When I crave something creamy but not overly sweet, I usually think of the Krem a la Krem cake. I haven't made it in a while, but every time I prepare it, I remember why I keep coming back to it: it's not complicated, and the flavor is well-balanced. The sponge cake turns out light and airy, the cream is quick to make, and the glaze adds that perfect touch that ties everything together. It's the kind of cake that works well in a large tray, perfect for family gatherings or when you need a dessert that everyone can enjoy without being too heavy.
Quick Info
Total time: about 5-6 hours (including chilling in the fridge)
Actual preparation time: about 40 minutes
Baking time: 20-25 minutes
Servings: 20-24, from a 35x25 cm tray
Difficulty: medium
Recipe type: cream cake, suitable for family occasions or holidays
Ingredients
For the sponge:
6 large eggs
6 tablespoons sugar
1 packet of chocolate Creme Ole
For the cream:
250 ml liquid cream
200 ml sweet milk
2 packets of vanilla sugar
1 packet of vanilla Creme Ole
For the glaze:
130 g milk chocolate
65 ml liquid cream
30 g butter
2 tablespoons liqueur (Angelli Cherry, chocolate liqueur, or brandy)
Instructions
1. The Sponge
1. Separate the eggs. Place the egg whites in a large bowl, add a pinch of salt, and beat until frothy. When they start to stiffen, gradually add the sugar, continuing to beat until the meringue is firm and shiny.
2. Add the egg yolks all at once and mix for just a few seconds on low speed until incorporated.
3. Sprinkle the packet of chocolate Creme Ole over the mixture and gently fold in with a spatula or mix on very low speed just until combined. Don’t overmix to avoid losing the air from the meringue.
4. Line a 35x25 cm tray with baking paper. Pour the batter into the tray and level it gently.
5. Bake the sponge in a preheated oven at medium temperature (about 170°C) for 20-25 minutes. Check with a toothpick: if it comes out clean, the sponge is ready.
6. Remove the sponge from the oven and let it cool completely in the tray.
2. The Cream
1. In a bowl, combine the liquid cream, milk, vanilla sugar, and the packet of vanilla Creme Ole.
2. Mix everything for about a minute until you achieve a thick and fluffy cream. Do not overbeat, as the cream may curdle.
3. Spread the cream evenly over the cooled sponge directly in the tray. Level it with a spatula.
3. The Glaze
1. Break the milk chocolate into pieces and place it in a small bowl over a double boiler or on very low heat, along with the liquid cream and butter.
2. Stir constantly until everything melts and you have a smooth glaze without chunks.
3. Remove from heat, add the two tablespoons of liqueur, and mix well.
4. Let the glaze cool to room temperature (about 10 minutes) so it’s not hot when pouring over the cream.
5. Pour the glaze over the cream layer in the tray and quickly spread it with a spatula.
6. Refrigerate the tray for at least 4-5 hours to allow the cream and glaze to set properly before cutting.
Why I Make This Recipe Often
This recipe is balanced. It’s not too sweet, not heavy, and doesn’t require hard-to-find ingredients. I especially appreciate that I can make the entire cake in one tray, and the cream and glaze spread very easily. It cuts nicely after chilling and holds up well for a few days.
Tips and Variations
Tips
- The sponge does not contain flour, so its texture will be fluffier and slightly moist, unlike a sponge cake.
- Do not overbeat the cream, or it may become grainy.
- For the glaze, the chocolate should be melted over low heat; otherwise, it can seize or stick to the bottom.
- For neat slices, let the cake chill in the fridge overnight.
Substitutions
- You can use any liqueur you prefer if you don’t have Angelli Cherry. Brandy works as well.
- If you don’t have chocolate or vanilla Creme Ole, substitutions may not work well in this recipe, as the sponge and cream won’t turn out the same.
Variations
- You can use plant-based cream, but the flavor will be slightly different.
- For a more intense flavor, dark chocolate can be used for the glaze.
Serving Ideas
- The cake is served cold, straight from the fridge.
- It cuts best with a thin knife dipped in hot water.
Frequently Asked Questions
1. Can I use a different tray size if I don’t have a 35x25 cm one?
You can use a tray of similar surface area. If it's much smaller, the sponge and layers will be thicker, and the baking time may vary.
2. What happens if I don't add liqueur to the glaze?
You can omit the liqueur if you prefer. The glaze will be slightly thicker and without that subtle alcohol flavor, but the overall texture won’t be affected.
3. Do I have to use exactly Creme Ole chocolate and vanilla?
For this recipe, yes. Substituting with other powders or puddings may not yield the same texture for the sponge and cream.
4. Can the cake be frozen?
I do not recommend freezing it, as the texture of the cream and glaze changes.
5. How far in advance can I make the cake?
It can be prepared a day in advance. It keeps well, and the layers stabilize in the fridge.
Nutritional Values
Approximately, one serving of cake (from 24 pieces) has about:
- Calories: 180-210 kcal
- Protein: 3-4 g
- Carbohydrates: 20-25 g
- Fat: 10-13 g
Values are approximate and depend on serving sizes and the type of ingredients used. The cake is not very high in calories for a cream and glaze dessert.
