Raspberry cake with vanilla cream

Name: Raspberry cake with vanilla cream
Ingredients: 7 egg whites; 1/4 teaspoon salt; 150 g powdered sugar; 3 and 1/2 tablespoons oil; 3 and 1/2 tablespoons water; 90 g flour; 1 sachet baking powder with saffron; 60 g ground walnuts; 400 ml milk; 3 sachets vanilla sugar; 1 sachet Bourbon vanilla; 7 egg yolks; 180 g powdered sugar; 3 tablespoons starch; 200 ml Hulala whipping cream; 150 g sugar; 140 g roasted hazelnuts; 1 teaspoon oil; 200 g raspberry jam

Dessert - Raspberry cake with vanilla cream by Adelina D. - Recipia

Raspberry cake with vanilla cream has a fluffy walnut sponge, a thin layer of jam, smooth cream and caramelized hazelnuts on top. The sponge stays airy, and you get a bit of crunchy praline in every slice after a few hours in the fridge. I got the idea from Lavinia, newly married and settled into her own home, whom I thank, and I prefer to cut it into narrow rectangles. Preparation: 45 minutes. Cooking: 40 minutes. Resting: 4 hours and 50 minutes. Total time: 6 hours and 15 minutes. Servings: 15. Approximately 400 kcal and 7 g protein per serving.

Ingredients

For the sponge

7 egg whites
1/4 teaspoon salt
150 g powdered sugar
3 and 1/2 tablespoons oil
3 and 1/2 tablespoons water
90 g flour
1 sachet baking powder with saffron
60 g ground walnuts

For the cream

400 ml milk
3 sachets vanilla sugar
1 sachet Bourbon vanilla
7 egg yolks
180 g powdered sugar
3 tablespoons starch
200 ml Hulala whipping cream

For the hazelnut praline

150 g sugar
140 g roasted hazelnuts
1 teaspoon oil

For assembling

200 g raspberry jam

Preparation

1. Beat the egg whites with the salt until they hold stiff peaks. Add the sugar gradually and beat until you have a stiff meringue. 2. Fold in the oil and water, then the flour mixed with the baking powder and ground walnuts. Pour the mixture into a 35 × 25 cm pan lined with baking paper and bake at 180°C for 25 minutes, until lightly browned and a toothpick comes out clean. 3. Leave the sponge to cool for 45 minutes. 4. Bring the milk to a boil with the vanilla sugar and Bourbon vanilla; keep it on the heat for about 5 minutes, until it starts to boil. 5. Beat the egg yolks with the sugar until doubled in volume, then fold in the starch. Gradually pour in the hot milk, stirring, then return everything to the saucepan. Cook for 5 minutes, stirring continuously, until the cream thickens, then leave it to cool for 45 minutes. 6. Whip the cream and gently fold it into the cooled custard. 7. Caramelize the sugar in a small saucepan for about 5 minutes, until it turns amber. Add the roasted hazelnuts and stir. Spread the praline on an oiled board, leave it to cool for 20 minutes, then chop it in a food processor. 8. Spread the jam over the cooled sponge, spoon the vanilla cream on top and sprinkle with the praline. Refrigerate the cake for 3 hours, then cut it into portions.

Notes

Serve a slice with black tea; the cake is rich and cuts better when cold. It keeps covered in the fridge for up to 3 days. In my family, the celebration of the three Libras is getting underway; this cake is for Mihăiță, and my birthday is next month. Choose a thick jam, not one with lots of syrup; if it’s runny, drain off the syrup before spreading it. Cooling the custard is the step that’s easy to rush; let it cool completely before adding the whipped cream. Make the cake in the morning if you’re serving it in the afternoon, so it has a few hours to chill after assembly. Chop the praline in short pulses in the food processor, so you still have some pieces and not just fine crumbs. You can replace the 140 g of hazelnuts with the same amount of roasted almonds. The sponge contains gluten, nuts and eggs, and the cream contains milk.