Monday, 24 January 2011

Vanilla cream cake

Ingredients for the 21cm cooking pan

The dough:
  • 4 eggs (this is for babies older than 1)
  • 120 g sugar
  • 120 g flour
  • a pinch of salt

The syrup:

  • 300ml water
  • juice and zest of a tangerine
  • 3 tablespoons honey

The filling:

  • 1 sachet vanilla pudding powder
  • 3 sachets of vanilla sugar
  • 700ml milk
  • 1 sachet whipped cream powder

For preparing  the dough, I used the recipe of Laura Adamachi. Thank you very much Laura, due to your recipe I managed to make a perfect sponge every time!

Mix well  the eggs with a pinch of salt, add sugar and after about 20 min add the flour mixture.

Place a 21cm round baking paper in the cooking pan and coat its walls with oil and flour. Pour the mixture
into the pan and place it into the preheated 175 degrees oven for about 25 minutes. When is done, take it out and leave it to cool. Meanwhile prepare the cream.

Prepare the whipped cream with 200ml of milk and the pudding with 500ml milk, according to the instructions on the packages. The filling is composed of the pudding mixed with the whipped cream, leaving some cream for decorating the cake.

To prepare the syrup, mix the juice and the zest with some warm water and honey.

Once the dough has cooled, cut it in 2 or 3. Place the first slice on a plate, add some juice, then add some of the filling. Do the same with the second slice and then decorate the cake with the remaining whipped cream.
Enjoy it with your baby!

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