Vanilla Cream Cake – a delicious and elegant recipe, perfect for holidays or any special occasion! This cake, known as Triumf, is a true revelation of flavors, combining a moist base with a fine vanilla and chocolate cream. Making this cake is not just a culinary activity; it’s a joyful experience that will bring smiles to the faces of your loved ones.
Preparation time: 40 minutes
Baking time: 25 minutes
Total time: 1 hour and 5 minutes
Servings: 16
Ingredients
For the base:
- 8 egg whites
- 100 ml milk
- 50 ml oil
- 200 g sugar
- 2 and a half tablespoons cocoa powder
- 150-170 g flour
- 1 teaspoon baking powder
- 1 teaspoon rum essence
- 10 ladyfingers
For the syrup:
- 1 cup water
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla essence
For the cream:
- 8 egg yolks
- 650 ml milk
- 8 tablespoons flour
- 200 g sugar
- 3 packets vanilla sugar
- 1 teaspoon vanilla essence
- 150 g white chocolate
- 300 g heavy cream
- 6 sheets gelatin (10 g each)
- 50 g milk chocolate
Step-by-Step Instructions
Step 1: Preparing the Base
1. Start by preheating the oven to 180°C. It’s essential to have the right temperature for a perfectly baked base.
2. In a large bowl, whip the egg whites with the sugar until you achieve a firm, glossy foam. This step is crucial, as the air incorporated into the egg whites will make the base fluffy.
3. Add the oil and milk, gently folding with a spatula to avoid losing air in the mixture.
4. Sift the baking powder, rum essence, and half of the flour into the egg white mixture. Gently mix, then add the cocoa powder and the remaining flour, continuing to incorporate the ingredients carefully. The batter should be similar to sponge cake.
5. Prepare a square baking pan by greasing it with butter and lining it with parchment paper. Pour the batter into the pan, leveling it evenly.
6. Place the ladyfingers on top, leaving a small space between them. Gently press them into the batter.
7. Place the pan in the preheated oven and bake for about 25 minutes. Check with a toothpick; if it comes out clean, the base is perfect.
8. Once baked, remove the base from the oven and let it cool completely in the pan.
Step 2: Preparing the Cream
1. Grate the white chocolate and set it aside. In a saucepan, bring 650 ml of milk to a boil along with one packet of vanilla sugar.
2. In a bowl, whisk the egg yolks with the sugar and flour until you have a smooth mixture. Add a few tablespoons of hot milk to the egg yolk mixture and stir well to prevent lumps from forming.
3. When the milk starts to boil, reduce the heat and pour the egg yolk mixture into the saucepan, whisking constantly. Continue to stir until the cream thickens, resulting in a smooth pudding.
4. Once thickened, remove the cream from the heat and add the grated chocolate and vanilla essence. Stir until the chocolate melts completely. Cover the cream with plastic wrap and let it cool.
5. In another bowl, hydrate the gelatin in cold water for 10 minutes. Then, dissolve it in the microwave for 15 seconds or over a double boiler.
6. Once the cream has cooled, incorporate the gelatin into the mixture. In another bowl, whip the cold heavy cream with the two packets of vanilla sugar until it forms stiff peaks. Gradually fold the whipped cream into the vanilla cream, mixing gently to avoid losing air.
Step 3: Assembling the Cake
1. Prepare the syrup by mixing the water with the powdered sugar and vanilla essence. Use this syrup to soak the base, pouring it evenly over the entire surface.
2. Spread the vanilla cream over the soaked base and level it evenly with a spatula.
3. Grate the milk chocolate over the vanilla cream for an elegant look and a crunchy texture.
4. Cover the cake and refrigerate, preferably overnight, so the flavors meld together.
Practical Tip
If you prefer a firmer cream, you can add more gelatin or use store-bought whipped cream. Personally, I find that using heavy cream adds a delicate touch to the cream, but it’s a matter of personal choice. You can experiment with different types of chocolate, such as dark or milk chocolate, to tailor the cake’s flavor to your taste.
Nutritional Benefits
This cake, while delicious, contains ingredients that provide a range of nutrients. Egg yolks are a good source of protein and vitamins, while white chocolate can add a boost of antioxidants. The heavy cream adds calcium and healthy fats, but it’s important to enjoy the cake in moderation.
Frequently Asked Questions
1. Can I use a different type of flour?
Yes, you can experiment with whole wheat or gluten-free flour, but the result may vary.
2. How can I store the cake?
The cake keeps well in the refrigerator, covered, for 3-4 days.
3. Can I add fruit?
Absolutely! Berries or banana slices can add a fresh touch to your cake.
Serving Suggestions
This vanilla cream cake pairs wonderfully with a cup of tea or aromatic coffee. Additionally, a scoop of vanilla ice cream will perfectly complement this dessert, providing a pleasant contrast in temperatures.
