Vanilla Cream Cake
- For the batter
- 2 eggs
- 100 grams sugar
- 2 tablespoons hot water
- 1 packet Vanilla sugar
- 100 grams Pastry flour
- 25 grams cornstarch
- 1 teaspoon Baking powder
- For the cream
- 4 sheets clear gelatin
- 1 packet vanilla pudding mix
- 4 tablespoons sugar
- 500 milliliters milk
- 750 milliliters Whipped cream
- 3 packets whipped cream stabilizer
For the batter: Separate eggs. Beat egg whites and add 1/3 of the sugar. Beat egg yolks until thick and frothy with remaining sugar, water and vanilla. Fold whites into yolks. Combine flour, cornstarch and baking powder and fold into egg mixture. Line the bottom of a springform pan (28 cm of 11 inches in diameter) with parchment paper. Pour in the batter and smooth out. Bake in an oven preheated to 180°C (approximately 350°F) for 20-25 minutes.
Remove and let cool for 10 minutes, then carefully remove from pan and let cool completely on a wire rack.
For the cream: Soak gelatin in cold water for 5 minutes. Use pudding powder, sugar and milk to prepare pudding according to package instructions. Squeeze out gelatin and dissolve in pudding. Cover pudding with plastic wrap and let cool. Beat cream and stabilizer until stiff. Fold cream into pudding.
Place ladyfingers on a plate. Combine milk and rum, then brush onto ladyfingers. Place cake on a cake plate and add a cake ring. Spread cream onto cake and top with ladyfingers. Chill for 1-2 hours.
Beat cream and stabilizer until stiff. Pour into a piping bag and use to decorate cake. Sprinkle cake with pistachios and serve drizzled with eggnog.