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Vanilla Cream Cake

Updated: Feb 28

  • A simple, quick and soft vanilla-flavored cake. It is easy to prepare and ready quickly. When making, it is best to let the cake stand overnight and do it afterward. Follow recipe.

Ingredients: very easy, total time 50 min.

Biscuit:

  • 6 egg yolks

  • 6 Tbsp of sugar

  • 6 Tbsp of water

  • 4 Tbsp of sunflower oil

  • 4 Tbsp of all-purpose flour

  • 10 g baking powder

Cream:

  • 6 egg whites

  • 5 Tbsp of sugar

  • 4 cups milk

  • 6 Tbsp of sugar

  • 4 vanilla flavored pudding (150 gr.)

Sprinkle:

  • Powdered sugar

Preparation:

Biscuit:

  1. Mix the egg yolks with the sugar until foamy for about 2–3 minutes with a mixer.

  2. When you get the foamy mixture, add water, oil, flour, and baking powder and mix again with a mixer for about 3–4 minutes.

  3. Take a 30×40 cm baking tray and place the baking paper and knead the mixture and flatten it with the help of a cake knife, and shake the baking tray a little to even out everything.

  4. Place to bake in a preheated oven at 200 °C for about 25 minutes.

  5. When the biscuit is baked, leave it to cool.

  6. When it has cooled, divide it into 2 rectangular parts. It should be 20×30 cm in size.

  7. Put it on a tray and place a rectangular hoop around the biscuit, because that way you will be able to pour the cream nicely and give this cake a nice shape.

Make a cream:

  1. Put egg whites, add 5 Tbsp sugar in a deeper bowl and whisk until foamy, about 4 minutes.

  2. Pour the milk into one medium pot, add 6 Tbsp sugar and 150 g of vanilla pudding, mix with a hand whisk and put to heat on a moderately moderate heat.

  3. Stir until you get a thick cream.

  4. When the cream has reached the heat, remove from the heat.

  5. Gradually add the hot pudding to the egg white mixture and stir at the same time.

  6. When the cream is nicely even, pour it into the mold on the first crust and flatten it with the help of a cake knife.

  7. Place the second crust on the cream and gently tap the cream with your hands. Do not press!

  8. Leave the cake to cool for 6 hours in the refrigerator.

  9. When the cake has cooled, you can remove the hoop and cut it into larger rectangular cubes and sprinkle with powdered sugar. Buon appetito!

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