Krem Cake a la Krem and 4 years of recipes

Name: Krem Cake a la Krem and 4 years of recipes - Gianina L.
Ingredients: For the base: 6 eggs; 6 tablespoons of sugar; 1 packet of chocolate Creme Ole; a pinch of salt. For the cream: 250 ml of liquid cream; 200 ml of milk; 1 packet of vanilla Creme Ole. For the glaze: 100 g of dark chocolate; 50 ml of liquid cream; 50 g of butter; 2 tablespoons of blueberry liqueur.

Dessert - Krem Cake a la Krem and 4 years of recipes by Gianina L. - Recipia

I have made this cake several times when I wanted something quick and with readily available ingredients. I also like it because it is not complicated at all, and the combination of chocolate sponge, vanilla cream, and simple chocolate glaze always hits the spot, especially when gathering with friends or when you need an easy-to-portion dessert. Quick Info Total time: about 2 hours (including cooling) Preparation time: 25-30 minutes Baking time: 20-25 minutes Servings: 12-16, depending on how you cut the cake Difficulty: easy to medium Recipe type: holiday dessert or event cake Ingredients For the sponge: - 6 eggs - 6 tablespoons sugar - 1 packet of chocolate Creme Ole - a pinch of salt For the cream: - 250 ml liquid cream - 200 ml milk - 1 packet of vanilla Creme Ole For the glaze: - 100 g dark chocolate - 50 ml liquid cream - 50 g butter - 2 tablespoons fruit liqueur (or other flavored alcohol, optional) Preparation method 1. Separate the eggs. Beat the egg whites until stiff with the pinch of salt. Gradually add the sugar, one tablespoon at a time, mixing after each addition until you get a firm meringue. 2. Add the yolks one at a time to the mixture, mixing after each. 3. Gradually add the packet of chocolate Creme Ole, incorporating it at low speed just until combined, without deflating the egg whites. 4. Pour the mixture into a suitable baking tray lined with parchment paper. Level the sponge. 5. Bake in a preheated oven at 180°C for 20-25 minutes. The sponge is done if, when gently pressed with a finger, the indentation springs back immediately. If it stays, leave it for a few more minutes. 6. Remove the sponge from the oven and let it cool completely in the tray. 7. For the cream, mix the liquid cream with the milk in a large bowl. Add the packet of vanilla Creme Ole and mix for a few minutes until the cream thickens. 8. Spread the cream evenly over the cooled sponge. Level it off with a spatula and refrigerate until you prepare the glaze. 9. For the glaze, place the chocolate, butter, and liquid cream in a small saucepan. Melt everything over medium heat, stirring until a smooth cream forms. Finally, remove from heat and add the fruit liqueur or other alcohol if using. 10. Let the glaze cool for a few minutes, then pour it over the cake taken out of the fridge. Level quickly, as it sets quite fast. 11. Put the tray back in the fridge and let it set for at least an hour. 12. Cut the cake into pieces using a sharp knife (possibly dipped in hot water). Why I make this recipe often It’s one of those desserts I return to when I need a sure thing. It’s made with easily available ingredients, the result is stable, there are not many dishes to wash, and the cake is easy to cut, making it suitable for events. The fact that it doesn’t require much decoration or extra steps helps when you want something straightforward yet tasty. Tips and variations Tips - Make sure the sponge is completely cooled before adding the cream; otherwise, you risk it becoming too soggy. - Use room temperature eggs for the sponge; they whip easier and rise better. - The glaze is poured only after the cream has set a little in the fridge. - For a cleaner cut, rinse the knife in hot water every 2-3 cuts. Substitutions - The fruit liqueur in the glaze can be replaced with cherry liqueur, cognac, or, if you want to avoid alcohol, it can be omitted completely. - If you can't find vanilla Creme Ole, you can also use strawberry or chocolate, but the final flavor will change. Variations - You can add a thin layer of sour jam (cherries, currants) between the sponge and cream if you want something fruitier. - For the cream, combine half a packet of vanilla Creme Ole and half of chocolate or strawberry if you want another flavor. - It can be made with a glaze of just chocolate and cream if you prefer a thinner layer. Serving ideas - The cake is served cold, directly from the fridge, cut into squares or rectangles. - It can be placed on a platter as an event cake or portioned into boxes if you take it to go. Frequently asked questions 1. Can I use another cream instead of Creme Ole? Yes, but the texture and consistency of the cake may differ. Creme Ole is quick and stable; other creams may need time to set. 2. Does the sponge need to be soaked? No. The sponge comes out quite moist and fluffy; it does not need syrup. 3. Can I eliminate the alcohol from the glaze if the cake is for kids? Yes, you can completely skip the liqueur or use a non-alcoholic flavoring. 4. What tray should I use? A tray of about 20x30 cm works well, but it’s not critical. If the tray is too large, the sponge will come out thinner. 5. How do I check if the sponge is baked without poking it with a toothpick? Test it with your finger: press gently, and if the indentation disappears quickly, the sponge is done. Nutritional values Approximately, a medium serving (out of 14 pieces) has about 220-250 kcal, with approximately 5-6 g of protein, 12-14 g of fat, and 24-28 g of carbohydrates. The value depends on the brand of cream, the type of chocolate, and whether the glaze contains alcohol or not. It is not a diet dessert, but the portion is moderate. Storage and reheating Krem a la Krem cake keeps best in the fridge, covered, for up to 3 days. I do not recommend reheating it; the glaze and cream can spoil at high temperatures. You can also store it cut in airtight boxes, still in the fridge. If you want to transport it, keep it in the fridge until the last moment, so the cream or glaze doesn’t soften.

Krem Cake a la Krem and 4 years of recipes

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