Vanilla cream cake

Name: Vanilla cream cake - Ileana N.
Ingredients: Base: 6 tablespoons of sugar; 7 eggs; one packet of chocolate cream. Cream: one packet of vanilla; flavored cream; 200 ml of Zuzu milk 0.1% fat (next time Ill use only 100); 200 ml of liquid HuLaLa whipped cream. Glaze: 100 g of milk chocolate; 100 g of butter/margarine; 2 tablespoons of water; 2 tablespoons of sugar.

Dessert - Vanilla cream cake by Ileana N. - Recipia

The base is baked simply, then covered with vanilla cream and chocolate glaze. It's an easy cake to prepare, but the cream requires a bit more attention. In the tested version, the amount of milk in the original recipe was too high for the desired texture, making the cake harder to slice. For a firmer cream, you can use 100-150 ml of milk instead of 200 ml. The taste remains very good, and after a few hours in the fridge, the cake is easier to slice. Quick Info Preparation time: not specified exactly in the recipe Baking time: approximately 20-30 minutes Cooling time: 2-3 hours or until the next day Total time: preparation, baking, and cooling times depend on your pace; at least 2-3 hours are needed for the cake to cool Servings: number not specified; depends on the size of the tray and how it is portioned Difficulty: easy Recipe type: cake with base, vanilla cream, and chocolate glaze Ingredients For the base 6 tablespoons of sugar 7 eggs 1 packet of Ole chocolate cream A pinch of salt For the vanilla cream 1 packet of vanilla-flavored cream 200 ml milk, in the original version 100-150 ml milk, the recommendation for a firmer cream 200 ml liquid cream Hulala For the glaze 100 g milk chocolate 100 g butter or margarine 2 tablespoons of water 2 tablespoons of sugar Preparation method 1. Preparing the base Separate the egg whites from the yolks. Place the egg whites in a clean bowl, add a pinch of salt, and beat until you achieve a foam. In another bowl, mix the yolks with the sugar and Ole chocolate cream. There's no need to mix too much, just until the ingredients are combined. Continue beating the egg whites and gradually add the yolk mixture. Gently fold it in without insisting once the mixture becomes uniform. In the original recipe, the ingredients are mixed just enough to combine. 2. Baking the base Prepare a tray and line it with baking paper. Pour the mixture into the tray and spread it into an even layer using a wooden spatula. The oven should be preheated, and the cake is baked at medium heat for about 20-30 minutes. Check the base after the first 15 minutes, then keep an eye on it until it’s baked. The time may vary depending on the oven and the thickness of the batter layer. After baking, let the base cool enough to remove the paper without breaking it. Remove the baking paper and place the base on the tray where you will assemble the cake. 3. Preparing the vanilla cream Place the vanilla cream in a bowl and mix it with the milk. The original recipe mentions 200 ml of milk, but this amount can make the cream too soft. From my experience with this cake, it’s more practical to start with 100 ml of milk or, at most, 150 ml. Gradually add the liquid cream and continue mixing. The cream should thicken slightly and be spreadable on the base. If all the milk is used, the cake may be harder to slice, especially before it has cooled sufficiently. 4. Preparing the glaze Break the chocolate into pieces and place it in a small saucepan along with the butter or margarine, the two tablespoons of water, and the sugar. Put the pan over low heat and stir. When the chocolate starts to melt, remove the saucepan from the heat. Continue stirring until the chocolate and butter are completely melted and the glaze is smooth. It’s important not to leave the mixture on the heat once the chocolate begins to melt. The residual heat in the pan is enough to finish the glaze. 