Creme de la creme

Name: Creme de la creme - Zenobia C.
Ingredients: BASE:; 9 egg whites; 14 tablespoons sugar; 6 tablespoons flour; 1 baking powder CREAM:; 9 egg yolks; 5 tablespoons sugar; 2 packets vanilla pudding; 800 ml milk; 250 g butter; 200 g powdered sugar; 2 tablespoons cocoa DECORATION:; a box of whipped cream; chocolate candies or grated chocolate

Dessert - Creme de la creme by Zenobia C. - Recipia

I have made this Cremisimo cake many times, especially when I know a holiday is coming up or when I have guests. It's not a complicated recipe, but it has several steps, so I organize myself well from the start. The cream is divided into two parts, one vanilla and one cocoa, giving it a beautiful appearance with clear contrasts. If I have time, I decorate it with grated chocolate, but it also works with simple sprinkles. Quick Info Total time: about 2 hours (includes cooling the cream) Preparation time: 30-40 minutes Cooking/baking time: 30-40 minutes for the base, plus time to cook the cream Servings: 16-20, depending on how you cut the cake Difficulty: medium Recipe type: homemade cake, suitable for festive meals or weekend days Ingredients Base: - 9 egg whites - 14 tablespoons sugar - 6 tablespoons flour - 1 teaspoon baking powder Cream: - 9 egg yolks - 5 tablespoons sugar - 2 packets of vanilla pudding (sugar-free, usually 40g each) - 800 ml milk - 250 g butter (I use 82% fat) - 200 g powdered sugar - 2 tablespoons cocoa Decoration: - a box of whipped cream (approximately 200-250 ml, vegetable or dairy) - grated chocolate or sprinkles for decoration Preparation Method 1. The Base 1. Preheat the oven to 180°C. 2. Whip the egg whites with a mixer until stiff peaks form. Gradually add the sugar (one tablespoon at a time) and continue to whip until the mixture is thick and glossy. 3. Gently fold in the flour mixed with baking powder using a spatula. Don't overmix to avoid losing volume. 4. Pour the mixture into a baking tray lined with parchment paper. I use a tray of about 25x35 cm, but a standard cake pan works too. 5. Bake for 30-40 minutes, until a toothpick comes out clean. Let the base cool completely before adding the cream. 2. The Cream 1. Mix the egg yolks with 5 tablespoons of sugar. Gradually add the pudding and milk to avoid lumps. 2. Place everything in a heavy-bottomed pot and cook over low heat, stirring continuously, until it thickens like pudding. If it starts to stick to the bottom, reduce the heat and keep stirring. Once ready, remove the pot from the heat and let the cream cool to room temperature. 3. In a separate bowl, beat the butter with 200 g of powdered sugar until it lightens in color and becomes slightly fluffy. 4. When the cooked cream is cool, gradually add the egg yolk mixture to the whipped butter, mixing well after each addition. 5. Divide the cream into two equal parts. In one part, incorporate 2 tablespoons of cocoa, mixing until uniform. 3. Assembly 1. Place the cooled base on a serving platter. 2. Spread the vanilla cream over the base first, leveling it with a spatula. 3. Next, carefully spread the cocoa cream on top of the vanilla cream. 4. Whip the cream and spread it as the final layer. 5. For decoration, grate chocolate on top or sprinkle with cake balls, according to preference. Why I Make This Recipe Often I love that this cake slices well and has smooth layers that look neat on the platter. It’s perfect for days when I want something homemade but a bit more festive. The egg white base uses what’s left from creams or bread, and the cream is thick enough to hold well in the fridge. Tips and Variations Tips - If using a smaller pan, the base will be taller and may need a bit more time in the oven. Check after 30 minutes. - Allow the cooked cream to reach room temperature before mixing it with the butter to prevent curdling. - For whipped cream, I use the vegetable version if I have guests and want it to hold its shape longer. Substitutions - If you don’t have whipped cream, you can use whipped sour cream, but don’t add sugar if it’s already sweetened. - The powdered sugar for the cream can be replaced with finely ground granulated sugar if you have nothing else on hand. Variations - If you want a different flavor, you can add a few drops of rum essence to the cocoa cream. - You can swap the vanilla pudding for caramel pudding, but the final taste will be sweeter. Serving Ideas - The cake cuts best with a knife dipped in warm water. - It pairs well with coffee or as part of a platter with various homemade desserts. Frequently Asked Questions 1. Can I use frozen egg whites for the base? Yes, but let them thaw completely at room temperature and whip them well. I haven’t noticed major differences compared to fresh egg whites. 2. Can I make the cream with margarine? Theoretically yes, but the texture and flavor won’t be as pleasant as with butter. 3. What should I do if my cream curdles? Usually, if the butter and pudding are at similar temperatures, it won’t curdle. If it does, mix vigorously or use a mixer, and it generally comes back together. 4. Can I use store-bought whipped cream in a spray can? It’s quick, but it doesn’t hold its shape as well if the cake is kept cold for a long time. It’s fine for immediate serving. 5. Is the base tall enough? It depends on the pan. In a standard cake pan (25x35 cm), it comes out medium thickness, enough to support the cream and whipped cream. Nutritional Values All values are estimates, per serving (from 20): - Calories: approximately 340 kcal - Protein: 6-7 g - Carbohydrates: 40-45 g - Fat: 16-18 g The taste is rich, thanks to the butter cream, while the egg white base is light yet sweet. Portions can be adjusted depending on how many guests you have. Storage and Reheating Cremisimo cake should be kept in the fridge, covered, for up to 3 days. I do not recommend freezing it, as the base and cream change texture after thawing. It doesn’t require reheating and is served cold. If it sits too long, the whipped cream on top may weep, so it’s best consumed within the first two days.

Creme de la creme

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