Vanilla cream cake

Name: Vanilla cream cake - Eva G.
Ingredients: For the base: 250 ml yogurt; 250 ml oil; 3 eggs; the same measure of yogurt with sugar; 1 teaspoon baking powder; salt; 1 packet vanilla sugar; flour as needed; For the cream: 250 ml milk; 5 tablespoons flour; 1 package margarine; 5 tablespoons sugar; 2 packets vanilla sugar; For decoration: coconut.

Dessert - Vanilla cream cake by Eva G. - Recipia

Vanilla Cream and Coconut Cake Total time: 1 hour 30 minutes Preparation time: 30 minutes Baking time: 30 minutes Number of servings: 12 If you are looking for a quick and simple dessert recipe that impresses with its refined taste and attractive appearance, you have come to the right place! The Vanilla Cream and Coconut Cake is a true indulgence, perfect for any occasion, from family gatherings to a simple weekend afternoon. This cake combines a soft and moist base with a fine cream, resulting in a delicacy that you will not get tired of savoring. A bit of history Cream cakes have a long history and are a symbol of festive sweets in many cultures. Each recipe has its own charm, but the basic ingredients, such as eggs, sugar, and milk, remain constant, offering versatility and endless possibilities for customization. In this recipe, the coconut adds a touch of exoticism, turning each slice into a memorable taste journey. Necessary ingredients For the base: - 250 ml yogurt - 250 ml oil - 3 eggs - 250 g sugar (same measure as yogurt) - 1 teaspoon baking powder - a pinch of salt - 1 packet vanilla sugar - flour as needed (approximately 350 g) For the cream: - 250 ml milk - 5 tablespoons flour - 1 package margarine (200 g) - 5 tablespoons sugar - 2 packets vanilla sugar For decoration: - coconut (to taste) Step by step to a perfect cake 1. Preparing the base Start by preheating the oven to 180°C (350°F). In a large bowl, beat the eggs with the sugar until you obtain a frothy and light-colored mixture. This step is essential to ensure an airy texture for the base. Gradually add the yogurt and oil, mixing continuously until homogeneous. Next, add the salt, vanilla sugar, and baking powder quenched with a few drops of lemon juice. This trick will help activate the baking powder and give the cake a pleasant aroma. Start incorporating the flour gradually until the mixture resembles sour cream. The texture should not be too thick, but not too liquid either. Pour the batter into a baking tray lined with parchment paper and place it in the oven. Bake for 25-30 minutes or until it passes the toothpick test. The toothpick should come out clean from the center of the base. If it sticks, leave it in the oven for a few more minutes. 2. Preparing the cream Meanwhile, let’s prepare the cream. In a saucepan, bring the milk and sugar to a boil, stirring gently to dissolve the sugar. In a separate bowl, dissolve the flour with a little water and then add some warm milk. This step will prevent lumps from forming. When the milk starts to boil, add the flour mixture and continue to stir constantly. You will notice how the cream begins to thicken, resembling a pudding. When it reaches the desired consistency, remove it from the heat and add the vanilla sugar and margarine. Mix well until the margarine completely melts and the cream becomes smooth and homogeneous. Let the cream cool to room temperature. It is important that it is not hot when you use it for assembly, so it does not melt the base. 3. Assembling the cake When the base is completely cooled, carefully cut it into three equal layers. Place the first layer on a platter or in the tray in which it was baked. Spread a generous layer of cream over the first base, then add the second layer of base. Continue adding cream between layers, reserving two tablespoons of cream for the decoration on top. Place the last layer of base and cover the cake with the remaining cream. Use a spatula to smooth the cream and make it look as attractive as possible. Sprinkle coconut generously on top, so that each serving is fragrant and full of texture. 4. Chilling and serving I recommend letting the cake chill in the refrigerator for at least an hour before serving. This will allow the creams to set and the flavors to combine perfectly. Cooking tips - Make sure all ingredients are at room temperature before starting to achieve a homogeneous mixture. - You can replace the sugar in the recipe with natural sweeteners if you want a healthier version. - If you love chocolate, you can add some chocolate chips to the vanilla cream for a decadent taste. Calories and nutritional benefits Each serving of cake contains approximately 250-300 calories, depending on the serving size. It is a good source of carbohydrates and healthy fats, thanks to the oil and margarine. Additionally, yogurt provides a supply of protein and probiotics, contributing to digestive health. Frequently asked questions 1. Can I use another type of oil? Yes, you can use sunflower oil or canola oil, but avoid olive oil, as its flavor may alter the taste of the cake. 2. How can I customize this recipe? You can add fresh fruits between layers or use flavors like almond or rum essence to vary the taste. 3. How can I make the cake less sweet? Reduce the amount of sugar in the base and cream while adding more vanilla or cocoa to balance the taste. The perfect dessert for any occasion awaits you! Whether you serve it at a festive meal or enjoy it with a cup of coffee, the Vanilla Cream and Coconut Cake will quickly become your favorite. I wish you success in preparation and, above all, enjoy your meal!

Ingredients

For the base: 250 ml yogurt
250 ml oil
3 eggs
the same measure of yogurt with sugar
1 teaspoon baking powder
salt
1 packet vanilla sugar
flour as needed
For the cream: 250 ml milk
5 tablespoons flour
1 package margarine
5 tablespoons sugar
2 packets vanilla sugar
For decoration: coconut.

Vanilla cream cake

Ingredients

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