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Vanilla cream cake

Vanilla cream cake

A delicious cake made on a rainy Sunday:) the countertop is the one from the almond, but I halved the portion of the countertop because I had a smaller tray ...

  • WHEAT:
  • 3 eggs
  • 90 grams of sugar
  • 15 ml oil
  • 15 ml water
  • 1 lg cocoa
  • 4 lg flour
  • baking powder
  • a little salt
  • CREAM:
  • a Dr.Oetker vanilla cream sachet
  • 230 ml milk
  • 3-4 lg powdered sugar (depends on how sweet you like)

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Vanilla cream cake:

WORKTOP: beat the egg whites, add the sugar and mix again until they harden well. Add water and yolks rubbed with oil. Mix with the spoon from the bottom up. Gradually add flour mixed with cocoa. It is homogenized. In a greased pan, lined with flour and baking paper on the bottom, put the composition and bake for 30-35 minutes at 170 degrees C.

CREAM: in a bowl put the powder for the cream, milk, powdered sugar and mix for 5-8 minutes, then put in the fridge until the top is cold. When the countertop has cooled, spread the cream and powder on top of nesquik / cocoa or whatever everyone wants ...

Good appetite!!!

Method of preparation

Counter-mix the egg whites with a pinch of salt, add the sugar and mix until it becomes a glossy meringue.

Rub the yolks with oil like mayonnaise, add flour, baking powder, vanilla sugar, vanilla essence, add the egg whites, mixing with light movements from bottom to top until smooth.

Pour the composition in a tray lined with baking paper (20/30 cm) from which I stopped 3 tablespoons and added the blackberry syrup, pour on top and mix with a fork. Put it in the preheated oven until it passes the toothpick test, let it cool very well and then cut it in 2 horizontally.

We mix the vanilla cream and yolks with the sugar until they turn white, we add the starch and gradually the warm milk, the condensed milk, we mix until it is homogenous.

Put the pan on the fire, stirring constantly until it thickens like a pudding, add the butter, lemon peel, essence and mix until the butter melts.

Cover with foil and let cool very well.

In the tray in which I baked, place the first sheet, syrup with water and lemon juice, add the cream and the second sheet, soak in the cold for a few hours.

Portion as desired and powder with sugar or decorate as desired.

1. Beat the egg whites with a pinch of salt until they become a hard foam. Add one tablespoon of sugar at a time and mix for 5 minutes. Add the vinegar, vanilla essence and starch, then mix for another 15 minutes.

2. On a tray lined with baking paper, draw a circle with a diameter of 20-22 cm. Using a posh or even a spoon, take the meringue and fill the circle with a layer of about 4 cm. Level it well and distribute the rest of the meringue evenly on the edges so that the inside of the circle remains empty, like a basket. The cream will be placed here

3. The tray thus prepared is put in the oven at 100 degrees Celsius, and left for an hour with the door ajar. The meringue should be crispy on the outside but soft in the middle. After it is ready, the meringue is left to cool in the pan for at least 2 hours.

4. Mix the pudding powder with milk, sugar, yolks and vanilla essence in a saucepan, and put on low heat until it thickens and boils. Remove from the heat, leave to cool, then add the soft butter and mix well until smooth.

5. The cream thus prepared is placed in the middle of the meringue basket, and on top are placed halves of strawberries sprinkled with maple syrup.

Pavlova with vanilla cream and strawberries is served after 2-3 hours in the refrigerator. It will be a very appreciated dessert, crispy on the outside but soft and light on the inside.

Cake with cocoa leaves and cream

Because this weekend a. Tart with vanilla cream and fruit, a good-looking and great dessert of… Recipes. Esterhazy (Eszterházy) cake with meringue leaves with walnut, vanilla cream with. In this way the butter from the vanilla cream will harden, as well as the ganache. If you want, you can decorate it with fruit, chocolate flakes or even walnuts. A simple cream recipe for cake, cakes, eclairs, choux or macarons. MASCARPONE WITH WHITE CHOCOLATE & # 8211 Recipes All Kinds Of Vegetables, Recipes. Sheet cake and chocolate pudding photo recipe.

Do it according to this simple recipe and you will not fail. Do the same with the other sheets, then bake them in the oven over low heat until they become. I also warmly recommend Chocolate Cream or Vanilla Extract Recipe.

Bake the meringue in the same way as the poppy leaves, in the same tray and at the same temperature. Cream: in a double-bottomed saucepan mix. Place the pandispan top on top and then the remaining cream. A simple and quick summer dish, very tasty.

If you are out of ideas, we recommend you try the vanilla cream cake recipe. It's easy to prepare and guests will be delighted. Pingback: Fluffy pandispan & # 8211 classic recipe & # 8211 Sweets of all kinds.

