Cake with vanilla cream, strawberries, and cherries

Vanilla cream cake with strawberries and cherries Total time: 2 hours Preparation time: 40 minutes Baking time: 25 minutes Number of servings: 10-12 Who doesn't love a cake that is not only a visual delight but also an explosion of flavors? This recipe for vanilla cream cake with fresh strawberries and cherries is perfect for any occasion, whether it's an anniversary, a family gathering, or simply a relaxing Sunday. The soft sponge, fine cream, and juicy fruits blend harmoniously, creating a dessert that will quickly become a favorite. The history of the cake is fascinating, with deep roots in the culinary traditions of various cultures. Over time, cakes have evolved from simple combinations of flour and water to culinary masterpieces, decorated with a variety of ingredients. Today's recipe is a modern reinterpretation of these traditions, combining simple ingredients for a refined result. Ingredients Sponge: - 3 eggs - 1/2 cup milk - 6 tablespoons oil (preferably sunflower oil) - 9 tablespoons sugar - 8 tablespoons flour - 2 tablespoons cocoa - 1 teaspoon baking powder - Zest of one orange Cream: - 400 ml milk - 2 egg yolks - 4 tablespoons flour - 8 tablespoons sugar - 2 teaspoons powdered sugar with vanilla beans - 1 teaspoon vanilla extract - 250 g mascarpone - 4 tablespoons yogurt (Greek yogurt can be used for a creamier texture) - 3 sheets of gelatin (approximately 5 g in total) - 1 cup pitted cherries - 1 bowl of fresh strawberries - 50 g dark chocolate (for decoration) - 1/2 cup prepared and cooled coffee Instructions Step 1: Preparing the sponge 1. Start by preheating the oven to 180°C. It's important to have the oven well-heated to achieve an even sponge. 2. In a large bowl, beat the 3 eggs with the 9 tablespoons of sugar until the mixture becomes frothy and changes color to a lighter shade. 3. Gradually incorporate the 6 tablespoons of oil and 1/2 cup of milk, mixing continuously to achieve a homogeneous composition. 4. Sift the baking powder, flour, and cocoa over the mixture, gently mixing at low speed. Sifting the flour helps avoid lumps. 5. Finally, add the orange zest, which will give a pleasant aroma to the sponge. 6. Grease a removable cake pan with butter and dust it with flour (or use baking paper if you have it). Pour the mixture into the pan and level it. 7. Place the pan in the preheated oven and bake for 20-25 minutes. Check with a toothpick if it's done; it should come out clean. Step 2: Preparing the cream 1. In another bowl, beat the egg yolks with 4 tablespoons of sugar and 4 tablespoons of flour until they become a smooth cream. 2. Heat the remaining milk in a saucepan. When it starts to boil, remove it from the heat and add the yolk mixture, stirring continuously. 3. Put it back on low heat and stir constantly until the cream thickens. It should have the consistency of pudding. 4. Once the cream is ready, cover it with cling film and let it cool completely. 5. In another bowl, mix the mascarpone with 4 tablespoons of sugar. Add the yogurt and then the cooled cream, gently mixing to avoid lumps. 6. Soak the gelatin sheets in cold water for 10 minutes, then drain and melt them over a double boiler. 7. Incorporate a little cream into the melted gelatin, mixing well, then add this mixture to the rest of the cream, along with the vanilla extract. If you want a firmer cream, add more gelatin. Step 3: Assembling the cake 1. Cut the cooled sponge into two equal layers. 2. Line the previously used removable cake pan with cling film to prevent sticking. 3. Place the first layer of sponge and soak it with the prepared coffee. 4. Add a generous layer of cream, followed by the diced strawberries and cherries. You can save some strawberries for decoration. 5. Cover with the second layer of sponge, soak it, and spread the remaining cream on top, leaving a few tablespoons for decoration. 6. Take a piping bag and fill it with the remaining cream, then decorate with swirls on top of the cake. Add the strawberry pieces for a more attractive appearance. Step 4: Decorating and serving 1. Melt the dark chocolate and use a teaspoon to drizzle it around the edge of the cake, creating an artistic effect. 2. Refrigerate the cake for a few hours to allow the cream to set. It's ideal to leave it overnight. 3. When you're ready to serve, remove the cake from the pan and place it on a nice platter. Chef's tip For an even more spectacular presentation, you can add a few mint leaves as decoration. Serving the cake alongside a scoop of vanilla ice cream is an excellent choice! Nutritional benefits This cake offers a combination of protein from the eggs and mascarpone, carbohydrates from the flour and sugar, as well as vitamins and antioxidants from the fruits. Strawberries and cherries provide a boost of vitamin C, fiber, and are low in calories, making this dessert a healthier choice. Frequently asked questions - Can I use other fruits? Absolutely! You can replace strawberries and cherries with peaches, raspberries, or even pineapple. - How can I store the cake? The cake stores well in the refrigerator, covered with cling film, for 3-4 days. - Where can I find gelatin? Gelatin is available in most stores. You can opt for vegan gelatin if you prefer a non-animal ingredient alternative. Enjoy every slice of this vanilla cream cake with strawberries and cherries, and each bite will be a true delight! Bon appétit!

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