Cream of the Cream

Name: Cream of the Cream - Cerasela M.
Ingredients: 8 eggs 8 tbsp sugar 1 packet chocolate cream Cream 500 ml liquid cream 300 ml cold milk 2 packets vanilla cream Glaze 200 g cooking chocolate 100 ml milk 100 g butter

Dessert - Cream of the Cream by Cerasela M. - Recipia

When I need a quick and satisfying dessert, this recipe is one of the first that comes to mind. The ingredients are simple, and it's easy to make even if you don't have much experience with baking. It's not a sophisticated cake, but it's the kind that disappears quickly from the tray. I've made it many times, especially when guests are announced at the last minute or when I want something sweet without spending an entire afternoon in the kitchen. Quick Info Total time: about 1 hour and 40 minutes (including cooling) Preparation time: 25-30 minutes Baking time: 25-30 minutes Servings: one standard tray (approximately 20 servings) Difficulty: easy to medium Recipe type: quick dessert, suitable for occasions or weekends Ingredients For the base: 8 eggs 8 tablespoons sugar 1 packet chocolate cream mix For the cream: 500 ml liquid cream 300 ml cold milk 2 packets vanilla cream mix For the glaze: 200 g cooking chocolate 100 ml milk 100 g butter 2 tablespoons brandy Preparation method 1. Separate the eggs. Beat the egg whites with a pinch of salt, then add half of the sugar and beat until stiff peaks form. 2. In a separate bowl, beat the egg yolks with the remaining sugar until creamy. 3. Gently fold the egg yolks into the egg whites using a spatula or large spoon, being careful not to lose volume. 4. Add the chocolate cream mix to the egg mixture and briefly mix until combined. 5. Line a tray with baking paper. Pour the mixture into the tray and smooth it out. 6. Bake the base in the oven at 180°C (medium) for 25-30 minutes until lightly browned and passes the toothpick test. 7. Remove the base and let it cool in the tray. 8. For the cream: In a large bowl, combine the liquid cream, cold milk, and vanilla cream mixes. Whip at high speed until the cream thickens. 9. Spread the cream evenly over the cooled base and refrigerate until ready to prepare the glaze. 10. For the glaze: Break the chocolate into small pieces and melt it in a double boiler with the butter, milk, cream, and brandy. Stir gently until the mixture becomes fluid and homogeneous. 11. Pour the warm glaze over the cream layer and spread it carefully without pressing too hard. 12. Refrigerate the cake again for at least an hour to set the glaze before slicing. Why I make this recipe often This recipe is quick to make, doesn't require complicated techniques, and the ingredients are readily available. I like it because you don't need gelatin or sheets, and the taste is balanced: the base isn't dry, the cream is light, and the glaze complements everything well. It keeps well in the fridge and can be made a day in advance. Tips and variations Tips - For the base, do not overmix when incorporating the cream mix powder, so you don't lose air from the egg whites. - Allow the base to cool completely before adding the cream; otherwise, the cream layer may melt or become too soft. - If the glaze seems too thick, add a little more milk, one tablespoon at a time. Substitutions - The packet of chocolate cream mix for the base can be replaced with any other instant chocolate cream powder, but the texture and taste may vary slightly. - Instead of liquid cream, you can use plant-based cream, but the flavor won't be as rich. - The brandy in the glaze can be omitted or replaced with a little rum if you prefer. Variations - For a more intense chocolate flavor, add 1-2 tablespoons of cocoa powder to the glaze. - If you like a thicker layer of cream, you can double the amount of cream. - You can add a thin layer of apricot jam between the base and the cream for a slightly tangy note. Serving ideas - It can be cut into small squares for dessert platters. - It goes well served cold, straight from the fridge, especially in summer. - For events, each piece can be decorated with a few nuts or chocolate flakes. Frequently asked questions 1. Does the base sink in the middle? If you don't beat the egg whites enough or if you mix the batter too vigorously, it may come out denser. It's important to retain as much air in the mixture as possible. 2. Can I use pre-whipped cream instead of liquid cream? Liquid cream is mixed directly with the packets and milk to bind the cream. Pre-whipped cream doesn't work as well; you risk not achieving the right texture. 3. Can the cake be frozen? I do not recommend it; the cream and glaze do not retain their texture after thawing. 4. Are the cream packets used raw, or do they need to be prepared beforehand? They are not prepared beforehand; the powder is mixed directly with milk and liquid cream and whipped together. 5. Can the cake be sliced immediately after glazing? The glaze needs to set in the fridge for at least an hour before slicing; otherwise, it will run and won't look nice. Nutritional values Estimation for one serving (based on 20 pieces from the tray): Calories: approx. 210 kcal Protein: 4 g Carbohydrates: 18 g Fats: 14 g These are approximate calculations; the variation can be quite large depending on the brand of ingredients and portion sizes. The cake is substantial, so small portions are sufficient. Storage and reheating The cake can be stored in the fridge, covered, for 2-3 days. I do not recommend reheating; it is served cold. If it sits too long at room temperature, the glaze and cream may soften, so it's better to portion it only when you're ready to serve.

Cream of the Cream

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