Whipped Cream Cake – a light and refreshing delight for any occasion
Preparation time: 25 minutes
Baking time: 30 minutes
Total time: 2 hours and 55 minutes (including cooling)
Number of servings: 8
Welcome to the wonderful world of desserts! Today, I will share with you the recipe for a whipped cream cake, a dessert that is not only delicious but also easy to prepare. This cake, with a fluffy base and airy whipped cream filling, is perfect for any occasion – from birthday parties to family gatherings.
The history of this cake is lost in the mists of time, but we know for sure that the combination of whipped cream and nuts has been cherished by generations, symbolizing joy and conviviality. This cake is often associated with festive moments when we want to share something special with our loved ones.
Ingredients:
For the base:
- 4 fresh eggs
- 150 g sugar
- 1 teaspoon baking soda
- 3 tablespoons oil (preferably sunflower oil)
- 250 g flour
- 4 tablespoons ground nuts
For the whipped cream:
- 800 ml cream (30% fat) – make sure it’s cold
- 4 tablespoons powdered sugar
- 1 packet of whipped cream stabilizer
For the syrup:
- Juice from canned fruit (you can use peach or pineapple syrup)
Preparation:
1. Separating the eggs: Start by separating the egg whites from the yolks. Make sure the bowls are clean, as any trace of fat can prevent the egg whites from whipping well.
2. Whipping the egg whites: In a large bowl, add the egg whites and begin to beat them with an electric mixer on medium speed. When they start to become frothy, gradually add the sugar, continuing to beat until you obtain a firm meringue that forms peaks.
3. Adding the yolks: Once the meringue is ready, add the yolks one by one, beating continuously. This will give the base a rich and moist texture.
4. Incorporating the dry ingredients: Add the oil and baking soda, mixing gently. Then, sifting the flour is an essential step to avoid lumps. Incorporate the flour and ground nuts with a spatula, using gentle folding motions to maintain the air in the mixture.
5. Preparing the baking pan: Preheat the oven to 180°C. Grease a cake pan with oil, then dust it with flour to prevent sticking.
6. Baking the base: Pour the mixture into the prepared pan and level the surface. Bake for 25-30 minutes or until the base is golden and passes the toothpick test. Let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
7. Preparing the whipped cream: While the base cools, you can prepare the whipped cream. Make sure the cream has been chilled for 4-5 hours before whipping. Use only a mixing spatula to avoid cutting the cream. Start whipping the cream on low speed, then add the powdered sugar and whipped cream stabilizer. Continue mixing until you obtain a fluffy and stable whipped cream.
8. Assembling the cake: Once the base is completely cooled, cut it into 3 equal circles. It is recommended to use a serrated knife for clean cuts. Soak each layer with the fruit syrup to add moisture to the bases.
9. Filling the cake: Spread a generous layer of whipped cream on each layer of the base, then stack them on top of each other. Cover the cake with the remaining whipped cream, making sure it is evenly distributed over the entire surface.
10. Chilling the cake: Leave the cake in the refrigerator for at least 2 hours to allow the flavors to meld and to achieve a perfect texture.
11. Decorating: You can decorate the cake as you like – add toasted nuts, fresh fruits, or grated chocolate for a special look.
Practical tips:
- If you want a more aromatic cake, you can add a few drops of vanilla extract to the whipped cream mixture.
- Use a fruit syrup of your choice for soaking – peaches, pineapples, or even sour cherries.
- The cake can be stored in the refrigerator for 2-3 days, but it is best enjoyed on the first day.
- You can replace the nuts with almonds or hazelnuts, depending on your preferences.
Nutritional benefits: This cake contains protein from the eggs, healthy fats from the cream and nuts, plus carbohydrates from the sugar and flour. Although it is a dessert, it can be a good choice for a special occasion due to its simple and natural ingredients.
Frequently asked questions:
1. Can I use cream with a lower fat percentage?
Yes, but the whipped cream will not be as stable and fluffy.
2. How can I avoid cutting the whipped cream?
Make sure the cream is very cold and use a mixing spatula. Mix gently and in one direction.
3. Can I make the cake in advance?
Yes, the cake keeps well in the refrigerator, so you can make it a day before serving.
For a complete culinary experience, this whipped cream cake can be served alongside a cold lemonade or a fruit tea.
I hope you will try this simple recipe and bring smiles to the faces of your loved ones! Cooking is an art form, and every dessert you create is a story you share with those you love. Enjoy!
