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Fruit cake, vanilla cream and whipped cream

Fruit cake, vanilla cream and whipped cream

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We separate the eggs first.

Don't forget to turn the oven to heat when we finish preparing the mixture for the countertop. (175 degrees)

Put the salt powder over the egg whites and beat them into foam. Set the foam aside.

Mix the yolks with the sugar, turmeric and baking powder until they double in volume.

From time to time we put a tablespoon of oil, like mayonnaise.

Then add mineral water, 2 tablespoons of hemp seeds and finally add the egg white foam and sifted flour.

We line the tray with flour (previously greased with oil).

Pour the mixture obtained in the tray, level and place from place to place slices of plums (not very ripe so as not to leave much liquid during baking).

Sprinkle the rest of the hemp seeds and put the tray in the oven until our countertop passes the toothpick test.

Remove the top from the oven and leave it to cool in the pan.

For the cream, put about 800 ml of cold milk on the fire together with the sweetener and vanilla essence.

Dilute the starch in a bowl with 200 ml of cold milk.

When the milk on the fire starts to boil, reduce the heat to a minimum, pour the dissolved starch and stir continuously so that it does not become lumpy.

When the cream takes on the consistency of a pudding, turn off the heat and pour it hot over the cooled countertop in the pan.

Place the washed and drained grapes in a thick layer over the vanilla cream and prepare gelatin to bind the grape layer, as follows:

-we put 450 ml of water in a saucepan on the right fire together with the tea granules and the sweetener;

- the gelatin powder for tarts is diluted with 150 ml of cold water, when the water on the fire boils, we proceed exactly like the cream, pour the diluted gelatin and mix vigorously until it thickens.

Then pour over the fruit from the tray of boiled gelatin and leave the cake in the pantry for a few hours to thicken the cream and gelatin to be able to slice the cake in good condition.

Mix the cold liquid cream and decorate with it the portioned cookies.

Before serving, I recommend keeping the cake tray in the fridge on this heat ...

Good appetite!

Cake with vanilla cream and whipped cream

We need:
& # 8211 4 eggs
& # 8211 150 gr sugar
& # 8211 3 tablespoons milk
& # 8211 3 tablespoons oil
& # 8211 7 tablespoons flour
& # 8211 2 tablespoons cocoa
& # 8211 1 teaspoon baking powder
& # 8211 a pinch of salt
& # 8211 2 yolks
& # 8211 3 tablespoons sugar
& # 8211 2 tablespoons flour
& # 8211 1 sachet of vanilla sugar
& # 8211 vanilla essence
& # 8211 250 ml milk
& # 8211 70 gr butter
& # 8211 200 ml liquid cream
& # 8211 200 ml liquid cream
& # 8211 50 gr chocolate
& # 8211 1 teaspoon butter

Mix the egg whites with a pinch of salt. Add the sugar and mix for a few more minutes. Then add the yolks, milk and oil in turn, mixing after each one. At the end, incorporate the flour mixed with the baking powder and the 2 tablespoons of cocoa.
Pour into the tray lined with baking paper (22/30 cm) and put in the preheated oven at 175 degrees for about 25-30 minutes. We check with a toothpick if the countertop is baked.

Cream: rub the yolks with the sugar then mix with the flour and gradually add the milk. Put on the fire and let it boil, stirring constantly, until it thickens and becomes like a pudding. At the end add the vanilla sugar and vanilla essence.
Remove from the heat and add the butter, stirring until it melts and is well incorporated into the cream. Let it cool.

Mix 200 ml of whipped cream and add chilled vanilla cream in it, mixing until smooth.
Cut the cooled top in half and grease the first sheet with the cream above. Place the second sheet over the cream.
Mix another 200 ml of whipped cream and grease the second sheet with whipped cream.

Melt the chocolate in the microwave or on the steamer together with the butter and decorate the cake with this icing. (microwave in portions of about 15 seconds and mix after each batch)

Let the cake cool for at least 1-2 hours before serving.
The cake is better the next day.

Vanilla Cream and Fruit Cake

A perfect summer dessert! Whether you are organizing a party or you are with your family, this cake will be appreciated :).

We start by making the top: beat the eggs with the sugar and salt until they have tripled in volume, then add the oil, stir to incorporate, then with a spatula add the flour, mix gently from the bottom up. Pour the mixture into a 20 cm / 30 cm tray lined on the bottom with baking paper.

Bake at 180 degrees for 35-40 minutes until it passes the toothpick test.