In conclusion, the vanilla cream cake is more than just a dessert; it’s an experience to be savored with loved ones. Don’t hesitate to put your personal touch on the recipe and enjoy every bite!
Preparation time: 40 minutes
Baking time: 25 minutes
Total time: 1 hour and 5 minutes
Servings: 16
Ingredients
For the base:
- 8 egg whites
- 100 ml milk
- 50 ml oil
- 200 g sugar
- 2 and a half tablespoons cocoa powder
- 150-170 g flour
- 1 teaspoon baking powder
- 1 teaspoon rum essence
- 10 ladyfingers
For the syrup:
- 1 cup water
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla essence
For the cream:
- 8 egg yolks
- 650 ml milk
- 8 tablespoons flour
- 200 g sugar
- 3 packets vanilla sugar
- 1 teaspoon vanilla essence
- 150 g white chocolate
- 300 g heavy cream
- 6 sheets gelatin (10 g each)
- 50 g milk chocolate
Step-by-Step Instructions
Step 1: Preparing the Base
1. Start by preheating the oven to 180°C. It’s essential to have the right temperature for a perfectly baked base.
2. In a large bowl, whip the egg whites with the sugar until you achieve a firm, glossy foam. This step is crucial, as the air incorporated into the egg whites will make the base fluffy.
3. Add the oil and milk, gently folding with a spatula to avoid losing air in the mixture.
4. Sift the baking powder, rum essence, and half of the flour into the egg white mixture. Gently mix, then add the cocoa powder and the remaining flour, continuing to incorporate the ingredients carefully. The batter should be similar to sponge cake.
5. Prepare a square baking pan by greasing it with butter and lining it with parchment paper. Pour the batter into the pan, leveling it evenly.
6. Place the ladyfingers on top, leaving a small space between them. Gently press them into the batter.
7. Place the pan in the preheated oven and bake for about 25 minutes. Check with a toothpick; if it comes out clean, the base is perfect.
8. Once baked, remove the base from the oven and let it cool completely in the pan.
Step 2: Preparing the Cream
1. Grate the white chocolate and set it aside. In a saucepan, bring 650 ml of milk to a boil along with one packet of vanilla sugar.
2. In a bowl, whisk the egg yolks with the sugar and flour until you have a smooth mixture. Add a few tablespoons of hot milk to the egg yolk mixture and stir well to prevent lumps from forming.
3. When the milk starts to boil, reduce the heat and pour the egg yolk mixture into the saucepan, whisking constantly. Continue to stir until the cream thickens, resulting in a smooth pudding.
4. Once thickened, remove the cream from the heat and add the grated chocolate and vanilla essence. Stir until the chocolate melts completely. Cover the cream with plastic wrap and let it cool.
5. In another bowl, hydrate the gelatin in cold water for 10 minutes. Then, dissolve it in the microwave for 15 seconds or over a double boiler.
6. Once the cream has cooled, incorporate the gelatin into the mixture. In another bowl, whip the cold heavy cream with the two packets of vanilla sugar until it forms stiff peaks. Gradually fold the whipped cream into the vanilla cream, mixing gently to avoid losing air.
Step 3: Assembling the Cake
1. Prepare the syrup by mixing the water with the powdered sugar and vanilla essence. Use this syrup to soak the base, pouring it evenly over the entire surface.
2. Spread the vanilla cream over the soaked base and level it evenly with a spatula.
3. Grate the milk chocolate over the vanilla cream for an elegant look and a crunchy texture.
4. Cover the cake and refrigerate, preferably overnight, so the flavors meld together.
Practical Tip
If you prefer a firmer cream, you can add more gelatin or use store-bought whipped cream. Personally, I find that using heavy cream adds a delicate touch to the cream, but it’s a matter of personal choice. You can experiment with different types of chocolate, such as dark or milk chocolate, to tailor the cake’s flavor to your taste.
Nutritional Benefits
This cake, while delicious, contains ingredients that provide a range of nutrients. Egg yolks are a good source of protein and vitamins, while white chocolate can add a boost of antioxidants. The heavy cream adds calcium and healthy fats, but it’s important to enjoy the cake in moderation.
Frequently Asked Questions
1. Can I use a different type of flour?
Yes, you can experiment with whole wheat or gluten-free flour, but the result may vary.
2. How can I store the cake?
The cake keeps well in the refrigerator, covered, for 3-4 days.
3. Can I add fruit?
Absolutely! Berries or banana slices can add a fresh touch to your cake.
Serving Suggestions
This vanilla cream cake pairs wonderfully with a cup of tea or aromatic coffee. Additionally, a scoop of vanilla ice cream will perfectly complement this dessert, providing a pleasant contrast in temperatures.
In conclusion, the vanilla cream cake is more than just a dessert; it’s an experience to be savored with loved ones. Don’t hesitate to put your personal touch on the recipe and enjoy every bite!