We start our culinary adventure with a delicious recipe for vanilla cream and tropical fruit cake, perfect for any occasion. The first step is to prepare our ingredients and ensure we have everything we need on hand. In a saucepan, we carefully heat the milk, taking care not to let it boil too hard. Meanwhile, we split the vanilla pod with a sharp knife, extracting the aromatic seeds that we will add to the hot milk, along with the pod itself, to release all its flavors.
In a separate bowl, we place the egg yolks, sugar, and flour, mixing them with a fork or a whisk until we obtain a fine and homogeneous paste. Then, we gradually pour the hot milk over this mixture, making sure to stir continuously to avoid curdling the eggs. Once we have a uniform composition, we pour everything back into the saucepan and place it on low heat, stirring constantly until the cream thickens, having a consistency similar to that of pudding.
After we turn off the heat, we add the grated lemon zest, which will give our cream a fresh and aromatic note. We let the mixture cool slightly, covering it with plastic wrap to prevent a crust from forming. Meanwhile, we hydrate the gelatin in cold water for about 10 minutes. After it swells, we drain it and add it to the vanilla cream, mixing well to ensure that the gelatin dissolves completely.
Now, we whip 300 ml of liquid cream until we achieve a fluffy, airy texture that will contribute to the creaminess of the cake. We remove the vanilla pod from the vanilla cream and gently fold in the whipped cream, resulting in a fine and delicious composition. Next, we open the can of tropical fruit, drain the fruit well, and, if necessary, cut it into suitable pieces. Don’t forget to keep the juice, as it will be used to soak the ladyfingers.
In a bowl, we pour the juice from the can and begin to soak the ladyfingers, ensuring they absorb well but without making them too soft. In a springform cake pan, we place a layer of ladyfingers on the bottom, and on the edges, we put acetate foil to achieve an elegant look. We continue with a first layer of cream, followed by the tropical fruit, and repeat the process, alternating between layers of ladyfingers, cream, and fruit until we finish all the ingredients.
After we have completed assembling the cake, we refrigerate it for a few hours; ideally, we should let it sit overnight to set well. Before serving, we decorate the cake with whipped cream and fruit from the compote for an attractive appearance and a touch of freshness. This vanilla cream and tropical fruit cake is not only a delight for the taste buds but also a true work of art on your table!
In a separate bowl, we place the egg yolks, sugar, and flour, mixing them with a fork or a whisk until we obtain a fine and homogeneous paste. Then, we gradually pour the hot milk over this mixture, making sure to stir continuously to avoid curdling the eggs. Once we have a uniform composition, we pour everything back into the saucepan and place it on low heat, stirring constantly until the cream thickens, having a consistency similar to that of pudding.
After we turn off the heat, we add the grated lemon zest, which will give our cream a fresh and aromatic note. We let the mixture cool slightly, covering it with plastic wrap to prevent a crust from forming. Meanwhile, we hydrate the gelatin in cold water for about 10 minutes. After it swells, we drain it and add it to the vanilla cream, mixing well to ensure that the gelatin dissolves completely.
Now, we whip 300 ml of liquid cream until we achieve a fluffy, airy texture that will contribute to the creaminess of the cake. We remove the vanilla pod from the vanilla cream and gently fold in the whipped cream, resulting in a fine and delicious composition. Next, we open the can of tropical fruit, drain the fruit well, and, if necessary, cut it into suitable pieces. Don’t forget to keep the juice, as it will be used to soak the ladyfingers.
In a bowl, we pour the juice from the can and begin to soak the ladyfingers, ensuring they absorb well but without making them too soft. In a springform cake pan, we place a layer of ladyfingers on the bottom, and on the edges, we put acetate foil to achieve an elegant look. We continue with a first layer of cream, followed by the tropical fruit, and repeat the process, alternating between layers of ladyfingers, cream, and fruit until we finish all the ingredients.
After we have completed assembling the cake, we refrigerate it for a few hours; ideally, we should let it sit overnight to set well. Before serving, we decorate the cake with whipped cream and fruit from the compote for an attractive appearance and a touch of freshness. This vanilla cream and tropical fruit cake is not only a delight for the taste buds but also a true work of art on your table!
Ingredients
1 can of tropical fruit 300 g ladyfingers 2 kiwis 5 egg yolks 500 ml milk 125 g sugar 50 g flour 20 g gelatin zest of 1 lemon 1 vanilla pod 500 ml liquid cream