Vanilla and blueberry cream cake

Vanilla and blueberry cream cake, is another simple and quick dessert of my childhood.

Let' see how to do it.

Prep Time 30

Cook Time 40

Course Dessert

Cuisine Romanian

Servings 10 people

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.

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.

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.

Keyword cake,, sponge cake, vanilla and blueberry cake, vanilla cream