Cream Cake a la Cream

Name: Cream Cake a la Cream - Robertina K.
Ingredients: Base: 6 eggs; 6 tablespoons sugar; 1 packet chocolate; flavored cake cream. Cream: 350 ml liquid cream; 150 ml milk; 2 tablespoons sugar; 1 packet vanilla; flavored cake cream. Glaze: 100 g dark chocolate; 50 ml liquid cream; 50 g butter; 1 vial rum essence.

Dessert - Cream Cake a la Cream by Robertina K. - Recipia

I have often woken up with a leftover packet of cake cream from another dessert, and this cake recipe is one of the reasons I don't leave it in the cupboard for too long. If I have a little time and the ingredients at hand, I dive into it without hesitation. No complicated techniques are needed, and the result is good enough for guests. Quick Info Total time: about 1 hour (plus overnight cooling) Preparation time: 25-30 minutes Baking time: 25 minutes Servings: 10-12 slices, depending on how big you cut them Difficulty: easy-medium Recipe type: cream cake, suitable for birthdays or when you feel like something more substantial Ingredients For the base: 6 eggs 6 tablespoons sugar 1 packet chocolate-flavored cake cream (like Dr. Oetker or another brand) For the cream: 350 ml liquid cream 150 ml milk 2 tablespoons sugar 1 packet vanilla-flavored cake cream For the glaze: 100 g dark chocolate 50 ml liquid cream 50 g butter 1 vial rum essence Preparation method 1. Start with the base. Separate the eggs. Whip the egg whites until foamy, using a mixer on high speed. When soft peaks form, start adding the sugar, one tablespoon at a time, mixing well after each addition. The foam will become shiny. Add the yolks one at a time while mixing. Once incorporated, turn off the mixer. 2. Add the packet of chocolate cake cream directly into the mixture. Gently mix with a wooden spoon or spatula using wide movements from bottom to top, so you don't lose the air in the mixture. 3. Prepare the cake pan (round with removable sides) - grease it with butter and sprinkle a little flour, shaking off the excess. Pour the mixture and level it gently. 4. The oven should already be preheated. Place the pan on the middle rack at 180°C (or a little lower if you have a gas oven) and leave it for 25 minutes. Do not open the door during baking. Check at the end with a toothpick, but the base should not be excessively dry. Remove from the oven and let cool in the pan. 5. Move on to the cream. In a large bowl, put the liquid cream and cold milk, add the sugar and the packet of vanilla cream. Mix everything together for a few minutes on high speed until you get a firm and fluffy cream. Leave it to cool while you take care of the others. 6. For the glaze, break the chocolate into pieces and put it in a small pot along with the liquid cream, butter, and rum essence. Melt everything over low heat, stirring frequently, until the mixture becomes fluid and shiny. If you want a thicker glaze, let it cool for a few minutes before pouring. 7. After the base has completely cooled, carefully remove it from the pan and place it on a serving platter. Spread the cream evenly over the entire surface. The glaze should be warm, but not hot, when you pour it over the cream layer. Let it flow naturally and level with a spatula if needed. 8. The cake should be left in the fridge until the next day for the flavors to meld and the glaze to set. Why I make this recipe often It’s easy to make, I use simple ingredients, and the base turns out well even if I don’t have time to slice or soak it. I also like that I don’t have to dirty many dishes. It keeps well in the fridge for a few days. When I don’t have time for cooked creams, the cream packets save me, and there’s nothing artificial in taste if I choose quality ones. Tips and variations Tips - To make the base airy, don’t mix too much after adding the cream powder. - Make sure the cream and milk for the cream are cold. - If you want a thicker glaze, let it cool for 5-10 minutes before pouring. Substitutions - The liquid cream can also be plant-based if you don’t use natural cream. - The rum essence can be replaced with vanilla essence or omitted. - The cream packets can be any brand, it doesn’t matter as long as they are for cakes and not for pudding. Variations - You can add a thin layer of jam between the base and cream. - For a more intense chocolate flavor, use chocolate cream for the cream layer as well. - It goes well with nuts or hazelnuts sprinkled on top of the glaze. Serving ideas - Cut it into straight slices with a knife dipped in warm water. - It pairs well with black coffee or a simple tea. Frequently asked questions Can I use a rectangular baking pan? Yes, if you don’t have a cake pan, a rectangular tray works just as well, just adjust the thickness of the base. Can the cake be frozen? I do not recommend it. After thawing, the cream and glaze change texture. Can the base be made a day in advance? Yes, you can bake the base a day ahead and assemble the cake the next day. It keeps well in the fridge, covered. Can I use ready-made whipped cream? No, the cream in the recipe must be liquid to whip together with the milk and cream packet. Nutritional values Approximately, a slice of cake (from 12 slices) has about 300-350 kcal. Macros (approx. per slice): 6 g protein, 18 g fat, 28 g carbohydrates. The figures depend on the type of cream and chocolate used. The cake is quite calorie-dense, especially due to the cream and butter glaze. Storage and reheating The cake keeps well in the fridge, covered, for 3-4 days. I do not recommend reheating. The glaze remains shiny if you don’t leave the cake uncovered. If it sits too long, it may soften slightly but won’t lose its flavor.

Cream Cake a la Cream

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