Cream cake a la cream

Name: Cream cake a la cream
Ingredients: Base: 6 eggs; 6 tablespoons of sugar; 1 packet of Dr. Oetker Chocolate Creme Ole. Cream: 250 ml liquid whipped cream; 150 ml cold milk; 1 packet of Dr. Oetker Vanilla Creme Ole. Glaze: 100 g chocolate; 50 ml liquid whipped cream; 50 g butter; 1 tablespoon of cognac.

Dessert - Cream cake a la cream by Olimpia I. - Recipia

Krem a la Krem Cake: A Quick Delight for Guests Total Time: 1 hour 15 minutes Preparation Time: 30 minutes Baking Time: 25-30 minutes Number of Servings: 12 If you ever find yourself in a situation where unexpected guests arrive and you don't know what to offer them, this cake is the perfect solution. Krem a la Krem is a dessert that will captivate you from the very first bite, with a light sponge, a smooth cream, and a delicious glaze. It's a simple, quick, and very versatile recipe that can be customized to your preferences. The history of Krem a la Krem cake is tied to the desire to create a refined yet accessible dessert that brings a touch of elegance to any table. This cake is perfect for any occasion, whether it's an anniversary, a celebration, or simply a gathering of friends. Ingredients For the sponge: - 6 eggs - 6 tablespoons of sugar - 1 packet of Dr. Oetker Chocolate Creme Ole For the cream: - 250 ml liquid cream - 150 ml cold milk - 1 packet of Dr. Oetker Vanilla Creme Ole For the glaze: - 100 g chocolate (dark or milk, depending on preference) - 50 ml liquid cream - 50 g butter - 1 tablespoon of brandy (optional) Step-by-Step Preparation 1. Preparing the sponge Start by preheating the oven to 180 degrees Celsius. Separate the egg whites from the yolks and place them in two different bowls. Use a mixer to beat the egg whites with the sugar until you achieve a firm meringue that holds peaks. It is important to ensure that the bowl and the mixer whisks are completely clean to obtain a perfect foam. Gradually add one yolk at a time, mixing gently after each addition. This step helps incorporate air into the mixture, giving the sponge a fluffy texture. Finally, fold in the packet of Dr. Oetker Chocolate Creme Ole and mix gently until homogeneous. This will add an intense chocolate flavor to your sponge. Pour the mixture into a 20x30 cm baking pan lined with parchment paper, and bake for 25-30 minutes. To check if it’s done, gently press the sponge with your finger; if the indentation disappears immediately, the sponge is ready. After baking, let it cool. 2. Preparing the cream In a bowl, combine the cream, milk, and vanilla powder. Use the mixer to beat the mixture for about 1 minute until the cream begins to thicken. This will give your cake a creamy and rich flavor. Once the sponge is completely cooled, spread the cream evenly over its surface and place the cake in the refrigerator for about 30 minutes until the cream has set. 3. Preparing the glaze In a saucepan, melt the chocolate together with the cream, butter, and brandy, stirring constantly to avoid burning. Once the ingredients are completely melted and homogeneous, let the glaze cool to room temperature. When the glaze is at room temperature, pour it evenly over the cake and spread it with a spatula. Place the cake back in the refrigerator to set the glaze. 4. Serving and variations After the glaze has set, the cake is ready to be cut and served. You can decorate it with fresh fruits, such as strawberries or raspberries, to add a touch of freshness. You can also experiment with flavors; instead of vanilla Creme Ole, you can use strawberry Creme Ole for a fruity and delicious taste. Practical Tips - Using ingredients at room temperature: Make sure the eggs, cream, and milk are at room temperature to achieve a homogeneous and airy mixture. - Perfect glaze: If you want a shinier glaze, you can add a bit of glucose syrup to the glaze mixture. - Serving: This cake pairs wonderfully with a cup of coffee or tea, but also with a glass of sparkling wine for special occasions. Nutritional Benefits This cake is a source of carbohydrates and healthy fats from chocolate and butter. The cream adds a note of calcium, and the milk is a good source of protein. Of course, like any dessert, it should be consumed in moderation. Frequently Asked Questions - Can the cake be frozen? Yes, you can freeze the cake, but it is recommended to decorate it with glaze and cream after thawing to maintain its fresh appearance and taste. - Can I use other types of chocolate? Yes, you can experiment with white chocolate or milk chocolate, depending on your preferences. - How can I make the cake less sweet? You can reduce the amount of sugar in the sponge and use dark chocolate, which is less sweet than milk chocolate. This Krem a la Krem cake is not just a simple dessert but a culinary experience that will leave pleasant memories among your loved ones. So, get ready to fall in love with this recipe! With every bite, you will feel how the flavors and textures blend, and your guests will be impressed by your culinary talent. Enjoy!

Cream cake a la cream

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