Cake with whipped cream

The whipped cream cake is a delight that brings joy to any festive table, being easy to prepare and versatile in being customized with various fruits or jams. This recipe is perfect for those who want a quick dessert that impresses with its taste and appearance. Moreover, with a bit of creativity, you can transform this cake into a culinary masterpiece that will remain in the memory of all guests.

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 1 hour 50 minutes
Number of servings: 12

Ingredients

For the base:
- 7 eggs
- 2 tablespoons of cocoa
- 100 ml cherry compote
- 1 teaspoon baking powder
- 2 packets of vanilla sugar
- 1 essence of vanilla
- 400 g flour
- 100 ml oil

For the cream:
- 400 g sour cream
- 220 g sugar
- 1 essence of rum

For decoration:
- 1 packet of red gelatin

Necessary utensils
- Removable ring pan
- Electric mixer
- Mixing bowls
- Spatula
- Baking paper
- Toothpick (for the baking test)

Brief history
The whipped cream cake has deep roots in culinary traditions, being a popular choice for special occasions. It is a symbol of joy, often served at birthdays and celebrations, and its versatility makes it easy to adapt to everyone's tastes. Additionally, whipped cream, an essential ingredient of this dessert, adds a creamy and airy layer that perfectly blends the flavors.

Step-by-step guide

1. Preparing the base:
- Start by separating the egg whites from the yolks, making sure no yolk remains in the egg whites to achieve a perfect foam.
- Use an electric mixer to beat the egg whites until they become foamy, adding the packets of vanilla sugar and the essence of vanilla. Continue mixing until you achieve a firm foam.
- In another bowl, mix the yolks with the sugar until the mixture becomes a light-colored and fluffy cream. This step is essential to ensure an airy base.
- Add the yolk mixture over the egg whites, gently folding with a spatula to avoid losing air from the egg whites.
- Sift the cocoa over the mixture and add the cherry compote, continuing to mix gently.
- In another bowl, mix the flour with the baking powder and add them gradually to the base mixture, mixing gently.
- Finally, add the oil and mix well, ensuring there are no lumps.

2. Baking:
- Preheat the oven to 180 degrees Celsius.
- Line the pan with baking paper and pour the base mixture into the pan, smoothing it out with a spatula.
- Bake the base for about 30 minutes or until it passes the toothpick test (the toothpick should come out clean when inserted in the middle of the base).
- After baking, let it cool in the pan for 10 minutes, then remove it and let it cool completely on a rack.

3. Preparing the cream:
- In a clean bowl, add the sour cream and sugar. Mix at medium speed until you obtain a firm and airy whipped cream.
- Finally, add the essence of rum and mix gently to incorporate the flavor.

4. Assembling the cake:
- Once the base has completely cooled, carefully cut it into two horizontal slices.
- Soak the first slice with a few tablespoons of cherry compote, then add a generous layer of whipped cream. Place the second slice of base on top and repeat the soaking process.
- Refrigerate the cake for an hour to let the cream set.

5. Decorating the cake:
- After an hour, remove the cake from the refrigerator and prepare the gelatin according to the instructions on the packet. Carefully pour the gelatin over the cake.
- Let the cake cool again in the refrigerator for two hours, so the gelatin sets well.

Practical tips
- You can replace the cherry compote with other types of compote, such as peaches or pineapple, for a personalized version.
- For a crunchy note, you can add chopped nuts or toasted almonds between the layers of whipped cream.
- The cake can be served with a scoop of vanilla ice cream or with a chocolate sauce for a delicious contrast.

Frequently asked questions
1. Can I use store-bought whipped cream?
Yes, you can use store-bought whipped cream, but make sure it is of good quality to achieve a similar texture to homemade.

2. How can I make the cake less sweet?
You can reduce the amount of sugar in the cream and in the base. Also, choosing a less sweet fruit compote can help balance the taste.

3. How long can the cake be stored?
The cake can be stored in the refrigerator for 3-4 days, covered with plastic wrap to prevent drying out.

Nutritional values (per serving)
- Calories: approximately 300 kcal
- Protein: 4 g
- Fat: 15 g
- Carbohydrates: 40 g

The whipped cream cake is not just a dessert, but an experience of gathering family and friends around the table. Whether you choose to personalize it with fresh fruits or a delicious sauce, this simple cake will surely become the star of the evening. So, put on your apron and unleash your culinary creativity!

 Ingredients: Base: 7 eggs, 2 tablespoons cocoa, 100 ml cherry compote, 1 teaspoon baking powder, 2 packets vanilla sugar, 1 essence of vanilla, 400 g flour, 100 ml oil. Cream: 400 g sour cream, 220 g sugar, essence of rum, 1 packet red jelly cake.

 Tags:  cake recipes cake with whipped cream recipes in images