Vanilla and blueberry cream cake, is another simple and quick dessert of my childhood.
I’ve never been a buttercream lover, but I always loved a sponge cake with a light cream! What a treat!
I cannot categorise it as a Romanian cake because I believe everyone has a sponge cake and cream recipe, but this is my version, actually my grandma’s version that used to spoil me quite a lot.
Let’s see how to do it.
Vanilla and blueberry cream cake – Ingredients for a springform pan of 24 cm in diameter
Ingredients for the Vanilla cream:
- 500 ml of milk
- 50 g flour
- 4 medium yolks
- 75 g fine sugar
- 1 vanilla pod or 1 teaspoon of vanilla bean seeds paste
- 20-30 blueberries
Ingredients for the dough:
- 270 g flour
- 6 g baking powder
- 150 g sugar
- 90 ml milk
- 4 medium eggs
- 100 ml of first press seeds oil
- 1 pinch of salt
Vanilla cream – Preparation
If you’re using a vanilla pod, split it lengthwise and with a knife blade scrape the seeds. Put the milk, vanilla pod and its seeds in a saucepan over low heat. Or if you’re using the vanilla bean seeds paste, just add one teaspoon to the milk.
When the milk is hot, turn off the heat and cover the pan with a lid and let it rest for a few minutes. so that the vanilla releases its flavor, after that remove the vanilla pod.
Put the yolks in a bowl, add the sugar and mix with a whisk until light in color.
Sift the flour, gradually add it to the mixture of yolks and sugar and mix carefully until completely homogenous.
Gradually pour the warm milk over the mixture and mix with a whisk until smooth.
Put the liquid mixture obtained back in the pan and boil the cream on low heat for about 10 minutes or until you get a creamy composition (if you have a food thermometer, the temperature of the final cream should be 82°C).
It is very important to stir the cream continuously during boiling, in order to get a silky cream, without lumps.
Once ready pour the cream into a bowl and immediately cover the surface of the vanilla cream with food-grade plastic wrap (the foil is placed directly over the cream).
Let the cream cool completely.
How to prepare the cake dough
Put eggs in a bowl, add a pinch of salt and whisk for a few minutes or until fluffy.
And sugar and mix until it triples in volume and is light in color.
Gradually add the oil and mix until smooth.
Gradually add the milk and mix until incorporated into the previously obtained composition.
Mix flour and baking powder and sift them directly into the liquid mix.
Mix carefully, with a spatula, from bottom to top, until smooth.
Assembling the cake with vanilla cream and blueberries
Pour the dough into the previously floured and buttered spring form.
On top of the dough, add from place to place, with a spoon, the vanilla cream completely cold and the blueberries (the blueberries are added over the cream, not in the dough).
Bake the cake with vanilla cream and blueberries in the preheated oven at 180°C for 30-40 minutes or until the surface is evenly browned.
Remove the cake from the oven and let it cool in the form for about 10-15 minutes.
After it becomes slightly warm, we put it on a grill and let it cool completely.
It is super delicious! That vanilla cream complements very well a light sponge cake.
And if you have some vanilla cream left, you may simply enjoy it as it is 😉
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Vanilla and blueberry cream cake
Equipment
- Sprinform pan of 24 cm in diameter
Ingredients
Ingredients for the Vanilla cream:
- 500 ml milk
- 50 g flour
- 4 yolks medium
- 75 g sugar fine
- 1 vanilla pod or 1 teaspoon of vanilla bean seeds paste
- 30 blueberries
Ingredients for the dough:
- 270 g flour
- 6 g baking powder
- 150 g sugar
- 90 ml milk
- 4 eggs medium
- 100 ml first press seeds oil
- 1 pinch salt
Instructions
Vanilla cream – Preparation
- If you’re using a vanilla pod, split it lengthwise and with a knife blade scrape the seeds. Put the milk, vanilla pod and its seeds in a saucepan over low heat. Or if you’re using the vanilla bean seeds paste, just add one teaspoon to the milk. When the milk is hot, turn off the heat and cover the pan with a lid and let it rest for a few minutes. so that the vanilla releases its flavor, after that remove the vanilla pod.
- Put the yolks in a bowl, add the sugar and mix with a whisk until light in color.
- Sift the flour, gradually add it to the mixture of yolks and sugar and mix carefully until completely homogenous.
- Gradually pour the warm milk over the mixture and mix with a whisk until smooth.
- Put the liquid mixture obtained back in the pan and boil the cream on low heat for about 10 minutes or until you get a creamy composition (if you have a food thermometer, the temperature of the final cream should be 82°C).It is very important to stir the cream continuously during boiling, in order to get a silky cream, without lumps.
- Once ready pour the cream into a bowl and immediately cover the surface of the vanilla cream with food-grade plastic wrap (the foil is placed directly over the cream).Let the cream cool completely.
How to prepare the cake dough
- Put eggs in a bowl, add a pinch of salt and whisk for a few minutes or until fluffy.
- And sugar and mix until it triples in volume and is light in color.
- Gradually add the oil and mix until smooth. Gradually add the milk and mix until incorporated into the previously obtained composition.
- Mix flour and baking powder and sift them directly into the liquid mix. Mix carefully, with a spatula, from bottom to top, until smooth.
Assembling the cake with vanilla cream and blueberries
- Pour the dough into the previously floured and buttered spring form.
- On top of the dough, add from place to place, with a spoon, the vanilla cream completely cold and the blueberries (the blueberries are added over the cream, not in the dough).
- Bake the cake with vanilla cream and blueberries in the preheated oven at 180°C for 30-40 minutes or until the surface is evenly browned.
- Remove the cake from the oven and let it cool in the form for about 10-15 minutes. After it becomes slightly warm, we put it on a grill and let it cool completely.
Wish you all a wonderful weekend!
All photo credit: Popsicle Society
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