Dessert📍 All of RomaniaMedium🥗 Vegetarian🐟 Pescatarian💪 High-protein

Vanilla Cream Cake

Name: Vanilla Cream Cake
Prep time: 60 min
Cook time: 35 min
Total time: 6 h
Yield: 12
Cuisine: Romanian
Ingredients: 5 eggs; 180 g sugar; 180 g flour; 1 sachet baking powder (10 g); a pinch of salt; 1 tsp vanilla extract; 50 ml neutral oil; 50 ml milk; 200 ml water; 100 g sugar; 1 tsp vanilla extract; 1 tbsp white rum (optional); 500 ml whole milk; 5 egg yolks; 150 g sugar; 50 g cornstarch (or 60 g flour); 1 vanilla pod or 2 tsp vanilla extract; 150 g full-fat butter, room temperature; 300 ml heavy cream (min. 30% fat), cold; 300 ml cold heavy cream for the outside; 2 tbsp icing sugar; toasted almond flakes or desiccated coconut (optional, for decoration)

Vanilla cream cake is a timeless staple at Romanian festive tables. Fluffy sponge layers soaked in vanilla syrup, filled with a rich custard-based cream made from egg yolks, milk, butter, and natural vanilla, finished with whipped cream or icing. Simple and refined at once, with a warm aroma and a well-balanced taste.

🍽️

Servings

⏱️

Prep

60 min

🔥

Cook

35 min

⏰

Total

5–6 h (cu răcire) / 5–6 h (with chilling)

🥘Ingredients

servings

Sponge cake

Vanilla soaking syrup

Vanilla cream (diplomat-style)

Outer finish

📝Preparation steps 🗓️Add to Meal Planner🎨Serving & Presentation

✅Dietary Compatibility

🥗Vegetarian🐟Pescatarian💪High-protein

🍽️

Yield

1 cake 24 cm, approx. 12 slices

📦Storage

❄️

Refrigerator

Store covered in the refrigerator for 3–4 days.

🧊

Freezer

Freezing the assembled cake is not recommended — diplomat cream with whipped cream may lose its texture when thawed.

🥗Nutrition Facts

Values per slice (approx. 115 g)

🔥

Calories

370 kcal

🥩

Protein

7 g

🧈

Fat

22 g

🍞

Carbohydrates

37 g

🌾

Fiber

0.3 g

🍷Pairs Well With

🥂Vanilla or chamomile tea

🥂Café au lait or cappuccino

🥂Sweet white wine (Muscat Ottonel)

🥂Champagne or sparkling wine

💡Variations

Diplomat fruit cake: add a layer of well-drained tinned fruits (peaches, mandarins, pineapple) between the layers and folded into the cream

Vanilla and caramel cake: drizzle a thin layer of salted caramel sauce over each sponge layer before spreading the cream

Vanilla and raspberry cake: add fresh or frozen raspberries between the layers for colour contrast and acidity