Cake with Vanilla Cream and Lemon Glaze
Cooking is not just an activity, but an art that combines ingredients, techniques, and most importantly, love. Today, I invite you to prepare a delicious cake with vanilla cream, a recipe that combines the fluffy texture of the layers with a smooth cream and a vibrant lemon glaze. This cake is perfect for any occasion, whether it's an anniversary, a party, or simply a dessert for a family evening.
Total preparation time: 2 hours
Preparation time: 30 minutes
Baking time: 1 hour
Number of servings: 12
Ingredients:
For the sponge:
- 8 egg whites
- 8 tablespoons granulated sugar (8 for the sponge, 2 for the glaze)
- 1 pinch of salt
- 2 packets of vanilla sugar
- 8 tablespoons flour
- 1 teaspoon baking powder
For the vanilla cream:
- 5 egg yolks
- 150 g sugar
- 500 ml milk
- 4 tablespoons cornstarch
- 1 vanilla pod
For the glaze:
- 1 teaspoon gelatin
- 1 pinch of turmeric (for color)
- Zest of 1 lemon
- 2 tablespoons granulated sugar
- 200 ml water
For soaking:
- 250 ml syrup made from water and lemon zest
Instructions:
1. Preparing the sponge:
- Start by preheating the oven to 160°C. It is important to have a well-heated oven to achieve an even and fluffy sponge.
- In a large bowl, add the 8 egg whites and a pinch of salt. Use an electric mixer to beat them on high speed until frothy. This will take about 5-7 minutes, and the egg whites should form stiff peaks.
- Gradually add the 8 tablespoons of granulated sugar, continuing to mix until the mixture becomes glossy and firm. Finally, add the vanilla sugar.
- Reduce the mixer speed and gently fold in the 8 egg yolks until combined.
- In another bowl, combine the flour with the baking powder. Sifting the flour is an important step to avoid lumps and ensure a fine texture. Gradually add the flour mixture to the egg mixture, using a spatula to incorporate the ingredients without losing air from the egg whites.
- Grease and flour a cake pan to prevent sticking. Pour the batter into the pan and level the surface.
- Bake in the preheated oven for about 1 hour or until a tester inserted in the center comes out clean. Allow to cool completely in the pan.
2. Preparing the vanilla cream:
- In a saucepan, combine 500 ml of milk with the sugar and the vanilla pod (split lengthwise to release the flavors). Bring the mixture close to a boil, then reduce the heat.
- In a separate bowl, whisk the egg yolks with the cornstarch until smooth. Gradually add the warm milk to the egg mixture, stirring continuously to avoid curdling the eggs.
- Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the cream thickens. Once it reaches the desired consistency, transfer the cream to a bowl and cover with plastic wrap, allowing it to cool completely.
3. Preparing the glaze:
- In a small pot, add 200 ml of water and dissolve the teaspoon of gelatin. Add a pinch of turmeric to give the glaze a nice color.
- Add the lemon zest and the 2 tablespoons of granulated sugar. Heat the mixture gently until the gelatin is completely dissolved, then let it cool. Once the mixture begins to thicken, it is ready to use.
4. Assembling the cake:
- Once the sponge has cooled completely, cut it in half. Make sure to use a sharp knife to achieve clean cuts.
- Soak each half with the lemon syrup to add moisture and flavor. This step is crucial to avoid a dry cake.
- Spread the vanilla cream over the first half of the sponge, then place the second half on top. Finally, cover the cake with the lemon glaze, allowing it to set in the refrigerator for a few hours.
5. Serving:
- Once the glaze has set, decorate the cake with whipped cream (if available) or lemon slices for a fresh and vibrant look.
- This cake is perfect served alongside a cup of tea or coffee, but it can also be paired with a glass of sweet white wine for a complex flavor experience.
Nutritional benefits:
This cake with vanilla cream and lemon glaze offers a delicious combination of carbohydrates and proteins from the eggs, while the vanilla cream provides calcium from the milk. Additionally, lemon adds vitamin C, beneficial for the immune system.
Frequently asked questions:
- Can I replace the eggs? If you want a vegan version, there are alternatives for eggs, such as applesauce or soy yogurt.
- How can I store the cake? The cake keeps well in the refrigerator, covered with plastic wrap, for 3-4 days.
- Can I use other flavors? Absolutely! Try replacing the vanilla with cocoa for a chocolate version or adding almond extract for a different taste.
Possible variations:
- Add fresh berries between the layers of the cake for an extra burst of freshness.
- Replace the lemon glaze with a chocolate sauce for a decadent combination.
This cake with vanilla cream and lemon glaze is not just a dessert, but a complete culinary experience, full of flavors and textures. Each slice tells a story, and every bite is an invitation to joy. I wish you happy cooking and delicious flavors!
