Krem a la Krem Cake

Name: Krem a la Krem Cake - Sidonia O.
Ingredients: Batter:; 6 eggs; 6 tablespoons sugar; 1 sachet (80 g) Creme Ole de chocolate Cream:; 200 ml sweet smintine 32% fat (Dorna red); cold; 200; 220 ml cold milk; 1 sachet (80 g) Creme Ole de vanilie Glaze:; 2 tablespoons water; 2 tablespoons sugar; 2 tablespoons brandy 100 g chocolate; 100 g butter

Desert - Krem a la Krem Cake by Sidonia O. - Recipia

Base: We start by separating the egg whites from the yolks. It is essential to whip the egg whites with sugar, just as is done for meringue. Using a mixer, we beat the egg whites until they become firm and glossy. Once we have a consistent foam, we add one yolk at a time, gently mixing after each addition. This step is crucial for incorporating the necessary air for a fluffy base. Finally, we add the chocolate Creme Ole powder and continue mixing just until combined, no more than 30-45 seconds to avoid losing air in the mixture. We pour the batter into a 20/30 cm pan, which we have greased with butter or lined with parchment paper, ensuring it won’t stick. We bake the base at a medium temperature of 180 degrees Celsius for about 25-30 minutes. We check if it is baked by gently pressing with a finger; if the indentation disappears immediately, the base is ready. After baking, we let the base cool completely. Cream: In a bowl, we place the sour cream, milk, and vanilla powder. We mix the ingredients for about a minute until the cream becomes quite thick. It is important that this cream is well incorporated to have a pleasant texture. After the base has cooled, we spread the cream evenly over its surface, ensuring it reaches all corners. We place the cake in the refrigerator to set, leaving it there for at least two hours. Glaze: In a saucepan, we heat water and add sugar, stirring continuously until it dissolves completely. Once the sugar has melted, we add the liqueur and the chocolate broken into small pieces, continuing to stir until the chocolate is completely melted. Then, we add the butter, stirring over low heat until it melts. It is important not to let the glaze boil. After we have obtained a smooth glaze, we let it cool to room temperature. When the glaze has reached the desired temperature, we pour it evenly over the cake. It is essential that the cream under the glaze is cold, and the glaze is not warm, so as not to melt the cream. After applying the glaze, we leave the cake in the refrigerator for 2-3 hours to set well. Personal notes: I adapted the original recipe by thoroughly rubbing the yolks with sugar before adding the chocolate Ole powder, and then I incorporated the whipped egg whites using a wooden spoon, gently mixing from top to bottom. I prepared the cream from 500 ml of whipped cream with a pack of vanilla Creme Ole, achieving a smooth and flavorful texture. For the glaze, I used 2 tablespoons of Alexandrion brandy and an African chocolate with hazelnuts, which adds a touch of elegance. After putting on the cream, I left the cake in the refrigerator for two hours, and then I applied the glaze. It is recommended to use a long knife, which we dip in warm water, to cut the cake without smudging the glaze. This will ensure clean cuts and a beautiful presentation of the delicious cake.

Ingredients

Batter:
6 eggs
6 tablespoons sugar
1 sachet (80 g) Creme Ole de chocolate Cream:
200 ml sweet smintine 32% fat (Dorna red)
cold
200
220 ml cold milk
1 sachet (80 g) Creme Ole de vanilie Glaze:
2 tablespoons water
2 tablespoons sugar
2 tablespoons brandy 100 g chocolate
100 g butter

Krem a la Krem Cake

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