Vanilla Cream and Fruit Cake - A Sweet Indulgence for the New Year
The New Year is a special moment, filled with hopes and wishes, and a delicious cake can turn any celebration into an unforgettable memory. This vanilla cream and fruit cake recipe is a true delight, perfect for adding a touch of magic to your festive table. Let's embark together on this culinary adventure!
Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 2 hours and 30 minutes (including cooling time)
Number of servings: 12
Ingredients
For the sponge:
- 400 g flour
- 100 ml oil
- 7 tablespoons sugar
- 3 eggs
- 4 egg whites
- 1 packet baking powder
- 100 g ground walnuts
- Zest of 2 oranges
For the cream:
- 500 ml milk
- 100 g sugar
- 200 g butter (at room temperature)
- 4 egg yolks
- 40 g cornstarch
- 1 vanilla pod
- 150 g raspberries (or other preferred fruits)
For the glaze:
- 150 g dark chocolate (or cooking chocolate)
- 2 tablespoons milk
- 30 g butter
For decoration:
- 300 g milk chocolate
- Fresh fruits (raspberries or other preferred fruits)
Preparation
Step 1: Preparing the sponge
Start by preheating the oven to 180°C (moderate heat). In a large bowl, add 3 egg yolks, sugar, and oil. Mix the ingredients with a mixer until you obtain a creamy and fluffy mixture. Then, add the orange zest, ground walnuts, and gradually add the sifted flour together with the baking powder. Gently fold using a spatula until well combined.
Practical tips:
- Make sure all ingredients are at room temperature for optimal mixing.
- Using ground nuts adds a special texture and flavor, but you can experiment with almonds or hazelnuts for a different taste.
In another bowl, beat the 4 egg whites until stiff peaks form. Gently fold the egg whites into the previous mixture using a spatula to maintain the sponge's airiness.
Pour the mixture into a baking pan lined with parchment paper. Place the pan in the preheated oven and bake for about 45 minutes. Check if the sponge is baked by inserting a toothpick; it should come out clean.
Step 2: Preparing the vanilla cream
In a saucepan, place the milk, sugar, and the vanilla pod cut lengthwise. Heat over low heat, stirring occasionally to prevent sticking. In a separate bowl, whisk the egg yolks with the cornstarch and a little cold milk to form a smooth paste.
When the milk reaches a boiling point, gradually pour it over the egg yolk mixture, stirring continuously to prevent curdling. Return everything to low heat and stir constantly until the cream thickens. Once it reaches a creamy consistency, remove it from heat and let it cool. After it has cooled, incorporate the softened butter, mixing well until smooth.
Step 3: Assembling the cake
After the sponge has completely cooled, cut it into two horizontal slices. Place the first slice on a platter and spread half of the vanilla cream on top. Add your preferred fruits, such as raspberries, and cover with the remaining cream. Place the other sponge slice on top and refrigerate the cake for 2 hours to set.
Step 4: Glazing and decorating
For the glaze, melt the dark chocolate with the milk and butter in a double boiler. Stir until it becomes a smooth cream. Let it cool slightly, then pour the glaze over the cold cake, ensuring you cover the entire surface evenly.
Prepare a chocolate sheet from 300 g of milk chocolate, spread on parchment paper, and let it set. Once set, carefully peel the chocolate off the paper and use it to cover the cake. Decorate with fresh fruits and chocolate shavings or pralines for an elegant and appetizing look.
Let the cake chill for a few hours before serving, so all the flavors meld harmoniously.
Nutritional Notes
This vanilla cream and fruit cake is a true delicacy, full of flavor. A serving (approximately 100 g) contains about 350 calories, offering a combination of carbohydrates, proteins, and healthy fats, thanks to the ingredients used. Fresh fruits add vitamins and antioxidants, making this cake a healthier choice for a festive dessert.
Frequently Asked Questions
1. Can I use other fruits?
Of course! This recipe is versatile, so you can replace raspberries with blueberries, strawberries, or even peaches, depending on the season and preferences.
2. How can I make the cake less sweet?
If you prefer a less sweet cake, you can reduce the amount of sugar in the cream and sponge. You can also use low-sugar chocolate for the glaze.
3. Is it possible to make the cake gluten-free?
Absolutely! Replace regular flour with gluten-free flour, such as almond flour or rice flour. Ensure that all used ingredients are certified gluten-free.
Serving Suggestions
This cake pairs perfectly with a scoop of vanilla ice cream or a berry sauce. You can also serve it alongside a cup of aromatic coffee or tea to balance the cake's sweetness.
Treat your family and friends to this vanilla cream and fruit cake, a dessert that will not only impress with its appearance but will also bring joy in every bite. Enjoy and Happy New Year!
