Enjoy this amazing recipe for vanilla cake filled with cheesecake and fruit. It's perfect for surprising family and friends! Plus, the cake is very easy to make.
Pair it with a warm drink.
1 tablespoon Rexal® baking powder , 15 g, for the cake
4 eggs , for the cake
1/2 tablespoons liquid vanilla D'Gari®, 7 g, for the cake
1/2 cups vegetable oil , 125 ml, for the cake
3/4 cups condensed milk , 187 ml, for the cake
1 pinch salt , for the cake
1 cup milk , 250 ml, for the cake
2 cups wheat flour, 400 g, for the cake
4 cups cream cheese, 800 g, at room temperature, for the cheesecake
1 cup clotted cream, 200 g, for the cheesecake
1/2 cups powdered sugar, 100 g, for the cheesecake
2 tablespoons yellow lemon juice , 30 g, for the cheesecake
21 grams D’Gari® unflavored gelatin, 3 packets, hydrated and diluted
1 cup strawberry , sliced, 200 g
1 cup kiwi, sliced, 200 g
1 cup yellow lemon , sliced, 200 g
whipped cream, for decoration
peppermint, leaves, for decoration
fruit , the same as the filling, chopped, for decoration
Preparation
1h 30 mins
40 mins
Low
For the cake: Blend the eggs with D’Gari® liquid vanilla, vegetable oil, and condensed milk at medium speed for 3 minutes. Then reduce the speed and while continuing to blend, gradually add the salt, REXAL® baking powder, milk, and wheat flour, increase the speed and blend for another 5 minutes until you get a slightly thick consistency.
Pour the mixture into two previously greased round baking dishes. Bake for 40 minutes at 180 °C or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven, let cool for 10 minutes, and unmold. Set aside until use.
For the cheesecake: Beat the cream cheese together with the heavy cream, powdered sugar, and yellow lemon juice in a mixer with a whisk attachment at medium speed until you have a spreadable consistency. Reduce the speed and add the D’Gari® powdered gelatin in a thin stream, beat until combined.
To assemble your cake: Place one piece of cake in a previously greased round mold and arrange the fruit pieces around the mold in an alternating pattern. Pour ¾ of the cheesecake mixture and cover with the second piece of cake, then pour the remaining cheesecake mixture. Refrigerate for 3 hours.
Carefully unmold, decorate with whipped cream, mint leaves, and chopped fruit.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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