Vanilla Cream Cake

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Vanilla Cream Cake
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Health Score:
35 / 100
1 hr 15 min.
ready in 3 h. 15 min.
Ready in

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie525 cal.(25 %)
Protein9 g(9 %)
Fat32 g(28 %)
Carbohydrates48 g(32 %)
Sugar added22 g(88 %)
Roughage0.8 g(3 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.6 μg(8 %)
Vitamin E1.3 mg(11 %)
Vitamin K4.4 μg(7 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin2 mg(17 %)
Vitamin B₆0.1 mg(7 %)
Folate23 μg(8 %)
Pantothenic acid0.8 mg(13 %)
Biotin11.6 μg(26 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C2 mg(2 %)
Potassium255 mg(6 %)
Calcium153 mg(15 %)
Magnesium24 mg(8 %)
Iron0.9 mg(6 %)
Iodine11 μg(6 %)
Zinc1 mg(13 %)
Saturated fatty acids17.9 g
Uric acid8 mg
Cholesterol162 mg
Complete sugar28 g


For the batter
2 eggs
100 grams sugar
2 Tbsps hot water
1 packet Vanilla sugar
100 grams Pastry flour
25 grams cornstarch
1 tsp Baking powder
For the cream
4 sheets clear gelatin
1 packet vanilla pudding mix
4 Tbsps sugar
500 milliliters milk
750 milliliters Whipped cream
3 packets whipped cream stabilizer
For preparing
200 grams Ladyfinger
100 milliliters milk
2 Tbsps Rum
For the garnish
250 milliliters Whipped cream
1 packet whipped cream stabilizer
2 Tbsps minced Pistachio
3 Tbsps Advocaat
How healthy are the main ingredients?
Whipped creamWhipped creamsugarsugarPistachioegg

Preparation steps


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.