Vanilla cake with whipped cream

Name: Vanilla cake with whipped cream - Catrinel C.
Ingredients: BATTER: 5 eggs; a pinch of salt; 2 tablespoons of oil; 5 tablespoons of sugar; 5 tablespoons of flour; half a packet of baking powder from Dr. Oetker. CREAM: a packet of Ica vanilla cream; 400 ml milk; 250 ml liquid cream. SYRUP: 200 ml water; 2 tablespoons sugar; vanilla essence. GLAZE: 5 tablespoons of water; 150 ml liquid cream; 8 tablespoons sugar; 4 tablespoons Nesquik; 3 tablespoons honey; 15 g gelatin + 2 tablespoons water for hydration.

Dessert - Vanilla cake with whipped cream by Catrinel C. - Recipia

I made this recipe when I had guests, and it has always been a great fit at the end of the meal. It’s not a fancy cake, but it does require a bit of organization for the creams and the glaze. I first prepared it for my mother-in-law because I wanted something simple and reliable. Since then, it has remained in rotation, especially when I need something with basic ingredients. Quick Info Total time: 2 hours, including cooling and assembly. Preparation time: about 40-50 minutes (including mixing, cutting, creams). Baking time: 40 minutes. Servings: 10-12 regular slices. Difficulty: medium. Recipe type: homemade vanilla and whipped cream cake. Ingredients Base: 5 eggs A pinch of salt 2 tablespoons oil 5 tablespoons sugar 5 tablespoons flour Half a packet of baking powder (Dr. Oetker) Cream: 1 packet of vanilla cream Ica 400 ml milk 250 ml liquid cream Syrup: 200 ml water 2 tablespoons sugar Vanilla essence Glaze: 5 tablespoons water 150 ml liquid cream 8 tablespoons sugar 4 tablespoons Nesquik 3 tablespoons honey 15 g gelatin + 2 tablespoons water for hydration Preparation Method 1. Base Crack the eggs and separate the whites from the yolks. Place the whites with the pinch of salt and beat them until stiff peaks form. Gradually add the sugar while mixing until a glossy meringue forms. In a separate bowl, beat the yolks with the oil, then pour them over the egg whites. Gently fold to retain the air. Sift the flour mixed with the baking powder over the mixture and gently fold with a spatula from bottom to top until combined. Pour everything into a pre-greased 24 cm cake pan. Bake in the oven at 180°C for 40 minutes. Once baked, let it cool completely in the pan or on a rack. 2. Cream Pour the cold milk into a large bowl. Add the packet of vanilla cream and mix with a mixer until it thickens. In another bowl, whip the cold liquid cream until firm. Gently fold the vanilla cream into the whipped cream using a spoon or on low speed to avoid curdling. Keep the cream in the fridge until assembly. 3. Syrup Mix the water, sugar, and vanilla essence in a cup or bowl until the sugar is completely dissolved. No need to boil; if you want it more aromatic, let it infuse for 5-10 minutes. 4. Glaze Start with the gelatin: hydrate 15 g of gelatin in 2 tablespoons of cold water in a small bowl. Let it sit for at least 5-10 minutes to swell. Sift 4 tablespoons of Nesquik into a small saucepan with a double bottom. Add 5 tablespoons of water, 150 ml of liquid cream, 8 tablespoons of sugar, and 3 tablespoons of honey. Mix well with a whisk to avoid lumps. Place the saucepan over medium heat and stir until the sugar dissolves. It should not boil yet. Once everything is dissolved, increase the heat until it comes to a boil. As soon as it starts boiling, time exactly 3 minutes while stirring continuously. Remove from heat and strain the mixture into a clean bowl to eliminate any lumps. Let the glaze cool to 30-40°C (warm to the touch, not hot). Meanwhile, melt the hydrated gelatin in the microwave for a few seconds (be careful not to boil, just until it becomes liquid). Pour it over the glaze and mix with a whisk. 5. Assembly Cut the completely cooled base into 3 equal slices (2 horizontal cuts). Place the first layer on a serving plate and soak it with some of the syrup. Spread a layer of cream, then a layer of remaining whipped cream, if any. Continue with the second slice of base, soak again, add cream, and a little whipped cream. Repeat with the last slice of base, soak, and glaze the top by pouring the glaze slowly and evenly. If there’s any left, cover the sides with glaze as well. Why I make this recipe often It’s easy to adapt and doesn’t involve complicated techniques. The base comes out airy and remains soft, even after a day in the fridge. The filling with vanilla and whipped cream is light and doesn’t taste heavy. It’s made from ingredients I usually have at home. Tips and Variations Tips The base must cool completely before cutting; otherwise, it crumbles. The vanilla cream sets better if the milk and cream are cold. For the glaze, respect the boiling time to the second; otherwise, it thickens too much. If you don’t have a thermometer, the glaze should be warm but not hot when adding the gelatin. Substitutions You can use any neutral-flavored cream if you don’t have Ica. Baking powder can be replaced with about half a teaspoon of regular baking powder. Nesquik can also be substituted with another sweetened instant cocoa. Variations You can use plain whipped cream instead of vanilla cream if you want a lighter cake. For other flavors, add lemon or orange zest to the base. If you don’t want a gelatin glaze, you can make a quick chocolate glaze, but it won’t have the same texture. Serving Ideas Cut it into equal slices with a knife dipped in warm water to prevent the glaze from sticking. It pairs well with fresh fruits on the side, especially since it’s not overly sweet. It keeps in the fridge for the next day, so you can make it in advance for events. Frequently Asked Questions 1. Can I use a different cream than the Ica vanilla cream? Yes, any vanilla-flavored cream or even a homemade cream, but it should be firm and not runny. 2. Can the base be made with a hand mixer? Yes, but for firm egg whites, an electric mixer helps achieve the right consistency. 3. If I don’t have gelatin, can I skip the glaze? The glaze won’t have the same appearance without gelatin, but you can use a thin layer of melted chocolate or a simple cocoa glaze. 4. The base crumbles when cutting. What am I doing wrong? It probably wasn’t completely cooled. If it’s warm, the base crumbles more easily. Use a serrated knife and slow movements. 5. Does the cake hold up in the fridge without becoming too firm? Yes, the cream and base remain soft, and the glaze doesn’t harden too much due to the gelatin. Nutritional Values Estimate for one slice (out of 12 servings): approximately 250-300 kcal. Carbohydrates: ~35 g Fats: ~10 g Proteins: ~5 g These are estimates and vary depending on the cream used and how much glaze each person adds. The cake is not very fatty but has a moderate sugar content. Storage and Reheating It keeps covered in the fridge for up to 3 days. The base remains soft, and the cream doesn’t run. I do not recommend reheating; the gelatin glaze does not withstand high temperatures. If you want to serve it at room temperature, take it out of the fridge 15-20 minutes beforehand.

Vanilla cake with whipped cream

Tags

Categories