Vanilla cream: boil the milk together with the seeds from the vanilla pod.

Mix the yolks with the sugar and starch.

When the milk starts to boil, take it off the heat and add it over the yolks and mix well with a wooden spoon. Put the mixture in the pot that boiled the milk and boil it again over low heat, stirring constantly. After it thickens (about 5-10 minutes) let it cool a bit.

Then add the soaked gelatin according to the instructions on the package. We spin well until it dissolves. Beat the whipped cream and then carefully incorporate it into the vanilla cream, taste and if necessary add sugar to taste. We pour everything over the counter and put it in the fridge. Leave to harden (about 2 hours).

We slice the canned peaches and place them over the vanilla cream together with the raspberries and blueberries. From the juice mixture from the compote with press 2 sachets of jelly cake, I made jelly and poured it over the cake carefully.

Refrigerate for at least 2 hours, then serve and serve. Enjoy!

1. Combine diced butter with milk and salt powder. When the composition has melted, add flour and mix vigorously until you get a dense and non-sticky dough.
2. Keep the pan on the fire and turn the eclaire dough for another 1 minute. Put the eclaire dough in the mixer bowl and beat for 1-2 minutes to cool.
3. Then add the eggs one by one, stirring after each 1-2 minutes. When you have a sticky dough, pour it into a baking dish.

4. On a flat tray, form a large circle, 20-25 cm in diameter, then fill it by making smaller, glued circles.
5. Put the tray in the oven at 180 degrees for 20-25 minutes, or until the ecler cake browns, then turn off the oven and leave the top in the oven for another 10 minutes, without opening the door.
6. When the ecler cake top has cooled completely, cut it in 2 in height. Place a uniform layer of vanilla cream on the bottom of the worktop, and spread the whipped cream on top.
7. Place the second half of the worktop and powder the cake with powdered sugar. Refrigerate the ecler cake for at least 2 hours before serving.

First of all, turn on the oven at 180 degrees, so that it heats up well before baking.
Then, I mixed the egg well with the sugar, then I added the wet ingredients (milk, oil, magiun) and spices. I added flour mixed with baking soda and cocoa.

In a cake pan with a detachable bottom I put baking paper, I added the composition. and I let it simmer in the oven for 30-35 minutes. Towards the end I terrorized the countertop a bit, stabbing it with a toothpick until it got bored and left it clean for me. After it baked, I took it out and let it rest until it cooled.

First I cut the countertop all around (2 cuts, so that 3 pieces of countertop come out), so that I can insert the thread through the cut. Then I took a piece of thread around the countertop and had something to hold on to. I put the thread lightly into the cuts, I grabbed the left end of the thread with my right hand and the left end with my left hand and I pulled lightly until the right thread came out (do you realize how much the poor countertop suffered? I beat him, then I -I baked it, then I stung it and at the end I strangled it!)

Next I made the base for the 2 creams:
- I mixed the yolks very well with the sugar. Then I added the milk and put everything on the lowest heat, stirring constantly.

- While the base for the cream has cooled, I put baking paper and the ring back around the first piece of countertop. I syruped it with compote mixed with brandy, then I placed the cherries.

- I took 2/3 of the cream base, I mixed it with mascarpone, vanilla, 2 tablespoons whipped cream and 2 tablespoons gelatin (prepared as follows: I left it with 100 ml of cold water for 10 minutes, then I dissolved on bain-marie)

- I beat the 3 egg whites well

- Then I incorporated them into the cream. Three-quarters of the cream reached over the cherries

-I put the second part of the counter, I syruped it and I covered it with mandarins

-For the second cream I added white chocolate in the base of the remaining cream and I mixed well on low heat until the chocolate melted. After it cooled I added 4 tablespoons of gelatin and about 250 ml of whipped cream. I put it all over the mandarins. This was followed by countertop number 3, syrupy and the cream left over from the cherry layer.

Then I left the cake in the fridge until morning.

I cut a strip of baking paper taller than the cake and spread it out. I melted the bain-marie chocolate (separately the white chocolate from the milk one). At the bottom of the paper I tried to make some kind of milk chocolate waves. Then we filled it with white chocolate so as to obtain a higher band than the cake. I let the chocolate cool a bit, then I wrapped the paper around the cake (for this operation I would have needed about 2 more hands so as not to eat everything in chocolate, but in the end I managed)

Wrapped well, I put the cake in the fridge.
Then I started topping the cherries: I put the cherries in a pan, a cup of syrup, a little brandy and the lemon liqueur. It occurred to me to flambe the composition, but I felt sorry for my own eyebrows, so I refrained. In a bowl I mixed the starch with some compote and added it to the pan. So. further on, I undressed the cake with great care and emotion from the baking paper, taking care not to break the chocolate. Then I put the cherries in syrup and started decorating.

