Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Vanilla Cream Cakes, Easy and Fluffy Holiday Cakes

 
One serving costs about $0.89

$0.89 per serving

10 people like this recipe

10 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

15 vegetarian,lacto ovo vegetarian dessert
spoonacular Score:31%

Spoonacular Score: 31%

 

Vanilla Cream Cakes, Easy and Fluffy Holiday Cakes takes roughly roughly 45 minutes from beginning to end. This recipe serves 15 and costs 89 cents per serving. One serving contains 556 calories, 11g of protein, and 31g of fat. A mixture of g puff pastry, powder sugar, g sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. 10 people have made this recipe and would make it again. It works well as a dessert. It is brought to you by Foodista. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 30%. Try Individual vanilla cakes with strawberries & cream, Chocolate Soufflé Cakes with Vanilla-Thyme Ice Cream, and Kentucky Derby Mini Chocolate-Pecan Cakes with Vanilla Bourbon Smash Ice Cream for similar recipes.

Cream Sherry, Moscato d'Asti, and Port are my top picks for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
17.6 oz
17.6 oz puff pastry
puff pastry
9
9  eggs
eggs
10.58 oz
10.58 oz sugar
sugar
3.5 oz
3.5 oz sugar
sugar
2 tsps
2 tsps sugar
sugar
1 Tbsp
1 Tbsp rum
rum
54 fl. oz.
54 fl. oz. whole milk
whole milk
2 bags
2 bags vanilla sugar
vanilla sugar
6.35 oz
6.35 oz all purpose flour
all purpose flour
2.1 cups
2.1 cups heavy whipping cream
heavy whipping cream
1 Tbsp
1 Tbsp sugar
sugar
17.6 oz puff pastry
17.6 oz
puff pastry
9  eggs
9
eggs
10.58 oz sugar
10.58 oz
sugar
3.5 oz sugar
3.5 oz
sugar
2 tsps sugar
2 tsps
sugar
1 Tbsp rum
1 Tbsp
rum
54 fl. oz. whole milk
54 fl. oz.
whole milk
2 bags vanilla sugar
2 bags
vanilla sugar
6.35 oz all purpose flour
6.35 oz
all purpose flour
2.1 cups heavy whipping cream
2.1 cups
heavy whipping cream
1 Tbsp sugar
1 Tbsp
sugar

Equipment

baking pan
baking pan
whisk
whisk
stove
stove
bowl
bowl
oven
oven
pot
pot
baking pan
baking pan
whisk
whisk
stove
stove
bowl
bowl
oven
oven
pot
pot


Instructions

You can also check recipe video here: http://www.youtube.com/watch?v=U9Mqqrv02H4 Preheat the oven on 200 C (about 390 F). Size of the baking dish: around 14 inch long, 10 inch wide, 3.2 inch deep Roll the pastry thin, in to the size of your baking dish. You should roll half of pastry for the bottom side of cakes and half of pastry for upper side off the cakes. The size should be just a little bigger than the size of your baking dish. Bake the pastry for about 10-15 minutes until golden brown. Cool the upper layer completely. Leave the second one (bottom layer) in the baking dish. Divide egg yolks from egg whites, putting egg whites in to the larger bowl. For the egg yolk mixture, add sugar, vanilla and rum to the egg yolks into a smaller bowl. Mix them together for a minute or two. Add flour and 1/4 off milk and mix together to get a smooth mixture. Mix egg whites in the large bowl until firm consistency. Then add sugar and mix again. The consistency after adding the sugar should be very firm. Put the rest of the milk in to a large cooking pot and bring it to boiling point. Take a whisk and slowly pour the egg yolk mixture in to boiling milk, whisking the whole time. Cook it for 5 minutes, whisking the whole time. After 5 minutes the consistency should be thick and very hard for you to whisk. NOW THE CRUCIAL AN THE HARDEST PART IT IS BETTER THAT TWO PERSONS DO THIS Take the boiling mixture of the stove. Pour it in into egg whites very slowly at first. Whisk the whole time. When you see both mixtures getting nicely mixed together in to a thicker mixture pour the boiling mixture faster into egg whites, until the end. When mixed, immediately pour the mixture in to the baking dish in which you have the bottom layer of baked pastry. Shake the baking dish slightly so that every corner of pastry gets field, and leave it to cool (best is over night in the refrigerator). Mix sugar and whipping cream in a bowl. Put whipped cream on the top off the cooled mixture. Take the other baked pastry and cut it in to 15 same sized squares. Put the squares on to the whipped cream. Just before serving cut the cakes in to squares and sprinkle powdered sugar on top.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.89
Ingredient
17.6 ounces puff pastry
9 eggs
10.58 ounces sugar
3.5 ounces sugar
2 teaspoons sugar
1 Tbsp rum
54 fl. oz.s whole milk
2 bags vanilla sugar
6.35 ounces all purpose flour
2.1 cups heavy whipping cream
1 Tbsp sugar
Price
$4.99
$2.16
$0.41
$0.14
$0.01
$0.37
$2.17
$0.12
$0.24
$2.71
$0.02
$13.34

Tips

Health Tips

  • If you're following a vegan diet (or avoiding dairy), make sure the brand of puff pastry you buy is suitable for your diet! Always read the labels carefully. Otherwise you can make your own from scratch and be 100% sure.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
555 Calories
11g Protein
31g Total Fat
58g Carbs
4% Health Score
Limit These
Calories
555
28%

Fat
31g
48%

  Saturated Fat
13g
86%

Carbohydrates
58g
20%

  Sugar
33g
38%

Cholesterol
154mg
52%

Sodium
179mg
8%

Alcohol
0.33g
2%

Get Enough Of These
Protein
11g
22%

Selenium
24µg
35%

Vitamin B2
0.5mg
29%

Vitamin B1
0.29mg
20%

Phosphorus
195mg
20%

Folate
66µg
17%

Calcium
162mg
16%

Vitamin A
805IU
16%

Vitamin D
2µg
14%

Vitamin B12
0.77µg
13%

Manganese
0.26mg
13%

Vitamin B3
2mg
11%

Iron
1mg
11%

Vitamin B5
0.94mg
9%

Zinc
1mg
7%

Potassium
235mg
7%

Vitamin K
6µg
7%

Magnesium
24mg
6%

Vitamin E
0.89mg
6%

Copper
0.11mg
5%

Vitamin B6
0.1mg
5%

Fiber
0.82g
3%

covered percent of daily need

Related Recipes