5. Assembling the cake Spread the vanilla cream over the cooled base. Level the surface as much as possible so that the glaze distributes evenly. Pour the glaze over the cream and spread it carefully. The glaze can be used while it’s still fluid, but not hot, to avoid softening the vanilla cream. Place the cake in the fridge for 2-3 hours. It can also be left until the next day, which is helpful if you want the cream and glaze to set better. After cooling, it’s easier to slice into pieces. Why I make this recipe often I love this recipe because it uses few ingredients and doesn’t require a complicated base. The combination of the chocolate-flavored base, vanilla cream, and chocolate glaze is perfect for a homemade cake, without many steps. One advantage is that it can be prepared a day in advance. After sitting in the fridge, the cream stabilizes, and the slices are easier to portion. The only aspect I pay attention to is the amount of milk in the cream. With 100-150 ml, the texture is easier to control than with 200 ml. Tips Use a tray lined with baking paper so the base can be removed without sticking. Check the base after the first 15 minutes, as ovens bake differently. The source indicates a time of about 20-30 minutes, but it’s not good to rely solely on the exact minute. Let the base cool before spreading the cream. If it’s warm, the cream may soften. For the cream, start with 100 ml of milk and add more only if necessary. The original recipe uses 200 ml, but this amount can lead to a softer cream. The glaze is made over low heat. After the chocolate starts to melt, remove the pan from the heat and stir until smooth. Leave the cake in the fridge for at least 2-3 hours before slicing. If you have time, it’s easier to portion the next day. Substitutions The butter in the glaze can be replaced with margarine, as mentioned in the original recipe. In the cream, milk with a different fat percentage can be used. The source mentions Zuzu milk with 0.1% fat, but the amount remains important for consistency. Regardless of the type of milk, it’s safer to start with 100 ml. The milk chocolate in the glaze is the one specified in the recipe. There’s no need for another type of chocolate to prepare the glaze. Variations The main adjustment is the amount of milk in the vanilla cream. You can use 100 ml for a firmer cream or 150 ml if you want a slightly softer consistency. The version with 200 ml is the one noted in the original recipe, but the cake may be harder to slice. You can keep the glaze exactly in the indicated amounts, with 100 g of chocolate and 100 g of butter or margarine. There’s no need to modify it to adjust the cream. Serving ideas The cake is served cold, after being in the fridge. It’s easier to slice when the cream is well chilled and the glaze has set. Frequently asked questions Why is the cream too soft? Most likely, the amount of milk was too high for the type of cream used. The original recipe indicates 200 ml, but it’s recommended to start with 100 ml or use at most 150 ml. The cream should be mixed with the liquid cream until it thickens slightly. Can I use all 200 ml of milk? Yes, this is the amount in the original version, but the result may be a softer cream. For this reason, the cake may be harder to slice. If you choose this option, it’s important to let it sit in the fridge for 2-3 hours or until the next day. How long does the base bake? The base bakes at medium heat for about 20-30 minutes. Check it after the first 15 minutes, as the time may vary depending on the oven and the thickness of the base. When should the glaze be added? The glaze should be added after the base has been covered with the vanilla cream. The chocolate preparation should be smooth and cool enough not to soften the cream. Can the cake be served the same day? Yes, after a minimum of 2-3 hours in the fridge. However, if left until the next day, the cream and glaze have time to stabilize better, and the cake is easier to slice. Nutritional values The values below are estimates and may not be accurate, as the weights of the Ole cream and vanilla cream packets are not specified, and the number of servings is not mentioned. For one serving out of 10 servings, the estimate is approximately 270-320 kcal, 25-32 g carbohydrates, 17-21 g fats, and 5-7 g proteins. For the entire cake, depending on the products used and the final amount of milk, the result can be around 2,700-3,200 kcal. The majority of the calories come from butter or margarine, chocolate, sugar, eggs, and liquid cream. The values are indicative and should be adjusted if the cake is cut into more or fewer pieces. Storage and reheating Store the cake in the fridge, covered, to prevent it from absorbing odors from the inside. It can be kept until the next day without problems, and this time helps the cream and glaze to set. The cake is not reheated. It is served cold, directly from the fridge or after sitting for a while at room temperature, just enough to be sliced more easily.

Vanilla cream cake

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