Introduction
The Layered Vanilla Cream Cake Bowl is a sophisticated twist on classic vanilla cake, transforming a traditional bake into an elegant, no-fuss dessert parfait. Originating from the concept of deconstructed desserts, this recipe allows you to combine rich, homemade vanilla pastry cream (crème pâtissière) with soft cubes of sponge cake, all drizzled with a sweet vanilla syrup. It’s the perfect make-ahead treat, offering the comforting flavors of cake without the stress of frosting and decorating a full layer cake. Served in individual bowls or jars, it promises a perfect bite of creamy sweetness and tender cake every single time.
Ingredients
- For the Vanilla Sponge Cake:
- 150 g (1 ¼ cups) all-purpose flour
- 150 g (¾ cup) granulated sugar
- 3 large eggs
- 60 ml (¼ cup) milk
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- A pinch of salt
- For the Vanilla Pastry Cream:
- 500 ml (2 cups) whole milk
- 4 large egg yolks
- 100 g (½ cup) granulated sugar
- 40 g (⅓ cup) cornstarch or plain flour
- 1 vanilla bean, split and scraped (or 2 tsp vanilla bean paste)
- 2 tablespoons unsalted butter
- For the Vanilla Syrup:
- 120 ml (½ cup) water
- 100 g (½ cup) granulated sugar
- ½ teaspoon vanilla extract
Step-by-step Preparation
- Prepare the Vanilla Sponge Cake (Approx. 25 minutes): Preheat your oven to 175°C (350°F). Grease and flour an 8-inch square pan. Beat the eggs and sugar until pale and fluffy. In a separate bowl, whisk together the dry ingredients. Gently fold the dry ingredients into the egg mixture, alternating with the milk and vanilla extract, until just combined. Pour batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely, then cube the cake.
- Make the Vanilla Syrup (Approx. 5 minutes): Combine the water and sugar in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves completely. Remove from heat and stir in the vanilla extract. Set aside to cool.
- Prepare the Pastry Cream (Approx. 15 minutes): In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth. In a saucepan, heat the milk and vanilla bean/paste until just simmering. Remove the vanilla bean pod. Slowly pour the hot milk into the egg mixture while whisking constantly (tempering the eggs). Return the entire mixture to the saucepan and cook over medium heat, whisking vigorously, until the cream thickens significantly and boils for 1 minute. Remove from heat, stir in the butter, and strain the cream into a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Chill completely in the refrigerator (at least 2 hours).
- Assemble the Cake Bowls: Once the pastry cream is cold and firm, whisk it briefly to smooth it out. Take 4-6 serving bowls or jars. Start with a layer of cubed vanilla cake. Drizzle generously with the vanilla syrup. Top with a layer of pastry cream. Repeat the layering process: cake, syrup, cream. Garnish the top layer with fresh berries or a dusting of powdered sugar.
Nutritional Information
This recipe yields approximately 6 servings. Due to the rich pastry cream and sugar content, each serving is considered an indulgent dessert. An estimated serving contains approximately 450-500 calories, 10g of protein, 20g of fat (mostly saturated), and 65g of carbohydrates. While high in sugar, the whole milk and eggs contribute essential calcium and Vitamin D.
Storage
Because this dessert contains fresh pastry cream, it must be stored in the refrigerator. Store the assembled cake bowls, tightly covered, for up to 3 days. Do not leave the assembled dessert at room temperature for more than 2 hours. Freezing is not recommended, as the texture of the pastry cream will become grainy and the cake will become soggy upon thawing.
Conclusion
The Layered Vanilla Cream Cake Bowl is best served chilled, allowing the cake to fully absorb the vanilla syrup and the cream to set perfectly. For a vibrant variation, consider adding a thin layer of raspberry or strawberry jam between the cake layers, or infuse the simple syrup with a splash of rum or Grand Marnier for an adult twist. Pair this delightful dessert with a strong espresso or a glass of chilled dessert wine for the ultimate after-dinner experience.