Since I liked so much the size of the chocolate walnut cake I did the first time, I decided to make a lighter version with vanilla cream.
I have used the same recipe for the layers, you can check it out in my other recipe: Easy walnut cake with chocolate and rum.
What I love about these layers is that they are very light. They contain little sugar and flour and are high in protein due to the egg whites and sooo fluffy. As for the vanilla cream I will tell you how I made it.
I decorated this cake with blueberries, walnuts and platanos and even put a layer of platanos in the middle of the cake. Now, if you wonder what platanos are, that is good, you really need to know about it. Imagine a fruit more delicious than a banana! Platanos are basically tinnier bananas grown in the Canary islands and a lot more flavorful and compact than bananas. If you see it next time in the exotic section of the supermarket, try them out!
Vanilla cream
Ingredients
- 2 cups of whole milk
- 3 tsp of vanilla essence
- 5 egg yolks
- 4 tbsp of sugar
- 4 tbsp of cornstarch
- few pieces of butter
Directions
- Warm up the milk together with the vanilla essence and bring it under the simmering point.
- Prepare a bowl with the butter on the bottom and a strainer above for passing the hot cream so that it won’t form a film after cooling down.
- Mix in a big bowl the egg yolks with the sugar and cornstarch.
- Pour in the egg mixture a bit of the hot milk for tempering the eggs. This is for preventing transforming the whole thing into an omelette.
- Mix half the milk in the eggs, after which combine them both and put back the whole thing on medium fire and mixed continuously for about 2 min until the whole thing thickened.
- Pass it through the strainer, mix it with the butter and cover it with a plastic wrap directly on the cream.
- Let it cool down at room temperature and it is ready to be used for your cake!