The cake recipe with fruit and mascarpone cream was proposed by IriA on the culinary forum.

Recipe: Fruit cake with vanilla cream

Vanilla cream
Rub 2 yolks with 100 g sugar and 4 tablespoons milk, vanilla essence. Boil on steam. When it has thickened, leave it to cool.
Separately beat 2 egg whites with 3 tablespoons of sugar. Beat 350 ml whipped cream, but not too hard, and mix with egg foam and egg yolk cream.
Incorporate 1 sachet and 1/2 of hydrated gelatin with a few tablespoons of warm water

Fruit cream
Rub 2 whole eggs with 4 tablespoons of sugar and boil on steam. Separately beat 350 ml whipped cream to be mixed with egg cream.
Meanwhile, prepare the fruits. I used black grapes with small berries (from the freezer). A cup of grapes is left with 3 tablespoons of sugar, until it leaves a syrup. Hydrate 1 gelatin and 1/2 with the syrup drained from the fruit and heat a little. Mix with whipped cream, and finally put the drained fruit and mix with a spoon.

A sheet of cake, over which is poured 150 g of dark chocolate and melted with 50 ml of whipped cream.
After the chocolate has hardened, add the vanilla cream and the second sheet of cake.
After the cream has hardened well, turn it upside down so that it comes up with chocolate.
Then put the grape cream and the third sheet of cake.

Melt 200 g of white chocolate on top and cover the cake with whipped cream.

Tip: you can use other fruits & # 8211, cherries, strawberries, etc. very well.

Vanilla cream cake with sour cream and fruit

This vanilla cream with sour cream is very common on cakes in Germany, cakes that you find under the name of Pudding-Schmand-Kuchen. It is based on a pastry cream, made in most cases with pudding powder instead of starch (pudding powder is made of starch, vanilla flavor and dye), which is mixed with fatter fermented cream, at least 24% fat (Schmand). The result is a light cream that combines very well with fresh fruit or compote. It is important to let this cream cool very well before cutting the cake. It is ideal to do it the day before serving and leave it in the fridge overnight.

I really like this cake. It is creamy and full of fruit. I hope you try it too.

For a tray of approximately 36 * 24cm, we need:

  • 250g butter at room temperature
  • 170g old cough
  • 4 eggs
  • 250g flour
  • half a sachet of baking powder
  • a pinch of salt
  • half a teaspoon of vanilla powder (or vanilla sugar, vanilla extract)
  • 2 sachets of vanilla pudding or 80g starch and 2 teaspoons vanilla extract
  • 750ml milk
  • 120g old cough
  • 2 eggs
  • 600g fatter fermented cream (I put 24% fat) and thicker & # 8222fat & # 8221
  • Fruits according to preference: I put 1 kg of pears boiled in syrup, 2 peaches also boiled in syrup, ∼200g raspberries, ∼100g blueberries, an uncooked peach
  • For the syrup in which I boiled the pears and peaches: 1 liter of water, 250g caster sugar, juice of half a lemon

How I did:
[obi_random_banners align = & # 8221center & # 8221 screen = & # 8221single & # 8221]

I first boiled pears and pears in syrup. For this I cleaned the fruits, cut them in half, took out the seed box, respectively the seeds and boiled them for 10 minutes (mine were quite soft) in the syrup made of water, sugar and lemon juice. If you want, you can add flavors: vanilla, cinnamon, anise, cloves. Then I let them drain and cool.

For Countertops, I heated the oven to 180ºC and greased a 36 * 24cm tray with butter.

I mixed the butter with the sugar until it became creamy, then I added the eggs one by one, mixing after each one until incorporated. At the end I added flour previously mixed with salt, baking powder and vanilla powder (vanilla sugar is added together with sugar, and vanilla extract is added after adding eggs) and I mixed a little to incorporate them.

I put the composition in the tray with a spoon and leveled it. I put the tray in the preheated oven and baked for 15 minutes at 180ºC.

