When I want something sweet but don't feel like complicated desserts, I make this cream with layers of cremes. It doesn't take long to prepare, and the ingredients are always on hand. It's the kind of cake you can make in the evening and have ready by the next day. What I like most is that I don't have to bake anything; I just assemble and wait for the layers to soften overnight.
Quick info
Total time: about 40-50 minutes (plus chilling time, preferably overnight)
Effective preparation time: 30 minutes
Chilling time: minimum 6 hours, ideally overnight
Servings: 12-16, depending on how large you cut the pieces
Difficulty: medium
Recipe type: quick homemade dessert, no baking
Ingredients
1 liter milk
9 tablespoons sugar
8 tablespoons white flour
5 eggs
1 packet vanilla pudding
1 box with 2 layers of cremes
2 packets vanilla sugar
zest of one lemon
a pinch of salt
powdered sugar, optional, for decoration
Preparation method
1. Start by dividing the milk into two equal halves (500 ml each). Put the first half liter in a pot over medium heat to warm up towards boiling.
2. Separate the eggs. Put the yolks in a large bowl and whisk them with the 9 tablespoons of sugar until you get a smooth mixture and the sugar has dissolved well. Add the vanilla sugar and the grated lemon zest.
3. In another bowl, pour the other half liter of cold milk. Sprinkle the flour and the packet of vanilla pudding on top. Whisk vigorously with a whisk to avoid lumps. The mixture should be completely smooth.
4. Gradually pour the flour and pudding mixture over the whisked yolks, stirring continuously.
5. When the milk on the stove starts to boil, slowly pour the above mixture in a thin stream, stirring constantly. Lower the heat and continue to stir constantly until the cream visibly thickens and starts to pull away from the spoon. This takes about 8-10 minutes. Don't stop stirring, or it may stick to the bottom.
6. When the cream is thickened, remove the pot from the heat.
7. In a clean bowl, beat the egg whites with a pinch of salt until you get a stiff, glossy foam. Gradually fold the foam into the hot cream with wide movements from bottom to top. Don't rush – this way, the cream becomes airy.
8. Take a suitable tray. Place one whole layer of cremes at the bottom. Spread the cream evenly while it is still warm over the entire surface of the layer.
9. Break the second layer of cremes into small pieces or crumble it by hand. Sprinkle them evenly over the cream.
10. Let the dessert cool at room temperature, then put the tray in the fridge overnight. During this time, the layers will soften, and the texture will become perfect for cutting.
11. Before serving, you can sprinkle a little powdered sugar on top if you want a nicer appearance.
Why I make the recipe often
I love that I can prepare everything in the evening, and by the next day the dessert is ready and the layers are perfectly tender. It doesn't require an oven, has no complicated steps, and the ingredients are simple. It's a recipe I can turn to anytime, especially when I crave something creamy and refreshing.
Tips and variations
Tips
- Always stir the cream while it is on the heat. If you look away, it risks sticking.
- Use a whisk to mix the flour with the milk. The flour dissolves better, and there are no lumps.
- Let the cake chill for at least 6 hours, but ideally overnight for the layers to soften.
Substitutions
- If you don't have a packet of vanilla pudding, you can use two extra packets of vanilla sugar, but the cream will have a different consistency.
- The lemon zest can be omitted or replaced with a little vanilla essence if you don't have it on hand.
- You can use store-bought layers of cremes; there's no need to make them at home.
Variations
- If you want a more intense flavor, you can add a little grated orange zest.
- You can sprinkle a little vanilla powdered sugar or a bit of cinnamon on top if you like.
- For texture, you can add a handful of chopped nuts on top.
Serving ideas
- The cake is served cold, straight from the fridge.
- Cut into squares, it can also be packed for lunch or a picnic.
- It can be served plain or with fresh fruit on the side.
Frequently asked questions
1. Can I use other types of layers, not just those for cremes?
You can use other thin layers, but the final texture may be different. The classic cremes layers are ideal for this cream.
2. How can I tell when the cream is thick enough?
The cream should be visibly thickened, not flowing off the spoon, and should leave marks when you run a spoon through it.
3. Can I make the cake without vanilla pudding?
Yes, but the pudding helps the cream to be denser and set better. Without it, the cream will be a bit softer.
4. Do the egg whites need to be beaten to stiff peaks?
Yes, it's important for them to be stiff peaks so that the cream's texture is light and airy after you incorporate them.
5. Can the cake be eaten the same day?
Theoretically yes, but the layers will be quite hard. It's best to wait at least 6 hours, preferably until the next day.
Nutritional values
Approximately, one serving (from 16 pieces) has about 200-230 kcal. It contains around 6-7 g of protein, 7-8 g of fat, and 30-35 g of carbohydrates. Values may vary depending on portion sizes and the type of layers or milk used. Sugar and flour contribute the majority of carbohydrates, while eggs and milk provide the protein.
