Pudding cream and whipped cream cake

Pudding Cream and Whipped Cream Cake: A Perfect Treat for Any Occasion

It is said that a good cake can bring joy to any moment, and the pudding cream and whipped cream cake is one of those timeless recipes. With a fluffy base, a smooth cream, and a delicate glaze, this cake is perfect for serving at parties, birthdays, or simply to sweeten an ordinary day. Below, I will guide you step by step through the making of this classic, full of flavor and aroma.

Preparation time: 30 minutes
Baking time: 20 minutes
Cooling time: 3 hours
Total: 3 hours and 50 minutes
Servings: 12

Necessary Ingredients:

*For the base:*
- 150 g sugar
- 150 g butter (at room temperature)
- 1 packet of vanilla sugar
- A pinch of salt
- 3 eggs
- 200 g flour
- 2 teaspoons baking powder

*For the pudding cream:*
- 2 packets of vanilla pudding
- 50 g sugar
- 500 ml milk
- 2 egg yolks
- 2 egg whites

*For the whipped cream and decoration:*
- 600 g liquid cream
- 4-5 tablespoons lemon juice
- 3 packets of vanilla sugar
- 3 packets of whipped cream stabilizer
- 30 biscuits (preferably cocoa biscuits or ladyfingers)

*For the glaze:*
- 2 packets of powdered sugar
- 2 tablespoons water

Recipe History

Cream cakes have always been a delight on festive tables, with deep roots in culinary traditions. The use of pudding as a base for creams became popular due to its fine texture and sweet taste, and the combination with whipped cream added a touch of refinement. This recipe is a modern reinterpretation of a classic that can be customized according to your preferences.

Preparing the Base

1. Preheat the oven: Start by preheating the oven to 180°C. Make sure it is well heated so that the base rises evenly.

2. Mix the dry ingredients: In a bowl, combine the flour with the baking powder. This step is important to ensure a fluffy texture.

3. Cream the butter: Use a mixer to beat the butter at high speed until creamy. Gradually add the sugar, vanilla sugar, and salt, continuing to mix until the mixture is smooth.

4. Incorporate the eggs: Add the eggs one at a time, mixing at medium speed for 30 seconds after each addition. This will help aerate the mixture and contribute to a fluffy base.

5. Add the dry ingredients: Gently incorporate the flour and baking powder mixture into the batter, mixing lightly to avoid lumps.

6. Bake the base: Pour the batter into a greased and floured 30x40 cm baking pan. Bake for 20 minutes or until the base turns golden and a toothpick inserted in the center comes out clean.

Preparing the Pudding Cream

1. Mix the ingredients: In a bowl, combine the pudding powder with the sugar and egg yolks, adding a little milk to create a smooth paste.

2. Heat the milk: In a saucepan, bring the remaining milk to a boil. When it starts to boil, remove it from the heat and add the pudding mixture, stirring quickly to avoid lumps.

3. Heat again: Place the saucepan over low heat and stir for one minute until the pudding thickens.

4. Whip the egg whites: Beat the egg whites until stiff peaks form and gently fold them into the warm pudding for an airy texture.

5. Spread the cream: Pour the pudding cream over the warm base and let it cool completely.

Preparing the Whipped Cream

1. Whip the cream: In another bowl, whip the liquid cream for about 30 seconds. Add the vanilla sugar, whipped cream stabilizer, and lemon juice, continuing to whip until you reach the desired consistency.

2. Spread the cream: Once the pudding cream has cooled, spread the whipped cream evenly on top.

3. Add the biscuits: Place the biscuits on top of the whipped cream, forming an even layer.

Preparing the Glaze

1. Prepare the glaze: In a small bowl, mix the powdered sugar with water until you achieve a smooth paste. This will be the glaze that coats the biscuits.

2. Apply the glaze: Pour the glaze evenly over the biscuits, ensuring they are well covered.

Cooling and Serving

1. Final cooling: Cover the cake with plastic wrap and refrigerate for 3 hours to firm up and blend the flavors.

2. Portion and serve: Once the cake is well chilled, cut it into servings and serve it with a glass of cold milk or a cup of coffee. You can also add a slice of lemon to enhance the flavors.

Helpful Tips and Variations

- Flavor enhancements: You can add a splash of rum or almond extract to the pudding cream for an extra flavor boost.
- Fresh fruits: Add some fresh berries or banana slices between the pudding cream and whipped cream for a fresh touch.
- Different biscuits: Instead of cocoa biscuits, you can use vanilla-flavored biscuits or even ladyfingers for a lighter version.
- Whipped cream care: Make sure the cream is well chilled before whipping to achieve optimal consistency.

Calories and Nutritional Benefits

This cake is delicious, but like any sweet treat, it should be consumed in moderation. A serving has about 250 calories, but it is rich in calcium due to the milk and cream, also providing a dose of protein from the eggs.

With each step, the pudding cream and whipped cream cake becomes increasingly flavorful and promises to be a hit on any occasion. Not only does it bring joy through its taste, but also through the preparation process, which transforms into a delightful experience filled with beautiful memories. So, put on your chef's outfit and let your imagination run wild in the kitchen!

 Ingredients: for the base: 150 g sugar 150 g butter 1 packet vanilla sugar 1 pinch of salt 3 eggs 200 g flour 2 teaspoons baking powder for the pudding cream: 2 packets vanilla pudding 50 g sugar 500 ml milk 2 egg yolks 2 egg whites 250 g liquid cream for the whipped cream and decoration: 600 g liquid cream 4-5 tablespoons lemon juice 3 packets vanilla sugar 3 packets cream stabilizer 30 biscuits for the icing: 2 packets powdered sugar 2 tablespoons water