Vanilla and strawberry cake

Name: Vanilla and strawberry cake - Janeta H.
Ingredients: For the base we need: 6 eggs (large); 5 tablespoons of sugar; 3 tablespoons of flour; 10 tablespoons (grated) of walnuts; a pinch of baking powder; a pinch of salt; for the vanilla cream: 4 egg yolks; 400 ml of milk; 5 tablespoons of sugar; 4 tablespoons (grated) of flour; half a vanilla pod; 100 g of butter; for the syrup we need: 500 ml of water; 4 tablespoons of sugar; 1 teaspoon of orange peel from a jar; for decoration we need: strawberries to taste; 200 ml of liquid cream; 200 g of pastry chocolate; optional: milk

Children - Vanilla and strawberry cake by Janeta H. - Recipia

Walnut Cake with Vanilla Cream and Chocolate and Strawberry Decorations On a special day, such as Father's Day, a delicious cake can become the center of attention. This walnut cake recipe with vanilla cream, covered in chocolate and decorated with fresh strawberries and whipped cream, is sure to bring smiles to the faces of your loved ones. Making this cake is an art, but don’t worry! I will guide you step by step so that you achieve a perfect result. Preparation time: 60 minutes Baking time: 30-35 minutes Total time: 95 minutes Number of servings: 10-12 Ingredients For the base: - 6 large eggs - 5 tablespoons of sugar - 3 tablespoons of flour - 10 tablespoons of grated walnuts - 1 teaspoon of baking powder - A pinch of salt For the vanilla cream: - 4 egg yolks - 400 ml milk - 5 tablespoons of sugar - 4 tablespoons of flour - 1/2 vanilla pod - 100 g butter For the syrup: - 500 ml water - 4 tablespoons of sugar - 1 teaspoon of orange zest (from preserved oranges) For decoration: - Fresh strawberries (to taste) - 200 ml liquid cream - 200 g confectionery chocolate - Optional: milk, to thin the chocolate Preparing the base 1. Separating the eggs: Start by separating the egg whites from the yolks. It is essential that the egg whites are at room temperature to achieve a firmer foam. 2. Beating the egg whites: In a large bowl, add the egg whites along with a pinch of salt. Use an electric mixer to beat them until they form a white, firm foam. Gradually add the sugar and continue mixing until a glossy meringue forms. 3. Incorporating the yolks: Add the yolks one by one, gently folding with a spatula until well combined. 4. Adding the dry ingredients: Sift the flour, baking powder, and ground walnuts over the egg mixture and carefully fold in, making sure not to deflate the foam. 5. Baking: Pour the mixture into a round baking pan lined with parchment paper and level the surface. Bake in a preheated oven at 180°C for 30-35 minutes, or until the base is firm to the touch and a toothpick inserted in the center comes out clean. Preparing the syrup 6. Boiling the syrup: In a saucepan, combine water, sugar, and orange zest. Boil over medium heat for 5 minutes, stirring occasionally, until the sugar is completely dissolved. Allow to cool. Preparing the vanilla cream 7. Heating the milk: In a small pot, heat the milk, but do not let it boil. 8. Mixing the yolks: In a saucepan, mix the yolks with the sugar, flour, and vanilla seeds (extracted from the vanilla pod). 9. Combining with the milk: Slowly pour the warm milk over the yolk mixture, stirring constantly to prevent the eggs from curdling. 10. Cooking the cream: Return the saucepan to low heat and add the vanilla pod. Cook the mixture, stirring continuously, until it thickens. Once it starts to thicken, remove from heat and add the butter, stirring well until completely melted. Assembling the cake 11. Cutting the base: Once the base has completely cooled, cut it into two layers, ensuring that the bottom layer is slightly thicker than the top. 12. Soaking the base: Use the cold syrup to soak each half of the base, being careful not to oversaturate them. 13. Adding the cream: Spread a generous portion of vanilla cream over the bottom layer, then place the top layer on. Preparing the decoration 14. Whipping the cream: In a bowl, whip the liquid cream with a mixer until it becomes firm, but do not overbeat it to avoid turning it into butter. 15. Melting the chocolate: In a glass bowl, melt the confectionery chocolate in the microwave or over a double boiler. If it is too thick, you can thin it with a little warm milk. 16. Coating the cake: Use the melted chocolate to coat the cake. 17. Final decorations: Decorate the cake with whipped cream and fresh strawberries, which have been washed, dried, and optionally dipped in chocolate. 18. Cooling: Let the cake cool for at least 1 hour before serving, to allow the flavors to meld harmoniously. Chef's tip For an extra flavor boost, you can add a few drops of orange liqueur to the syrup. If you want to enrich the vanilla cream, try replacing part of the milk with cream for a richer texture. Nutritional benefits This cake, while delicious, also contains ingredients with nutritional benefits. Walnuts are rich in omega-3 fatty acids and antioxidants, while vanilla has anti-inflammatory properties. Strawberries are an excellent source of vitamin C and fiber. Frequently asked questions 1. Can I replace the walnuts? Yes, you can use almonds or pistachios for a different taste. 2. How can I make the cake less sweet? You can reduce the amount of sugar in the cream and syrup, or use a natural sweetener. 3. How long does the cake last? The cake can be stored in the refrigerator for up to 3 days, but it is best enjoyed fresh. Serving recommendations This cake pairs perfectly with a cup of coffee or green tea. Additionally, vanilla ice cream can complement the taste and texture of the cake, bringing a delicious contrast. In the end, I would like to encourage you to experiment with this recipe. Create your own story in the kitchen and enjoy every moment of the cooking process. Enjoy your meal!

Vanilla and strawberry cake

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