Storage and Reheating
Store in the fridge, covered, for up to 4-5 days. It’s not a dessert that should be reheated; it is served cold. If left uncovered, the glaze tends to dry out. I do not recommend freezing, as the texture will not remain the same upon thawing.
Quick Info
Total time: about 5-6 hours (including chilling in the fridge)
Actual preparation time: about 40 minutes
Baking time: 20-25 minutes
Servings: 20-24, from a 35x25 cm tray
Difficulty: medium
Recipe type: cream cake, suitable for family occasions or holidays
Ingredients
For the sponge:
6 large eggs
6 tablespoons sugar
1 packet of chocolate Creme Ole
For the cream:
250 ml liquid cream
200 ml sweet milk
2 packets of vanilla sugar
1 packet of vanilla Creme Ole
For the glaze:
130 g milk chocolate
65 ml liquid cream
30 g butter
2 tablespoons liqueur (Angelli Cherry, chocolate liqueur, or brandy)
Instructions
1. The Sponge
1. Separate the eggs. Place the egg whites in a large bowl, add a pinch of salt, and beat until frothy. When they start to stiffen, gradually add the sugar, continuing to beat until the meringue is firm and shiny.
2. Add the egg yolks all at once and mix for just a few seconds on low speed until incorporated.
3. Sprinkle the packet of chocolate Creme Ole over the mixture and gently fold in with a spatula or mix on very low speed just until combined. Don’t overmix to avoid losing the air from the meringue.
4. Line a 35x25 cm tray with baking paper. Pour the batter into the tray and level it gently.
5. Bake the sponge in a preheated oven at medium temperature (about 170°C) for 20-25 minutes. Check with a toothpick: if it comes out clean, the sponge is ready.
6. Remove the sponge from the oven and let it cool completely in the tray.
2. The Cream
1. In a bowl, combine the liquid cream, milk, vanilla sugar, and the packet of vanilla Creme Ole.
2. Mix everything for about a minute until you achieve a thick and fluffy cream. Do not overbeat, as the cream may curdle.
3. Spread the cream evenly over the cooled sponge directly in the tray. Level it with a spatula.
3. The Glaze
1. Break the milk chocolate into pieces and place it in a small bowl over a double boiler or on very low heat, along with the liquid cream and butter.
2. Stir constantly until everything melts and you have a smooth glaze without chunks.
3. Remove from heat, add the two tablespoons of liqueur, and mix well.
4. Let the glaze cool to room temperature (about 10 minutes) so it’s not hot when pouring over the cream.
5. Pour the glaze over the cream layer in the tray and quickly spread it with a spatula.
6. Refrigerate the tray for at least 4-5 hours to allow the cream and glaze to set properly before cutting.
Why I Make This Recipe Often
This recipe is balanced. It’s not too sweet, not heavy, and doesn’t require hard-to-find ingredients. I especially appreciate that I can make the entire cake in one tray, and the cream and glaze spread very easily. It cuts nicely after chilling and holds up well for a few days.
Tips and Variations
Tips
- The sponge does not contain flour, so its texture will be fluffier and slightly moist, unlike a sponge cake.
- Do not overbeat the cream, or it may become grainy.
- For the glaze, the chocolate should be melted over low heat; otherwise, it can seize or stick to the bottom.
- For neat slices, let the cake chill in the fridge overnight.
Substitutions
- You can use any liqueur you prefer if you don’t have Angelli Cherry. Brandy works as well.
- If you don’t have chocolate or vanilla Creme Ole, substitutions may not work well in this recipe, as the sponge and cream won’t turn out the same.
Variations
- You can use plant-based cream, but the flavor will be slightly different.
- For a more intense flavor, dark chocolate can be used for the glaze.
Serving Ideas
- The cake is served cold, straight from the fridge.
- It cuts best with a thin knife dipped in hot water.
Frequently Asked Questions
1. Can I use a different tray size if I don’t have a 35x25 cm one?
You can use a tray of similar surface area. If it's much smaller, the sponge and layers will be thicker, and the baking time may vary.
2. What happens if I don't add liqueur to the glaze?
You can omit the liqueur if you prefer. The glaze will be slightly thicker and without that subtle alcohol flavor, but the overall texture won’t be affected.
3. Do I have to use exactly Creme Ole chocolate and vanilla?
For this recipe, yes. Substituting with other powders or puddings may not yield the same texture for the sponge and cream.
4. Can the cake be frozen?
I do not recommend freezing it, as the texture of the cream and glaze changes.
5. How far in advance can I make the cake?
It can be prepared a day in advance. It keeps well, and the layers stabilize in the fridge.
Nutritional Values
Approximately, one serving of cake (from 24 pieces) has about:
- Calories: 180-210 kcal
- Protein: 3-4 g
- Carbohydrates: 20-25 g
- Fat: 10-13 g
Values are approximate and depend on serving sizes and the type of ingredients used. The cake is not very high in calories for a cream and glaze dessert.
Storage and Reheating
Store in the fridge, covered, for up to 4-5 days. It’s not a dessert that should be reheated; it is served cold. If left uncovered, the glaze tends to dry out. I do not recommend freezing, as the texture will not remain the same upon thawing.