Dessert cake with vanilla cream and fruits

Name: Dessert cake with vanilla cream and fruits - Stana D.
Ingredients: Base: 9 eggs; 9 tablespoons of sugar; 9 tablespoons of flour; 3 packets of baking powder; lemon zest; lemon essence. Cream: 1.3 liters of milk; 9 tablespoons of sugar; 5 heaping tablespoons of flour; 4 heaping tablespoons of starch; 5 packets of vanilla sugar; 3 teaspoons of vanilla essence; 4 eggs; 200 g of 65% butter. Fruits: pineapple compote; 3 kiwi; mandarin compote. Decoration: ground walnuts; gelatin.

Dessert - Dessert cake with vanilla cream and fruits by Stana D. - Recipia

Vanilla Cream and Exotic Fruits Cake Preparation time: 30 minutes Baking time: 60 minutes Total time: 90 minutes Number of servings: 12 Discover a delicious recipe for a vanilla cream and fruit cake that will impress any guest. This refined dessert, with fluffy layers and a smooth cream combined with fresh fruits, turns every occasion into a celebration. Whether it's an anniversary, a family gathering, or simply a special evening, this cake will surely be the star of the table. Ingredients For the layers - 9 eggs - 9 tablespoons sugar - 9 tablespoons flour - 3 packets baking powder - Zest of one lemon - Lemon essence For the cream - 1.3 liters milk - 9 tablespoons sugar - 5 tablespoons flour (heaped) - 4 tablespoons cornstarch (heaped) - 5 packets vanilla sugar - 3 teaspoons vanilla essence - 4 eggs - 200 g butter (65% fat) For the filling and decoration - Pineapple compote - 3 kiwis - Mandarin compote - Ground walnuts - Gelatin (for glaze) Preparation Step 1: Preparing the layers 1. Beat the egg whites: In a large bowl, beat the 9 egg whites until they form stiff peaks. 2. Add the sugar: Gradually add the 9 tablespoons of sugar, continuing to mix on high speed until you achieve a glossy meringue. 3. Incorporate the yolks: Add the yolks one by one, gently folding with a spatula to retain the air in the egg whites. 4. Flavor: Add the baking powder, lemon zest, and lemon essence. Mix gently. 5. Add the flour: Sift the 9 tablespoons of flour and fold it in with a spatula using bottom-to-top movements to maintain the air in the mixture. 6. Bake: Pour the mixture into a baking tray lined with parchment paper and bake in a preheated oven at 180°C for 20 minutes. Repeat the process for the other two layers. Step 2: Preparing the cream 1. Boil the milk: In a saucepan, bring 1.3 liters of milk to a boil. 2. Prepare the egg mixture: In a separate bowl, mix the flour, cornstarch, eggs, sugar, and vanilla sugar until it forms a smooth paste. 3. Add the milk: Once the milk has started to boil, reduce the heat and add the egg mixture, stirring constantly to prevent lumps from forming. 4. Cook the cream: Let the cream simmer on low heat for 15 minutes, stirring frequently. 5. Finish the cream: Turn off the heat, add the vanilla essence, and sprinkle powdered sugar, mixing well. Allow the cream to cool to room temperature. 6. Add the butter: Once the cream has cooled, incorporate the 200 g of cubed butter, mixing until it becomes a smooth cream. Step 3: Assembling the cake 1. Assemble the layers: Place the first layer on a serving platter and soak it with pineapple compote. 2. Add the cream: Spread a generous layer of buttercream over the first layer, followed by slices of pineapple. 3. Repeat the process: Place the second layer, soak it, add cream and pineapple slices, then cover with the last layer. 4. Decorate the cake: On the last layer, spread a little cream and decorate with pieces of kiwi and mandarin. Prepare the gelatin according to the package instructions and use it to coat the fruits so they do not lose their color. 5. Finishing: Use the remaining cream to cover the sides of the cake and sprinkle ground walnuts on the edges. Step 4: Cooling Allow the cake to cool in the refrigerator for a few hours, preferably overnight, to let the flavors meld and the texture become perfect. Useful tips - Choose fresh fruits: Using fresh fruits instead of compote can add a touch of freshness. Kiwi and mandarin are ideal for this cake. - Butter-free version: If you want a lighter version of the cream, omit the butter and use the cream for filling éclairs. It will be softer but delicious. - Gelatin: Ensure that the gelatin is well-prepared so that it adheres to the fruits and protects them from oxidation. - Serving: This cake pairs perfectly with a scoop of vanilla ice cream or a refreshing fruit drink. Nutritional benefits This cake is not only delicious but also offers a range of nutritional benefits. Milk is a good source of calcium, and fruits add essential vitamins and antioxidants. Butter, in moderation, provides healthy fatty acids. Each serving has approximately 350 calories, depending on the ingredients used. Frequently asked questions 1. Can I use other fruits? Yes, you can experiment with other fruits such as strawberries, peaches, or raspberries, depending on the season and preferences. 2. How can I make the cake gluten-free? You can replace the flour with gluten-free flour mixes. Make sure all ingredients are labeled gluten-free. 3. How long can the cake be stored? The cake can be stored in the refrigerator for 3-4 days, covered with plastic wrap to maintain its freshness. This vanilla cream and exotic fruits cake is an excellent choice for any occasion, bringing a touch of joy and flavor to every slice. Dare to prepare it and surprise your guests with a pastry masterpiece!

Dessert cake with vanilla cream and fruits

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