Pink cake or a different kind of cream at Krem

Pink Cake or Krem la Krem: A Holiday Delight

Desserts hold a special place in our hearts, and the Pink Cake or Krem la Krem is no exception. This recipe is inspired by the desire to create the perfect cake for a birthday, even when plans don’t go as expected. It’s a delicious combination of a moist chocolate base and a fine cream, with a touch of fruit, that will bring smiles to the faces of loved ones. Let’s discover together how to prepare it!

Preparation Time:
- Preparation: 30 minutes
- Baking: 30 minutes
- Cooling: 1 hour (in the oven) + 8 hours (in the fridge)
- Total: 9 hours
- Servings: 12

Ingredients

For the Base:
- 6 large eggs
- 200 g sugar
- 300 g flour
- 2 tablespoons oil
- 3 tablespoons cocoa
- 50 g dark chocolate (50% cocoa) + 5 tablespoons milk
- 50 g dark chocolate, chopped into small pieces
- 1 packet baking powder
- 1 packet vanilla
- Juice of ½ lemon
- A pinch of salt
- A few cherries (fresh or canned)

For the Cream:
- 2 packets of Strawberry-flavored Crema Ol
- 100 ml grenadine syrup or another red syrup
- 350 ml liquid cream (preferably unsweetened)
- 300 ml milk
- Chocolate pieces (optional)
- Cherries for decoration

For the Glaze:
- 100 g dark chocolate
- 100 ml milk

For Decoration:
- A pack of glazed Sfogliatine
- A few toasted almond flakes

Step-by-Step Instructions

1. Preparing the Base

1. Melting the chocolate: In a bowl, combine the 50 g of dark chocolate with 5 tablespoons of milk. Place the mixture over a double boiler or in the microwave, stirring until the chocolate is completely melted. Let it cool.

2. Separating the eggs: Crack the eggs and separate the egg whites from the yolks. Make sure no yolk remains in the egg whites, or they won’t whip well.

3. Whipping the egg whites: Beat the egg whites with a pinch of salt until foamy. Gradually add the sugar, vanilla, and lemon juice, continuing to mix until you achieve a glossy, firm foam.

4. Incorporating the yolks: In another bowl, mix the yolks with the 2 tablespoons of oil. Add this mixture to the egg white foam, gently folding it in with a spatula, using delicate up-and-down motions.

5. Adding the dry ingredients: In another bowl, combine the flour, cocoa, and baking powder. Sift the mixture over the egg and chocolate composition, gently mixing. Also add the chopped chocolate.

6. Baking the bases: Pour the mixture into a baking pan lined with parchment paper. Add the cherries on top and bake in a preheated oven at 180°C for 30 minutes, or until a toothpick inserted in the center comes out clean. Let the base cool in the oven with the door slightly open.

2. Preparing the Cream

1. Mixing the ingredients: In a large bowl, combine the cream powder with the grenadine syrup. Add the milk and liquid cream. Mix on low speed to avoid splattering, then increase the speed and mix until you achieve a fluffy cream.

2. Adding the chocolate: Fold the chocolate pieces into the cream and let the mixture chill in the fridge for about 30 minutes to firm up a bit.

3. Assembling the Cake

1. Cutting the base: Once the base has cooled, cut it in half lengthwise, then each half in two horizontally, resulting in 4 layers.

2. Forming the base: On a serving plate, place the first layer of cake. Form a border with cherries around the edges to hold the cream. Add the strawberry cream, leveling it evenly.

3. Adding the layers: Place the second layer of cake over the strawberry cream, cut side up. Spread a thin layer of cream on top and place the glazed Sfogliatine.

4. Finalizing: Place the last layer of cake on top and let the cake chill in the fridge overnight to firm up well.

4. Preparing the Glaze

1. Melting the chocolate for the glaze: In a bowl, place the chopped dark chocolate and pour hot milk over it. Mix well until melted and homogeneous.

2. Glazing the cake: Remove the cake from the fridge and pour the chocolate glaze evenly over the top, allowing it to drip down the edges.

3. Decorating: Sprinkle the toasted almond flakes on top and let the cake set in the fridge for a few hours.

Serving Suggestions

The Pink Cake or Krem la Krem is perfect to serve alongside a cup of aromatic coffee or a fruit tea. Additionally, a scoop of vanilla ice cream or extra cream on the plate can add an extra touch of refinement.

Practical Tips

- Chocolate: Choose a quality chocolate for an intense flavor. Chocolate with a cocoa content of 70% can provide a more complex aroma.
- Cream: If you prefer unsweetened cream, you can better control the sweetness of the entire dessert.
- Variations: You can replace the cherries with other seasonal fruits, such as raspberries or blackberries, to add a personalized touch to your cake.

Nutritional Information (per serving)

- Calories: approximately 350 kcal
- Protein: 6 g
- Fat: 18 g
- Carbohydrates: 45 g

This cake is not just a treat, but also an opportunity to bring smiles and joy to those around you. Each bite is a celebration of flavors, and with a little patience and love, you will create a memorable dessert! Enjoy every moment spent in the kitchen and don’t forget to savor the final result!