Ole Cake
Ole Cake - A Sweetness That Combines Memories with Flavor
In a world full of elaborate desserts, there are some recipes that manage to take us back in time, to the warm moments spent with family. Ole Cake is one of those recipes, a refreshing cake perfect for winter holidays, but just as delicious on hot summer days. This recipe was passed down from my mother, and each bite reminds us of the happy moments spent together.
Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 2 hours and 50 minutes (including refrigeration time)
Servings: 12
Necessary ingredients:
For the base:
- 6 eggs
- 6 tablespoons of white sugar
- 1 packet (80 grams) of Dr. Oetker Chocolate Creme Ole
For the cream:
- 300 ml of cold whipped cream
- 200 ml of cold milk
- 1 packet (80 grams) of Dr. Oetker Vanilla Creme Ole
For the glaze:
- 2 tablespoons of water
- 2 tablespoons of white sugar
- 2 tablespoons of rum
- 100 grams of dark chocolate
- 100 grams of butter
Preparation steps:
1. Preparing the base:
Start by carefully separating the egg whites from the yolks. It is important to ensure that no yolk gets into the egg whites, as this can prevent the formation of a firm foam. Use a clean, dry bowl to beat the egg whites.
2. Beating the egg whites:
Using an electric mixer, beat the egg whites on high speed until they become foamy. Gradually add the sugar while keeping the mixer running until you achieve stiff peaks. This step is crucial for getting a fluffy base, so don't rush!
3. Adding the yolks:
Add the yolks one at a time, mixing well after each addition until fully incorporated. This process will give your base a fine and airy texture.
4. Incorporating the Creme Ole:
Finally, add the packet of Chocolate Creme Ole and gently fold it in with a spatula to avoid losing the aeration achieved earlier.
5. Baking:
Pour the batter into a baking tray lined with parchment paper. Bake in a preheated oven at 180 degrees Celsius for 25-30 minutes. Check if it is done using the toothpick test - insert a toothpick in the center of the base; if it comes out clean, the base is ready.
6. Cooling the bases:
Let the base cool in the tray for 10 minutes, then remove it to a wire rack to cool completely.
7. Preparing the cream:
In a bowl, mix the cold whipped cream with the milk and the packet of Vanilla Creme Ole. Use a mixer to beat the mixture until it becomes firm. This step is essential for achieving a light and delicious cream.
8. Assembling the cake:
Once the base has completely cooled, spread the vanilla cream evenly over its surface. Cover the cake with plastic wrap and refrigerate for about 30 minutes to allow the cream to set.
9. Preparing the glaze:
In a small saucepan, bring the water to a boil and add the sugar. Stir until the sugar completely dissolves. Add the rum and broken pieces of chocolate, stirring until the chocolate is fully melted. Finally, add the butter and stir until it melts and incorporates.
10. Glazing the cake:
Let the glaze cool to room temperature, then pour it evenly over the cooled cake. Make sure it is completely covered. Return the cake to the refrigerator and let it chill for 2-3 hours to allow the glaze to set.
11. Serving:
Once the glaze has hardened, cut the cake into cubes according to your preferences. Ole Cake is served cold and is perfect alongside a freshly brewed cup of coffee or a fragrant tea.
Practical tips:
- If you want a less sweet version, you can reduce the amount of sugar in the base.
- Replace dark chocolate with milk chocolate for a sweeter and creamier glaze.
- You can add chopped nuts to the batter or on top of the glaze for added texture and flavor.
- Before serving, you can decorate the cake with some fresh fruits, such as strawberries or raspberries, for a touch of freshness.
Nutritional information:
This cake is a decadent yet balanced choice, considering the ingredients used. Each serving contains approximately 250 calories, and the combination of chocolate and vanilla provides a dose of antioxidants and vitamins from milk.
Frequently asked questions:
1. Can I use another type of cream instead of Creme Ole?
Yes, you can experiment with other types of pastry creams, but make sure they have a similar consistency.
2. What can I do if I don't have rum?
You can replace the rum with vanilla extract or another preferred liqueur.
3. How can I store the cake?
Ole Cake stores well in the refrigerator, covered, for up to a week.
This Ole Cake recipe is not just a simple dessert, but also a way to create memories with loved ones. So, don't hesitate, gather the ingredients, and treat your family to a homemade delicacy that will bring smiles and joy!
Ingredients: For the base: 6 eggs, 6 tablespoons white sugar, 1 packet (80 grams) Dr. Oetker Chocolate Creme Ole. For the cream: 300 ml cold whipped cream, 200 ml cold milk, 1 packet (80 grams) Dr. Oetker Vanilla Creme Ole. For the glaze: 2 tablespoons water, 2 tablespoons white sugar, 2 tablespoons rum, 100 grams dark chocolate, 100 grams butter.
