Vanilla Cream Cake

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Vanilla Cream Cake
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 3 h. 15 min.
Ready in
Calories:
483
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories483 kcal(23 %)
Protein8.4 g(9 %)
Fat30.6 g(26 %)
Carbohydrates42 g(28 %)

Ingredients

for
12
For the batter
2
100 grams
2 tablespoons
hot Water
1 packet
100 grams
25 grams
1 teaspoon
For the cream
4 sheets
clear Gelatin
1 packet
4 tablespoons
500 milliliters
750 milliliters
3 packets
For preparing
200 grams
100 milliliters
2 tablespoons
For the garnish
250 milliliters
1 packet
2 tablespoons
minced Pistachios
3 tablespoons

Preparation steps

1.

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. 

2.

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. 

3.

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.

4.

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.