Vanilla cream cake, whipped cream, jam, and a delicious chocolate glaze - an explosion of flavors and textures that will turn any occasion into a special moment. This recipe is not just a simple cake, but a true story brought to life through delicate layers of sponge cake, vanilla cream, flavored syrup, and a chocolate glaze that gives it a unique appearance. Let's discover together how we can impress our loved ones with this delicacy!
Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 2 hours (including cooling)
Number of servings: 21
Necessary ingredients:
*For the sponge cake:*
- 6 eggs + 2 egg whites
- 6 tablespoons of sugar
- 5 tablespoons of flour
- 3 tablespoons of cocoa
- 1 cup of oil
- A pinch of salt
- 1 packet of baking powder
*For the syrup:*
- 400 ml water
- 4 tablespoons sugar
- Rum essence (or other preferred essences)
*For the vanilla cream:*
- 2 egg yolks
- 350 ml milk
- 4 tablespoons sugar
- 3 tablespoons (grated) flour
- 100 g butter
- 1 packet of vanilla sugar
*In addition:*
- Strawberry jam
- 200 ml liquid cream
*For decoration:*
- Sugar pearls
- 150 g milk chocolate
- 100 g white chocolate
- Milk (for glazing)
Preparing the cake:
1. Preheating the oven:
Start by preheating the oven to 180°C. It is essential that the temperature remains constant to achieve a perfect sponge cake.
2. Preparing the sponge cake:
- Separate the eggs: place the egg whites in one bowl and the yolks in another.
- Using a mixer, beat the egg whites with a pinch of salt until foamy. Gradually add the sugar and continue mixing until you achieve a firm meringue.
- Incorporate the egg yolks, one at a time, gently mixing with a spatula or the mixer on low speed.
- Add the oil in a thin stream, mixing constantly.
- Sift the flour, cocoa, and baking powder over the mixture and gently fold until you achieve a soft and airy batter.
- Pour the mixture into a baking tray lined with parchment paper and bake for approximately 20 minutes until the cake is firm to the touch.
3. Preparing the syrup:
- In a saucepan, bring the water with the sugar to a boil, allowing it to simmer for 5 minutes.
- Once you have a simple flavored syrup, remove from heat and add the rum essence.
4. Preparing the vanilla cream:
- Heat the milk in a saucepan, but do not boil it.
- In a small saucepan, mix the egg yolks with the sugar, vanilla sugar, and flour, then slowly pour in the warm milk, constantly stirring with a whisk to prevent lumps.
- Place the saucepan over low heat and continuously stir until the cream thickens. Once ready, remove from heat and add the butter, mixing well until melted.
5. Whipping the cream:
- Whip the liquid cream until it becomes creamy and fluffy, without turning it into butter.
6. Assembling the cake:
- Trim the edges of the sponge cake for a uniform appearance. Then, cut the sponge cake into two layers.
- Soak each layer with the prepared syrup.
- Portion each layer into squares or rectangles, as preferred. A nice idea would be to make them small, about 6.5x4 cm, especially if you want to serve them at a festive event. You will get approximately 21 delicious little cakes!
- On each piece, add a generous layer of vanilla cream, a teaspoon of strawberry jam, and a portion of whipped cream, then cover with the other layer of sponge cake.
7. Preparing the glaze:
- In a bowl, pour a little warm milk and add the chocolate broken into small pieces. You can prepare two types of glaze: one with white chocolate and one with milk chocolate. Allow the chocolate to melt completely, stirring until smooth.
- Glaze each cake with the melted chocolate and decorate with sugar pearls for a festive look.
8. Refrigeration:
- Place the cakes in the refrigerator for at least one hour to allow the glaze to set and the flavors to meld.
Serving suggestions:
These cakes are ideal for any occasion, whether celebrating a birthday, an anniversary, or simply wanting to treat someone special. You can serve them alongside a fragrant coffee or delicate tea, and for an extra touch of elegance, add a scoop of vanilla ice cream on the side.
Frequently asked questions:
- Can I use another type of flour? Yes, you can experiment with whole wheat or gluten-free flour, but the texture will be different.
- How can I enhance the flavors? Instead of rum essence, you can use vanilla or almond essence for a unique taste.
- How long can I keep the cakes? These cakes can be stored in the refrigerator for 2-3 days, but they are best consumed fresh.
Nutritional benefits:
This cake contains protein from eggs and milk, carbohydrates from sugar and flour, as well as healthy fats from butter. It is a delicacy that, when consumed in moderation, can bring exceptional culinary joy.
This recipe will not only delight the taste buds of your loved ones but will also add a touch of warmth and love to every slice. So, put on your apron, prepare your ingredients, and let yourself be carried away by the magic of cooking! Enjoy!
Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 2 hours (including cooling)
Number of servings: 21
Necessary ingredients:
*For the sponge cake:*
- 6 eggs + 2 egg whites
- 6 tablespoons of sugar
- 5 tablespoons of flour
- 3 tablespoons of cocoa
- 1 cup of oil
- A pinch of salt
- 1 packet of baking powder
*For the syrup:*
- 400 ml water
- 4 tablespoons sugar
- Rum essence (or other preferred essences)
*For the vanilla cream:*
- 2 egg yolks
- 350 ml milk
- 4 tablespoons sugar
- 3 tablespoons (grated) flour
- 100 g butter
- 1 packet of vanilla sugar
*In addition:*
- Strawberry jam
- 200 ml liquid cream
*For decoration:*
- Sugar pearls
- 150 g milk chocolate
- 100 g white chocolate
- Milk (for glazing)
Preparing the cake:
1. Preheating the oven:
Start by preheating the oven to 180°C. It is essential that the temperature remains constant to achieve a perfect sponge cake.
2. Preparing the sponge cake:
- Separate the eggs: place the egg whites in one bowl and the yolks in another.
- Using a mixer, beat the egg whites with a pinch of salt until foamy. Gradually add the sugar and continue mixing until you achieve a firm meringue.
- Incorporate the egg yolks, one at a time, gently mixing with a spatula or the mixer on low speed.
- Add the oil in a thin stream, mixing constantly.
- Sift the flour, cocoa, and baking powder over the mixture and gently fold until you achieve a soft and airy batter.
- Pour the mixture into a baking tray lined with parchment paper and bake for approximately 20 minutes until the cake is firm to the touch.
3. Preparing the syrup:
- In a saucepan, bring the water with the sugar to a boil, allowing it to simmer for 5 minutes.
- Once you have a simple flavored syrup, remove from heat and add the rum essence.
4. Preparing the vanilla cream:
- Heat the milk in a saucepan, but do not boil it.
- In a small saucepan, mix the egg yolks with the sugar, vanilla sugar, and flour, then slowly pour in the warm milk, constantly stirring with a whisk to prevent lumps.
- Place the saucepan over low heat and continuously stir until the cream thickens. Once ready, remove from heat and add the butter, mixing well until melted.
5. Whipping the cream:
- Whip the liquid cream until it becomes creamy and fluffy, without turning it into butter.
6. Assembling the cake:
- Trim the edges of the sponge cake for a uniform appearance. Then, cut the sponge cake into two layers.
- Soak each layer with the prepared syrup.
- Portion each layer into squares or rectangles, as preferred. A nice idea would be to make them small, about 6.5x4 cm, especially if you want to serve them at a festive event. You will get approximately 21 delicious little cakes!
- On each piece, add a generous layer of vanilla cream, a teaspoon of strawberry jam, and a portion of whipped cream, then cover with the other layer of sponge cake.
7. Preparing the glaze:
- In a bowl, pour a little warm milk and add the chocolate broken into small pieces. You can prepare two types of glaze: one with white chocolate and one with milk chocolate. Allow the chocolate to melt completely, stirring until smooth.
- Glaze each cake with the melted chocolate and decorate with sugar pearls for a festive look.
8. Refrigeration:
- Place the cakes in the refrigerator for at least one hour to allow the glaze to set and the flavors to meld.
Serving suggestions:
These cakes are ideal for any occasion, whether celebrating a birthday, an anniversary, or simply wanting to treat someone special. You can serve them alongside a fragrant coffee or delicate tea, and for an extra touch of elegance, add a scoop of vanilla ice cream on the side.
Frequently asked questions:
- Can I use another type of flour? Yes, you can experiment with whole wheat or gluten-free flour, but the texture will be different.
- How can I enhance the flavors? Instead of rum essence, you can use vanilla or almond essence for a unique taste.
- How long can I keep the cakes? These cakes can be stored in the refrigerator for 2-3 days, but they are best consumed fresh.
Nutritional benefits:
This cake contains protein from eggs and milk, carbohydrates from sugar and flour, as well as healthy fats from butter. It is a delicacy that, when consumed in moderation, can bring exceptional culinary joy.
This recipe will not only delight the taste buds of your loved ones but will also add a touch of warmth and love to every slice. So, put on your apron, prepare your ingredients, and let yourself be carried away by the magic of cooking! Enjoy!
Ingredients
for sponge cake: 6 eggs + 2 egg whites; 6 tablespoons of sugar; 5 tablespoons of flour; 3 tablespoons of cocoa; 1 cup of oil; a pinch of salt; a packet of baking powder; for syrup: 400 ml of water; 4 tablespoons of sugar; rum essence; for vanilla cream: 2 egg yolks; 350 ml of milk; 4 tablespoons of sugar; 3 tablespoons (grated) flour; 100 g of butter; 1 packet of vanilla sugar; In addition: strawberry jam; 200 ml of liquid cream; for decoration: sugar pearls; 150 g of milk chocolate; 100 g of white chocolate; Milk.