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Name: RECIPE: Vanilla cake with strawberries - Mojačokolada.si
Total time: 2 h 30 min
Ingredients: 200 g frozen strawberries; 2 packets of vanilla sugar; 2 gelatine leaves; 2 eggs (size class M); 60 g crystal sugar; 60 g plain flour; 2 squeezes of BAM vanilla paste; 70 ml of water; 1 packet of bourbon vanilla sugar; 1 egg (size class M); 150 ml of milk; 65 g crystal sugar; 3 scoops of BAM vanilla paste; 15 g starch; 3 gelatine leaves; 40 g butter; 250 g sweet whipping cream; 1 packet of vanilla sugar; 1,5 gelatine leaves (one and a half leaves); 100 g frozen strawberries; 50 ml of water

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RECIPE: Vanilla cake with strawberries - Mojačokolada.si

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Home /
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Vanilla cake with strawberries

Vanilla cake with strawberries

(1)

Preparation time: 2 h 30 min
Difficulty:
Number of ingredients: 20

The combination of vanilla and strawberries is unmistakable. Here is a recipe for a delicious and light vanilla cake, consisting of two layers of vanilla sponge, a delicious vanilla cream and a sweet strawberry disc. Instead of vanilla pods, we have used BAM vanilla paste, which adds a pleasant scent and aroma to the custard. A practical pump has been added to the bottle to allow easy dispensing and to keep the vanilla paste fresher for longer.

The vanilla cake with strawberries can also be joined by a Pavlova cake.

The ingredients in the recipe are sufficient for 8 pieces of cake prepared in an 18 cm diameter cake tin.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

For the strawberry dessert:

200 g frozen strawberries
2 packets of vanilla sugar
2 gelatine leaves

For the biscuit:

2 eggs (size class M)
60 g crystal sugar
60 g plain flour
2 squeezes of BAM vanilla paste

To moisten the sponge cake:

70 ml of water
1 packet of bourbon vanilla sugar

For the vanilla cream:

1 egg (size class M)
150 ml of milk
65 g crystal sugar
3 scoops of BAM vanilla paste
15 g starch
3 gelatine leaves
40 g butter
250 g sweet whipping cream

For the strawberry jelly:

1 packet of vanilla sugar
1,5 gelatine leaves (one and a half leaves)
100 g frozen strawberries
50 ml of water

Instructions:

For the vanilla cake:

First, prepare the strawberry insert, as it needs to set well. Soak the gelatine sheets in cold water for at least 5 minutes. Heat the strawberries with the sugar until soft and mash them. Melt the seared gelatine leaves in the warm strawberry puree. Pour it into a ring or baking dish 14 cm in diameter (4 cm less than the diameter of the cake), which you have lined with cling film and sealed well. Place in the freezer to set.

Preheat the oven to 180°C. Beat the eggs with the sugar and vanilla paste on high speed for 10 minutes. Sift the flour over the egg mixture and fold in gently with a spatula. Spread the mixture on an 18 cm diameter baking tray lined with baking paper (bottom) and bake for 15 minutes. While the sponge cake is baking, prepare the sugar solution. Remove the baked sponge cake from the baking tray and cool on a wire rack.

While the sponge cake is baking, make the vanilla custard by bringing 1 dl of milk to the boil and whisking the remaining milk smooth with the egg, sugar, vanilla and starch. Add the egg mixture to the milk and cook for about 5 minutes, stirring, until the custard thickens - it is important to stir constantly with a whisk while cooking. Remove from the heat, add the butter and stir until melted. Soak the gelatine in cold water for 5 minutes, then strain and melt in the warm cream. Cover the custard with plastic wrap so that it is touching and cool until lukewarm. Whip the sweet cream and put it in a cold place. Blend the cooled cream smooth, add it to the cream in two steps and fold in with a spatula.

Cut the sponge cake into two equal discs. Trim the upper one to a size of 14 cm (4 cm less than the diameter of the cake). Place the lower sponge on the base, moisten it and place the ring on it. Spread it with less than half of the cream; place the smaller sponge on top of the cream, moisten it and place the frozen strawberry insert on top. Spread the rest of the cream over the sponge, making sure to fill the rim around the sponge first. Level the surface and put the cake in the fridge to firm up the cream.

Boil the strawberries with the water and sugar. Soak the gelatine in cold water for 5 minutes. Grind the strawberries into a puree, cool it slightly (it must not be too hot) and dissolve the strained gelatine in it. Pour the lukewarm puree over the cold custard and refrigerate the cake for at least 4 hours. Remove the ring from the cooled cake and decorate as desired.

Premium BAM baking products.

