Cake with whipped cream

Name: Cake with whipped cream - Dana P.
Ingredients: Base: 7 eggs; 2 tablespoons cocoa; 100 ml cherry compote; 1 teaspoon baking powder; 2 packets vanilla sugar; 1 essence of vanilla; 400 g flour; 100 ml oil. Cream: 400 g sour cream; 220 g sugar; essence of rum; 1 packet red jelly cake.

Dessert - Cake with whipped cream by Dana P. - Recipia

The whipped cream cake is a delight that brings joy to any festive table, being easy to prepare and versatile in being customized with various fruits or jams. This recipe is perfect for those who want a quick dessert that impresses with its taste and appearance. Moreover, with a bit of creativity, you can transform this cake into a culinary masterpiece that will remain in the memory of all guests. Preparation time: 20 minutes Baking time: 30 minutes Total time: 1 hour 50 minutes Number of servings: 12 Ingredients For the base: - 7 eggs - 2 tablespoons of cocoa - 100 ml cherry compote - 1 teaspoon baking powder - 2 packets of vanilla sugar - 1 essence of vanilla - 400 g flour - 100 ml oil For the cream: - 400 g sour cream - 220 g sugar - 1 essence of rum For decoration: - 1 packet of red gelatin Necessary utensils - Removable ring pan - Electric mixer - Mixing bowls - Spatula - Baking paper - Toothpick (for the baking test) Brief history The whipped cream cake has deep roots in culinary traditions, being a popular choice for special occasions. It is a symbol of joy, often served at birthdays and celebrations, and its versatility makes it easy to adapt to everyone's tastes. Additionally, whipped cream, an essential ingredient of this dessert, adds a creamy and airy layer that perfectly blends the flavors. Step-by-step guide 1. Preparing the base: - Start by separating the egg whites from the yolks, making sure no yolk remains in the egg whites to achieve a perfect foam. - Use an electric mixer to beat the egg whites until they become foamy, adding the packets of vanilla sugar and the essence of vanilla. Continue mixing until you achieve a firm foam. - In another bowl, mix the yolks with the sugar until the mixture becomes a light-colored and fluffy cream. This step is essential to ensure an airy base. - Add the yolk mixture over the egg whites, gently folding with a spatula to avoid losing air from the egg whites. - Sift the cocoa over the mixture and add the cherry compote, continuing to mix gently. - In another bowl, mix the flour with the baking powder and add them gradually to the base mixture, mixing gently. - Finally, add the oil and mix well, ensuring there are no lumps. 2. Baking: - Preheat the oven to 180 degrees Celsius. - Line the pan with baking paper and pour the base mixture into the pan, smoothing it out with a spatula. - Bake the base for about 30 minutes or until it passes the toothpick test (the toothpick should come out clean when inserted in the middle of the base). - After baking, let it cool in the pan for 10 minutes, then remove it and let it cool completely on a rack. 3. Preparing the cream: - In a clean bowl, add the sour cream and sugar. Mix at medium speed until you obtain a firm and airy whipped cream. - Finally, add the essence of rum and mix gently to incorporate the flavor. 4. Assembling the cake: - Once the base has completely cooled, carefully cut it into two horizontal slices. - Soak the first slice with a few tablespoons of cherry compote, then add a generous layer of whipped cream. Place the second slice of base on top and repeat the soaking process. - Refrigerate the cake for an hour to let the cream set. 5. Decorating the cake: - After an hour, remove the cake from the refrigerator and prepare the gelatin according to the instructions on the packet. Carefully pour the gelatin over the cake. - Let the cake cool again in the refrigerator for two hours, so the gelatin sets well. Practical tips - You can replace the cherry compote with other types of compote, such as peaches or pineapple, for a personalized version. - For a crunchy note, you can add chopped nuts or toasted almonds between the layers of whipped cream. - The cake can be served with a scoop of vanilla ice cream or with a chocolate sauce for a delicious contrast. Frequently asked questions 1. Can I use store-bought whipped cream? Yes, you can use store-bought whipped cream, but make sure it is of good quality to achieve a similar texture to homemade. 2. How can I make the cake less sweet? You can reduce the amount of sugar in the cream and in the base. Also, choosing a less sweet fruit compote can help balance the taste. 3. How long can the cake be stored? The cake can be stored in the refrigerator for 3-4 days, covered with plastic wrap to prevent drying out. Nutritional values (per serving) - Calories: approximately 300 kcal - Protein: 4 g - Fat: 15 g - Carbohydrates: 40 g The whipped cream cake is not just a dessert, but an experience of gathering family and friends around the table. Whether you choose to personalize it with fresh fruits or a delicious sauce, this simple cake will surely become the star of the evening. So, put on your apron and unleash your culinary creativity!

Cake with whipped cream

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