Cream Cake a la Cream

Krem a la Krem Cake: A Rustic-Modern Delight for Celebrations

It is said that the Krem a la Krem cake is a perfect choice for any occasion, and I can only confirm this. With a fine texture and a combination of flavors that delight the senses, this cake is a treat for the taste buds. If you've ever wondered how to make such a delicious cake, today I will share with you every step of my favorite recipe. Get ready to be carried away by the magic of cooking!

Preparation Time
- Preparation time: 30 minutes
- Baking time: 20 minutes
- Cooling time: 3 hours
- Total time: 3 hours and 50 minutes
- Number of servings: 12

Nutritional Information (per serving)
- Calories: approximately 350
- Fat: 20 g
- Carbohydrates: 30 g
- Protein: 6 g

Necessary Ingredients
For the base:
- 6 large eggs
- 6 tablespoons of sugar
- A pinch of salt
- 1 packet of Ole chocolate cream

For the cream:
- 250 ml liquid cream
- 200 ml cold milk
- 1 packet of Ole vanilla cream
- 1 strawberry or 1 cup of raspberries
- 1 packet of gelatin

For the glaze:
- 150 g dark chocolate
- 75 ml liquid cream
- 75 g butter

Preparing the Krem a la Krem Cake

1. Preparing the Base:
- Start by separating the egg whites from the yolks. Make sure the bowl in which you will beat the egg whites is clean and dry, as any trace of fat can prevent the foam from forming correctly.
- Beat the egg whites with a pinch of salt until you achieve a firm foam. Here’s a tip: use an electric mixer to save time and achieve a perfect texture.
- Gradually add the sugar, continuing to mix until the foam becomes glossy and firm. Now, add the yolks one by one, mixing well after each.
- Incorporate the Ole chocolate cream and gently mix with a spatula, so as not to deflate the egg whites.
- Pour the mixture into a round cake pan lined with baking paper and bake in a preheated oven at 180°C for 15-20 minutes or until the base passes the toothpick test. Once baked, let it cool on a rack.

2. Preparing the Cream:
- In a bowl, whip the liquid cream until it becomes firm. Well-whipped cream will give consistency and a special taste to the cream.
- In another bowl, mix the Ole vanilla cream with the cold milk until homogeneous. Then, combine this mixture with the whipped cream. The cream should be quite thick, so make sure to mix it well.
- Mash the raspberries (or strawberries) with 2 tablespoons of sugar until you get a puree and add it to the vanilla cream. This step will add a fruity and fresh note to the cake.
- Prepare the gelatin according to the package instructions and add it to the raspberry cream, mixing well. Chill the cream for 5 minutes to firm it up a bit.

3. Assembling the Cake:
- After the base has completely cooled, carefully cut it in half.
- Line a round springform pan with plastic wrap (this will make removing the cake much easier).
- Add a layer of cream, followed by half of the base, then another layer of cream and cover with the other half of the base. Chill the cake for at least 3 hours to set well.

4. Preparing the Glaze:
- In a saucepan, combine the dark chocolate, liquid cream, and butter. Heat on low until the chocolate is completely melted and smooth. Here, it is important not to let the chocolate boil, otherwise, it will spoil.
- Once the glaze has cooled slightly and thickened, carefully pour it over the cooled cake. You can use a spatula to spread it evenly.

5. Decorating the Cake:
- Optionally, you can decorate the Krem a la Krem cake with whipped cream and chocolate leaves for an elegant look. This detail will make the cake look like a true work of art!

Serving Suggestions
Serve the Krem a la Krem cake alongside a cup of coffee or tea for a perfect combination. Additionally, vanilla ice cream or caramel sauce can add extra flavor.

Variations and Useful Tips
- You can experiment with different berries, such as blackberries or blueberries, for a different flavor.
- If you want a less sweet cake, you can reduce the amount of sugar in the base and cream.
- Make sure the base is completely cooled before cutting it to avoid crumbling.

Frequently Asked Questions
1. Can I use other types of chocolate for the glaze?
Yes, you can use milk or white chocolate, but these will slightly change the final taste of the cake.

2. What can I use instead of gelatin?
If you prefer a vegetarian option, you can use agar-agar as an alternative to gelatin.

3. How long can the cake be stored in the refrigerator?
The Krem a la Krem cake keeps well in the refrigerator for 3-4 days, covered with plastic wrap.

Now that you have all the necessary details, all that’s left is to start cooking! The Krem a la Krem cake is not just a dessert, but a culinary experience that will bring joy and smiles to the faces of your loved ones. Happy birthday, Maria! I hope you enjoy every slice!

Preparation of Krem a la Krem cake: Separate the egg whites from the yolks, beat them with a pinch of salt until fluffy, then gradually add the sugar and the yolks one by one. Next, add the chocolate cream and mix the composition well. Pour the resulting mixture into a round mold lined with parchment paper and bake in a preheated oven for about 15-20 minutes. Meanwhile, prepare the cream: Whip the cream, then mix the vanilla cream separately with the milk, and then combine it with the whipped cream. The cream should be quite thick in consistency. Separately, mash the raspberries and mix them with 2 tablespoons of sugar, then pour it over the cream. Prepare the gelatin according to the package instructions and add it to the cream, then refrigerate for 5 minutes. After the cake layer has cooled, cut it in half. Line a round mold with removable walls with plastic wrap (like for a diplomat), put a layer of cream, cake, cream, cake, and refrigerate for at least 3 hours. Turn the cake onto a platter, then prepare the glaze by combining chocolate, cream, and butter in a saucepan over heat until the chocolate melts and the glaze is smooth. Let it cool slightly to thicken. When the glaze is ready, pour it over the cake. Optionally, decorate the Krem a la Krem cake with whipped cream and chocolate leaves.

 Ingredients: For the base: 6 eggs, 6 tablespoons of sugar, a pinch of salt, 1 packet of Ole chocolate cream. For the cream: 250 ml of liquid cream, 200 ml of cold milk, 1 packet of Ole vanilla cream, 1 raspberry, 1 packet of gelatin. For the glaze: 150 g of dark chocolate, 75 ml of liquid cream, 75 g of butter.

 Tags:  cake cream a la cream