The New Year is a special moment, filled with hopes and wishes, and a delicious cake can turn any celebration into an unforgettable memory. This vanilla cream and fruit cake recipe is a true delight, perfect for adding a touch of magic to your festive table. Let's embark together on this culinary adventure!
Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 2 hours and 30 minutes (including cooling time)
Number of servings: 12
Ingredients
For the sponge:
- 400 g flour
- 100 ml oil
- 7 tablespoons sugar
- 3 eggs
- 4 egg whites
- 1 packet baking powder
- 100 g ground walnuts
- Zest of 2 oranges
For the cream:
- 500 ml milk
- 100 g sugar
- 200 g butter (at room temperature)
- 4 egg yolks
- 40 g cornstarch
- 1 vanilla pod
- 150 g raspberries (or other preferred fruits)
For the glaze:
- 150 g dark chocolate (or cooking chocolate)
- 2 tablespoons milk
- 30 g butter
For decoration:
- 300 g milk chocolate
- Fresh fruits (raspberries or other preferred fruits)
Preparation
Step 1: Preparing the sponge
Start by preheating the oven to 180°C (moderate heat). In a large bowl, add 3 egg yolks, sugar, and oil. Mix the ingredients with a mixer until you obtain a creamy and fluffy mixture. Then, add the orange zest, ground walnuts, and gradually add the sifted flour together with the baking powder. Gently fold using a spatula until well combined.
Practical tips:
- Make sure all ingredients are at room temperature for optimal mixing.
- Using ground nuts adds a special texture and flavor, but you can experiment with almonds or hazelnuts for a different taste.
In another bowl, beat the 4 egg whites until stiff peaks form. Gently fold the egg whites into the previous mixture using a spatula to maintain the sponge's airiness.
Pour the mixture into a baking pan lined with parchment paper. Place the pan in the preheated oven and bake for about 45 minutes. Check if the sponge is baked by inserting a toothpick; it should come out clean.
Step 2: Preparing the vanilla cream
In a saucepan, place the milk, sugar, and the vanilla pod cut lengthwise. Heat over low heat, stirring occasionally to prevent sticking. In a separate bowl, whisk the egg yolks with the cornstarch and a little cold milk to form a smooth paste.
When the milk reaches a boiling point, gradually pour it over the egg yolk mixture, stirring continuously to prevent curdling. Return everything to low heat and stir constantly until the cream thickens. Once it reaches a creamy consistency, remove it from heat and let it cool. After it has cooled, incorporate the softened butter, mixing well until smooth.
Step 3: Assembling the cake
After the sponge has completely cooled, cut it into two horizontal slices. Place the first slice on a platter and spread half of the vanilla cream on top. Add your preferred fruits, such as raspberries, and cover with the remaining cream. Place the other sponge slice on top and refrigerate the cake for 2 hours to set.
Step 4: Glazing and decorating
For the glaze, melt the dark chocolate with the milk and butter in a double boiler. Stir until it becomes a smooth cream. Let it cool slightly, then pour the glaze over the cold cake, ensuring you cover the entire surface evenly.
Prepare a chocolate sheet from 300 g of milk chocolate, spread on parchment paper, and let it set. Once set, carefully peel the chocolate off the paper and use it to cover the cake. Decorate with fresh fruits and chocolate shavings or pralines for an elegant and appetizing look.
Let the cake chill for a few hours before serving, so all the flavors meld harmoniously.
Nutritional Notes
This vanilla cream and fruit cake is a true delicacy, full of flavor. A serving (approximately 100 g) contains about 350 calories, offering a combination of carbohydrates, proteins, and healthy fats, thanks to the ingredients used. Fresh fruits add vitamins and antioxidants, making this cake a healthier choice for a festive dessert.
Frequently Asked Questions
1. Can I use other fruits?
Of course! This recipe is versatile, so you can replace raspberries with blueberries, strawberries, or even peaches, depending on the season and preferences.
2. How can I make the cake less sweet?
If you prefer a less sweet cake, you can reduce the amount of sugar in the cream and sponge. You can also use low-sugar chocolate for the glaze.
3. Is it possible to make the cake gluten-free?
Absolutely! Replace regular flour with gluten-free flour, such as almond flour or rice flour. Ensure that all used ingredients are certified gluten-free.
Serving Suggestions
This cake pairs perfectly with a scoop of vanilla ice cream or a berry sauce. You can also serve it alongside a cup of aromatic coffee or tea to balance the cake's sweetness.
Treat your family and friends to this vanilla cream and fruit cake, a dessert that will not only impress with its appearance but will also bring joy in every bite. Enjoy and Happy New Year!