Heavenly Cream Cloud Cake
Why This Cake Is So Special
This cake combines three magical elements:
Ultra-light vanilla sponge that feels like a cloud
Velvety mascarpone whipped cream filling
Fresh berries and honey glaze for brightness and balance
The result is soft, creamy, lightly sweet, and beautifully balanced — never heavy, never overly sugary. Just pure bliss.
Ingredients
For the Vanilla Sponge Cake
6 large eggs, room temperature
1 cup (200g) granulated sugar
1 teaspoon pure vanilla extract
1 cup (120g) all-purpose flour, sifted
2 tablespoons cornstarch
¼ teaspoon salt
2 tablespoons melted unsalted butter (cooled slightly)
For the Mascarpone Cream Filling
1 ½ cups heavy whipping cream (cold)
8 oz (225g) mascarpone cheese (cold)
½ cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon honey
For the Berry Layer
1 cup fresh strawberries, sliced
1 cup fresh raspberries
½ cup fresh blueberries
1 tablespoon sugar (optional, if berries aren’t sweet)
For the Honey Glaze
2 tablespoons warm honey
1 tablespoon warm water
½ teaspoon vanilla
Equipment Needed
9-inch round cake pan (or two 8-inch pans)
Parchment paper
Electric mixer
Mixing bowls
Spatula
Cooling rack
Serrated knife
Step 1: Preparing the Sponge Cake
Preheat your oven to 350°F (175°C). Line the bottom of your cake pan with parchment paper. Do not grease the sides — this helps the cake rise properly.
In a large mixing bowl, beat the eggs and sugar together on high speed for 8–10 minutes. This is crucial. The mixture should triple in volume and turn pale, thick, and fluffy. When you lift the whisk, it should form ribbons that sit on the surface for a few seconds before sinking.
Add vanilla extract and mix gently.
In a separate bowl, sift together flour, cornstarch, and salt. Gradually fold the dry ingredients into the egg mixture using a spatula. Be gentle — do not deflate the batter.
Drizzle in the melted butter along the edge and fold carefully until just combined.
Pour the batter into the prepared pan. Smooth the top gently.
Bake for 25–30 minutes until golden and springy to the touch. A toothpick inserted in the center should come out clean.
Allow the cake to cool in the pan for 10 minutes, then run a knife along the edge and transfer to a cooling rack. Let cool completely before assembling.
Step 2: Preparing the Mascarpone Cream
In a chilled bowl, beat the heavy cream until soft peaks form.
In another bowl, gently mix mascarpone, powdered sugar, vanilla, and honey until smooth.
Fold the whipped cream into the mascarpone mixture gradually. Mix gently until smooth and fluffy. Do not overmix.
Refrigerate until ready to use.
Step 3: Preparing the Berries
Wash and dry all berries thoroughly.
If your strawberries aren’t sweet enough, toss them with a tablespoon of sugar and let sit for 10 minutes to release juices.
Set aside.
Step 4: Assembling the Cake
Once the cake is completely cool, slice it horizontally into two layers using a serrated knife.
Place the bottom layer on a serving plate.
Spread a generous layer of mascarpone cream evenly over the surface.
Add a layer of mixed berries. Press them gently into the cream.
Place the second cake layer on top.
Cover the entire cake with remaining mascarpone cream. Smooth the top and sides.
Decorate with additional berries on top.
Step 5: Honey Glaze Finish
Mix warm honey, water, and vanilla until smooth.
Lightly brush the glaze over the berries to give them a glossy, beautiful finish.
Refrigerate the cake for at least 2 hours before serving. This allows flavors to meld and the cake to set properly.
What Makes This Taste “Heavenly”?
1. The Sponge Texture
The whipped eggs create an airy structure. It’s light but not dry.
2. The Cream Balance
Mascarpone adds richness without heaviness. The honey adds natural warmth.
3. The Freshness
Berries cut through sweetness and add brightness.
4. The Subtle Sweetness
This cake is not overly sugary. It’s perfectly balanced.
Flavor Variations
Lemon Heaven Version
Add lemon zest to the cream and sponge.
Chocolate Cloud Version
Replace 2 tablespoons flour with cocoa powder.
Tropical Version
Use mango and passionfruit instead of berries.
Nutty Delight
Add crushed pistachios between layers.
Storage Tips
Store in refrigerator up to 3 days.
Keep covered to prevent drying.
Do not freeze (cream texture may change).
Serving Suggestions
Serve chilled with:
A drizzle of extra honey
A dusting of powdered sugar
Fresh mint leaves
A cup of tea or coffee
Pro Tips for Perfect Results
Eggs must be room temperature for maximum volume.
Do not rush the whipping stage.
Fold gently to keep air in the batter.
Chill cream bowl before whipping.
Assemble only when cake is fully cooled.
Why Everyone Loves This Cake
It’s:
Elegant but simple
Light but satisfying
Sweet but balanced
Beautiful but easy
It feels luxurious without being complicated.
Nutritional Approximation (Per Slice – 12 slices)
Calories: 320–350
Fat: 22g
Carbohydrates: 28g
Protein: 6g
(Values vary based on ingredients.)
Final Thoughts
This Heavenly Cream Cloud Cake is the kind of dessert that makes people pause mid-bite. It’s soft like a dream, creamy like silk, and fresh like spring air. It’s perfect for birthdays, holidays, anniversaries, or simply when you want to treat yourself to something extraordinary.
Every time I serve this cake, someone asks for the recipe. Every single time.
And now you have it.
Make it once, and you’ll understand why I say — with complete confidence — this recipe tastes like it came straight from heaven.
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