Cream cake

The cream cake is a dessert that brings a touch of nostalgia with every bite. This delicious recipe, full of intense flavors and contrasting textures, is perfect for any occasion, whether it's a family gathering or simply an afternoon treat. Let's discover together how to prepare this cake step by step and enjoy a result worthy of the most sophisticated patisseries.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 12-14 servings

Ingredients

For the cake base:
- 6 eggs
- 200 g sugar
- 30 ml water
- 30 ml oil
- 8 tablespoons flour
- 2 tablespoons cocoa
- 1 teaspoon baking powder
- 1 packet vanilla sugar

For the syrup:
- 200 g sugar
- 2 packets cappuccino (or instant coffee, to taste)
- 400 ml water

For the chocolate cream:
- 3 egg yolks
- 150 g sugar
- 2 tablespoons cocoa
- rum essence (to taste)
- 1 package (about 200 g) butter

For the glaze:
- 4 tablespoons sugar
- vanilla essence (to taste)
- 1 tablespoon cocoa
- 2 tablespoons water
- 50 g butter or margarine
- 1 tablespoon oil

Step by step: Preparing the cream cake

1. Preparing the cake base

We start with the base, which is the foundation of this delicious dessert.

- Beat the yolks: In a large bowl, beat the 6 yolks with 200 g of sugar until you get a frothy and light-colored mixture. This step is essential to incorporate air into the dough, making the base fluffy.

- Add the wet ingredients: Incorporate the 30 ml of water and 30 ml of oil, mixing gently to avoid losing air from the mixture.

- Dry ingredients: Sift together the 8 tablespoons of flour, 2 tablespoons of cocoa, baking powder, and vanilla sugar. This will help to homogenize the dry ingredients and prevent lumps from forming.

- Combine: Fold the dry ingredients into the yolk mixture, gently mixing with a spatula or whisk.

- Egg whites: Beat the egg whites until firm and glossy. This step is crucial for achieving an airy base. Start by adding a pinch of salt to stabilize the egg whites.

- Combining: Gradually add the beaten egg whites over the yolk mixture, carefully folding from the bottom up to avoid losing volume.

- Baking: Pour the mixture into a large baking tray, greased with butter or margarine and lined with flour. Bake the base in a preheated oven at 180°C for about 30 minutes. Check if it's done using a toothpick – if it comes out clean, the base is ready.

2. Preparing the syrup

While the base is baking, we can prepare the syrup that will add moisture to the cake.

- Boil the syrup: In a saucepan, combine 200 g of sugar, the 2 packets of cappuccino, and 400 ml of water. Boil the ingredients over medium heat, stirring constantly, until the sugar completely dissolves. Let it boil for 5-7 minutes, then remove from heat and let it cool slightly.

3. Preparing the cream

The cream is the heart of the cake, so give it the attention it deserves.

- Beat the yolks: In a bowl, beat the 3 yolks with 150 g of sugar and 2 tablespoons of cocoa. You can use a double boiler, stirring constantly until you obtain a thick cream. This process helps stabilize the cream and gives it a smooth texture.

- Add the butter: After the cream has cooled slightly, add 1 package of softened butter and the rum essence. Mix well until you obtain a smooth and velvety cream.

4. Assembling the cake

Now that we have all the components, it's time to assemble the cake.

- Syrup the base: After the base has completely cooled, generously soak it with the prepared syrup, ensuring it is evenly distributed. This step is essential to prevent the cake from being dry.

- Adding the cream: Spread the chocolate cream evenly over the soaked base, making sure it reaches the corners.

- Glaze: For the glaze, combine all the ingredients (4 tablespoons sugar, vanilla essence, 1 tablespoon cocoa, 2 tablespoons water, 50 g butter or margarine, and 1 tablespoon oil) in a saucepan. Heat them over low heat, stirring constantly until you obtain a thick cream consistency. Let the glaze cool slightly, then pour it evenly over the cream.

5. Cooling and serving

After assembling the cake, let it cool at room temperature, then refrigerate it for a few hours, ideally overnight. This resting time allows the flavors to meld and intensify.

Useful tips

- Flour: Use high-quality flour to achieve a fluffier base. Type 00 flour is an excellent choice.
- Cocoa: Choose high-quality cocoa with a high cocoa content to enhance the cake's flavor.
- Butter: Make sure the butter is at room temperature for easy incorporation into the cream.
- Variations: You can add chopped nuts or chocolate pieces to the cream for added texture. You can also flavor the cream with other essences, such as almonds or oranges, for a personalized touch.

Pairings and serving suggestions

The cream cake pairs wonderfully with a cup of freshly brewed coffee or a flavored tea, such as mint tea or fruit tea. You can serve the cake alongside a scoop of whipped cream or vanilla ice cream, adding a pleasant contrast between warm and cold.

Nutritional benefits

This cake, although a dessert, can be enjoyed in moderation. Ingredients like eggs provide protein, and butter adds healthy fats to the diet. Cocoa, rich in antioxidants, can offer additional benefits to the body. However, excessive consumption of sugar and refined fats is not recommended, so enjoy this cake in moderation.

Frequently asked questions

1. Can I use another type of sweetener?
Yes, you can experiment with alternative sweeteners, but keep in mind that the texture and taste may vary.

2. How can I store the cake?
The cake stores well in the refrigerator, covered, for 3-4 days.

3. What can I do if I don't have cocoa?
You can replace cocoa with carob powder or melted chocolate, but you will need to adjust the amount of sugar.

The cream cake is a recipe that brings together culinary tradition and innovation, offering a refined and delicious dessert. I hope this recipe inspires you to prepare it and enjoy it with your loved ones. Enjoy your meal!