Order ingredients with a 10% discount:

Vanilla paste, 70 g

9,90 €

Strawberry dressing, 200 g

3,90 €

Out of stock

Vanilla paste, 250 g

19,90 €

Out of stock

Discount on products used in the recipe - 10%:

-0,99 €

Total:

9,90 €8,91 €

-10%

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Quick desserts

Preparation time: 45 min

Vanilla cake with strawberries

Preparation time: 2 h 30 min

Difficulty: 2

Number of ingredients: 20

Ingredients:

For the strawberry dessert:

200 g frozen strawberries
2 packets of vanilla sugar
2 gelatine leaves

For the biscuit:

2 eggs (size class M)
60 g crystal sugar
60 g plain flour
2 squeezes of BAM vanilla paste

To moisten the sponge cake:

70 ml of water
1 packet of bourbon vanilla sugar

For the vanilla cream:

1 egg (size class M)
150 ml of milk
65 g crystal sugar
3 scoops of BAM vanilla paste
15 g starch
3 gelatine leaves
40 g butter
250 g sweet whipping cream

For the strawberry jelly:

1 packet of vanilla sugar
1,5 gelatine leaves (one and a half leaves)
100 g frozen strawberries
50 ml of water

Instructions:

For the vanilla cake:

	First, prepare the strawberry insert, as it needs to set well. Soak the gelatine sheets in cold water for at least 5 minutes. Heat the strawberries with the sugar until soft and mash them. Melt the seared gelatine leaves in the warm strawberry puree. Pour it into a ring or baking dish 14 cm in diameter (4 cm less than the diameter of the cake), which you have lined with cling film and sealed well. Place in the freezer to set.
	Preheat the oven to 180°C. Beat the eggs with the sugar and vanilla paste on high speed for 10 minutes. Sift the flour over the egg mixture and fold in gently with a spatula. Spread the mixture on an 18 cm diameter baking tray lined with baking paper (bottom) and bake for 15 minutes. While the sponge cake is baking, prepare the sugar solution. Remove the baked sponge cake from the baking tray and cool on a wire rack.
	While the sponge cake is baking, make the vanilla custard by bringing 1 dl of milk to the boil and whisking the remaining milk smooth with the egg, sugar, vanilla and starch. Add the egg mixture to the milk and cook for about 5 minutes, stirring, until the custard thickens - it is important to stir constantly with a whisk while cooking. Remove from the heat, add the butter and stir until melted. Soak the gelatine in cold water for 5 minutes, then strain and melt in the warm cream. Cover the custard with plastic wrap so that it is touching and cool until lukewarm. Whip the sweet cream and put it in a cold place. Blend the cooled cream smooth, add it to the cream in two steps and fold in with a spatula.
	Cut the sponge cake into two equal discs. Trim the upper one to a size of 14 cm (4 cm less than the diameter of the cake). Place the lower sponge on the base, moisten it and place the ring on it. Spread it with less than half of the cream; place the smaller sponge on top of the cream, moisten it and place the frozen strawberry insert on top. Spread the rest of the cream over the sponge, making sure to fill the rim around the sponge first. Level the surface and put the cake in the fridge to firm up the cream.
	Boil the strawberries with the water and sugar. Soak the gelatine in cold water for 5 minutes. Grind the strawberries into a puree, cool it slightly (it must not be too hot) and dissolve the strained gelatine in it. Pour the lukewarm puree over the cold custard and refrigerate the cake for at least 4 hours. Remove the ring from the cooled cake and decorate as desired.

PRIVATE LABEL SPREADS

READY TO LAUNCH YOUR PERFECT SPREAD?

Reach Out & Get a Quote

Thank you for reaching out

Build your spread

Add or design label

Book a call & get a quote

CREATE YOUR PERFECT SPREAD

PICK YOUR PERFECT FORMULA

VEGAN

ORGANIC SPREADS

PALM OIL FREE

LACTOSE

SUGAR REDUCED

HIGH PROTEIN

NO PERSERVATIVES

About Us

WHO ARE WE?

OUR PROMISE TO YOU

FLEXIBILITY AND SPEED

SATISFIED PARTNERS

GET A QUOTE

Thank you for reaching out

Choose a language

BAM Chocolate

Baking accessories

Gifts

FIT Products

BAM Ambassadors

Products on sale

Spreads and dressings

For chocoholics

Search suggestions

Vanilla cake with strawberries

Ingredients:

For the strawberry dessert:

For the biscuit:

To moisten the sponge cake:

For the vanilla cream:

For the strawberry jelly:

Instructions:

For the vanilla cake:

Premium BAM baking products.

Order ingredients with a 10% discount:

Vanilla paste, 70 g

Strawberry dressing, 200 g

Vanilla paste, 250 g

Related products

DUO White hot chocolate

Tropical toppings

Classic Hot Chocolate and Blue Marshmallows Set

The Pancake Bundle

Become a master pâtissier

Your guide to the perfect chocolate experience.

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Vanilla cake with strawberries

Ingredients:

For the strawberry dessert:

For the biscuit:

To moisten the sponge cake:

For the vanilla cream:

For the strawberry jelly:

Instructions:

For the vanilla cake:

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