Smart cake (or 'fake cream') is the kind of dessert you end up making often, especially when you need something quick and uncomplicated. In our family, it often appeared on Saturday evenings when there wasn't time for something sophisticated, but we still wanted something sweet for Sunday. The interesting part about this cake is that you use a single batter, but in the end, you have both a layer and cream, all in one go. The recipe below has been tested and remade many times; it’s not complicated at all, just requires patience while cooling.
Quick Info
Total time: approximately 14 hours (includes overnight cooling)
Preparation time: 20-25 minutes
Baking time: 1 hour
Servings: 12-16
Difficulty: easy to medium (you just need to pay attention when beating the egg whites and baking)
Recipe type: family dessert, classic, suitable for weekends or when you want something simple and with a taste of childhood
Ingredients
8 eggs
8 tablespoons of sugar
200 g butter or vegetable margarine
1 liter of milk
9 tablespoons of flour
4-5 packets of vanilla sugar or 2 vanilla pods
(for optional variation) 1 packet of vanilla pudding
For the glaze (optional):
80 g chocolate
25 g sweet cream
Preparation method
1. Break the eggs and separate the yolks from the whites. You will beat the whites separately at the end, so you can set them aside in a large bowl.
2. Whisk the yolks well with the sugar until you get a frothy and light-colored mixture.
3. Melt the butter or margarine in the microwave, let it cool for a few minutes, then incorporate it into the yolk and sugar mixture.
4. Gradually add the flour and mix well without beating the mixture too hard. If you are using vanilla pudding powder, add it now.
5. Pour in the milk gradually, mixing gently to avoid lumps. If you are using vanilla pods, you can infuse them in warm milk, then remove the pods and use the vanilla milk in the mixture. If you have vanilla sugar, add it directly.
6. Beat the egg whites until stiff (with a mixer), then gently fold them into the above mixture. Use a spatula or a large spoon, with bottom-to-top movements, to avoid losing the air from the foam.
7. Prepare the baking tray: grease it well with butter and dust it with flour on all sides (the tray should be high so that the cake doesn’t overflow).
8. Pour the liquid mixture into the tray. It will seem very fluid, and that’s how it should be.
9. Place the tray in a preheated oven at 180°C and bake for one hour. Do not open the oven door during this time.
10. Remove the cake and let it cool in the tray at room temperature, then refrigerate it until the next day. Do not skip this step – this is how the layers firm up and the cream binds in the middle.
11. If you want the glaze, melt the chocolate in a bain-marie, mix with sweet cream, then pour the glaze over the completely cooled cake.
Why I make the recipe often
This cake is easy to make and has a familiar taste. It doesn’t require sophisticated ingredients, and the result is a combination of cream and sponge from a single mixture. It works well when you want a quick dessert for the whole family or for a meal with several guests. It can be stored in the refrigerator without problems for up to 2 days.
Tips and variations
Tips
Follow the order of the steps, especially when incorporating the egg whites – it helps with the final texture.
The tray needs to be tall enough; otherwise, the liquid mixture can overflow while baking.
It slices best after it has been in the refrigerator overnight.
Do not try to remove it from the tray when it’s warm; it breaks easily.
Substitutions
You can use margarine instead of butter if you want a dairy-free version (but the taste will be different).
Vanilla sugar can be replaced with vanilla extract, but adjust to taste.
If you don’t have vanilla pudding, you can omit it – it only serves as flavor and a texture boost.
Variations
You can add grated lemon or orange peel for flavor in the mixture.
The chocolate glaze is optional; it’s also good plain, just with powdered sugar on top.
Serving ideas
You can slice it into squares or rectangles after cooling. It’s good served cold, straight from the fridge.
It’s tasty plain, but also with a dollop of whipped cream or fresh fruits (strawberries, raspberries).
Frequently asked questions
1. Is the batter very liquid, is that normal?
Yes, the final mixture before baking should be almost like thin cream or thicker milk. During baking, the layers will naturally separate.
2. Can I cut the cake when it’s warm?
No, it’s best to let it chill in the refrigerator for a few hours, ideally overnight. Only then will the cream in the middle bind and slice nicely.
3. Can the cake be frozen?
I do not recommend it. The gelatinous cream in the middle changes texture upon thawing and becomes watery.
4. What happens if I don’t beat the egg whites enough?
If the egg whites are not beaten stiff, the cake will not have well-separated layers and will be denser, with a risk of not setting in the middle.
5. What type of tray do you recommend?
A rectangular or square tray with high sides (minimum 6-7 cm). The classic size is about 25x35 cm, but a slightly smaller one works too.
Nutritional values
Approximately, one serving (out of 16) has around 210-230 kcal. Approximate macros: 8 g fat, 26 g carbohydrates, 6 g protein. Values depend on the ingredients used (butter vs margarine, regular vs skim milk, etc.) and whether you add the glaze or not.
