cake with cream

Cream Cake – a delicious and easy-to-make recipe, perfect for any occasion! Whether you want to impress guests at a party or indulge yourself with a dessert at home, this cream cake is the ideal choice. I will guide you through each step with clear details, useful tips, and information to help you achieve a perfect result.

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 12

Ingredients for the cake:
- 3 large eggs
- 9 tablespoons of oil (preferably sunflower oil, but you can also use canola oil)
- 9 tablespoons of milk (cow's milk is ideal, but you can use plant-based milk)
- 12 tablespoons of sugar (my suggestion is to use granulated sugar, but you can experiment with brown sugar for a richer flavor)
- About 24 tablespoons of flour (white flour, but whole wheat flour can also be a healthy option)
- 1 teaspoon of baking powder (make sure it is fresh for good rising)

Ingredients for the cream:
- 70 g pudding powder (vanilla or chocolate, depending on your preference)
- 500 ml cold milk (use whole milk for a richer cream)

Ingredients for the whipped cream:
- 75 g whipped cream powder (you can opt for the unsweetened version if you want better control over sweetness)
- 240 ml cold milk from the fridge

Preparing the cake:
1. Start by preheating the oven to 180 °C. It is essential to have the oven well heated to achieve a fluffy cake.
2. In a tall bowl, add the 3 eggs along with the sugar. Use a mixer on medium speed to beat the eggs and sugar for 3-4 minutes until the mixture becomes frothy and light in color.
3. Gradually add the 9 tablespoons of milk and the 9 tablespoons of oil, continuing to mix. This step is important as the oil will ensure the cake's moisture.
4. Begin incorporating the 24 tablespoons of flour, mixing with a wooden spoon. It is essential not to overmix to avoid developing gluten in the flour, which can lead to a dense cake instead of a fluffy one.
5. Finally, add the baking powder and mix well. The mixture should be homogeneous and slightly thicker than pancake batter.
6. Pour the mixture into a baking tray lined with parchment paper and level the surface. Bake in the oven for about 30 minutes, but check with a toothpick: if it comes out clean, the cake is ready! After baking, let it cool well.

Preparing the cream:
1. In a pot, add 100 ml of milk and the pudding powder. Mix well, then gradually add the remaining milk (400 ml). This method helps avoid lumps in your cream.
2. Place the pot over medium heat and stir continuously. When the mixture starts to boil, continue stirring for 2-3 minutes until it thickens. Turn off the heat and let the cream cool slightly, stirring occasionally to prevent a crust from forming.

Preparing the whipped cream:
1. In a tall bowl, add the 240 ml of cold milk and the whipped cream powder. Use a mixer on high speed for 5-6 minutes until you achieve firm whipped cream. It is recommended to use a cold bowl to ensure the cream whips well.

Assembling the dessert:
1. On a platter, place the first half of the cake, cut side up. This will be the base for the delicious cream.
2. Pour the pudding cream over the base and spread it evenly. If you want to add extra flavor, now is the time to add canned pineapple chunks or other preferred fruits. This will add a fresh note and enrich the dessert.
3. Place the other half of the cake on top of the cream, cut side up.
4. Cover everything with whipped cream, making sure it is evenly distributed. You can use a spatula or a spoon to do this.
5. Finally, sprinkle grated chocolate or chopped nuts on top for an attractive appearance. Everyone can customize it as they wish.

My personal tip: I recommend letting the cake chill in the fridge for a few hours or even overnight. The flavors will intensify, and the textures will become even more pleasant.

Nutritional information:
Per serving, approximately 200 calories (variable depending on ingredients). This cream cake is a good source of carbohydrates due to the flour and sugar, but also protein from the eggs. Adding fruits will provide essential vitamins and minerals.

Possible variations:
- You can add cocoa to the cake batter for a chocolate cake.
- Use chocolate pudding, and instead of fruits, add nuts or hazelnuts for a crunchy taste.
- Replace the milk in the whipped cream with sour cream for a richer taste and texture.

Frequently asked questions:
- Can I use another type of flour?
Yes, you can use whole flour or gluten-free flour, but the texture of the cake will be different.

- What type of pudding is better?
Vanilla pudding provides a pleasant contrast with chocolate, but chocolate pudding is perfect for chocolate lovers.

- How can I store the cake?
The cake can be stored in the fridge in an airtight container for 3-4 days. It is delicious cold!

Now it's time to get to work! With this cream cake recipe, you'll bring smiles to your loved ones' faces. Treat them to a simple yet sophisticated dessert that will surely become everyone's favorite. Enjoy!

 Ingredients: 3 eggs, 9 tablespoons of oil, 9 tablespoons of milk, 12 tablespoons of sugar, approximately 24 tablespoons of flour, 1 teaspoon of baking powder. Cream: 70g pudding powder (vanilla or chocolate, according to preference), 500 ml cold milk. Whipped cream: 75g whipped cream powder, 240 ml cold milk from the fridge.