Vanilla cream and whipped cream cake - a delicacy that combines the fluffy texture of the sponge with the velvety cream and airy whipped cream. This recipe is perfect for any occasion, whether you are celebrating a special event or simply want to indulge in a delicious dessert. Next, I will present the necessary steps to achieve an extraordinary cake, along with some useful tips to ensure that the result meets your expectations.
Preparation time: 30 minutes
Baking time: 25-30 minutes
Total time: 1 hour
Number of servings: 12
The history of cream cakes is fascinating, with deep roots in culinary tradition. Over the years, cakes have evolved, with each culture contributing its unique touch through ingredients and techniques. Today, vanilla cream and whipped cream cakes are loved by many due to the perfect combination of sweetness and flavor.
Necessary ingredients:
For the sponge:
- 4 eggs (preferably at room temperature for better incorporation)
- 150 g sugar
- 3 tablespoons milk (or plant-based milk for a vegan option)
- 3 tablespoons oil (sunflower oil is a good choice)
- 7 tablespoons flour
- 2 tablespoons cocoa (good quality cocoa will bring an intense flavor)
- 1 teaspoon baking powder
- A pinch of salt
For the cream:
- 2 egg yolks
- 3 tablespoons sugar
- 2 tablespoons flour
- 1 packet vanilla sugar (or a teaspoon of natural vanilla extract)
- Vanilla essence (for an extra flavor)
- 250 ml milk (whole milk for a richer cream)
- 70 g butter (make sure it is at room temperature)
- 200 ml liquid cream (to achieve a well-beaten whipped cream)
For decoration:
- 200 ml liquid cream
- 50 g chocolate (dark chocolate is ideal to balance the sweetness)
- 1 teaspoon butter
Preparation steps:
1. Preparing the sponge: Start by separating the egg whites from the yolks. In a clean bowl, whisk the egg whites with a pinch of salt until they become frothy. Gradually add the sugar and continue whisking until you obtain a firm and shiny meringue.
2. In another bowl, add the yolks, milk, and oil. Mix well with a whisk or mixer. Then, gently fold in the egg white mixture, being careful not to lose the air in the composition.
3. Finally, sift the flour, cocoa, and baking powder over the egg mixture and mix with a spatula, using circular motions to maintain aeration.
4. Pour the mixture into a baking pan lined with parchment paper (22/30 cm) and bake in a preheated oven at 175 degrees Celsius for about 25-30 minutes. Check if the sponge is baked using a toothpick - if it comes out clean, the sponge is ready.
5. Preparing the cream: In a saucepan, mix the egg yolks with the sugar and flour. Gradually add the milk, stirring constantly. Place the saucepan over medium heat and continue stirring until the cream thickens, being careful not to let it stick to the bottom.
6. Finally, add the vanilla sugar, vanilla essence, and butter. Stir until the butter completely melts. Let the cream cool completely.
7. Whip 200 ml of cream until it becomes firm. Once the vanilla cream has cooled, carefully fold in the whipped cream, mixing gently to achieve a homogeneous composition.
8. Assembling the cake: Cut the cooled sponge into two parts. On the first layer, spread the vanilla cream evenly. Place the second layer on top.
9. Whip another 200 ml of cream and use it to cover the second layer.
10. For the glaze, melt the chocolate together with the butter either in the microwave (in 15-second intervals, stirring after each interval) or in a bain-marie. Pour the chocolate glaze over the cake, allowing it to spread evenly.
11. Refrigerate the cake for at least 1-2 hours before serving. It is preferable to leave it overnight, as the flavors blend better.
Useful tips:
- Use quality ingredients, especially when it comes to chocolate and vanilla. They will make a significant difference in the final taste of the cake.
- If you want to add a touch of originality, you can add a little instant coffee to the cocoa mixture.
- The cake pairs excellently with a cup of coffee or a fragrant tea, and serving it with fresh fruit or a berry sauce can add a refreshing note.
Nutritional benefits:
The vanilla cream and whipped cream cake offers a delicious combination of carbohydrates and fats, but it is important to consume moderate portions. Eggs and milk add essential proteins, while whipped cream provides a source of calcium. However, considering the sugar content, it is advisable to enjoy it in moderation.
Frequently asked questions:
- Can I replace the eggs in the recipe? Yes, for a vegan option, you can use an egg substitute or banana puree.
- How can I store the cake? Keep the cake in the refrigerator, covered, for up to 4-5 days.
- Can I use other flavors for the cream? Of course! You can experiment with almond or orange essences for a different flavor.
This vanilla cream and whipped cream cake will surely become a favorite in your home. With every bite, you will discover a dessert that combines tradition with innovation, offering an unforgettable culinary experience. Enjoy every moment and delight in the treats you create!
