Cream of the Cream

Name: Cream of the Cream - Cecilia N.
Ingredients: Base: 6 eggs; 6 tablespoons of sugar; 1 packet of Dr. Oetker Chocolate Creme Ole powder. Cream: 350 ml liquid cream; 50 ml milk; 1 packet of Dr. Oetker Vanilla Creme Ole powder. Glaze: 100 ml liquid cream; 2 milk chocolates (Poiana); 50 g butter; 3 tablespoons of chocolate cream liqueur.

Dessert - Cream of the Cream by Cecilia N. - Recipia

Krem a la Krem – a delight that will enchant your senses Krem a la Krem is a cake that perfectly combines a slightly moist base, a fine cream, and a decadent chocolate glaze. This recipe has been transformed and improved with love and passion, inspired by a talented friend, Miha. This cake is not just a dessert, but an unforgettable experience, perfect for enjoying with family and friends. Total time: 1 hour 30 minutes Preparation time: 30 minutes Baking time: 25-30 minutes Number of servings: 12 Necessary ingredients: For the base: - 6 eggs - 6 tablespoons of sugar - 1 packet of chocolate Crem Ole powder (Dr. Oetker) For the cream: - 350 ml of liquid cream - 50 ml of milk - 1 packet of vanilla Crem Ole powder (Dr. Oetker) For the glaze: - 100 ml of liquid cream - 2 milk chocolates (Poiana) - 50 g of butter - 3 tablespoons of chocolate cream liqueur Preparing the bases: 1. Start by separating the egg whites from the yolks. It is important to have a clean and dry bowl for beating the egg whites, as any traces of fat can affect the foam. 2. Beat the egg whites with a mixer on high speed, gradually adding the sugar. Continue beating until you achieve a stiff foam that holds its shape. 3. Incorporate the yolks one at a time, mixing well after each addition. This step will ensure an airy and smooth texture. 4. Add the chocolate Crem Ole powder and gently fold in with a spatula to avoid losing air in the mixture. 5. Pour the mixture into a baking tray lined with parchment paper (size 25/35 cm) and level the surface well. 6. Bake in a preheated oven at 180 degrees Celsius for 25-30 minutes. Check if it is baked using a toothpick: if it comes out clean, the base is ready. 7. Once baked, let the base cool completely in the tray. Preparing the cream: 1. In a mixing bowl, combine the liquid cream and milk. Make sure all ingredients are cold for optimal consistency. 2. Add the vanilla Crem Ole powder and mix on high speed until the cream becomes firm and has a velvety texture. If the cream is too thick, you can add a little milk to thin it out. Preparing the glaze: 1. In a small saucepan over very low heat, add the broken chocolate, liquid cream, and butter. Stir constantly to prevent burning. 2. Continue stirring until you obtain a smooth and glossy mixture. 3. Remove from heat and, after it has cooled slightly, add the chocolate cream liqueur, mixing well. Assembling the cake: 1. Once the base has completely cooled, spread the cream evenly over it, using a spatula to achieve a smooth surface. 2. Pour the chocolate glaze over the cream, ensuring that the entire surface is covered. 3. Let the cake chill in the refrigerator to set, ideally overnight. This way, the flavors will blend perfectly. Serving suggestions: Krem a la Krem is served cold, and for an extra touch of flavor, you can add some fresh fruits, such as raspberries or strawberries, to contrast with the sweetness of the cake. Additionally, a scoop of vanilla ice cream or a shot of espresso can perfectly complement this delicacy. Nutritional benefits: This cake contains ingredients rich in protein, thanks to the eggs and cream, while the chocolate provides antioxidants that can contribute to heart health. However, considering the high sugar and fat content, it is recommended to be enjoyed in moderation. Frequently asked questions: 1. Can I use another type of chocolate for the glaze? Yes, you can experiment with dark chocolate or white chocolate, depending on your preferences. 2. Is it possible to make the cake without alcohol? Absolutely. You can omit the liqueur or replace it with vanilla or coffee extract. 3. How can I store the cake? Krem a la Krem can be stored in the refrigerator in an airtight container to prevent it from drying out. It can be consumed for 3-4 days, but it is just as delicious even after a week. I encourage you to try this Krem a la Krem recipe; it will surely become one of your favorites. Not only is it a simple cake, but it is also a quick dessert that will bring smiles to the faces of your loved ones. Allow yourself to explore and personalize the recipe by adding your own ingredients or flavors. Perhaps in the future, you will become the source of inspiration for those around you!

Ingredients

Base: 6 eggs
6 tablespoons of sugar
1 packet of Dr. Oetker Chocolate Creme Ole powder. Cream: 350 ml liquid cream
50 ml milk
1 packet of Dr. Oetker Vanilla Creme Ole powder. Glaze: 100 ml liquid cream
2 milk chocolates (Poiana)
50 g butter
3 tablespoons of chocolate cream liqueur.

Cream of the Cream

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