Cremsnit & # 8211 vanilla cream cake!

A dessert consisting of 2 sheets of dough and a vanilla cream. The cake has a rich and creamy taste and is not complicated at all.


For the dough (1 sheet):

& # 8211 3 tablespoons hot water

For the cream:

& # 8211 4 sachets of vanilla-flavored pudding powder


1. Beat the yolks and egg with sugar for 5 minutes, using the mixer.

2. Add oil, hot water, flour and baking powder, then mix a homogeneous dough.

3. Line the form (20 * 30 cm) with baking paper, pour the dough, distribute it evenly and bake the top for 10 minutes in the preheated oven to 200 ° C.

4. Meanwhile, prepare the dough in the same way for the second sheet and bake it at the same temperature. Remove the baking paper and allow the countertops to cool.

5. Beat the egg whites with the sugar for 10 minutes with the mixer until you get firm tips.

6. Pour the cold water into a saucepan, add the pudding powder, 20 tablespoons of sugar and put the composition on the fire. Boil it, stirring constantly with a fork, until it becomes dense.

7. Gradually add the cream to the egg white bowl and mix with the mixer for 5 minutes, until the composition becomes homogeneous.

8. Place the first top in the form, add and spread all the cream, then cover it with the second top.

9. Refrigerate the cake for 12 hours.

10. Cut the dessert into portions and sprinkle with powdered sugar.

Serve the cake cold. We assure you that no one will be able to refuse it and will not give up an additional portion!

Vanilla cream cake

Separate the egg whites from the yolks. Mix the egg whites with the foam, then add, spoon by spoon, the sugar. Do not stop until the sugar is COMPLETELY diluted. Beat the yolks a little with a fork with a pinch of salt. Add them over the egg whites. Sift the flour over the bowl with the eggs, then mix everything, stirring gently, from the bottom up. Grease a 20/28 cm tray with oil, sprinkle flour on its bottom and put the composition, spoon by spoon. Level. Put the tray in the preheated oven and bake the top over low heat until it turns golden on the surface and passes the toothpick test. Let it cool for a few hours.

Put 400 ml of milk to boil. Put the pudding powder with the remaining 20 ml of milk and 4 tablespoons of sugar in a kettle. Homogenize well. When the milk has reached boiling point, pour the pudding into a thin thread, stirring constantly. Boil until it thickens and comes off the walls of the pot. Cover the cream with cling film so that it does not crust and leave it to cool. Mix the butter butter. Add two tablespoons of cold cream and mix gently. In the other version of the cream, mix on the steam bath 4 yolks with 120 g of sugar until all the sugar melts, then when the mixture is cooled incorporate the whipped butter and a sachet of vanilla sugar)

Cut the top into two slices. Place the first slice of the countertop in the tray in which you baked it. Caramelize the four tablespoons of sugar that I mentioned in the "extra" ingredients until it gets the color of amber. Put it hot, spoon by spoon, quickly, over the slice on the counter. Let it cool then spread the cream over it. Level, place the second top and spread the whipped cream. Grate the chocolate on top and let the cake cool for a few hours.

Recipe: Cocoa cake with vanilla cream

Again I propose a very simple cake, Countertop with cocoa and cream of vanilla . Easy to prepare and very good.

Ingredients for the cocoa top
& # 8211 6 eggs
& # 8211 300 gr sugar
& # 8211 6 tablespoons water
& # 8211 2 tablespoons cocoa
& # 8211 1 baking powder
& # 8211 200 gr flour

Vanilla cream ingredient
& # 8211 1 glass of milk
& # 8211 2 eggs
& # 8211 200 gr sugar
& # 8211 1 packet of butter
& # 8211 vanilla essence

Ingredients for chocolate icing
& # 8211 150 gr dark chocolate
& # 8211 50 gr white chocolate
& # 8211 a few drops of oil

Preparation of cocoa top
Rub the yolks with the sugar until they froth. Add water and baking powder quenched with vinegar. Whisk the egg whites and mix with the yolks.

Finally, gradually add the flour mixed with cocoa. Mix well, and pour the composition into a greased pan lined with flour. (tray size 25 x 35 mm) and put in the oven.

2 Prepare the countertop with cocoa

Preparation of vanilla cream
The 2 eggs are mixed with sugar and milk and boiled on steam. Stir continuously until thickened. Remove from the heat and allow to cool, stirring occasionally. Rub the butter and mix with this pudding (pep) adding vanilla essence or 2 sachets of vanilla sugar.

Assembling the cake with cocoa and vanilla cream
The cooled countertop is cut in half.

