Cream a la Cream double

Name: Cream a la Cream double - Eufrosina D.
Ingredients: BASE: 5 eggs; a pinch of salt; 5 tablespoons of sugar; 2 tablespoons of oil; 3 tablespoons of flour; 2 tablespoons of cocoa powder; 1 packet of Dr.Oetker baking powder. CREAM: 400 ml of milk; 400 ml of liquid cream; 2 packets of Dr.Oetker vanilla Creme Ole. SYRUP: 150 ml of water; 1 tablespoon of sugar; Dr.Oetker rum essence. GLAZE: 2 tablespoons of sugar; 2 tablespoons of water; 100 g of dark chocolate; 100 g of butter; Dr.Oetker rum essence.

Dessert - Cream a la Cream double by Eufrosina D. - Recipia

Double Krem a la Krem is a cake with a thin cocoa base, cold vanilla cream, and a chocolate butter glaze. The base is baked in a 28 cm pan, then cut in half and assembled with cream between the layers. The recipe is not complicated, but it is important that the base is completely cool before cutting, and the glaze should be allowed to cool slightly before spreading over the cream. Brandy can also be added to the glaze, in addition to the rum essence. Quick Info Total time: not specified in the original recipe; includes baking, cooling, and assembly time. Preparation time: not specified. Baking time: 30–40 minutes. Servings: not specified; the cake can be portioned according to how large you want the pieces. Difficulty: easy to medium. Recipe type: cocoa base cake, vanilla cream, and chocolate glaze. Ingredients For the base 5 eggs 1 pinch of salt 5 tablespoons of sugar 2 tablespoons of oil 3 tablespoons of flour 2 tablespoons of cocoa 1 packet of Dr. Oetker baking powder For the cream 400 ml milk 400 ml liquid cream 2 packets of Dr. Oetker vanilla Creme Ole For the syrup 150 ml water 1 tablespoon of sugar Dr. Oetker rum essence For the glaze 2 tablespoons of sugar 2 tablespoons of water 100 g dark chocolate 100 g butter Dr. Oetker rum essence Optionally, brandy can also be added to the glaze. The original recipe does not specify an exact amount for this, so add to taste. Preparation method 1. Preparing the base Separate the egg whites from the yolks. Place the egg whites in a bowl and beat them until foamy with the pinch of salt. When the foam begins to form, add the sugar and continue mixing until the mixture becomes shiny. Separately, whisk the yolks with the oil. Add them over the beaten egg whites and carefully incorporate them to retain as much volume as possible. Mix the flour with the baking powder and add them to the mixture. Finally, incorporate the cocoa. Mix until the ingredients are evenly distributed. Prepare a 28 cm pan, greased or lined with baking paper. Pour the batter into the pan and level it. Bake the base for 30–40 minutes. Since the oven temperature is not mentioned in the original recipe, use the setting you usually bake cake bases at. After baking, remove the base from the pan and let it cool on a rack. It is important to be cool before cutting, otherwise it may break more easily. 2. Preparing the cream Pour the milk and liquid cream into a tall bowl. Add the two packets of vanilla Creme Ole and mix well until the cream forms. The cream is used after the base has cooled and been cut. Keep it in the bowl until assembly, without spreading it on the base while it is still hot or warm. 3. Preparing the syrup Put the water in a pot and dissolve the sugar in it. Add the rum essence and mix. The syrup is used to soak the base during assembly. 4. Preparing the glaze Break the dark chocolate into pieces and place it together with the sugar, water, butter, and rum essence in a pot. Place the pot over a double boiler and mix until the ingredients melt and the glaze becomes homogeneous. If you choose to use brandy, it is added to the glaze. After the glaze is ready, let it cool slightly. It should not be hot when poured over the cream, as it can soften or displace the cream layer. 5. Assembling the cake Cut the base in half horizontally to obtain two layers. Place the first layer of base on a platter and soak it with the prepared syrup. Spread half of the vanilla cream over the base. Place the second layer of base on top and spread the remaining cream. Finally, pour the chocolate glaze and spread it evenly. Let the cake set before portioning. This way, the cream stays between the layers, and the glaze can be cut more easily. Why I make this recipe often It is a suitable cake when you want a dessert with a cocoa base but do not want to prepare a cooked cream. The cream is made directly with milk, liquid cream, and the Creme Ole packets, and the assembly is simple. The dark chocolate and butter glaze completes the cake without requiring complicated preparation. Additionally, the cake can be prepared in advance, as it needs to sit after assembly before being cut. It is suitable for both a family meal and for an occasion when you want an easily portioned dessert. Tips Let the base cool on a rack before cutting. When it is still hot, it is more fragile and can break. The egg whites should be beaten until they become shiny after adding the sugar. The dry ingredients are incorporated at the end, so the batter remains as airy as possible. The glaze should be allowed to cool before being poured over the cream. If it is too hot, it can affect the consistency of the vanilla cream. The syrup is applied to the first layer of base, according to the steps in the original recipe. There is no need to prepare it long in advance; the sugar dissolves directly in the water. Substitutions The rum essence in the syrup and glaze can be replaced with brandy in the glaze, according to preference. For the syrup, the recipe indicates rum essence. Do not change the quantities of the ingredients in the cream without considering the Creme Ole packets used, as they are what give consistency to the milk and liquid cream mixture. Variations The glaze can be prepared with rum essence or with both rum and brandy. The version with brandy has a stronger flavor, but it should be added in moderation, as the exact amount is not specified in the basic recipe. For a more intense chocolate flavor, dark chocolate with the preferred cocoa percentage can be used, keeping the amount of 100 g mentioned in the recipe. Serving ideas Cut the cake into pieces after the cream and glaze have set. It can be served plain, without additional toppings, as it already has a base, cream, and chocolate layer. Frequently asked questions 1. Can I bake the base in a smaller pan? The recipe is calculated for a 28 cm pan. If you use a smaller pan, the base will be taller, and the baking time may differ. The source does not provide a time for other pan sizes, so checking should be done according to the oven. 2. Does the base need to cool before putting the cream? Yes. The base is removed from the oven and left to cool on a rack, then it is cut and the cake is assembled. The cream should not be placed over a hot or warm base. 3. Do both layers get soaked? The original recipe mentions soaking one layer of base before putting half of the cream. To keep the steps of the recipe, the syrup is used on the first layer, according to the instructions. 4. Can I put brandy in the glaze? Yes. The recipe specifies that brandy can be added to the glaze. The amount is not specified, so it is added to taste, along with the rum essence or in place of a portion of it. 5. Why is the glaze prepared over a double boiler? The double boiler helps to gradually melt the chocolate and butter and to homogenize the ingredients. The mixture is stirred until it becomes uniform, then allowed to cool slightly before use. Nutritional values The values are approximate and depend on the type of liquid cream, chocolate, butter, and the number of pieces the cake is cut into. If the cake is divided into 12 servings, one piece may have approximately 320–380 kcal, 5–7 g of protein, 25–32 g of carbohydrates, and 22–27 g of fat. The estimate includes the base, cream, syrup, and glaze. The Creme Ole packets and liquid cream can have different nutritional values depending on the product, and this can change the final result. Sugar, chocolate, and butter in the glaze contribute the most to the caloric intake. Storage and reheating Keep the cake covered in the fridge due to the milk and liquid cream-based cream. It is better to keep it whole or in covered pieces so that the base and cream do not dry out. The cake is not reheated. It is served cold or after being left at room temperature for a while so that it can be cut and consumed more easily. The glaze can soften if kept too warm, so after serving the rest should be put back in the fridge.

Cream a la Cream double

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