Vanilla cream cake

Vanilla and chocolate cream cake – a decadent dessert that's easy to prepare

Preparation time: 20 minutes
Baking time: 30-35 minutes
Total time: 1 hour (including cooling)
Number of servings: 12

This vanilla and chocolate cream cake recipe is a true feast for the taste buds. Combining a fluffy sponge with a smooth cream and a decadent layer of chocolate, this cake is sure to become the star of Sunday evenings or gatherings with friends. Additionally, it’s perfect for any occasion, from parties to anniversaries.

Brief story: Cream cakes have a long history and are cherished worldwide. Whether it’s layered cakes or simple desserts, each culture has its unique recipe, often passed down from generation to generation. This version is a modern reinterpretation, yet deeply rooted in the culinary tradition of combining fluffy layers with rich creams.

Ingredients:
- 5 fresh eggs
- 1 cup of sugar (approximately 200 g)
- 1 cup of flour (approximately 120 g)
- 3 tablespoons of cocoa powder (approximately 30 g)
- 1 packet of baking powder (10 g)
- 1 packet of vanilla pudding (approximately 50 g)
- 500 ml of milk
- 200 g of chocolate (preferably with at least 50% cocoa content)
- 3 tablespoons of milk for melting the chocolate
- Grated coconut for decoration

Step-by-step preparation:

1. Preparing the sponge:
- Start by preheating the oven to 180°C (350°F). It’s advisable not to open the oven door in the first 10-15 minutes, as this can affect the rise of the sponge.
- Separate the egg whites from the yolks. In a large bowl, beat the egg whites with an electric mixer until you achieve a stiff foam. This step is essential for a fluffy sponge.
- In another bowl, mix the yolks with the sugar until you get a light-colored, creamy mixture. This will add the necessary sweetness to the cake.

2. Combining the ingredients:
- Carefully fold the beaten egg whites into the yolk mixture using a spatula or wooden spoon. Mix gently to avoid losing the air from the egg whites.
- In another bowl, mix the flour with the cocoa powder and baking powder. Then, add this mixture to the egg composition and mix gently until combined. It’s important not to overmix to keep the airy texture.

3. Baking:
- Pour the mixture into a baking tray lined with parchment paper (the recommended size is about 30x20 cm). Make sure the paper is perfectly aligned to avoid sticking.
- Place the tray in the preheated oven and bake for 30-35 minutes, or until a knife inserted in the center of the sponge comes out clean.

4. Preparing the syrup:
- While the sponge is in the oven, prepare the syrup. Caramelize the sugar in a small saucepan, stirring constantly to avoid burning. When the sugar turns golden, carefully add water and rum essence.
- Let the syrup boil until the sugar is completely dissolved, resulting in a smooth syrup. This will add moisture and flavor to your cake.

5. Preparing the pudding:
- Prepare the pudding according to the package instructions, using 500 ml of milk. Mix well to avoid lumps. Allow the pudding to cool slightly before adding it to the sponge.

6. Assembling the cake:
- Once the sponge has cooled, soak it with the prepared syrup. This will add a touch of moisture and enhance the cake's flavor.
- Pour the vanilla pudding over the sponge, ensuring it is evenly distributed across the surface.

7. Chocolate glaze:
- Melt the chocolate together with the 3 tablespoons of milk in a double boiler. Stir until the chocolate is completely smooth and glossy.
- Pour the chocolate glaze over the pudding, allowing it to cover evenly.

8. Finishing:
- Sprinkle grated coconut on top for added texture and flavor. This detail adds a pleasant contrast to the chocolate.
- Place the cake in the refrigerator for an hour, allowing time for the magic to happen and the glaze to set.

Helpful tips:
- If you want to add a fruity note, you can incorporate slices of banana or strawberries between the pudding layer and the chocolate glaze.
- The cake can be served plain, but a delicious enhancement is adding a dollop of fresh whipped cream on top.
- For a flavor contrast, try enriching the syrup with a bit of vanilla extract or a splash of coffee.

Nutritional benefits:
This cake contains eggs, which are an excellent source of protein, vitamins, and minerals. Milk adds calcium, while chocolate, especially with a high cocoa content, is rich in antioxidants. Coconut provides healthy fats and fiber.

Frequently asked questions:
- Can I use milk chocolate instead of dark chocolate?
Yes, but keep in mind that milk chocolate is sweeter, so you may want to reduce the amount of sugar in the recipe.

- How can I store the cake?
This cake keeps well in the refrigerator, in an airtight container, for 3-4 days, but it is best enjoyed fresh.

This vanilla and chocolate cream cake recipe is not just a delight for the taste buds but also a satisfying cooking experience. I encourage you to try this recipe and enjoy every step of the process. It might just become your favorite dessert, just like it has become mine!