Vanilla cream cake, ladyfingers and biscuits

The vanilla cream cake with ladyfingers and cookies is a refined delight, perfect for any special occasion or simply to enjoy a sweet moment with loved ones. This recipe, inspired by a classic cake recipe, has been adapted and improved, resulting in an elegant dessert that will win over any foodie. Let's get started!

Preparation time: 30 minutes
Baking time: 35 minutes
Cooling time: 5-6 hours (ideally overnight)
Number of servings: 12-14

Ingredients

For the base:
- 5 large eggs
- 200 g sugar
- 2 packets of vanilla sugar
- 200 g flour
- 4 tablespoons oil
- 2 tablespoons cocoa
- 1 teaspoon baking powder
- 3 large tablespoons of Nutella (for greasing the base)

For the vanilla cream:
- 5 egg yolks
- 5 tablespoons sugar
- 150 ml milk
- 1 teaspoon cornstarch
- 2 packets of vanilla sugar
- 1 vial of vanilla essence
- 7 g finely chopped gelatin
- 450 ml liquid cream

For assembly:
- 18 ladyfingers
- 1 package of Leibniz cookies
- Milk mixed with rum essence (for soaking the ladyfingers and cookies)

For the chocolate glaze:
- 125 g milk or dark chocolate
- 60 ml liquid cream

Step by step

1. Preparing the base

1. Preparing the egg whites: In a large bowl, add the egg whites and a pinch of salt. Beat on high speed until stiff peaks form.
2. Adding the sugar: Gradually add one tablespoon of sugar at a time, continuously mixing until the meringue becomes stiff and glossy. This is key for a fluffy and airy base.
3. Mixing the egg yolks: In another bowl, mix the egg yolks with the oil (like mayonnaise). Once well combined, carefully add them over the egg whites, gently folding with a spatula to avoid deflating the mixture.
4. Adding the dry ingredients: Sift the flour together with the baking powder. Gradually add one tablespoon of this mixture over the egg mixture, continuing to fold gently from top to bottom.
5. Cocoa: Dissolve the cocoa in a little warm water, mixing until you obtain a chocolate cream. Divide the mixture in half, adding the cocoa cream to the first half. Mix well.
6. Baking: Line a 35/25 cm tray with aluminum foil. Alternate the white and black mixtures in the tray using a spoon. Place the tray in a preheated oven at 180 degrees Celsius for 35 minutes. Do the toothpick test to check if it is baked. Let it cool completely, then spread the base with Nutella.

2. Preparing the vanilla cream

1. Mixing the egg yolks: In a bowl, mix the egg yolks with the sugar and vanilla essence until creamy and light in color.
2. Adding the cornstarch and milk: Incorporate the cornstarch and milk, mixing well to avoid lumps.
3. Cooking the cream: Place the mixture over a double boiler or on the stove on low heat, continuously stirring until the cream thickens. Do not let the cream boil. Once it reaches the desired consistency, remove from heat.
4. Gelatin: Hydrate the gelatin in 50 ml of cold water for 5 minutes. Add it to the warm cream and mix well until dissolved.
5. Incorporating the cream: Whip the liquid cream until it becomes firm, then add it to the egg yolk cream, gently folding to avoid losing air.

3. Assembling the cake

1. Layering: Over the cooled base, add half of the vanilla cream, then place the lightly soaked ladyfingers with milk and rum essence. Continue with the remaining cream, then cover with the Leibniz cookies, also soaked.
2. Glazing: Prepare the glaze by melting the chocolate together with the liquid cream over low heat, stirring constantly until smooth. Pour the glaze over the cake.
3. Cooling: Cover the cake with foil and refrigerate for at least 5-6 hours, ideally overnight, to allow the flavors to develop.

Serving and suggestions

After the cake has chilled, cut it with a wet knife to obtain nice slices. This cake is perfect to be served with tea or coffee, as well as at festive events. It can be accompanied by a fruit sauce or a scoop of vanilla ice cream for a delicious contrast.

Nutritional benefits

This cake, despite its deliciousness, also brings some benefits. Eggs are an excellent source of protein, and cream, if made from whole milk, contains calcium. Although it is a recipe with a higher sugar content, occasionally, a moderate portion will not harm health.

Possible variations

For a more intense flavor, you can add a bit of coffee to the vanilla cream or the base. Also, instead of Leibniz cookies, you can use cocoa cookies for a richer taste. Feel free to experiment with various flavors, such as oranges or almonds, to customize this recipe to your preferences.

Frequently asked questions

What can I use instead of gelatin?
If you're looking for a vegan option, you can use agar-agar or another suitable thickening agent.

Can I use store-bought cream?
Sure! Store-bought cream is a quick and convenient option. Make sure to choose one with a high-fat content for the best results.

How do I keep the cake longer?
Wrap the cake in plastic wrap and keep it in the fridge. It can be stored for up to 3 days, but the taste is best within the first 48 hours.

This vanilla cream cake with ladyfingers and cookies promises to be a hit in any kitchen. With a little patience and love, you will create a dessert that will leave an unforgettable impression on your guests. Bon appétit!