The vanilla cream and whipped cream cake is a classic dessert that combines delicate textures and rich flavors, making it perfect for any special occasion or a relaxing afternoon at home. With fluffy layers and a smooth cream, this dessert will delight both family and friends. So, get ready to discover how to make this wonderful cake step by step!
Preparation time: 30 minutes
Baking time: 24 minutes
Total time: 54 minutes
Number of servings: 12
Necessary ingredients
For the cake layers:
- 6 eggs (preferably at room temperature)
- 6 tablespoons of sugar
- 4 tablespoons of oil (sunflower oil or olive oil for a subtle flavor)
- 4 tablespoons of cold water
- 2 tablespoons of cocoa (high-quality cocoa for an intense flavor)
- 4 tablespoons of flour (all-purpose flour with medium gluten content for a fluffy texture)
- 2 teaspoons of baking powder
- 2 teaspoons of vanilla extract
- A pinch of salt
For the cream:
- 550 ml of milk (whole milk for a richer cream)
- 2 egg yolks
- 5 tablespoons of sugar
- 5 tablespoons of cornstarch (cornstarch for perfect consistency)
- 500 ml of liquid cream (the cream should be well chilled for easy whipping)
- 1 vanilla pod (or vanilla extract, but the pod gives a more authentic taste)
- 1 cup of walnut kernels (for added texture and flavor)
- 1 packet of instant coffee (optional, for an interesting contrast)
A brief history of the recipe
The vanilla cream and whipped cream cake is a traditional recipe that has been prepared and enjoyed for generations. Being a versatile dessert, it has evolved over time, with numerous variations. It can be adapted with different flavors and ingredients, making it ideal for both festive meals and casual gatherings.
Step by step: Preparing the cake
1. Preparing the cake layers
Step 1: Preheat the oven to 180°C. This will ensure even baking of the cake layers.
Step 2: In a large bowl, beat the egg yolks with the sugar using an electric mixer until the mixture becomes frothy and changes color to white.
Step 3: Add the oil and cold water to the yolk mixture and continue mixing at low speed.
Step 4: Sift the flour, cocoa, baking powder, and salt over the wet mixture. Incorporate the dry ingredients with a spatula or a palette, being careful not to form lumps.
Step 5: In a separate bowl, beat the egg whites with a pinch of salt until you achieve a dense and glossy foam. This step will add volume to the cake layers.
Step 6: Gently fold the egg whites into the yolk mixture using a spatula and slow movements, so as not to lose the air from the egg whites.
Step 7: Divide the mixture into two equal bowls. Line a large baking tray with parchment paper and pour the first half of the mixture. Level the surface with a spatula.
Step 8: Bake the first layer for 10-12 minutes or until firm to the touch and slightly golden.
Step 9: Repeat the process with the second half of the mixture, being careful not to open the oven door during baking.
2. Preparing the vanilla cream
Step 10: In a bowl, mix the egg yolks with the sugar and cornstarch. Add 100 ml of milk and mix to obtain a smooth paste.
Step 11: In a heavy-bottomed saucepan, heat the remaining milk until it reaches boiling point. Reduce the heat to low.
Step 12: Pour the yolk mixture into the hot milk, stirring constantly to avoid lumps. Continue stirring until the cream thickens, similar to a pudding.
Step 13: Once the cream is ready, remove it from the heat and cover it with plastic wrap, ensuring that the wrap touches the surface of the cream to prevent a crust from forming. Let it cool to room temperature.
3. Assembling the cake
Step 14: Whip the chilled cream in a large bowl until you achieve a firm foam. Add the cooled vanilla cream and gently mix with a spatula, being careful not to deflate the whipped cream.
Step 15: Place the first cake layer in a tray, pour more than half of the vanilla cream, and level it.
Step 16: Place the second cake layer over the vanilla cream, then add the remaining cream and level it again.
Step 17: Whip the remaining cream and spread it evenly over the final layer.
