Vanilla cream cake

Name: Vanilla cream cake - Vicentia B.
Ingredients: Dough: 400 g flour 250 g butter 150 g sugar 2 tablespoons cocoa 2 eggs 1 teaspoon baking powder 1 essence of rum Cream: 2 packets of vanilla pudding Dr. Oetker 1 liter of milk 4 eggs 8 tablespoons sug

Dessert - Vanilla cream cake by Vicentia B. - Recipia

I started with the idea of a Rudy cake, but the dough didn't bind as it should in the original recipe. I adjusted the composition and obtained a tender cocoa dough cake with vanilla cream. It is made in layers, with grated dough on top and underneath, and after baking, it should be left to cool well before serving. Quick Info Preparation time: approximately 30 minutes, excluding the cooling time of the cream Dough freezing time: 30 minutes Baking time: 35-40 minutes Total time: approximately 1 hour and 30 minutes, plus cooling time for the cream and the cake Servings: not specified; the cake can be portioned according to preference Difficulty: easy to medium Recipe type: homemade cake with vanilla cream Ingredients For the dough 400 g flour 250 g butter 150 g sugar 2 tablespoons cocoa 2 eggs 1 teaspoon baking powder 1 essence of rum For the vanilla cream 2 packets of Dr. Oetker vanilla pudding 1 liter milk 4 whole eggs 8 tablespoons sugar 1 packet of vanilla sugar Preparation method 1. Prepare the vanilla cream Put the milk in a saucepan and add the two packets of vanilla pudding along with the 8 tablespoons of sugar. Mix well before putting the saucepan on the heat, so the pudding powder blends into the milk. Bring the mixture to a boil over low heat, stirring continuously. The cream thickens as it heats, and constant stirring helps prevent lumps from forming and sticking to the bottom of the saucepan. When the pudding has boiled and has a thick consistency, remove the saucepan from the heat. Add the vanilla sugar and incorporate it. Cover the cream with plastic wrap and let it cool. The wrap should be placed directly on the surface of the cream to limit the formation of a crust. The cream must be cold before adding the eggs. 2. Prepare the dough Sift the flour into a bowl and mix it with the cocoa and baking powder. Add the chopped butter, sugar, the two eggs, and the essence of rum. Knead or mix the ingredients until you obtain a homogeneous dough that does not stick to your hands. If the dough is still very soft, continue to work it until it binds. It does not need to be turned into a fine paste; it is important that it can be divided and grated after cooling. Divide the dough into two approximately equal pieces. Wrap them in plastic wrap and place them in the freezer for 30 minutes. Cooling hardens it enough to be grated over the cream. 3. Finish the cream After the vanilla cream has cooled, transfer it to a bowl and mix it with the 4 whole eggs. The eggs are added only after the cream has cooled, not in the hot pudding. Mix until the composition is homogeneous. The cream will have a suitable texture for spreading between the two layers of dough. 4. Assemble the cake Line a baking tray with parchment paper. Remove the first piece of dough from the freezer and grate it directly into the tray. Spread the grated dough as evenly as possible to form the base of the cake. Pour the vanilla cream over the dough and spread it into an even layer. Remove the second piece of dough and grate it over the cream. It is not necessary to press the top layer of dough. It is sufficient to distribute it as evenly as possible over the entire surface. 5. Bake the cake Place the tray in the preheated oven and bake the cake at a moderate temperature for 35-40 minutes. The cake is ready when it passes the toothpick test. The check is done in the dough layer, not just in the cream. If the toothpick comes out without traces of raw dough, the tray can be removed from the oven. Let the cake cool well before cutting it. It is served cold when the cream has a more stable consistency and the slices are easier to cut. Why I make this recipe often It is a practical cake when I want something with cream but without rolled-out layers separately. The dough is divided into two and grated directly into the tray, which simplifies assembly a lot. The vanilla cream is fine, and the cocoa and essence of rum give the dough a more intense flavor than a simple layer. Another advantage is that the cake can be prepared in advance. After cooling, it slices better and can be kept in the fridge for the next day. Tips Let the cream cool before adding the eggs. If it is too hot, the eggs may coagulate, and the cream will no longer remain homogeneous. Stir the pudding continuously while it is on the heat, especially towards the end when it thickens. The two pieces of dough must stay in the freezer long enough to be grated. If they are too soft, they will stick to the grater and spread instead of forming strips. For even baking, distribute the grated dough as evenly as possible in the tray. Do not leave very thick areas on one side and very thin on the other. Do not cut the cake while it is warm. The cream needs time to stabilize. Substitutions In the basic recipe, the cream is prepared with Dr. Oetker vanilla pudding. You can also use another vanilla pudding, but the amount and method of preparation may differ depending on the instructions on the package. The essence of rum can be replaced with another flavor, but this is the version used in the recipe and matches the cocoa dough. Variations If you prefer a stronger vanilla flavor, you can keep the vanilla sugar from the original recipe and not omit it from the cream. The cake can be made in the same assembly shape without cocoa, but this would change the taste and appearance of the dough. In this version, the cocoa contrasts with the light-colored cream. Serving ideas The cake is served cold, cut into squares or rectangles. It is suitable as a homemade dessert after lunch or alongside coffee and tea. For cleaner slices, use a clean knife and cut the cake only after it has completely cooled. Frequently asked questions 1. Why is the dough put in the freezer? The dough cools and hardens, so it can be grated. If it is too soft, it will not grate easily, and the layers will not form evenly. 2. Can I put the eggs in the hot cream? No. The cream must be allowed to cool before adding the 4 whole eggs. They are mixed with the cold cream until homogeneous. 3. How do I know if the cake is baked? Check using a toothpick in the dough layer. When the toothpick no longer has raw dough on it, the cake is ready. The indicated time is 35-40 minutes at moderate heat. 4. Can I serve the cake immediately after baking? It is recommended to wait until it cools completely. The cream sets as the cake cools, and the slices will be easier to portion. 5. What do I do if the dough sticks to the grater? Most likely, it was not cooled sufficiently. Put the piece of dough back in the freezer for a short time until it becomes firm enough to be grated. Nutritional values The values below are estimates and depend on the brand of ingredients, the exact amount of sugar in the pudding used, and the number of slices. For the entire cake: approximately 5,800-6,000 kcal If the cake is divided into 12 servings, one serving has approximately: 485-500 kcal 60-65 g carbohydrates 24-27 g fats 9-11 g proteins The estimate includes butter, eggs, milk, flour, sugar, cocoa, and pudding preparation. It does not represent an exact nutritional value, as portion sizes and values on ingredient packaging may vary. Storage and reheating Keep the cake in the fridge, covered, so it doesn't absorb odors from inside. It is better cold and does not need reheating. For a pleasant texture, only take out the portions you are going to serve. Reheating is not recommended, as the vanilla cream may become too soft, and the dough may lose its texture.

Vanilla cream cake

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