Cream of the cream

Name: Cream of the cream
Ingredients: Base: 6 eggs; 6 tablespoons of sugar; a packet of Dr. Oetker chocolate cream (I couldn't find it at the market; so I used chocolate-flavored pastry cream). Cream: 350 ml of liquid cream (I use Hulala as I don't have another here); 150 ml of cold milk; 2 tablespoons of powdered sugar; a packet of vanilla cream (same as the chocolate one; I can't find it; so I use something else; it's not a crime :)). Glaze: 100 g of bulk chocolate; 40 g of liquid cream; 50 g of butter; and a tablespoon of cognac.

Dessert - Cream of the cream by Viorica J. - Recipia

Krem a la Krem: A Holiday Delight If you are looking for a quick, simple yet incredibly delicious dessert, I invite you to discover the recipe for Krem a la Krem. This cake is a culinary gem that combines a fluffy base with a fine cream, all covered with a decadent chocolate glaze. It is perfect for any occasion, from birthdays to gatherings with friends. Let’s begin the culinary adventure! Preparation time: 30 minutes Baking time: 25 minutes Total time: 55 minutes Number of servings: 12 Ingredients For the base: - 6 eggs - 6 tablespoons of sugar - 1 packet of chocolate Crem Olle (or an alternative chocolate-flavored cake cream) For the cream: - 350 ml of liquid cream (we recommend Hulala for a rich taste) - 150 ml of cold milk - 2 tablespoons of powdered sugar - 1 packet of vanilla Crem Olle (or a similar alternative) For the glaze: - 100 g of bulk chocolate - 40 g of liquid cream - 50 g of butter - 1 tablespoon of cognac (optional, for a refined taste) Preparing the Base 1. Separate the eggs: In a large bowl, separate the yolks from the whites. This is a crucial step to achieve a fluffy base. 2. Beat the egg whites: Using an electric mixer, beat the egg whites until foamy. Gradually add the sugar, one tablespoon at a time, continuing to mix until you achieve a firm and glossy meringue. 3. Add the yolks: Incorporate the yolks one at a time into the egg white foam, gently folding with a spatula to avoid losing air in the mixture. 4. Incorporate the cream: Add the packet of chocolate Crem Olle and mix until well combined. You will notice it becomes airy and easy to handle. 5. Prepare the baking pan: Grease a 20x25 cm pan with oil and dust with flour. This will prevent the base from sticking. 6. Bake the base: Pour the mixture into the prepared pan and bake in a preheated oven at 180°C (medium heat) for about 25 minutes. The base is ready when it feels firm to the touch and a toothpick inserted in the middle comes out clean. Preparing the Cream 1. Mix the ingredients: In a bowl, combine the liquid cream, cold milk, powdered sugar, and the packet of vanilla Crem Olle. Start mixing on low speed, then gradually increase the speed until you obtain a thick, smooth cream. 2. Apply the cream: Once the base has completely cooled, spread the cream evenly over its surface, creating a thick and smooth layer. 3. Chill the cake: Place the cake in the refrigerator for at least 1 hour so that the cream can set. Preparing the Glaze 1. Melt the ingredients: In a small saucepan, combine the bulk chocolate, liquid cream, butter, and cognac. Heat on low and stir constantly until all ingredients are completely melted and combined. 2. Glaze the cake: Remove the cake from the refrigerator, slice it with a sharp knife, and glaze each piece with the melted chocolate. You can decorate the cakes with the remaining cream if you desire a more refined look. Serving To add a touch of elegance, you can serve Krem a la Krem with a scoop of freshly whipped cream or alongside vanilla ice cream. This combination will provide a pleasing contrast between the cake's fine texture and the creaminess of the whipped cream. Nutritional Benefits This cake is a good source of protein thanks to the eggs and cream, but it should be consumed in moderation due to its sugar and fat content. A serving of Krem a la Krem contains approximately 300 calories, making it perfect as an occasional indulgence. Variations and Practical Tips - Fruit variation: You can add fresh fruits, such as strawberries or raspberries, between the layers of cream for an extra freshness. - Adjusting sweetness: If you prefer a less sweet dessert, reduce the amount of sugar in the cream. - Dairy-free alternative: You can use almond or coconut cream and milk to create a vegan version of this cake. Frequently Asked Questions - Can I use another type of chocolate for the glaze? Absolutely! You can experiment with white or dark chocolate, depending on your preferences. - How long does the cake last? Krem a la Krem keeps well in the refrigerator for 3-4 days, but I recommend consuming it as soon as possible to enjoy its best texture. Final Note Krem a la Krem is not just a cake; it is an experience! With each bite, you will feel how the flavors intertwine in perfect harmony. Whether you prepare it for a celebration or simply to indulge your taste buds, this recipe will surely bring a smile to the faces of your loved ones. So, put on your apron, gather your ingredients, and let yourself be carried away by the magic of cooking!

Category: Dessert Author: Viorica J. Views: 1 Date: 06.10.2024

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