Step 18: Using a kitchen comb or a fork, create a decorative effect on the surface.
Step 19: Lightly heat the walnut kernels in a pan to enhance their flavor and chop them coarsely. Sprinkle them over the cake along with the instant coffee (if using).
Step 20: Let the cake chill in the refrigerator for at least 2 hours to cool thoroughly and allow the flavors to meld. Then, slice and serve with love!
Useful tips
- Choose quality ingredients: Use high-quality cocoa and natural vanilla for an authentic and rich flavor.
- Whipped cream: Ensure the cream is well chilled for easier whipping and to achieve an airy texture.
- Nut-free version: If you prefer a simpler cake, you can omit the walnut kernels and instant coffee.
- Serving: This cake pairs perfectly with a cup of coffee or a fragrant tea, bringing added comfort and joy.
Frequently asked questions
1. Can I use other types of flour? Yes, you can experiment with whole wheat flour or almond flour, but keep in mind that the texture of the cake will change.
2. How can I store the cake? The cake stores well in the refrigerator for 3-4 days, covered with plastic wrap or in an airtight container.
3. Is it possible to freeze the cake? Yes, the cake can be frozen, but it is recommended to slice it before freezing for easier serving later.
Nutritional benefits
This cake contains protein from eggs and milk, as well as healthy fats from nuts. Additionally, vanilla adds a pleasant flavor and may have antioxidant effects. Moderation is key, but enjoying this cake can be part of a balanced diet.
In conclusion
The vanilla cream and whipped cream cake is an excellent choice for anyone looking to impress with a delicious and elegant dessert. With a little patience and attention to detail, you will achieve a perfect cake that will bring smiles to the faces of your loved ones. Feel free to add a personal touch, such as a fresh fruit sauce or chocolate glaze, to make the dessert even more special. Enjoy!
Preparation time: 30 minutes
Baking time: 24 minutes
Total time: 54 minutes
Number of servings: 12
Necessary ingredients
For the cake layers:
- 6 eggs (preferably at room temperature)
- 6 tablespoons of sugar
- 4 tablespoons of oil (sunflower oil or olive oil for a subtle flavor)
- 4 tablespoons of cold water
- 2 tablespoons of cocoa (high-quality cocoa for an intense flavor)
- 4 tablespoons of flour (all-purpose flour with medium gluten content for a fluffy texture)
- 2 teaspoons of baking powder
- 2 teaspoons of vanilla extract
- A pinch of salt
For the cream:
- 550 ml of milk (whole milk for a richer cream)
- 2 egg yolks
- 5 tablespoons of sugar
- 5 tablespoons of cornstarch (cornstarch for perfect consistency)
- 500 ml of liquid cream (the cream should be well chilled for easy whipping)
- 1 vanilla pod (or vanilla extract, but the pod gives a more authentic taste)
- 1 cup of walnut kernels (for added texture and flavor)
- 1 packet of instant coffee (optional, for an interesting contrast)
A brief history of the recipe
The vanilla cream and whipped cream cake is a traditional recipe that has been prepared and enjoyed for generations. Being a versatile dessert, it has evolved over time, with numerous variations. It can be adapted with different flavors and ingredients, making it ideal for both festive meals and casual gatherings.
Step by step: Preparing the cake
1. Preparing the cake layers
Step 1: Preheat the oven to 180°C. This will ensure even baking of the cake layers.
Step 2: In a large bowl, beat the egg yolks with the sugar using an electric mixer until the mixture becomes frothy and changes color to white.
Step 3: Add the oil and cold water to the yolk mixture and continue mixing at low speed.
Step 4: Sift the flour, cocoa, baking powder, and salt over the wet mixture. Incorporate the dry ingredients with a spatula or a palette, being careful not to form lumps.
Step 5: In a separate bowl, beat the egg whites with a pinch of salt until you achieve a dense and glossy foam. This step will add volume to the cake layers.
