Dessert cake with vanilla cream and coffee foam

The vanilla cream and coffee foam cake is a dessert that brings joy and flavor at any time of the day. Perfect for a festive meal or a lazy afternoon, this cake combines fine textures and enticing flavors that will captivate you from the very first bite.

The history of this cake evokes moments of conviviality and the simple pleasures of life. It is a dessert that has evolved over time, adapting to available preferences and ingredients, while maintaining its beloved essence: a combination of sweetness and bitterness.

Preparation time: 20 minutes
Baking time: 30 minutes
Cooling time: 2 hours
Total: 2 hours and 50 minutes
Number of servings: 12 servings

Ingredients

For the base:
- 4 eggs (preferably at room temperature)
- 8 tablespoons of sugar
- 2 tablespoons of liquid coffee (choose a quality coffee for an intense flavor)
- 2 tablespoons of water
- 8 tablespoons of flour
- 2 tablespoons of cocoa (good quality cocoa will make a difference)
- A pinch of salt

For the cream:
- 3 egg yolks
- 4 tablespoons of sugar
- 3 tablespoons of flour
- 2 packets of vanilla sugar
- 1 vial of vanilla essence
- 400 ml milk (whole milk will provide a richer cream)
- ½ pack of butter (about 100 g, at room temperature)

For the foam:
- 3 egg whites
- 5 tablespoons of powdered sugar
- 2-3 tablespoons of instant coffee

Instructions

Step 1: Preparing the base
1. Preheat the oven to 175°C. Prepare a baking tray (24x36 cm) lined with baking paper.
2. In a large bowl, beat the egg whites with a pinch of salt until frothy. Then, gradually add the sugar, continuing to beat for a few minutes until you achieve a firm and glossy meringue.
3. Add the egg yolks, coffee, and water one at a time, mixing well after each addition.
4. Begin to fold in the flour and cocoa, mixing with a spatula or on low speed until the mixture is homogeneous.
5. Pour the batter into the prepared tray and level the surface. Bake for 25-30 minutes, checking with a toothpick to see if it is done (the toothpick should come out clean).

Step 2: Preparing the cream
1. In another bowl, beat the egg yolks with the sugar until they become a light-colored paste.
2. Add the flour and gradually the milk, constantly mixing to avoid lumps.
3. Place the mixture over low heat and cook, stirring continuously, until it thickens like a pudding.
4. Once the cream has thickened, remove from heat and add the vanilla sugar and vanilla essence. Mix well.
5. Add the butter cut into cubes and stir until completely melted. Allow the cream to cool.

Step 3: Preparing the coffee foam
1. In a clean bowl, beat the egg whites until they form stiff peaks. Gradually add the powdered sugar, continuing to beat for 2-3 minutes until you achieve a glossy foam.
2. Finally, fold in the instant coffee and mix gently until combined.

Step 4: Assembling the cake
1. When the base has completely cooled, cut it in half horizontally. If you used a smaller tray, you can cut it into three pieces.
2. Spread the vanilla cream over the first half of the base. Place the second half on top and gently press to adhere.
3. Using a spoon, spread the coffee foam over the cake, leveling it with a knife.
4. Sift a little coffee over the top for an attractive appearance.
5. Refrigerate the cake for at least 2 hours before cutting and serving.

Useful tips
- Cutting the cake: Use a long, sharp knife to cut the cake the next day. This will ensure clean and precise cuts.
- Adding flavors: You can experiment with different flavors by adding a little cinnamon to the vanilla cream or using almond essence for a unique taste.
- Serving: This cake pairs perfectly with a cup of freshly brewed coffee or a fragrant tea. You can also add a scoop of whipped cream or ice cream on the side for an extra treat.

Frequently asked questions
1. Why didn't I use baking powder?
The base rises well due to the air incorporated in the egg whites. Many delicious cakes can be made without baking powder!

2. Can I use other types of flour?
Although wheat flour is ideal for this recipe, you can also experiment with whole wheat or gluten-free flour, but adjustments in quantities may be necessary.

3. How can I store the cake?
Keep the cake covered in the refrigerator for 3-4 days. It is also just as good, if not better, after a day of resting in the fridge!

4. Can I add fruits?
Yes! Fresh fruits like raspberries or strawberries pair perfectly with the vanilla cream and add a pleasant contrast of acidity.

This vanilla cream and coffee foam cake is more than just a dessert; it is a culinary experience that will bring smiles and joy. Whether you indulge yourself or surprise your family and friends, every bite will be an explosion of flavors that transforms any moment into a celebration! Enjoy every moment and savor the cooking process, for every recipe is a story!