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Vanilla Cake with Chocolate Cream & Berries

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Ingredients

cake
4 egg whites
4 egg yolks
a pinch of salt
130 g sugar
1/2 tsp vanilla extract
60 g flour
60 g cornstarch
1/2 tsp baking powder
chocolate cream filling
200 g dark chocolate
200 ml heavy cream
175 g jam
250 g mascarpone cheese
glaze
80 g dark chocolate
80 ml heavy cream
garnish
100 g blueberry
100 g strawberry
6 macaron
some fresh mint

Vanilla Cake with Chocolate Cream & Berries

  • 1 h 30 mins
  • Medium

Ingredients

  • cake

  • chocolate cream filling

  • glaze

  • garnish

Directions

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Vanilla Cake with Chocolate Cream & Berries

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is an elegant and rich-tasting cake, and very simple to prepare. Last year I made the same type of cake for my  father-in-law, but i used chocolate cake instead of vanilla cake. Until yesterday, my husband convinced me that a vanilla cake with chocolate cream and berries on top was something I had to make. Alright, so I was making this three layer cake for Easter. We love so much this cake because it has different filling on each layer. A jam filling on the first layer and a mascarpone-chocolate cream filling on the second and the third. It’s a truly decadent dessert worthy of any special day. One bite and you’ll see why this gorgeous cake can win the first prize.

 

 

Note:

  • Refrigerating this cake will help them set quickly, but it will lose some of its shine. If there’s time and you prefer a shiny cake, let the cake set at room temperature.
  • You can garnish the cake with any fruits you like. I also put some macarons on top to make it looks more pretty.

 

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Steps

1
Done

Heat oven to 200°C, butter and line the base 24cm springform pan with paper parchment.

Add a pinch of salt into the egg whites and beat with an electric mixer on medium-high speed until soft peaks form. Gradually add half of the sugar and continue beating until the whites are stiff and glossy; Set aside.

2
Done

In another large bowl, beat the egg yolks together with remaining sugar and vanilla extract until creamy and pale.

Gradually add the flour, cornstarch, and baking powder in yolk mixture. Beat to incorporate on low speed.

3
Done

Add a small amount of the whipped egg whites to the batter using a rubber spatula and fold them in gently.(Repeat this step until the egg whites are finished).

Immediately transfer the batter to the prepared pan.
Bake in the centre of the oven for 20-25 mins or until a skewer inserted into the middle of cake comes out clean.

4
Done

After 10 mins remove the cake from the baking pan and let it cool completely on a wire rack.
Divide carefully the cake in 3 layers using floss or knife.

Spread any jam you like over the surface on one side of your first layer. Add the second cake over it; set aside while we are preparing the chocolate cream.

5
Done

Chocolate Cream

Cut the dark chocolate into small pieces; set aside.
Add the heavy cream into saucepan and heat over medium, but do not boil.
Pour the hot heavy cream over the chocolate. Give a stir until all the chocolate melted and well-blended.
Let the chocolate cream cool in the room temperature and keep in the fridge for 30 mins.

In a large bowl, beat the cold mascarpone together with chocolate cream. Mix until evenly combined.

6
Done

Spread the chocolate cream over the surface on one side of the second layer and add the third cake over it.

Pile the remaining cream on top of the assembled cake, and use a palette knife to ease it over the edges, covering the entire surface of the cake.

7
Done

Glaze

Melt the chocolate with hot heavy cream. (follow the step 5)
Let it cool in the room temperature for 10 minutes.
Pour the glaze over top; pour in center, then slowly but steadily spread around edges, allowing glaze to drip down sides.

8
Done

Garnish

Garnish the cake with some blueberry, strawberry, macaron and mint leaves.
Let cake stands until set for about 3 hours at room temperature or 1 hour in the refrigerator.

Stephanie

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