Syrup a little with water mixed with sugar and vanilla essence. Grease the first part with vanilla cream, put the second top, and pour the chocolate icing on top.

Cocoa top and vanilla cream

Prepare chocolate icing
Put the chocolate on a large grater, put it in a saucepan with a few drops of oil and melt it on steam. Pour hot on the cake. You can alternate with white chocolate.

Vanilla and apricot cream tart is a delicious fruit cake. I made the tart dough first. I combined the flour with the egg, the cold butter, a pinch of salt, the milk and the 50 gr of sugar and I kneaded a little until I got a dough, a ball that I left to bake for an hour.

In the meantime, I started making vanilla cream. I put the vanilla milk on the fire and left it until it reached boiling point, after which I left it to cool. In a bowl I mixed eggs with the 125 gr sugar, after which I added the milk and mixed a little more. I put everything on the fire, stirring constantly until the egg cream began to thicken, to thicken. I then quickly threw away the starch and kept stirring, stirring until it became a frothy and thick cream. I then let it cool completely.

I washed the apricots and removed the seeds. In a saucepan I put 200 ml of water and 100 grams of sugar, I put them on the right heat and when it started to boil I threw the apricots in half. I let them boil for a few minutes, just to soften them, not to break them. I took them out with a foamer and let them drain.

From the juice in which the apricots were boiled I made the jelly. I left it on the right heat until it began to acquire a certain consistency, and I added gelatin that had been soaked in a little cold water. I left it on the fire for a few more minutes, after which I let it cool completely.

From the ball of dough. remember I let her walk for an hour. yes ?! You haven't forgotten about her, have you? So I took that beautiful ball and spread it with a twister. I wrapped with it a tart shape of about 26 cm, lined with butter / margarine and flour / breadcrumbs. I stabbed her well with a fork, a bit hard to be honest. I kept thinking that I had someone in front of me and not a tart dough :)) Some voodoo I think inspires me a bit lately - I ended the parenthesis :)) Then I covered it with a baking sheet, not a tent : P - that's what we use on the paths)) - I then put a handful of pasta and handed it to the hot oven for about 35-40 minutes. Then I took it out and left it to cool on a grill.

When it was cold I filled it with vanilla cream. Oooo !! what flavors I spread with that cream. if they felt in the whole neighborhood :))

I put the apricot layer and sprinkled the cake with home-made jelly: P What more can I say? I would have liked to enjoy it then, but for objective or subjective reasons I don't know exactly: P, I left the tart with vanilla cream and apricots in the fridge for about 2 hours.

Vanilla cream cake and fruit jelly - Very colorful and tasty

Then add a pinch of salt, sifted flour, oil and make a semi-liquid dough without lumps.

Pour onto a tray lined with baking paper and bake in a preheated oven for 35 to 40 minutes at 180 ° C.

Remove the finished cake and let it cool.

Now start making the cream filling.

In a smaller pot, boil the milk with the vanilla.

Then set aside and incorporate a mixture of egg yolks, sugar and cornstarch into the slightly cooled milk liquid.

Finally, return the milk to the stove and cook over low heat until thickened for about 5 to 10 minutes, stirring occasionally.

It is also necessary to beat the whipped cream with a whisk in solid snow.

Then incorporate the whipped cream into the vanilla pudding which will be colder.

And it remains to prepare the jelly icing.

To do this, boil the gelatin powder in peach juice and water.

However, you can follow the instructions for packing the gelatin.

You are now at a stage where all components can be assembled.

Start by evenly applying the vanilla cream and whipped cream over the counter.

Finally, cover the fresh fruit (blueberries, raspberries) on the filling and pour the jelly over the entire surface.

Let the dessert harden perfectly in the refrigerator and then serve it cut into smaller pieces, for example with tea and coffee.

Separate the eggs and beat the egg whites with a pinch of salt. Add the sugar and continue beating.
Add the yolks and cocoa. After mixing the composition, add flour mixed with baking powder.
Incorporate the flour with a circular and light movement, from top to bottom.
Wallpaper a 20x30 tray with baking sheet, add the composition and place in the preheated oven.
Bake for about 20-25 minutes or when the toothpick comes out clean.

A pudding of milk, sugar and flour is prepared.
Allow to cool, then mix with instant coffee and butter.
The syrup of the countertop is optional, if you want to make it, prepare a sugar syrup with water.
Leave the pudding in the fridge for half an hour, then spread it over the counter.

Whipped cream
Beat the whipped cream with the aim and when it has hardened, place it over the pudding.
Sprinkle cocoa. Use a sieve to make it easier for you.
Leave overnight in the refrigerator.