Storage and reheating
It keeps in the refrigerator, covered, for up to 2 days. There’s no need to reheat it – it’s served cold. After 48 hours, the texture of the cream may become more watery and the cake may soften, but it generally holds up well for quick consumption.
Quick Info
Total time: approximately 14 hours (includes overnight cooling)
Preparation time: 20-25 minutes
Baking time: 1 hour
Servings: 12-16
Difficulty: easy to medium (you just need to pay attention when beating the egg whites and baking)
Recipe type: family dessert, classic, suitable for weekends or when you want something simple and with a taste of childhood
Ingredients
8 eggs
8 tablespoons of sugar
200 g butter or vegetable margarine
1 liter of milk
9 tablespoons of flour
4-5 packets of vanilla sugar or 2 vanilla pods
(for optional variation) 1 packet of vanilla pudding
For the glaze (optional):
80 g chocolate
25 g sweet cream
Preparation method
1. Break the eggs and separate the yolks from the whites. You will beat the whites separately at the end, so you can set them aside in a large bowl.
2. Whisk the yolks well with the sugar until you get a frothy and light-colored mixture.
3. Melt the butter or margarine in the microwave, let it cool for a few minutes, then incorporate it into the yolk and sugar mixture.
4. Gradually add the flour and mix well without beating the mixture too hard. If you are using vanilla pudding powder, add it now.
5. Pour in the milk gradually, mixing gently to avoid lumps. If you are using vanilla pods, you can infuse them in warm milk, then remove the pods and use the vanilla milk in the mixture. If you have vanilla sugar, add it directly.
6. Beat the egg whites until stiff (with a mixer), then gently fold them into the above mixture. Use a spatula or a large spoon, with bottom-to-top movements, to avoid losing the air from the foam.
7. Prepare the baking tray: grease it well with butter and dust it with flour on all sides (the tray should be high so that the cake doesn’t overflow).
8. Pour the liquid mixture into the tray. It will seem very fluid, and that’s how it should be.
9. Place the tray in a preheated oven at 180°C and bake for one hour. Do not open the oven door during this time.
10. Remove the cake and let it cool in the tray at room temperature, then refrigerate it until the next day. Do not skip this step – this is how the layers firm up and the cream binds in the middle.
11. If you want the glaze, melt the chocolate in a bain-marie, mix with sweet cream, then pour the glaze over the completely cooled cake.
Why I make the recipe often
This cake is easy to make and has a familiar taste. It doesn’t require sophisticated ingredients, and the result is a combination of cream and sponge from a single mixture. It works well when you want a quick dessert for the whole family or for a meal with several guests. It can be stored in the refrigerator without problems for up to 2 days.
Tips and variations
Tips
Follow the order of the steps, especially when incorporating the egg whites – it helps with the final texture.
The tray needs to be tall enough; otherwise, the liquid mixture can overflow while baking.
It slices best after it has been in the refrigerator overnight.
Do not try to remove it from the tray when it’s warm; it breaks easily.
Substitutions
You can use margarine instead of butter if you want a dairy-free version (but the taste will be different).
Vanilla sugar can be replaced with vanilla extract, but adjust to taste.
If you don’t have vanilla pudding, you can omit it – it only serves as flavor and a texture boost.
Variations
You can add grated lemon or orange peel for flavor in the mixture.
The chocolate glaze is optional; it’s also good plain, just with powdered sugar on top.
Serving ideas
You can slice it into squares or rectangles after cooling. It’s good served cold, straight from the fridge.
It’s tasty plain, but also with a dollop of whipped cream or fresh fruits (strawberries, raspberries).
Frequently asked questions
1. Is the batter very liquid, is that normal?
Yes, the final mixture before baking should be almost like thin cream or thicker milk. During baking, the layers will naturally separate.
2. Can I cut the cake when it’s warm?
No, it’s best to let it chill in the refrigerator for a few hours, ideally overnight. Only then will the cream in the middle bind and slice nicely.
3. Can the cake be frozen?
I do not recommend it. The gelatinous cream in the middle changes texture upon thawing and becomes watery.
4. What happens if I don’t beat the egg whites enough?
If the egg whites are not beaten stiff, the cake will not have well-separated layers and will be denser, with a risk of not setting in the middle.
5. What type of tray do you recommend?
A rectangular or square tray with high sides (minimum 6-7 cm). The classic size is about 25x35 cm, but a slightly smaller one works too.
Nutritional values
Approximately, one serving (out of 16) has around 210-230 kcal. Approximate macros: 8 g fat, 26 g carbohydrates, 6 g protein. Values depend on the ingredients used (butter vs margarine, regular vs skim milk, etc.) and whether you add the glaze or not.
Storage and reheating
It keeps in the refrigerator, covered, for up to 2 days. There’s no need to reheat it – it’s served cold. After 48 hours, the texture of the cream may become more watery and the cake may soften, but it generally holds up well for quick consumption.