Preparation time: 30 minutes
Baking time: 25-30 minutes
Total time: 1 hour
Number of servings: 12
The history of cream cakes is fascinating, with deep roots in culinary tradition. Over the years, cakes have evolved, with each culture contributing its unique touch through ingredients and techniques. Today, vanilla cream and whipped cream cakes are loved by many due to the perfect combination of sweetness and flavor.
Necessary ingredients:
For the sponge:
- 4 eggs (preferably at room temperature for better incorporation)
- 150 g sugar
- 3 tablespoons milk (or plant-based milk for a vegan option)
- 3 tablespoons oil (sunflower oil is a good choice)
- 7 tablespoons flour
- 2 tablespoons cocoa (good quality cocoa will bring an intense flavor)
- 1 teaspoon baking powder
- A pinch of salt
For the cream:
- 2 egg yolks
- 3 tablespoons sugar
- 2 tablespoons flour
- 1 packet vanilla sugar (or a teaspoon of natural vanilla extract)
- Vanilla essence (for an extra flavor)
- 250 ml milk (whole milk for a richer cream)
- 70 g butter (make sure it is at room temperature)
- 200 ml liquid cream (to achieve a well-beaten whipped cream)
For decoration:
- 200 ml liquid cream
- 50 g chocolate (dark chocolate is ideal to balance the sweetness)
- 1 teaspoon butter
Preparation steps:
1. Preparing the sponge: Start by separating the egg whites from the yolks. In a clean bowl, whisk the egg whites with a pinch of salt until they become frothy. Gradually add the sugar and continue whisking until you obtain a firm and shiny meringue.
2. In another bowl, add the yolks, milk, and oil. Mix well with a whisk or mixer. Then, gently fold in the egg white mixture, being careful not to lose the air in the composition.
3. Finally, sift the flour, cocoa, and baking powder over the egg mixture and mix with a spatula, using circular motions to maintain aeration.
4. Pour the mixture into a baking pan lined with parchment paper (22/30 cm) and bake in a preheated oven at 175 degrees Celsius for about 25-30 minutes. Check if the sponge is baked using a toothpick - if it comes out clean, the sponge is ready.
5. Preparing the cream: In a saucepan, mix the egg yolks with the sugar and flour. Gradually add the milk, stirring constantly. Place the saucepan over medium heat and continue stirring until the cream thickens, being careful not to let it stick to the bottom.
6. Finally, add the vanilla sugar, vanilla essence, and butter. Stir until the butter completely melts. Let the cream cool completely.
7. Whip 200 ml of cream until it becomes firm. Once the vanilla cream has cooled, carefully fold in the whipped cream, mixing gently to achieve a homogeneous composition.
8. Assembling the cake: Cut the cooled sponge into two parts. On the first layer, spread the vanilla cream evenly. Place the second layer on top.
9. Whip another 200 ml of cream and use it to cover the second layer.
10. For the glaze, melt the chocolate together with the butter either in the microwave (in 15-second intervals, stirring after each interval) or in a bain-marie. Pour the chocolate glaze over the cake, allowing it to spread evenly.
11. Refrigerate the cake for at least 1-2 hours before serving. It is preferable to leave it overnight, as the flavors blend better.
Useful tips:
- Use quality ingredients, especially when it comes to chocolate and vanilla. They will make a significant difference in the final taste of the cake.
- If you want to add a touch of originality, you can add a little instant coffee to the cocoa mixture.
- The cake pairs excellently with a cup of coffee or a fragrant tea, and serving it with fresh fruit or a berry sauce can add a refreshing note.
Nutritional benefits:
The vanilla cream and whipped cream cake offers a delicious combination of carbohydrates and fats, but it is important to consume moderate portions. Eggs and milk add essential proteins, while whipped cream provides a source of calcium. However, considering the sugar content, it is advisable to enjoy it in moderation.
Frequently asked questions:
- Can I replace the eggs in the recipe? Yes, for a vegan option, you can use an egg substitute or banana puree.
- How can I store the cake? Keep the cake in the refrigerator, covered, for up to 4-5 days.
- Can I use other flavors for the cream? Of course! You can experiment with almond or orange essences for a different flavor.
This vanilla cream and whipped cream cake will surely become a favorite in your home. With every bite, you will discover a dessert that combines tradition with innovation, offering an unforgettable culinary experience. Enjoy every moment and delight in the treats you create!
Ingredients
Base: 4 eggs, 150 g sugar, 3 tablespoons milk, 3 tablespoons oil, 7 tablespoons flour, 2 tablespoons cocoa powder, 1 teaspoon baking powder, a pinch of salt. Cream: 2 egg yolks, 3 tablespoons sugar, 2 tablespoons flour, 1 packet vanilla sugar, vanilla essence, 250 ml milk, 70 g butter, 200 ml liquid cream. Decoration: 200 ml liquid cream, 50 g chocolate, 1 teaspoon butter.