Cherry and vanilla cream cake.

This is probably one of the most creamiest cakes I ever made and also some of the most cheesiest food photography you’ll see. I just can’t help that pink tulips and Valentine’s Day bring out the kitsch in me.

But to put the icing on top: I brought this cake to a birthday party. Of a guy. Who doesn’t like creamy cakes. Talk about epic birthday present. I’m a really great giver.

I guess he just didn’t look so happy because it was so dark that he couldn’t see the great gradient effect of the three cream layers. I’m sure that was it.

Anyway. Let’s put aside the total misjudgment of my gift-giving talent: this cherry and vanilla cream cake recipe is actually really good and quite easy to make.

All you need is:
– 2 eggs
– 50 g sugar
– 20 g flour
– 20 g corn starch
– 10 g cacao powder
– 20 g butter
– 250 ml milk
– 250 ml cherry juice
– Vanilla sugar Tbsp sugar
– 1 Pkg Vanilla pudding powder (37 g)
– 4 g gelatine
– 250 ml cream

Preheat the oven to 200 ° C. Put the eggs with the sugar into a mixer and whisk until its light yellow and has tripled its volume. Meanwhile melt the butter and combine the flour with the corn starch and cacao powder. Add the butter and dry ingredients gradually to the eggs and combine well. Put it in a greased baking tin and bake for 15 mins.

While the cake is cooling (in the fridge or freezer) put the gelatine in cold water to soften it.

The creams call for some multi-tasking as you will make a cherry pudding and milk pudding at the same time.

Pour 50 ml of the milk into one bowl and the rest into a pan with 2 Tbsp Vanilla sugar. Heat the pan. Pour 50 ml of the cherry juice into another bowl and heat the rest in a pan as well. Divide the Vanilla pudding powder and gelatine evenly between the two bowls with milk and cherry juice. Whisk well and pour the milk to the hot milk and the cherry juice to the hot cherry juice. Stir until both puddings thicken. Cool them down until they are only slightly warm to the touch.

Beat the cream with 1 Tbsp Vanilla sugar. Put half of the cream into the cherry pudding and half of it into the Vanilla pudding and combine carefully.

Take the cake out of the fridge and put a cake ring around the sponge. Spread 2/3 of the cherry pudding on top. Take 1/3 of the Vanilla cream and combine with the left over of the cherry cream. Spread this on top of the cherry cream on the cake and finish it off with the Vanilla cream. Let it rest in the fridge for 2 hours (or in the freezer for 30 mins). Voilá!

For this photoshoot I even made a heart garland out of tulip pebbles. Talk about going the extra mile.

Now tell me that you would have jumped with joy getting this as a present. Right? Maybe a better fit for a wedding or a girl’s birthday party. Even more of an excuse to make it again.