Vanilla cream and whipped cream cake

Vanilla Cream Cake - a classic delicacy that always brings a smile to the faces of loved ones. This recipe is perfect for enjoying at a gathering with friends or simply to treat your family to a delicious dessert. In this guide, I will share every step of the process so that you can achieve a perfect result.

Preparation time: 30 minutes
Baking time: 5-12 minutes (depending on the sheet)
Total time: 6-8 hours (including cooling)
Number of servings: 12-16

Ingredients:

For the 4 sheets:
- 2 egg yolks
- 6 tablespoons sugar
- 6 tablespoons milk
- 6 tablespoons sparkling water
- 12 tablespoons oil
- 1 teaspoon salt
- 3 packets vanilla sugar
- 1 teaspoon vanilla essence
- 1 packet baking powder
- A pinch of baking soda
- 800 g flour

For the cream:
- 4 egg yolks
- 4 tablespoons semolina
- 8 tablespoons flour
- 6 tablespoons sugar
- 1.200 l milk
- 1 teaspoon vanilla essence
- 2 packets vanilla sugar
- 250 ml liquid cream
- 1/2 teaspoon salt
- 200 g butter

Preparing the sheets:

1. Separating the ingredients: Start by separating the egg yolks from the whites. It is essential to use fresh yolks, as they will give a richer flavor to the dough.

2. Mixing the yolks: In a large bowl, add the 2 egg yolks, a pinch of salt, sugar, and vanilla sugar. Use a wooden spoon to whisk the mixture until it becomes frothy and light in color.

3. Adding liquids: Gradually incorporate the oil, milk, and sparkling water, mixing continuously. The sparkling water will add a slightly fluffy texture to the cake sheets.

4. Incorporating dry ingredients: Start adding the flour mixed with baking powder and baking soda, mixing on the lowest speed of the mixer. Once the dough becomes thicker, switch to manual mixing. Add flour until the dough is no longer sticky but still slightly elastic. Cover the dough with plastic wrap and let it rest.

Preparing the cream:

5. Beating the yolks: In another bowl, place the 4 egg yolks, sugar, and a pinch of salt. Whisk them well, then dilute with a little cold milk.

6. Adding ingredients: Add semolina and flour, continuing to mix with the cold milk until the mixture becomes homogeneous.

7. Boiling the cream: Heat the remaining milk in a pot over medium heat and add the yolk mixture. Stir constantly to prevent sticking. Once the cream reaches a boiling point, remove the pot from the heat and add the diced butter and vanilla essence. Cover with plastic wrap to prevent a crust from forming.

8. Preparing the whipped cream: While the cream cools, whip the cream with the vanilla sugar until you achieve a firm consistency. Place it in the refrigerator.

Assembling the cake:

9. Dividing the dough: After the dough has rested, divide it into four equal parts.

10. Baking the sheets: Roll out the first sheet on a lightly oiled surface using a greased rolling pin. Transfer the sheet to a greased baking tray (size 36/40 cm) and bake for 5 minutes at 180 degrees. For the subsequent sheets, reduce the baking time to 3 minutes.

11. Cooling the sheets: After baking, let the sheets cool completely.

12. Final assembly: In a large bowl, fold the whipped cream into the cooled cream. Place the first sheet in the baking tray, spread 1/3 of the cream, then the second sheet, again 1/3 of the cream, and continue this procedure until the last sheet. This one will remain uncovered.

13. Pressing the cake: After assembly, gently press the last sheet to level the cake. Cover with plastic wrap and place a weight on top, letting the cake cool for a few hours, preferably overnight.

14. Finishing: Before serving, dust powdered sugar on top of the cake for an elegant appearance and a sweet taste.

Serving suggestions:
You can serve the cake with a berry sauce or a scoop of vanilla ice cream for a contrast of textures. If you want to add a touch of refinement, offer a glass of sweet wine or a fragrant tea.

Calories and nutritional benefits:
This cake is more than just a dessert. The wholemeal flour used for the sheets can provide fiber, and the whipped cream adds a touch of calcium. However, since it is rich in sugar and fats, it is recommended to consume it in moderation.

Frequently asked questions:
1. Can I use other types of flour?
- Yes, you can try wholemeal or gluten-free flour, but the result may vary in consistency.

2. How can I make the cream less sweet?
- You can reduce the amount of sugar in the recipe or use coconut sugar, which has a less sweet taste.

3. Is the cake suitable for freezing?
- Yes, you can freeze the cake, but it is recommended not to add the whipped cream before freezing.

With this vanilla cream cake recipe, you have before you not just a classic dessert but also an opportunity to share beautiful moments with your loved ones. Whether you prepare it for a celebration or simply to indulge yourself, the final result will surely be appreciated by all. Enjoy!