Cream Cake Vanilla Sponge Cake 😋
📋 Ingredients:
Sponge cake
200 g sugar
200 g room temperature butter
4 eggs
200 g wheat flour
1 tsp baking powder (baking powder)
1 tsp vanilla extract
120 ml of milk
Make a cream cream
250 g room temperature butter
400 grams of rock sugar (rock sugar)
2 teaspoons vanilla extract
2-3 tablespoons milk
For decoration
Colored balls (candy or sprinkle flowers).
📝 Description
1. Preheat oven to 180 °C (350 ° F) and grease cake tin.
2. In a large bowl add butter and sugar and beat until light and fluffy.
3. Add eggs one by one and beat well after each addition.
4. Add vanilla extract and stir well.
5. Sift the flour and baking powder, then gradually add to the butter and egg mixture, alternating with milk. Gently stir until thoroughly combined.
6. Pour the mixture into the prepared pan and bake for 30-35 minutes until there is no problem inserting it through the middle with a toothpick.
7. Place the cake on the grid rack to cool before decorating.
8. In a bowl, beat the butter on medium-high speed for about 5 minutes, until creamy and smooth.
9. Gradually add the sifted rock sugar, while continuing to beat at low speed to prevent the rock sugar from flying away. Once all the sugars are well mixed, increase the speed and beat for a few more minutes.
10. Add vanilla extract and milk gradually, and adjust the dosage until it is creamy, but not sticky.
11. Once the cake has cooled, coat the top and sides with cream frosting.
12. Sprinkle colored balls on the surface of the cream cake.
13. That’s it! Enjoy a delicious vanilla sponge cake, buttercream frosting and colored ball decoration.
Spanish Dry Fruit Bread
Ingredients
500 grams wheat flour
80 g sugar
10 g of salt
15 g fresh yeast or 7 g dry yeast
4 eggs
100 ml warm milk
200 g room temperature butter
150 g dried fruit (sultan fruit, walnuts, almonds, dried cranberries)
1 tsp vanilla extract
The zest of 1 lemon
1 beaten egg for brushing
Production instructions
Activate yeast: If using fresh yeast, dissolve it in warm milk with a teaspoon of sugar. Let stand for 10 minutes until bubbly. If using dry yeast, it can be added directly to the flour.
Combine the dry ingredients: Sift the flour in a large bowl and add the sugar and salt. Drill a well in the middle.
Add the eggs and yeast milk: Pour the eggs, warm milk (with yeast), vanilla extract and lemon zest into the center of the flour. Mix until a dough forms.
Kneading: Knead the mixture for about 10 minutes until smooth and elastic. It can be kneaded by hand or in a blender with a dough hook.
Add the butter: Add the butter little by little and knead until the butter is completely incorporated into the dough. The dough should be smooth and shiny.
Add dried fruits: Add dried fruits (sultan fruit, walnuts, almonds, etc) and continue kneading until they are evenly distributed in the dough.
Let stand and proof: Place the dough in a lightly oiled bowl, cover with a clean cloth, and leave in a warm place to proof until twice the size, about 1 hour.
Make bread: Once the dough has proofed, gently deaerate the dough (press lightly to expel air) to make a bread, or divide the dough into smaller sections (if you prefer to make individual breads).
Secondary rise: Place the bread or buns in a baking pan or tray and proof again for 30 minutes.
Brush with eggs: Brush the surface of the bread with the beaten eggs to give it a shiny golden color as it bakes.
To bake: Preheat oven to 180 °C (350 ° F). Bake the bread for 25-30 minutes until it is golden brown and makes a hollow sound when tapped on the bottom.
To cool: Remove bread from oven and cool on a grid rack before slicing.
That’s it! Delicious dried fruit bread, the perfect companion for breakfast or snack. 🥖 🍇 🌰
Holy blue velvet cake
Ingredients
Making a cake
-2 1/2 cups medium gluten flour
-1 1/2 cups granulated sugar
-1 tsp baking soda
-1 teaspoon salt
-1 tsp cocoa powder
-1 1/2 cups vegetable oil
-1 cup buttermilk (room temperature
-2 large eggs, room temperature
-2 tablespoons blue food coloring
-1 teaspoon vanilla extract
-1 tsp white vinegar
Cream cheese frosting
-16 oz (450 g) cream cheese, softened
-1/2 cup unsalted butter softened
-4 cups rock sugar
-1 teaspoon vanilla extract
Preparation
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round pans.
2. In a large bowl, sift flour, sugar, baking soda, salt and cocoa powder.
3. In a separate bowl, combine vegetable oil, buttermilk, eggs, blue food coloring, vanilla extract, and white vinegar.
4. Gradually add the wet ingredients to the dry ingredients and stir until smooth.
5. Divide the batter evenly among the prepared cake tins.
6. Bake for 25-30 minutes until inserted through the middle with a toothpick and removed clean.
7. Let the cake cool in the pan for 10 minutes, then move to the grill and cool in the oven.
8. Make cream cheese frosting: In a large bowl, beat the cream cheese and butter until smooth. Gradually add the rock sugar and vanilla extract and beat until fine.
9. Once the cake is completely cooled, frost the top of one layer of cake, then place the second layer of cake on top and frost the whole cake again.
10. Garnish with blue sprinkles, edible pearls or fresh berries as desired.
Prep time: 20 minutes | Baking time: 25-30 minutes | Total time: about 2 hours | Per serving: 12 slices
