. If the dough is too hard or crumbles and cannot be shaped, gradually add one or two tablespoons of milk. There is no need to add milk from the beginning, only if the dough requires it. Divide the dough into two parts and refrigerate for 30 minutes. 2. Prepare the vanilla cream Put the milk in a saucepan, along with the sugar and vanilla sugar, then let it heat. Separately, dissolve the vanilla puddings in a little milk. When the milk in the saucepan starts to boil, pour in the dissolved pudding and mix well. Let the cream boil for about 5 minutes, until it thickens. Stir continuously to prevent it from sticking to the bottom of the pot. Remove the cream from the heat and let it cool well. Stir occasionally to prevent a crust from forming on the surface. When the cream is cold, add the six eggs, one at a time. Mix well after each egg, then add the next one. At the end, you should have a smooth cream. 3. Assemble the cake Preheat the oven to 180°C. Line the 35 x 45 cm tray with baking paper. Roll out half of the dough into a sheet and place it in the tray. Pour the vanilla cream over the sheet of dough and level it gently. From the other half of the dough, form thin strips. Arrange them diagonally over the cream to create the specific pattern of this cake. 4. Bake the cake Place the tray in the preheated oven at 180°C and bake the cake for 35-40 minutes. After baking, remove the tray from the oven and let the cake cool well. Do not cut it while the cream is still hot, as the pieces will not settle correctly. 5. Decorate After the cake has completely cooled, decorate it with the 50 g of chocolate. The chocolate can be placed on top in the desired shape, without needing a complicated decoration. Cut the cake as you prefer. The pieces can be cut smaller since the cream is dense. Why I make the recipe often I love this cake because it has ordinary ingredients and does not involve complicated techniques. The dough is prepared simply, and the cream is made from vanilla pudding, milk, eggs, and sugar. Additionally, the strip pattern gives it a nice appearance without needing elaborate decoration. It is suitable for both a family dessert and for a meal where you want to serve a homemade cake with cream. It can be portioned into smaller or larger pieces, depending on the occasion. Tips The cream must be allowed to cool well before adding the eggs. If it is hot, the eggs may coagulate, and the cream will not have the desired texture. Mix the pudding into the hot milk until it thickens, especially at the bottom of the pot. The cream can easily stick if left without stirring. If the dough is soft enough and can be rolled out, do not add milk. The one or two tablespoons are only for situations where the dough is too hard. It is easier to form strips from the cold dough. They do not have to be identical or perfectly straight; the important thing is that they are arranged diagonally over the cream. Let the cake cool completely before decorating and portioning. The cream needs time to stabilize. Substitutions In the original recipe, Unirea margarine is used for the dough, and no other fat is indicated. If you change the ingredient, the texture of the dough may be different, so it is good to keep the amount of liquid under control and only add milk as needed. Rum essence is part of the flavor of the dough. If you do not use it, the cake can still be prepared without it, but the taste will be less aromatic. Variations The recipe is designed for vanilla cream and cocoa base. To maintain proportions and texture, no changes are needed. You can only change the shape in which you arrange the dough strips without modifying the rest of the preparation. The decoration can remain simple, with chocolate placed on top after the cake has cooled. Serving ideas Cut the cake into rectangles or squares, following the pattern on top. For a neater appearance, wipe the knife blade after each cut. It can be served plain, after the cream has cooled and settled. The chocolate decoration is sufficient for this cake, without any additional toppings. Frequently asked questions Can I prepare the dough ahead of time? The dough is kept in the fridge for 30 minutes, according to the recipe. If you prepare it earlier and it becomes very hard, let it sit at room temperature for a while before rolling it out, so it can be worked. Why does the cream need to cool before adding the eggs? The cream is boiled and very hot immediately after preparation. The eggs added then may coagulate. Cooling the cream allows for their gradual incorporation through mixing. Can I add all the eggs at once to the cream? The recipe indicates adding them one by one, mixing after each. It is safer to follow this step so that the eggs incorporate evenly into the cream. How do I know when the cake is baked? The cake is baked at 180°C for 35-40 minutes. After this interval, the top dough should be baked, and the cream should no longer be liquid. Cooling is necessary before cutting. When can I add the chocolate? Add the chocolate after the cake has completely cooled. If added while the cake is hot, it will melt, and the decoration will not remain in the desired shape. Nutritional values The values are estimates and depend on the exact type of margarine, pudding, chocolate, and the size of the portions. For a piece of approximately 100 g, the cake may have around 260-290 kcal, approximately 34-38 g carbohydrates, 4-5 g protein, and 11-14 g fat. The estimate includes the dough, cream, and chocolate decoration. It cannot be considered an exact value, especially since the recipe does not specify the final number of servings. Storage and reheating Keep the cake covered in the fridge, as it contains cream with milk and eggs. It is recommended to cut it after it has cooled well and to keep the pieces in a covered container. The cake does not need reheating and is better served cold or left at room temperature for a while before serving. Reheating may affect the texture of the cream and the base.

Vanilla cream cake

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