Vanilla cream and whipped cream cake

Name: Vanilla cream and whipped cream cake - Isabela K.
Ingredients: For the cake layers: 6 eggs; 6 tablespoons of sugar; 4 tablespoons of oil; 4 tablespoons of cold water; 2 tablespoons of cocoa; 4 tablespoons of flour; 2 teaspoons of baking powder; 2 teaspoons of vanilla essence; a pinch of salt. Cream: 550 ml of milk; 2 egg yolks; 5 tablespoons of sugar; 5 tablespoons of starch; 500 ml of liquid cream; 1 vanilla pod; 1 cup of walnut pieces; 1 packet of instant coffee.

Desert - Vanilla cream and whipped cream cake by Isabela K. - Recipia

The cake layers are the foundation of this delicious dessert, and preparing them is a true art. We start by separating the egg yolks from the egg whites, beating the yolks with sugar until the mixture becomes slightly creamy and light in color. Then, we add the oil, followed by water, sifted flour, baking powder, high-quality cocoa, and vanilla essence. It is essential to mix everything carefully so that the ingredients combine perfectly, resulting in a homogeneous mixture. In a separate bowl, the egg whites, to which we add a pinch of salt, are whipped until they become a firm, glossy foam. This step is crucial, as the whipped egg whites will add volume and aeration to our layers. With a spatula, we incorporate the egg whites into the yolk mixture, being careful not to lose the air in the foam. We divide the mixture into two identical bowls, pour the first half into the large baking pan lined with parchment paper, and level it with a spatula. We bake in a preheated oven at 180 degrees Celsius for 10-12 minutes, until the layer feels firm to the touch. We proceed in the same way with the second half of the mixture. For the cream, we start by mixing the egg yolks with sugar, to which we add cornstarch, a little milk, and vanilla seeds. The rest of the milk is brought to a boil in a heavy-bottomed pot to prevent sticking. Once the milk starts to boil, we reduce the heat and pour in the cornstarch mixture, stirring continuously until the cream thickens to the consistency of a fine pudding. It is important to cover it with plastic wrap to prevent a crust from forming on the surface, and we let it cool completely. When the cream has cooled, we prepare the cold whipped cream from the fridge, which we whip at high speed until we obtain a thick foam. We combine this whipped cream with the vanilla cream, being careful to add only 200-250 g of the whipped cream so as not to thin the mixture too much. We place the first cake layer in the pan we baked them in, add more than half of the vanilla cream, and level it evenly. Then, we place the second cake layer, distribute the remaining vanilla cream, and cover with the whipped cream, leveling it again. For a decorative touch, we use a kitchen comb or a fork to create waves on the surface of the whipped cream. The walnut kernel, lightly toasted in a pan to enhance its flavor, is finely chopped and sprinkled on top. We also sprinkle a little instant coffee, which will add extra flavor. Once completed, the dessert is placed in the fridge to chill well. After it has chilled, it is cut with a wet knife and served with great pleasure. This dessert is not only delicious but also a true visual feast. Enjoy!