Layer Cakes
For the sponge cake:
For the vanilla cream:
For the soaking syrup:
Additionally:
A delicious homemade vanilla layer cake with light, fluffy sponge, smooth vanilla cream and a fruity jam filling. The sponge layers are soaked in a delicate lemon and tea syrup, while grated dark chocolate and fresh fruit add the perfect finishing touch. Made with Gellwe Vanilla Cream Mix, this elegant cake is ideal for birthdays, family celebrations and special occasions.
Prepare the sponge cake. Beat the eggs with the sugar until light and fluffy. Add the flour mixed with the baking powder and gently combine.
Line the base of a 24 cm springform cake tin with baking parchment. Transfer the batter to the tin and place in a preheated oven.
Bake at 180°C for approximately 35 minutes. Leave to cool completely, then slice horizontally into two equal layers.
Prepare the soaking syrup. Mix the cooled tea with the sugar and lemon juice. For a stronger flavour, you can also add a tablespoon of pure alcohol or rum.
Prepare the vanilla cream. Pour the chilled milk into a tall mixing bowl, add the Gellwe Vanilla Cream Mix and beat for approximately 2 minutes. Then add the softened butter and continue beating until smooth.
Place one sponge layer on a cake stand, drizzle with some of the soaking syrup and spread with a portion of the jam. Spoon half of the vanilla cream over the sponge and spread evenly.
Spread the remaining jam over the second sponge layer and place it, jam-side down, onto the cream. Press down gently, then drizzle with the remaining soaking syrup. Transfer one-third of the remaining cream to a piping bag and use the rest to cover the top and sides of the cake.
Grate the dark chocolate directly over the top of the cake. Decorate with piped cream rosettes and fresh fruit. Store in the refrigerator.
Enjoy!
