Holandské řezy s vanilkovým krémem
A delightful layered dessert consisting of a light sponge cake, a rich vanilla custard cream, and a glossy chocolate glaze, offering a sophisticated yet comforting treat.
🧂 Ingredients
- 5 large Eggs(separated)
- 150 g Granulated sugar(divided)
- 150 g All-purpose flour
- 1 tsp Baking powder
- 500 ml Milk
- 50 g Cornstarch
- 2 tsp Vanilla extract
- 100 g Butter(softened)
- 150 g Dark chocolate(chopped)
- 50 ml Heavy cream
- 1 tbsp Powdered sugar
👨🍳 Instructions
- 1
Preheat oven to 180°C (350°F). Grease and flour a 25x35 cm (10x14 inch) baking pan.
💡 Tip: Lining the pan with parchment paper can make removal easier. - 2
In a large bowl, beat egg yolks with half of the granulated sugar (75g) until pale and creamy.
- 3
In a separate bowl, whisk together flour and baking powder. Gradually add the dry ingredients to the egg yolk mixture, alternating with a splash of milk if needed, until a smooth batter forms.
- 4
In another clean bowl, beat egg whites until stiff peaks form. Gradually add the remaining granulated sugar (75g) and continue beating until glossy.
- 5
Gently fold the beaten egg whites into the batter until just combined. Be careful not to overmix.
💡 Tip: Folding preserves the air in the egg whites, ensuring a light sponge. - 6
Pour the batter into the prepared baking pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Let the sponge cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- 8
While the cake cools, prepare the vanilla cream. In a saucepan, whisk together cornstarch and a small amount of milk to form a smooth paste. Gradually whisk in the remaining milk.
- 9
Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in vanilla extract and softened butter until smooth.
💡 Tip: Stirring constantly prevents lumps and scorching. - 10
Cover the surface of the cream directly with plastic wrap to prevent a skin from forming. Let it cool to room temperature, then chill in the refrigerator.
💡 Tip: Direct contact with plastic wrap is crucial for preventing skin formation. - 11
Once the cake and cream are cooled, spread the vanilla cream evenly over the cooled sponge cake.
- 12
Prepare the chocolate glaze. Melt the dark chocolate with heavy cream in a heatproof bowl set over a pan of simmering water (bain-marie) or in the microwave in short intervals. Stir until smooth.
- 13
Pour the chocolate glaze over the vanilla cream layer and spread evenly. Sprinkle with powdered sugar if desired.
- 14
Chill the dessert in the refrigerator for at least 2 hours to allow the glaze to set and flavors to meld. Cut into squares and serve.
💡 Tip: Chilling is essential for clean cuts.
💡 Pro Tips
- ✓Ensure egg whites are beaten to stiff peaks for maximum volume in the sponge.
- ✓Use good quality vanilla extract for the best flavor.
- ✓The chocolate glaze can be adjusted for sweetness by adding a little more sugar if desired.
- ✓For a richer chocolate flavor, use a higher percentage cocoa chocolate.
🔄 Variations
- Add a layer of fruit preserves (like apricot or raspberry) between the sponge cake and the vanilla cream.
- Decorate with fresh berries or chocolate shavings.
- Use a different flavor extract, such as almond or rum, in the cream.