Cream Cake a la cream

Name: Cream Cake a la cream - Claudia D.
Ingredients: For the base: 6 eggs; 6 tablespoons of sugar; 1 packet of chocolate; flavored cake mix. For the cream: 350 ml of liquid cream; 150 ml of milk; 2 tablespoons of sugar; 1 packet of vanilla; flavored cake mix. For the glaze: 100 g of dark chocolate; 50 ml of liquid cream; 50 g of butter; 1 vial of rum essence.

Dessert - Cream Cake a la cream by Claudia D. - Recipia

The first time I made this Krem a la krem cake, I was curious to see if the base would really turn out so airy just with cream powder, without flour. I didn't know what to expect, but the result truly surprised me: the base is fluffy and the cream whips up quickly. The chocolate glaze is easy to pour and sits well on top of the cream. I make it especially when I need a quick dessert, without complicated techniques. Quick Info Total time: approx. 1 hour + cooling in the fridge Preparation time: 25 minutes Baking time: 20 minutes Servings: 10-12 slices Difficulty: medium Recipe type: homemade cake, suitable for birthdays or special occasions Ingredients For the base: - 6 eggs - 6 tablespoons sugar - 1 packet chocolate cream powder (the classic one from Dr. Oetker or a similar brand) For the cream: - 350 ml liquid cream (unsweetened) - 150 ml milk - 2 tablespoons sugar - 1 packet vanilla cream powder For the glaze: - 100 g dark chocolate - 50 ml liquid cream - 50 g butter - 1 vial rum essence Preparation method 1. The base Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form, using a mixer, until they increase in volume. Gradually incorporate the sugar, one tablespoon at a time, mixing after each addition until you achieve a shiny and firm meringue. Next, add the yolks one by one, mixing after each until well combined. Finally, sprinkle the packet of chocolate cream powder over the mixture. Gently fold with a spatula, using an upward motion, without deflating the mixture. Prepare a round baking pan (approx. 24 cm in diameter) with parchment paper on the bottom or, if you prefer, grease it with butter and dust it with flour. Pour the base mixture into the pan and level it out. Bake the base in a preheated oven at 180°C for 20 minutes. Remove it and let it cool completely in the pan or on a wire rack. 2. The cream In a large bowl, put the liquid cream, milk, sugar, and the packet of vanilla cream. Start mixing on low speed, then increase to maximum until the cream becomes fluffy and well combined. Do not overbeat, just enough to be firm and airy. 3. The glaze Place the liquid cream, broken pieces of chocolate, butter, and rum essence in a small saucepan. Turn the heat to low and stir constantly until the ingredients melt and you obtain a smooth, homogeneous glaze. Remove the saucepan from the heat and let it cool slightly, just enough so that it is not too fluid, but not too thick either. 4. Assembly Remove the base from the pan and place it on a serving platter. Spread the cream evenly over the base with a spatula or a long-bladed knife. Pour the chocolate glaze over the cream and quickly level it out to cover the entire surface. Refrigerate the cake for a few hours, ideally overnight. It slices more easily and has a more balanced taste after chilling. Why I make the recipe often It's a quick option when I want a cake without much effort. The base doesn't require flour, so I don't have to think about sifting or balancing liquids and solids. The cream and glaze can be made in a few minutes. The cake keeps well the next day, and the texture actually improves overnight. Tips and variations Tips - Beat the egg whites until very firm; otherwise, the base won't rise properly. - Let the base cool completely before adding the cream; otherwise, it will become too soggy. - For the glaze, do not leave the chocolate on the heat too long, just enough to melt the ingredients. Substitutions - The rum essence can be replaced with a tablespoon of cognac if you prefer a different flavor. - If you don't have liquid cream, you can also use plant-based cream, but the taste will be slightly different. - The cream packets can be from any brand; the important thing is that they are chocolate-flavored for the base and vanilla for the cream. Variations - You can add a thin layer of apricot jam between the base and cream for a fruitier taste. - The chocolate glaze can also be made with milk chocolate if you want a sweeter cake. Serving ideas - Serve chilled, sliced. It goes well on its own, without the need for additional toppings or fruits. - You can sprinkle some chocolate flakes or a bit of cocoa on top for decoration. Frequently asked questions 1. Does the base really turn out without flour? Yes, because the cream powder already contains thickening agents. It is not necessary to add flour. 2. What packets do I use for the base and for the cream? For the base: chocolate-flavored cream powder. For the cream: vanilla-flavored powder. The brand doesn't matter too much, but the texture may vary slightly depending on the packet's composition. 3. Can I make the base in advance? Yes, the base can be made a day in advance. It keeps well at room temperature, covered. 4. Can I freeze the Krem a la krem cake? I do not recommend it; the texture of the cream and glaze changes after freezing. 5. Can I use another essence for the glaze? Yes, you can use cognac, almond essence, or even omit the essence if you don't like the rum flavor. Nutritional values Approximately, one slice (out of 12) has around 270-310 kcal, depending on the ingredients used (natural or plant-based cream, type of chocolate). The base does not contain flour but does contain sugar and cream powder. From the total, the average per slice: carbohydrates 25-30 g, protein 4-5 g, fats 17-20 g. These are approximate values for quick estimation. Storage and reheating The cake keeps very well in the fridge, covered, for 2-3 days. Reheating is not recommended. The cream and glaze maintain their texture when cold, so it is best served straight from the fridge. If there are leftovers, I slice it and store it in a sealed container.

Cream Cake a la cream

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