Being zmeurei full season, I’m glad her unmistakable aroma. I made a cake out of a simple, which I filled with vanilla cream, whipped cream and raspberry fruit proapete.
The combination of sweet little cream and raspberry fruit fresh sweet-sour is one fully successful. We got a fine, aromatic cake. It is a simple recipe that’s worth a try.
- ! Countertop
- 8 eggs
- 200 g flour
- 200 g sugar
- 1 pinch of salt (a pinch)
- 1 baking powder (optional)
- ! Vanilla cream
- 6 egg yolks
- 500 ml milk
- 50 g of flour
- 80 g sugar
- 1 pod of vanilla (or vanilla sugar)
- 250 ml liquid cream
- 3-4 tablespoons powdered sugar
- 50 ml raspberry syrup
- Fresh fruit coulis
- Separate the egg whites from the yolks.
- Egg whites in bowl of a mixer and mixing them at first to a small step and then you a big step.
- When egg whites have become a hard foam, reduce the mixing speed and add the sugar spoon with spoon, continuing to mix.
- Add the egg yolks over hard foam, mix with a wooden spoon, with moves from top to bottom, so as not to show off the air in the composition.
- Then add the sifted flour with the baking powder and salt and mix gently until well incorporate the flour , to obtain a homogeneous composition and creamy.
- Pour the mixture into a tray lined with baking paper (I used a shape with a diameter of 23), which I greased it with a little butter or oil.
- The tray put in oven at 180 C for about 25-30 minutes
- Leave cake to cool at room temperature.
- Pull apart the pastaia vanilla seeds.
- In a saucepan with a thick bottom, pour 500 ml of milk put the vanilla seeds and pastaia.
- Place the saucepan on the hob and bring the milk to boiling point and then stop the fire.
- Cover the saucepan with a lid and leave for half an hour to take milk Vanilla flavor.
- Meanwhile, in a large bowl, mixing the 6 egg yolks 80 g sugar until mixture becomes creamy.
- Add egg mixture over 50 grams of flour, stirring with a whisk until we obtain a homogeneous paste with no lumps.
- Hot milk with vanilla flavor, pour the egg mixture over ⅔, stirring with whisk continuously.
- After it and we have a incorporates fine paste, pour the entire mixture over the milk left over in the pan.
- Place the saucepan on the hob over medium heat and mix continuously till it starts to boil.
- Continue to mix 2-3 minutes until cream is îngroasa good.
- Take the saucepan off the heat, remove the seeds and vanilla pastaia, cover with a foil food and leave the cream to cool to room temperature.
- Mixing the liquid cream 1 minute to a low speed gear and then 2-3 minutes until it becomes a solid cream at high speed of mixer.
- When the cream is mixed add half the sugar, spoon with spoon.
- Cut the dough in two and il il insiropam with raspberry syrup.
- Place vanilla cream and sprinkle some fresh fruit (optional) over which we put 2-3 tablespoons of whipped cream.
- Whipped cream and place over the other side of the countertop.
- Dress the cake in whipped cream and decorate with raspberries.
- Leave in the fridge for 2-3 hours and then you can enjoy the delicious cake with whipped cream and raspberries.
To watch step-by-step how we prepare Dough and vanilla cream give you click on the word Blat and vanilla cream.
Flavor and good taste-cake with whipped cream, vanilla cream and raspberries
© 2016, Tina.