Vanilla Cake with Strawberries

A delicious cake with rich vanilla cream, fluffy sponge, and pieces of fresh strawberries.

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

Biscuit

  • 2 piece Egg, fresh

  • 30 g Sugar, white

  • 30 g Flour, Wheat, bread flour

  • 2 spoons Oil, vegetable oil, canola

  • 250 g Strawberries

  • pieces Strawberries

Vanilijeva krema

  • 60 g Egg, egg yolk, fresh

  • 125 g Sugar, white

  • 50 ml Water

  • 50 g Butter, unsalted

  • 6 pieces Gelatin powder, unsweetened

  • 800 g Sweet cream

  • 1 teaspoon Vanilla, extract, natural

Steps

  1. Beat the eggs together with sugar until very light and fluffy (at least 5 minutes). Mix in the oil and then the sifted flour. Gently fold in the flour to retain as much air as possible in the mixture.

  2. Pour the sponge mixture into a baking pan (20 cm in diameter) and bake for about 15 minutes at 170 °C. Once baked, let the sponge cool.

  3. Prepare the vanilla cream. Beat the egg yolks until a fluffy mixture forms. Meanwhile, bring sugar and water to a boil on the stove. Boil until a sugar syrup forms (reaching a temperature of 118 °C).

  4. Once the syrup reaches the desired temperature, carefully and slowly pour it into the egg yolks while continuing to beat. Keep beating until the yolks cool slightly, then add melted butter.

  5. Soak the gelatin in cold water. Once softened, squeeze it out and melt it in the microwave. Add the melted gelatin to the egg yolk mixture—be careful not to overheat it! Add vanilla paste and mix well. Finally, fold in the whipped cream to create the vanilla cream. Use the cream immediately while it is still liquid.

  6. Assembling the cake: Place the cooled sponge on a cake stand. Set a 22 cm adjustable ring around the sponge, leaving a centimeter of space between the sponge and the ring. Place transparent cake film on the inner side of the ring. Optionally, soak the sponge with a little milk, then place chopped strawberries on top.

  7. Pour the liquid vanilla cream over the sponge, ensuring it fills the space between the sponge and the ring. Smooth the cream on top and refrigerate the cake for at least 3 hours.

  8. Once the cake is chilled, remove the ring and cake film. Decorate with fresh fruit as desired and serve.

Nutrition Information (Per 100g)

  • Calories: 298.65 kcal
  • Fat: 24.43 g
    • Saturated Fat: 13.97 g
  • Carbohydrates: 13.2 g
    • Sugars: 10.33 g
  • Protein: 6.06 g
  • Fiber: 0.32 g