Creams (cremsnit) like at home

Cream cake like at home: a classic recipe that will bring you sweet memories

The cream cake, or 'cremes' as it is sometimes called, is a dessert that has delighted many generations. The two crispy layers, filled with a fine and airy cream, are a true delicacy that can turn any meal into a celebration. In this recipe, I will share with you the secrets of a cream cake like at home, which will not only delight your taste buds but will also bring a smile to the faces of your loved ones.

Preparation time: 40 minutes
Baking time: 30 minutes
Total time: 70 minutes
Number of servings: 12

Ingredients

For the layers:
- 700 g white flour
- 300 g margarine
- 200 ml sour cream
- 1 tablespoon lard
- A pinch of salt

For the cream:
- 1.7 l milk
- 8 heaping tablespoons flour
- 3 packets vanilla sugar
- 10 eggs (separate the whites from the yolks)
- 250 g sugar
- 4 packets gelatin

Preparation of the layers

1. Mixing the dry ingredients
In a large bowl, sift the flour to avoid lumps. Add the margarine and lard, cut into cubes, and mix well with your fingers or a pastry mixer until you achieve a texture similar to wet sand. It is important to work quickly to avoid overheating the margarine.

2. Adding the sour cream and salt
Incorporate the sour cream and salt into the flour mixture. Mix until you obtain a homogeneous dough, soft enough. If it seems too dry, you can add a tablespoon of cold water.

3. Dividing and rolling out the layers
Divide the dough into four equal parts. On a floured surface, roll out each portion into a thin layer. These layers will be baked separately, so make sure you have enough trays prepared.

4. Baking the layers
Bake each layer in a preheated oven at 180°C for about 10-15 minutes until golden. Let them cool on a rack.

Preparation of the cream

1. Boiling the milk
Pour 1.7 liters of milk into a large pot and bring it to a boil over medium heat. Watch it constantly to prevent sticking or burning.

2. Preparing the yolk mixture
In another bowl, beat the yolks with 125 g of sugar until they become a light froth. Add the vanilla sugar and flour, mixing well. Gradually add 700 ml of cold milk to avoid curdling the eggs.

3. Combining the milk and egg cream
When the milk reaches a boil, quickly pour in the yolk mixture, stirring continuously. It is essential to stir quickly and constantly to achieve a smooth cream without lumps.

4. Beating the egg whites
In another bowl, beat the egg whites with a pinch of salt until they form a foam. Gradually add 125 g of sugar and continue beating until you obtain a firm meringue.

5. Incorporating the gelatin
Soak the gelatin in 150 ml of cold water for a few minutes, then gently heat it until it completely dissolves. Add the dissolved gelatin to the hot cream, mixing well.

6. Combining the mixtures
Once the cream has cooled slightly, add half of the egg whites and mix gently to avoid losing air from the mixture. Add the remaining egg whites, continuing to mix gently until it becomes homogeneous.

Assembling the cream cake

1. The cream layer
Place the first layer on a platter and spread half of the cream evenly. Place the second layer on top and repeat the process with the remaining cream and the third layer.

2. Cooling and decorating
Let the cream cake cool for a few hours or, ideally, overnight to allow the cream to set. Before serving, dust with powdered sugar for an elegant look.

Practical tips

- Cooling time: It is essential to let the cream cake cool for a few hours to allow the cream to set. Do not skip this step!
- Customization: You can add vanilla or orange essence to the egg cream for an even more refined taste.
- Serving: The cream cake is delicious served with a cup of coffee or tea, but also with a glass of sweet wine, which will enhance its flavors.

Nutritional benefits

The cream cake, although a calorie-rich dessert, also contains nutritious ingredients:

- Eggs: A great source of protein and essential vitamins.
- Milk: Contributes calcium and B vitamins.
- Flour: Provides carbohydrates, essential for energy.

Frequently asked questions

Can I use another type of flour?
Yes, you can experiment with whole wheat flour or a combination with almond flour for a different taste, but the final texture may be affected.

How do I know when the cream is well cooked?
The cream is ready when it thickens and starts to boil gently. Make sure to stir constantly to prevent sticking to the bottom of the pot.

What can I do with the leftovers?
The cream cake keeps well in the fridge, but you can use the leftover dough to make small cakes or cookies.

A personal story

I fondly remember the moments spent with my mother in the kitchen, where the cream cake was always a favorite at holiday meals. It smelled inviting, and each slice brought with it family memories, smiles, and stories. This recipe is not just about ingredients, but about the love and care with which you prepare them, turning every moment into a celebration.

Now that you know the secret of the cream cake like at home, don't hesitate to try it and share it with your loved ones. Enjoy your meal!

 Ingredients: For the dough: 700 g white flour, 300 g margarine, 200 ml sour cream, 1 tablespoon lard, a pinch of salt. For the cream: 1.7 liters milk, 8 heaping tablespoons flour, 3 packets vanilla sugar, 10 eggs, 250 g sugar, 4 packets gelatin.