Cooking is not just an activity, but an art that combines ingredients, techniques, and most importantly, love. Today, I invite you to prepare a delicious cake with vanilla cream, a recipe that combines the fluffy texture of the layers with a smooth cream and a vibrant lemon glaze. This cake is perfect for any occasion, whether it's an anniversary, a party, or simply a dessert for a family evening.
Total preparation time: 2 hours
Preparation time: 30 minutes
Baking time: 1 hour
Number of servings: 12
Ingredients:
For the sponge:
- 8 egg whites
- 8 tablespoons granulated sugar (8 for the sponge, 2 for the glaze)
- 1 pinch of salt
- 2 packets of vanilla sugar
- 8 tablespoons flour
- 1 teaspoon baking powder
For the vanilla cream:
- 5 egg yolks
- 150 g sugar
- 500 ml milk
- 4 tablespoons cornstarch
- 1 vanilla pod
For the glaze:
- 1 teaspoon gelatin
- 1 pinch of turmeric (for color)
- Zest of 1 lemon
- 2 tablespoons granulated sugar
- 200 ml water
For soaking:
- 250 ml syrup made from water and lemon zest
Instructions:
1. Preparing the sponge:
- Start by preheating the oven to 160°C. It is important to have a well-heated oven to achieve an even and fluffy sponge.
- In a large bowl, add the 8 egg whites and a pinch of salt. Use an electric mixer to beat them on high speed until frothy. This will take about 5-7 minutes, and the egg whites should form stiff peaks.
- Gradually add the 8 tablespoons of granulated sugar, continuing to mix until the mixture becomes glossy and firm. Finally, add the vanilla sugar.
- Reduce the mixer speed and gently fold in the 8 egg yolks until combined.
- In another bowl, combine the flour with the baking powder. Sifting the flour is an important step to avoid lumps and ensure a fine texture. Gradually add the flour mixture to the egg mixture, using a spatula to incorporate the ingredients without losing air from the egg whites.
- Grease and flour a cake pan to prevent sticking. Pour the batter into the pan and level the surface.
- Bake in the preheated oven for about 1 hour or until a tester inserted in the center comes out clean. Allow to cool completely in the pan.
2. Preparing the vanilla cream:
- In a saucepan, combine 500 ml of milk with the sugar and the vanilla pod (split lengthwise to release the flavors). Bring the mixture close to a boil, then reduce the heat.
- In a separate bowl, whisk the egg yolks with the cornstarch until smooth. Gradually add the warm milk to the egg mixture, stirring continuously to avoid curdling the eggs.
- Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the cream thickens. Once it reaches the desired consistency, transfer the cream to a bowl and cover with plastic wrap, allowing it to cool completely.
3. Preparing the glaze:
- In a small pot, add 200 ml of water and dissolve the teaspoon of gelatin. Add a pinch of turmeric to give the glaze a nice color.
- Add the lemon zest and the 2 tablespoons of granulated sugar. Heat the mixture gently until the gelatin is completely dissolved, then let it cool. Once the mixture begins to thicken, it is ready to use.
4. Assembling the cake:
- Once the sponge has cooled completely, cut it in half. Make sure to use a sharp knife to achieve clean cuts.
- Soak each half with the lemon syrup to add moisture and flavor. This step is crucial to avoid a dry cake.
- Spread the vanilla cream over the first half of the sponge, then place the second half on top. Finally, cover the cake with the lemon glaze, allowing it to set in the refrigerator for a few hours.
5. Serving:
- Once the glaze has set, decorate the cake with whipped cream (if available) or lemon slices for a fresh and vibrant look.
- This cake is perfect served alongside a cup of tea or coffee, but it can also be paired with a glass of sweet white wine for a complex flavor experience.
Nutritional benefits:
This cake with vanilla cream and lemon glaze offers a delicious combination of carbohydrates and proteins from the eggs, while the vanilla cream provides calcium from the milk. Additionally, lemon adds vitamin C, beneficial for the immune system.
Frequently asked questions:
- Can I replace the eggs? If you want a vegan version, there are alternatives for eggs, such as applesauce or soy yogurt.
- How can I store the cake? The cake keeps well in the refrigerator, covered with plastic wrap, for 3-4 days.
- Can I use other flavors? Absolutely! Try replacing the vanilla with cocoa for a chocolate version or adding almond extract for a different taste.
Possible variations:
- Add fresh berries between the layers of the cake for an extra burst of freshness.
- Replace the lemon glaze with a chocolate sauce for a decadent combination.
This cake with vanilla cream and lemon glaze is not just a dessert, but a complete culinary experience, full of flavors and textures. Each slice tells a story, and every bite is an invitation to joy. I wish you happy cooking and delicious flavors!