In the meantime I prepared cream. I used vanilla pudding, but you can also use starch, in which case we flavor the cream with vanilla extract or vanilla essence. In one bowl I put the milk on the fire to heat, and in another bowl I put the two sachets of pudding, sugar and eggs and I mixed well with the whisk until the composition is homogenous. I then poured the hot milk in 2 stages over the pudding and eggs composition, stirring further, then I moved the pot on the fire and stirred continuously with the whisk until the cream started to boil and thicken. I took it off the fire and let it cool.

When the cream reached room temperature, I added the cream in several stages, 2-3 tablespoons at a time and stirred to incorporate. An observation: in the recipes I read I did not indicate to cool the cream, but I thought that if I put the cream in the hot cream, it will soften. So I preferred to cool it.

On the baking sheet I put slices of pears and peaches cooked in syrup, then I put the cream and leveled it. On top I sprinkled raspberries and blueberries and a few slices of peach (I did not like the peach slices because they were hard and they dried when I put the cake in the oven. It is preferable that the stronger fruits be boiled in syrup or use fruit from compote). The fruits can be placed directly on the counter (under the cream) or in the cream or on top of the cream, according to preference.

I put the cake pan back in the oven at 180ºC for 20 minutes.

I let it cool completely, including in the fridge overnight, before cutting it into pieces.

In my opinion, it is a very suitable cake for the weekend, both in summer, when we have fresh fruit, and in winter, when we can use fruit from compote.

Fruit cake, vanilla cream and whipped cream - Recipes

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Eclairs have been my favorite cakes since childhood. I adore them. I must steal one from you.

Very good! I did it too, but only with vanilla cream. Good idea to add whipped cream!

Woauuu, how good it looks, I've longed for eclairs, but I know where to come. pupp!

It looks very, very good! Congratulations!

I'll do it super tomorrow too

wow. delicious creamy, appetizing and fluffy, looks perfect and just looked at the pictures and already salivating: D

They look great, I can't wait to make them too. How many minutes do the shells have to stay in the oven?

It's a mistake in vanilla cream, milk + starch, yolks + sugar

It's not a mistake, it's like I wrote, the milk is boiled with sugar, the yolks are rubbed with starch, then we add the milk over the yolks, little by little :) It's another version of vanilla cream :)

Super good recipe is tested thank you!

how long do I have to stay in the oven? I also have a classic stove oven, at what stage do I put the tray at the bottom? Congratulations for the blog.

The classic recipe that I have known from my mother and I have been making for 30 years is with 10 eggs, 500 ml of water, 250 ml of oil and 500 gr of flour. Depending on how many eggs you want to make, you can divide the quantities into 3 no case the number of eggs is variable. It is the strictest recipe I have ever made. The composition of the shells in the photo is too soft and because of this they did not grow as they should. The fire remains high from the beginning until at the end, the shells will grow nicely and will be empty inside and not as I saw them in the photo.

Don't you have to put something to grow like baking powder? I have never made eclairs and I would really like to do it for Christmas, I wrote down your recipe but how many eclairs come out of ten eggs? Not to be too many, but not too few.

No, don't bake. If we make a simple calculation, if we use 10 eggs, it would mean three portions of this composition. If 12 eclairs come out of one portion, 36 out of 3 portions come out :)

Simple recipe cake with vanilla cream and puff pastry

Vanilla cream cake and puff pastry is the homemade cake that cancels any top of homemade cakes, including the one with the best Romanian homemade cakes! It is delicious, fast and with a simple and interesting way of preparation.

At first glance, you compare it with a vanilla cream, in terms of taste and appearance. It is much easier to prepare and can be prepared with the little ones, the preparation method being very nice. We have prepared the cake with vanilla cream but you can replace it with any other cream you like. If you decide for vanilla cream, I leave you 2 options to choose from: a vanilla cream with butter and a version with whipped cream.

Vanilla cream for cakes and pies is a delicious basic cream used for many desserts, I made it for rolls.

Vanilla cream with whipped cream or vanilla mousse, a popular cream recipe for cake and cakes. This is also called vanilla cream princesse and is used in the choux recipe for creams, eclairs or tarts. It can also be used to fill rolls.

You must try this recipe for vanilla cream and puff pastry. It is simple, fast and is prepared with very few ingredients. And in addition it will attract all eyes! We chose to add a little icing but you can powder it with powdered sugar in simple form or flavored with vanilla or rum. As well as you can turn the cake into an even faster one using vanilla pudding, sweetened cheese or nutella instead of cream. Let's move on to the recipe!


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  5. Deutsch

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