Preparation time: 25 minutes
Baking time: 30 minutes
Total time: 2 hours and 55 minutes (including cooling)
Number of servings: 8
Welcome to the wonderful world of desserts! Today, I will share with you the recipe for a whipped cream cake, a dessert that is not only delicious but also easy to prepare. This cake, with a fluffy base and airy whipped cream filling, is perfect for any occasion – from birthday parties to family gatherings.
The history of this cake is lost in the mists of time, but we know for sure that the combination of whipped cream and nuts has been cherished by generations, symbolizing joy and conviviality. This cake is often associated with festive moments when we want to share something special with our loved ones.
Ingredients:
For the base:
- 4 fresh eggs
- 150 g sugar
- 1 teaspoon baking soda
- 3 tablespoons oil (preferably sunflower oil)
- 250 g flour
- 4 tablespoons ground nuts
For the whipped cream:
- 800 ml cream (30% fat) – make sure it’s cold
- 4 tablespoons powdered sugar
- 1 packet of whipped cream stabilizer
For the syrup:
- Juice from canned fruit (you can use peach or pineapple syrup)
Preparation:
1. Separating the eggs: Start by separating the egg whites from the yolks. Make sure the bowls are clean, as any trace of fat can prevent the egg whites from whipping well.
2. Whipping the egg whites: In a large bowl, add the egg whites and begin to beat them with an electric mixer on medium speed. When they start to become frothy, gradually add the sugar, continuing to beat until you obtain a firm meringue that forms peaks.
3. Adding the yolks: Once the meringue is ready, add the yolks one by one, beating continuously. This will give the base a rich and moist texture.
4. Incorporating the dry ingredients: Add the oil and baking soda, mixing gently. Then, sifting the flour is an essential step to avoid lumps. Incorporate the flour and ground nuts with a spatula, using gentle folding motions to maintain the air in the mixture.
5. Preparing the baking pan: Preheat the oven to 180°C. Grease a cake pan with oil, then dust it with flour to prevent sticking.
6. Baking the base: Pour the mixture into the prepared pan and level the surface. Bake for 25-30 minutes or until the base is golden and passes the toothpick test. Let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
7. Preparing the whipped cream: While the base cools, you can prepare the whipped cream. Make sure the cream has been chilled for 4-5 hours before whipping. Use only a mixing spatula to avoid cutting the cream. Start whipping the cream on low speed, then add the powdered sugar and whipped cream stabilizer. Continue mixing until you obtain a fluffy and stable whipped cream.
8. Assembling the cake: Once the base is completely cooled, cut it into 3 equal circles. It is recommended to use a serrated knife for clean cuts. Soak each layer with the fruit syrup to add moisture to the bases.
9. Filling the cake: Spread a generous layer of whipped cream on each layer of the base, then stack them on top of each other. Cover the cake with the remaining whipped cream, making sure it is evenly distributed over the entire surface.
10. Chilling the cake: Leave the cake in the refrigerator for at least 2 hours to allow the flavors to meld and to achieve a perfect texture.
11. Decorating: You can decorate the cake as you like – add toasted nuts, fresh fruits, or grated chocolate for a special look.
Practical tips:
- If you want a more aromatic cake, you can add a few drops of vanilla extract to the whipped cream mixture.
- Use a fruit syrup of your choice for soaking – peaches, pineapples, or even sour cherries.
- The cake can be stored in the refrigerator for 2-3 days, but it is best enjoyed on the first day.
- You can replace the nuts with almonds or hazelnuts, depending on your preferences.
Nutritional benefits: This cake contains protein from the eggs, healthy fats from the cream and nuts, plus carbohydrates from the sugar and flour. Although it is a dessert, it can be a good choice for a special occasion due to its simple and natural ingredients.
Frequently asked questions:
1. Can I use cream with a lower fat percentage?
Yes, but the whipped cream will not be as stable and fluffy.
2. How can I avoid cutting the whipped cream?
Make sure the cream is very cold and use a mixing spatula. Mix gently and in one direction.
3. Can I make the cake in advance?
Yes, the cake keeps well in the refrigerator, so you can make it a day before serving.
For a complete culinary experience, this whipped cream cake can be served alongside a cold lemonade or a fruit tea.
I hope you will try this simple recipe and bring smiles to the faces of your loved ones! Cooking is an art form, and every dessert you create is a story you share with those you love. Enjoy!