Step 6: Gently fold the egg whites into the yolk mixture using a spatula and slow movements, so as not to lose the air from the egg whites.
Step 7: Divide the mixture into two equal bowls. Line a large baking tray with parchment paper and pour the first half of the mixture. Level the surface with a spatula.
Step 8: Bake the first layer for 10-12 minutes or until firm to the touch and slightly golden.
Step 9: Repeat the process with the second half of the mixture, being careful not to open the oven door during baking.
2. Preparing the vanilla cream
Step 10: In a bowl, mix the egg yolks with the sugar and cornstarch. Add 100 ml of milk and mix to obtain a smooth paste.
Step 11: In a heavy-bottomed saucepan, heat the remaining milk until it reaches boiling point. Reduce the heat to low.
Step 12: Pour the yolk mixture into the hot milk, stirring constantly to avoid lumps. Continue stirring until the cream thickens, similar to a pudding.
Step 13: Once the cream is ready, remove it from the heat and cover it with plastic wrap, ensuring that the wrap touches the surface of the cream to prevent a crust from forming. Let it cool to room temperature.
3. Assembling the cake
Step 14: Whip the chilled cream in a large bowl until you achieve a firm foam. Add the cooled vanilla cream and gently mix with a spatula, being careful not to deflate the whipped cream.
Step 15: Place the first cake layer in a tray, pour more than half of the vanilla cream, and level it.
Step 16: Place the second cake layer over the vanilla cream, then add the remaining cream and level it again.
Step 17: Whip the remaining cream and spread it evenly over the final layer.
Step 18: Using a kitchen comb or a fork, create a decorative effect on the surface.
Step 19: Lightly heat the walnut kernels in a pan to enhance their flavor and chop them coarsely. Sprinkle them over the cake along with the instant coffee (if using).
Step 20: Let the cake chill in the refrigerator for at least 2 hours to cool thoroughly and allow the flavors to meld. Then, slice and serve with love!
Useful tips
- Choose quality ingredients: Use high-quality cocoa and natural vanilla for an authentic and rich flavor.
- Whipped cream: Ensure the cream is well chilled for easier whipping and to achieve an airy texture.
- Nut-free version: If you prefer a simpler cake, you can omit the walnut kernels and instant coffee.
- Serving: This cake pairs perfectly with a cup of coffee or a fragrant tea, bringing added comfort and joy.
Frequently asked questions
1. Can I use other types of flour? Yes, you can experiment with whole wheat flour or almond flour, but keep in mind that the texture of the cake will change.
2. How can I store the cake? The cake stores well in the refrigerator for 3-4 days, covered with plastic wrap or in an airtight container.
3. Is it possible to freeze the cake? Yes, the cake can be frozen, but it is recommended to slice it before freezing for easier serving later.
Nutritional benefits
This cake contains protein from eggs and milk, as well as healthy fats from nuts. Additionally, vanilla adds a pleasant flavor and may have antioxidant effects. Moderation is key, but enjoying this cake can be part of a balanced diet.
In conclusion
The vanilla cream and whipped cream cake is an excellent choice for anyone looking to impress with a delicious and elegant dessert. With a little patience and attention to detail, you will achieve a perfect cake that will bring smiles to the faces of your loved ones. Feel free to add a personal touch, such as a fresh fruit sauce or chocolate glaze, to make the dessert even more special. Enjoy!
Ingredients
For the cake layers: 6 eggs, 6 tablespoons of sugar, 4 tablespoons of oil, 4 tablespoons of cold water, 2 tablespoons of cocoa, 4 tablespoons of flour, 2 teaspoons of baking powder, 2 teaspoons of vanilla essence, a pinch of salt. Cream: 550 ml of milk, 2 egg yolks, 5 tablespoons of sugar, 5 tablespoons of cornstarch, 500 ml of liquid cream, 1 vanilla pod, 1 cup of walnut kernels, 1 packet of instant coffee.