Vanilla cream cake

Homemade vanilla cake with cream is very tasty. Delicate and loose, inside it looks like a dense biscuit with a pleasant creamy note and vanilla aroma. Butter is not used to make a cupcake, as is the case with classic cupcake dough, but it is better to choose the fattest and most natural cream.

Ingredients

• Cream 33% fat - 125 ml
• Eggs - 2 pcs.
• Sugar - 125 g
• Flour - 65 g (0.5 cups with a capacity of 200 ml)
• Potato starch - 65 g
• Baking powder - 5 g
• Vanillin - 2 pinches
• or vanilla sugar - 1 teaspoon
• Salt - 1 pinch

Directions

1. Prepare the necessary ingredients.
2. Take the cream out of the fridge and let it warm up to room temperature.
3. Potato starch can be replaced with a mixture of potato and corn starch in equal proportions.
4. If desired, vanillin can be replaced with natural vanilla or lemon zest.
5. In a bowl, combine eggs, sugar, salt and vanilla.
6. Beat eggs with sugar, salt and vanilla with a mixer at high speed for 3 minutes, until the mass becomes fluffy and light.
7. Pour cream at room temperature into egg mixture. Beat everything with a mixer for 10 seconds.
8. Turn on the oven to preheat to 160 degrees.
9. Mix flour with cornstarch and baking powder and sift into bowl with egg-cream mixture.
10. With a mixer at low speed, knead a homogeneous dough without lumps. The consistency of the dough will resemble condensed milk.
11. Line a baking sheet with parchment paper and fill with dough.
12. Bake the cream cake in an oven preheated to 160 degrees for about 45 minutes (be guided by the features of your oven).
13. Remove the cake from the mold and let it cool completely before serving.
14. Cut the cake into portions and serve. It is equally good with both hot coffee and cold milk.
15. Bon appetit!