Cream Cake a la cream

Cream Cake a la Cream: A Delicacy for Celebration

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12

When it comes to celebrating special moments, such as St. Andrew's Day, there is nothing more delightful than a delicious cake that brings smiles to the faces of loved ones. Today, I will share my recipe for Cream Cake a la Cream, a perfect combination of fluffy layers and fine chocolate and vanilla creams.

Ingredients

*For the sponge:*
- 12 eggs
- 12 tablespoons of sugar
- 2 packets of Creme Ole Chocolate

*For Cream 1:*
- 400 ml sweet cream (32% fat)
- 200 ml milk
- 2 packets of Creme Ole Vanilla

*For Cream 2:*
- 400 ml liquid cream
- 200 g milk chocolate
- 100 g dark chocolate

Preparation Instructions

*Step 1: Preparing the sponges*
1. Separating the eggs: Start by separating the egg whites from the yolks of the 12 eggs. Make sure no yolk remains in the egg whites, as this can prevent achieving a firm foam.

2. Beating the egg whites: In a large bowl, beat the egg whites with 9 tablespoons of sugar (reserve 3 tablespoons for the yolks) until you achieve a firm foam. This step is crucial for having fluffy layers.

3. Adding the yolks: Add the 3 yolks and gently mix until incorporated.

4. Incorporating the cream: Add half of the packet of Creme Ole Chocolate and gently mix with up-and-down motions to maintain air in the mixture.

5. Baking the sponges: Grease a cake pan with oil and dust it with flour. Pour the mixture into the pan and bake at a moderate temperature for about 15-20 minutes, or until the sponge passes the toothpick test. Repeat the same process for the other three sponges.

*Step 2: Preparing the creams*
1. Cream 1 (Vanilla): In a bowl, combine the cream, milk, and the two packets of Creme Ole Vanilla. Mix well until the cream thickens. Ensure the cream is cold for a smooth texture.

2. Cream 2 (Chocolate): In a saucepan, heat the liquid cream, then add the chocolate broken into pieces. Let it melt, stirring constantly, until you achieve a smooth cream. Let it cool before using.

*Step 3: Assembling the cake*
1. First layer: Place the first sponge on a serving platter and spread half of the vanilla cream.

2. Alternating layers: Continue with a second sponge, add half of the chocolate cream, then another sponge followed by the remaining vanilla cream. Finish with the last sponge.

3. Covering the cake: Invert the cake onto a serving platter and cover it with the remaining chocolate cream. Use a spatula to achieve a uniform and smooth appearance.

4. Decorations: Decorate the cake as your imagination dictates! You can add grated chocolate, fresh fruits, or nuts for extra texture.

Practical tips

- Ensure all ingredients are at room temperature before starting, which will help with better homogenization of the mixtures.
- If you can't wait for the cream to thicken, you can mix it for a few minutes to achieve an airy texture.
- If you want a version with a more intense flavor, you can add a splash of vanilla essence to the chocolate cream.

This Cream Cake a la Cream is not only a quick dessert but also a simple recipe that will surely impress your guests. Whether you serve it at a celebration or simply to celebrate an ordinary day, it will definitely be a hit! Enjoy every bite!

 Ingredients: BASE: 12 eggs 12 tablespoons of sugar 2 packets of Creme Ole Chocolate Cream 1: 400 ml of sweet cream 32% fat 200 ml of milk 2 packets of Creme Ole Vanilla Cream 2: 400 ml of liquid whipped cream 200 g of milk chocolate 100 g of dark chocolate

 Tags:  cake cream oil whipped cream chocolate