Delicious cake with sweet cheese and vanilla cream

Name: Delicious cake with sweet cheese and vanilla cream - Xenia L.
Ingredients: Vanilla cream: 2 cups of milk; 1 vanilla pod; 1/2 tablespoon powdered gelatin; 2 tablespoons cold water; 6 egg yolks (large eggs); 1 cup sugar; 700 g well; drained sweet cheese (not watery). Base: 150 g petit beurre cookies; 5 tablespoons powdered sugar; 1 vanilla essence; 100 g soft butter (at room temperature); a slice of orange for decoration (or other fruits of your choice).

Dessert - Delicious cake with sweet cheese and vanilla cream by Xenia L. - Recipia

Delicious Sweet Cheese and Vanilla Cream Cake: A Royal Indulgence Preparation time: 30 minutes Baking time: 10 minutes Total time: 40 minutes (plus cooling time) Number of servings: 12 If you're looking for a refined and tasty dessert, the sweet cheese and vanilla cream cake is the perfect choice. This cake, also known as the 'princess of cakes', combines the creamy texture of cheese with the sweet and delicate aroma of vanilla, offering an unforgettable culinary experience. Moreover, it is very versatile and can easily be adapted to your tastes, making it ideal for any occasion. Ingredients for Vanilla Cream: - 2 cups of milk - 1 vanilla pod - 1/2 tablespoon powdered gelatin - 2 tablespoons cold water - 6 egg yolks (large eggs) - 1 cup sugar - 700 g well-drained sweet cheese (make sure it’s not watery) Ingredients for the Base: - 150 g Petit Beurre cookies - 5 tablespoons powdered sugar - 1 vanilla essence - 100 g soft butter (at room temperature) - A slice of orange for decoration (or other fruits of your choice) Step by Step for a Perfect Result 1. Preparing the Vanilla Cream Start by preparing the vanilla cream, as it will need time to cool and set. In a small bowl, soak the gelatin in the 2 tablespoons of cold water. Let it sit for 5-10 minutes. Meanwhile, in another bowl, beat the egg yolks with the sugar for one minute until you achieve a creamy and fluffy mixture. Then, in a pot over heat, bring the milk to a boil along with the split vanilla pod. Turn off the heat and let the vanilla pod sit in the milk for 10 minutes to release its aroma. After 10 minutes, remove the vanilla pod from the milk. Using a spoon, gradually add the egg mixture to the warm milk, stirring continuously to avoid curdling the eggs. Place the pot over medium heat and stir constantly for 5 minutes until the cream thickens slightly. It is essential not to stop stirring to achieve a smooth texture. Once the cream has thickened, remove the pot from the heat and add the hydrated gelatin, stirring well to dissolve completely. Allow the cream to cool completely, or speed up the process by placing it in a larger bowl filled with ice water. When the cream is completely cooled, add the well-drained sweet cheese and mix until you achieve a homogeneous mixture. Now it’s time to chill it. 2. Preparing the Base In a bowl, crush the Petit Beurre cookies using a blender until you reach a fine powder consistency. Add the powdered sugar, vanilla essence, and soft butter. Mix well until you obtain a homogeneous dough. You can use a spatula or your hands to ensure all the ingredients are well integrated. Spread the dough onto a sheet of parchment paper, placing a film on top to make this process easier. After obtaining an even sheet, transfer the base to the cake pan, leaving the parchment paper at the bottom. Preheat the oven to 180 degrees Celsius and bake the base for 10 minutes. When ready, remove it from the oven and let it cool completely. 3. Assembling the Cake Once the base has cooled, add the cheese and vanilla cream on top. Ensure it is evenly spread. Finish with a layer of whipped cream, which you can prepare from whipped cream sweetened to taste. For an extra flavor and aesthetic touch, decorate with slices of orange or other seasonal fruits of your choice. Then, refrigerate the cake for a few hours; ideally overnight, to allow the flavors to blend. 4. Serving When you are ready to serve the cake, take it out of the fridge and cut it with a sharp knife to obtain nice portions. It is essential not to leave it out at room temperature for too long, as the cream will soften. Practical Tips and Tricks - Gelatin: Make sure the gelatin is well hydrated, as it will help the cream set. If you don’t have powdered gelatin, you can use gelatin sheets, but you will need to hydrate them according to the instructions on the package. - Sweet cheese: Use quality, well-drained cheese. Watery cheese will affect the final texture of the cake. - Decoration: You can experiment with various berries, nuts, or even grated chocolate for a more sophisticated look. - Pairing: This cake pairs perfectly with a fruit tea or a light coffee. You can also add a bit of whipped cream or vanilla ice cream next to the slice for a contrast of textures. Nutritional Information A serving of cake contains approximately 250 calories, with a good proportion of protein from the cheese and natural sugars. It is an excellent choice for a dessert, providing energy and a serving of calcium due to the cheese. Frequently Asked Questions - Can I use another type of cheese? Yes, you can experiment with ricotta or mascarpone cheese, but make sure they are well drained. - Is it possible to make this cake gluten-free? Yes, you can use gluten-free cookies or even a base made from ground nuts or oats. - How long does the cake last? If stored in the fridge, it can be consumed within 3-4 days. The sweet cheese and vanilla cream cake is definitely a royal choice for any dessert lover. The rich flavors and creamy texture will take you on an unforgettable culinary journey, and each slice will bring a smile to the faces of your loved ones. Don’t forget to share your creation with friends and family, as such a delicious cake deserves to be enjoyed together!

Delicious cake with sweet cheese and vanilla cream

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