Cream Cake Creme a la Creme

Name: Cream Cake Creme a la Creme
Ingredients: For the base: 10 eggs 10 tablespoons sugar 2 packets of chocolate Creme Ole For the cream: 500 ml milk 500 ml liquid whipped cream Hulala 2 packets of vanilla Creme Ole For the glaze: 4 tablespoons su

Dessert - Cream Cake Creme a la Creme by Floriana J. - Recipia

Creme a la Creme Cake When I need a dessert that looks good on a platter and holds up in the fridge, the Creme a la Creme cake remains on my list. I have found several variations over time, but this is the one I return to because it is straightforward and the result is always satisfying. The sponge is airy, the vanilla cream holds well, and the chocolate glaze tops it all off beautifully. It doesn't require complicated ingredients, and with a little attention, it turns out the same every time. Quick Info Total Time: approximately 4-5 hours (including cooling and chilling) Preparation Time: 40-50 minutes Baking Time: 15-20 minutes for the sponge Servings: 24-30, depending on the size of the pieces Difficulty: medium Recipe Type: holiday dessert or for festive platters Ingredients For the sponge: 10 eggs 10 tablespoons sugar 2 packets of chocolate Creme Ole (for the instant cream, not pudding) For the cream: 500 ml milk 500 ml liquid cream 2 packets of vanilla Creme Ole For the glaze: 4 tablespoons sugar 4 tablespoons water 200 g butter 200 g chocolate Preparation Method 1. The Sponge 1. Preheat the oven to 180°C. Prepare a baking tray of approximately 30x33 cm, lined with baking paper. 2. Separate the eggs. Place the egg whites in a large bowl and the yolks aside. 3. Beat the egg whites until stiff peaks form, using a mixer. When the foam begins to form, gradually add the sugar. Continue mixing until you achieve a glossy, firm meringue. 4. Incorporate the yolks, one at a time, at low speed or with a spatula, being careful not to deflate the foam. 5. Gradually add the 2 packets of chocolate Creme Ole. Gently mix until fully incorporated. 6. Pour the mixture into the tray and level it out. 7. Bake the sponge for 15-20 minutes, on the middle rack. It’s done when a toothpick comes out clean. Let it cool completely in the tray. 2. The Cream 1. In a large bowl, combine the cold milk, the liquid cream (also cold), and the 2 packets of vanilla Creme Ole. 2. Mix at high speed until you achieve a thick cream that doesn't run. 3. Spread the cream over the cooled sponge, using a spatula, as evenly as possible. 4. Place the tray in the fridge for at least 1-2 hours to set the cream layer. 3. The Glaze 1. In a small saucepan, mix the sugar and water, and place over low heat. 2. When the sugar has dissolved, add the butter and chocolate broken into small pieces. 3. Stir constantly over low heat until everything melts and you achieve a smooth glaze. 4. Let the glaze cool for 15-20 minutes; it should not be hot when poured over the cream to avoid melting the layer underneath. 5. Pour the glaze over the set cream and level it carefully. 6. Refrigerate the cake, preferably overnight. The glaze will set nicely, and the layers will be stable when cut. 4. Portioning 1. Remove the tray from the fridge. To cut cleanly, use a sharp knife, dipping it in hot water before each cut. 2. Cut the cake into squares or appropriately sized rectangles. Why I Make This Recipe Often I love it because it’s hassle-free, the sponge is easy to make, doesn’t need to be soaked, and the cream is quick to prepare. The cake holds well in the fridge, doesn’t dry out, and cuts beautifully. It’s suitable for platters or guests, but also works for coffee on an ordinary day. You can prepare it a day in advance, and it lasts several days without issues. Tips and Variations Tips - For the sponge, beat the egg whites very well from the start, so they don’t deflate after adding the other ingredients. - Use a thin-bladed knife to cut, heated each time – this way, the glaze won’t crumble. - The glaze should be slightly warm, not hot, so it doesn’t melt the cream underneath. - The cake needs to be refrigerated overnight for the layers to set properly. Substitutions - The Hulala cream can be replaced with another liquid plant-based cream if you can’t find it. I do not recommend using natural cream for this recipe, as it may not hold as well. - You can use other brands of Creme Ole; the important thing is that they are for instant cream, not pudding. Variations - You can add a few drops of rum or vanilla essence to the sponge if you want a more intense flavor, but it’s not necessary for the classic recipe. - For the glaze, you can use dark or milk chocolate, depending on what you have on hand. Serving Ideas - The cake pairs well on platters with other cream desserts. - If you want it to look more festive, you can sprinkle a little cocoa or chocolate flakes over the glaze before it sets. Frequently Asked Questions 1. Can I use cooked pudding instead of Creme Ole? No, for this recipe, you need Creme Ole, which is prepared quickly without boiling. Cooked pudding will not give the same texture and consistency to the cream or sponge. 2. Does the sponge need to be soaked? No, it doesn’t need to be. The sponge remains fluffy and moist from the start, and the cream on top keeps it soft. 3. Can the cake be frozen? I do not recommend freezing, as the plant-based cream and instant creams may change texture upon thawing. 4. Can I use another cream instead of Hulala? Yes, you can use another liquid plant-based cream, but it shouldn’t be whipped cream from sour cream, as it doesn’t hold the cream as well. 5. Can I use a smaller or larger tray? You can adjust the tray, but the thickness of the layers will change. For the ideal ratio, the size of 30x33 cm is the most suitable for these quantities. Nutritional Values (estimate) One serving of cake (calculated for 24 pieces from the tray): Calories: approx. 290 kcal Protein: 4-5 g Fat: 18 g Carbohydrates: 27 g These values are estimates based on the mentioned ingredients. They may vary depending on the chocolate used and the size of the portions. Storage and Reheating The cake can be stored in the fridge, covered, for up to 4-5 days. Reheating is not recommended. The glaze remains firm, and the cream does not separate. It is important that it is well covered to avoid absorbing odors from other foods. If you make it for festive platters, you can cut it even the next day without any problems.

Cream Cake Creme a la Creme

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