Delicious cake

Vanilla Cream and Meringue Cake - a refined delicacy, perfect for special occasions! This recipe combines a fine and light sponge, buttery vanilla cream, fluffy meringue, and bitter chocolate glaze, creating an irresistible dessert. Whether you are celebrating an anniversary, a party, or simply want to treat your family, this cake will bring a smile to everyone's face.

Preparation time: 40 minutes
Baking time: 30 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12 servings

Necessary ingredients:

For the sponge:
- 6 large eggs or 8 small eggs
- 150 g sugar
- 100 g flour
- 2 tablespoons lemon juice or vinegar
- 1 tablespoon cocoa
- 1 packet baking powder

For the cream:
- 4 large eggs or 5 small eggs
- 4 packets vanilla powdered sugar
- 300 g butter
- 200 ml milk
- 1 tablespoon flour

For the meringue:
- 4 egg whites (from the eggs used for the sponge)
- 1 packet vanilla powdered sugar

For the glaze:
- 100 g dark chocolate (optional, for extra flavor)

Preparing the sponge:

1. Separating the eggs: Start by separating the egg whites from the yolks. Make sure no yolk remains in the egg whites, as they will not whip well if contaminated.

2. Beating the yolks: In a large bowl, beat the yolks with the sugar until the mixture becomes a creamy paste and the sugar is no longer perceptible. This step is essential for obtaining a soft and airy sponge.

3. Adding the ingredients: Add the lemon juice (or vinegar, which has a similar effect) and mix well. Then, incorporate the cocoa, flour, and baking powder. Mix gently until you achieve a homogeneous composition.

4. Beating the egg whites: In another bowl, beat the egg whites until they form a firm foam. This will add an airy texture to the sponge.

5. Combining the mixtures: Gently fold the beaten egg whites into the yolk mixture using a spatula, so as not to lose the air from the egg whites.

6. Baking: Pour the obtained batter into a buttered and floured baking tray. Bake in a preheated oven at 180 degrees Celsius for 20 to 30 minutes, or until the toothpick test comes out clean. The sponge is ready when it is firm to the touch and the toothpick comes out clean.

7. Cooling: Allow the sponge to cool completely before starting to prepare the creams.

Preparing the creams:

1. Vanilla cream: Use only the yolks for the vanilla cream. Dissolve one tablespoon of flour in a little cold milk. In a saucepan, heat the remaining milk and add the flour mixture. Stir constantly until the composition thickens.

2. Mixing the yolks: In a double boiler, mix the yolks with one packet of vanilla powdered sugar. Then add the thickened cream and continue to whisk with a whisk until the cream becomes homogeneous. Allow to cool.

3. Beating the butter: In another bowl, beat the butter with the other two packets of vanilla powdered sugar until it becomes a fluffy foam. Incorporate the cooled yolk cream and mix well until homogeneous.

4. Preparing the meringue: In a double boiler, beat the egg whites with the vanilla powdered sugar until you obtain a firm and glossy meringue that holds on the whisk.

Assembling the cake:

1. Cutting the sponge: Cut the cooled sponge in half lengthwise, obtaining two equal parts.

2. Layering: On a platter, place the first half of the sponge. Spread a generous layer of vanilla cream, then cover with the second half of the sponge. Continue with another layer of cream, followed by meringue.

3. Glazing: If desired, melt the dark chocolate and pour it over the cake. You can also add grated chocolate for an attractive appearance.

4. Final cooling: It is recommended to take the cake out of the fridge about 10 minutes before serving, to soften slightly and make it easier to cut.

Useful tips and variations:

- Ingredients: Choose high-quality butter, as it will make a difference in the texture and taste of the cream.
- Variations: You can experiment with flavors by adding almond or orange extract to the vanilla cream or even a splash of coffee to the meringue.
- Serving: The cake pairs perfectly with a cup of coffee or fruit tea, providing a pleasant contrast to its sweetness.
- Storage: It can be kept in the fridge for up to a week, but is best enjoyed in the first few days after preparation.

Nutritional benefits:

Although the cake contains sugar and butter, the eggs provide valuable proteins, and the dark chocolate used for the glaze brings antioxidants that can be beneficial for health. Consumed in moderation, this cake can be a satisfying choice for indulgent moments.

Frequently asked questions:

- Can I replace butter with margarine? Yes, but the taste and texture will be different. Butter provides a richer flavor.
- How can I make the meringue easier? Make sure the egg whites are at room temperature and contain no fats.
- Is it possible to make the cake gluten-free? You can replace the flour with a gluten-free variant, but keep in mind that the texture will vary.

Now it's time to start cooking! Your vanilla cream and meringue cake will surely be a hit at any event. Treat yourself and enjoy every bite!