Storage and reheating
The cake can be stored in the fridge, covered, for up to 3 days. The layers continue to soften, and the cream remains stable. Freezing or reheating is not recommended. It is always served cold, directly from the fridge. If it stays longer, cover the tray to avoid absorbing odors from the fridge.
Quick info
Total time: about 40-50 minutes (plus chilling time, preferably overnight)
Effective preparation time: 30 minutes
Chilling time: minimum 6 hours, ideally overnight
Servings: 12-16, depending on how large you cut the pieces
Difficulty: medium
Recipe type: quick homemade dessert, no baking
Ingredients
1 liter milk
9 tablespoons sugar
8 tablespoons white flour
5 eggs
1 packet vanilla pudding
1 box with 2 layers of cremes
2 packets vanilla sugar
zest of one lemon
a pinch of salt
powdered sugar, optional, for decoration
Preparation method
1. Start by dividing the milk into two equal halves (500 ml each). Put the first half liter in a pot over medium heat to warm up towards boiling.
2. Separate the eggs. Put the yolks in a large bowl and whisk them with the 9 tablespoons of sugar until you get a smooth mixture and the sugar has dissolved well. Add the vanilla sugar and the grated lemon zest.
3. In another bowl, pour the other half liter of cold milk. Sprinkle the flour and the packet of vanilla pudding on top. Whisk vigorously with a whisk to avoid lumps. The mixture should be completely smooth.
4. Gradually pour the flour and pudding mixture over the whisked yolks, stirring continuously.
5. When the milk on the stove starts to boil, slowly pour the above mixture in a thin stream, stirring constantly. Lower the heat and continue to stir constantly until the cream visibly thickens and starts to pull away from the spoon. This takes about 8-10 minutes. Don't stop stirring, or it may stick to the bottom.
6. When the cream is thickened, remove the pot from the heat.
7. In a clean bowl, beat the egg whites with a pinch of salt until you get a stiff, glossy foam. Gradually fold the foam into the hot cream with wide movements from bottom to top. Don't rush – this way, the cream becomes airy.
8. Take a suitable tray. Place one whole layer of cremes at the bottom. Spread the cream evenly while it is still warm over the entire surface of the layer.
9. Break the second layer of cremes into small pieces or crumble it by hand. Sprinkle them evenly over the cream.
10. Let the dessert cool at room temperature, then put the tray in the fridge overnight. During this time, the layers will soften, and the texture will become perfect for cutting.
11. Before serving, you can sprinkle a little powdered sugar on top if you want a nicer appearance.
Why I make the recipe often
I love that I can prepare everything in the evening, and by the next day the dessert is ready and the layers are perfectly tender. It doesn't require an oven, has no complicated steps, and the ingredients are simple. It's a recipe I can turn to anytime, especially when I crave something creamy and refreshing.
Tips and variations
Tips
- Always stir the cream while it is on the heat. If you look away, it risks sticking.
- Use a whisk to mix the flour with the milk. The flour dissolves better, and there are no lumps.
- Let the cake chill for at least 6 hours, but ideally overnight for the layers to soften.
Substitutions
- If you don't have a packet of vanilla pudding, you can use two extra packets of vanilla sugar, but the cream will have a different consistency.
- The lemon zest can be omitted or replaced with a little vanilla essence if you don't have it on hand.
- You can use store-bought layers of cremes; there's no need to make them at home.
Variations
- If you want a more intense flavor, you can add a little grated orange zest.
- You can sprinkle a little vanilla powdered sugar or a bit of cinnamon on top if you like.
- For texture, you can add a handful of chopped nuts on top.
Serving ideas
- The cake is served cold, straight from the fridge.
- Cut into squares, it can also be packed for lunch or a picnic.
- It can be served plain or with fresh fruit on the side.
Frequently asked questions
1. Can I use other types of layers, not just those for cremes?
You can use other thin layers, but the final texture may be different. The classic cremes layers are ideal for this cream.
2. How can I tell when the cream is thick enough?
The cream should be visibly thickened, not flowing off the spoon, and should leave marks when you run a spoon through it.
3. Can I make the cake without vanilla pudding?
Yes, but the pudding helps the cream to be denser and set better. Without it, the cream will be a bit softer.
4. Do the egg whites need to be beaten to stiff peaks?
Yes, it's important for them to be stiff peaks so that the cream's texture is light and airy after you incorporate them.
5. Can the cake be eaten the same day?
Theoretically yes, but the layers will be quite hard. It's best to wait at least 6 hours, preferably until the next day.
Nutritional values
Approximately, one serving (from 16 pieces) has about 200-230 kcal. It contains around 6-7 g of protein, 7-8 g of fat, and 30-35 g of carbohydrates. Values may vary depending on portion sizes and the type of layers or milk used. Sugar and flour contribute the majority of carbohydrates, while eggs and milk provide the protein.
Storage and reheating
The cake can be stored in the fridge, covered, for up to 3 days. The layers continue to soften, and the cream remains stable. Freezing or reheating is not recommended. It is always served cold, directly from the fridge. If it stays longer, cover the tray to avoid absorbing odors from the fridge.