Homemade cake, very good, very tasty

Name: Homemade cake, very good, very tasty - Iulia H.
Ingredients: For the base: 9 eggs; 9 tablespoons of sugar; 2 essences of rum; 9 tablespoons of flour. For the filling of the cake; we need: 2 chocolate creams from Dr. Oetker; 1 vanilla cream also from Dr. Oetker; and 2 packs of whipped cream.

Dessert - Homemade cake, very good, very tasty by Iulia H. - Recipia

Homemade Cake with Packet Creams I have made this cake many times, especially when I need something quick and filling for birthdays or when relatives come unexpectedly. The base is made with eggs, sugar, and flour, while the creams are from a packet. You don’t have to worry about complicated techniques or expensive ingredients. It’s the kind of cake that can be made without stress, with what you have at home. Quick Info Total time: about 1 hour and 30 minutes (includes cooling the base) Preparation time: 15-20 minutes Baking time: 30 minutes Servings: 10-12 slices Difficulty: easy to medium Recipe type: classic homemade cake, suitable for birthdays or other occasions Ingredients For the base: - 9 eggs - 9 tablespoons of sugar - 2 bottles of rum essence (or 2 teaspoons, to taste) - 9 tablespoons of flour For the filling: - 2 packets of Dr. Oetker chocolate cream - 1 packet of Dr. Oetker vanilla cream - 2 packs of whipped cream (or as stated on the package for decoration and filling) For soaking the base: - juice from canned fruit (or another simple syrup you have on hand) Preparation method 1. Prepare the base. Crack the eggs and separate the egg whites from the yolks in a larger bowl. Beat the egg whites with a mixer until they become a firm foam. 2. Gradually add the sugar over the egg whites, mixing well until the foam becomes shiny and holds on the spatula. Add the rum essence. 3. Set the mixer aside. Take a wooden spoon and add the yolks, one by one. Mix gently from top to bottom to avoid losing air from the mixture. 4. Still using the wooden spoon, incorporate the flour, one tablespoon at a time, mixing from top to bottom without overdoing it. 5. Prepare a cake pan: grease with oil and dust with flour. 6. Pour the mixture into the pan and level it gently. Bake in a preheated oven (medium heat) for about 30 minutes. The base is ready when it turns golden and passes the toothpick test. 7. Remove the base from the pan and let it cool completely on a rack or a clean cutting board. 8. Once completely cooled, cut the base into 3 horizontal layers with a large knife with a thin blade. 9. Soak each layer of the base with juice from canned fruit or another simple syrup, to taste. Use just enough to make it moist, but not too soggy. 10. Prepare the creams according to the instructions on the package. They are quickly made with cold milk, following each packet's instructions. 11. Assemble the cake: place the first layer on a platter, spread a layer of cream, continue with the next layer and another layer of cream (you can alternate the creams). The last layer goes on top. 12. Cover the entire cake with whipped cream, including the sides. You can also use the whipped cream for decoration, as preferred. 13. Chill the cake for at least a few hours before cutting, to let the flavors meld and the creams set. Why I make this recipe often It’s the kind of cake that you can make with minimal effort, without the hassle of cooked creams or complicated bases. The ingredients are always on hand. It turns out big, is filling, and doesn’t crumble easily when cut. Tips and variations Tips - Beat the egg whites well, but don’t let them dry out. - The base must cool completely before cutting, otherwise it will crumble. - When soaking, don’t add too much liquid, to avoid excessive sogginess. - For whipped cream, use it while it’s freshly whipped; don’t leave it too long in the heat. Substitutes - Rum essence can be replaced with vanilla or lemon, to taste. - Canned fruit juice can be any sweet syrup from home. - The creams can be swapped for other flavors from packets. Variations - You can alternate the layers of cream: chocolate-vanilla-chocolate, or any other combination. - If you want more texture, you can sprinkle ground nuts between the layers. - For a different look, add canned fruit between the layers. Serving ideas - It slices more easily if chilled overnight. - It can be served plain or with extra fruit on top. - For appearance, you can decorate with grated chocolate or coconut flakes. Frequently asked questions 1. Can I use a different type of cream? Yes, any packet cream, as long as it’s one you can prepare quickly with cold milk. 2. What size should the pan be? Ideally, a classic round cake pan, but a medium rectangular pan works too. 3. Do I need to wrap the base in foil while it cools? No, just leave it at room temperature, uncovered, so it doesn’t get soggy. 4. If I don’t have canned fruit, what can I use for soaking? Any sweet syrup, including sugar water and essence or store-bought syrup. 5. Can I assemble the cake a day in advance? Yes, it actually sets better if chilled for a few hours or overnight. Nutritional values Approximately, a slice has about 350-400 kcal, depending on how much cream and whipped cream you use. Carbohydrates: 35-40 g, proteins: 5-7 g, fats: 15-18 g per serving. Values are approximate, highly dependent on the type of creams and whipped cream used. Storage and reheating It can be stored in the refrigerator, covered, for up to 2 days. It should not be reheated; serve cold. The base holds up well, and the packet creams do not separate after a day. If left too long, the whipped cream may release water, so it’s recommended to consume it within 48 hours.

Homemade cake, very good, very tasty

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