White cream cake

White Cream Cake – A Delicacy for Any Occasion

The white cream cake is an excellent choice for any celebration or gathering with friends and family. With a fluffy base and a fine cream, this dessert is not only delicious but also elegant, bringing a touch of refinement to your table. In this guide, I will walk you step by step through the preparation process, offering useful tips, nutritional information, and serving suggestions to transform each slice into a memorable experience.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 60 minutes
Number of servings: 10-12

Ingredients

For the base:
- 6 large eggs (at room temperature)
- 10 tablespoons of sugar (preferably fine sugar)
- 7 tablespoons of flour (sifted)
- 1 pinch of salt
- 1 packet of vanilla sugar
- Zest of 1 lemon

For the cream:
- 350 g of butter (at room temperature)
- 400 ml of milk
- 2 tablespoons of flour (sifted)
- 200 g of sugar
- Juice of 2 lemons
- 2 tablespoons of rum (optional)

For decoration:
- Whipped cream
- Gummy candy roses (or other edible decorations)

Preparing the Base

1. Preheat the oven: Start by preheating the oven to 180°C. Line a 24-26 cm diameter baking pan with parchment paper to prevent sticking.

2. Separating the eggs: When you are ready to prepare the base, separate the egg whites from the yolks. It is important that the bowl in which you will beat the egg whites is completely clean and dry to achieve a firm foam.

3. Beating the egg whites: In a large bowl, add a pinch of salt over the egg whites and start beating them with a mixer on medium speed. When they become frothy, gradually add the sugar and continue mixing until you obtain a shiny and firm foam.

4. Adding the yolks: Incorporate the yolks, one at a time, into the egg whites foam, gently mixing to avoid losing air from the mixture.

5. Incorporating the dry ingredients: Add the lemon zest and sifted flour. Use a spatula to gently fold in, with up-and-down movements, until everything is well combined.

6. Baking: Pour the mixture into the prepared pan and level the surface. Bake for 25-30 minutes or until the base is golden and passes the toothpick test. After baking, allow the base to cool completely in the pan.

Preparing the Cream

1. Boiling the milk: In a saucepan, bring the milk close to a boil, stirring occasionally.

2. Preparing the mixture: In a separate bowl, mix the sugar, flour, and lemon zest. Gradually add the warm milk, stirring continuously to avoid lumps.

3. Cooking in a double boiler: Transfer the mixture back to the saucepan and cook in a double boiler. Stir constantly until the cream thickens. Then, remove the saucepan from the heat and let the cream cool.

4. Combining with the butter: In another bowl, beat the softened butter together with the rum (if using) until creamy. When the cream has completely cooled, add one tablespoon of the milk cream at a time, mixing well after each addition. Finally, add the lemon juice and mix until smooth.

Assembling the Cake

1. Cutting the bases: After the base has completely cooled, cut it in half horizontally with a sharp knife.

2. Filling the cake: Place the first half of the base on a platter. Spread half of the white cream over it. Place the other half of the base on top and use the remaining cream to cover the cake.

3. Decorating the cake: Use whipped cream to decorate the cake, creating shapes or peaks. Add gummy candy roses for a festive and colorful look.

4. Chilling the cake: It is essential to let the cake chill in the refrigerator for at least 2 hours before serving, allowing the flavors to meld and the cream to set.

Serving Suggestions

The white cream cake is perfect alongside a cup of tea or aromatic coffee. It can also be served with a glass of fresh lemonade or a fruit cocktail for a refreshing experience.

Nutritional Information

This cake contains approximately 300 calories per serving (depending on serving size and exact ingredients used). It is rich in healthy fats due to the butter and provides a good dose of protein from the eggs. The lemon adds not only a delicious taste but also beneficial vitamin C.

Frequently Asked Questions

1. Can I replace the butter with margarine?
Yes, but the taste and texture may be slightly different. Butter provides a richer flavor.

2. How can I make the cake less sweet?
You can reduce the amount of sugar in the base and the cream. Also, use unsweetened whipped cream for decoration.

3. Can I add fruit to the cream?
Absolutely! Berries or peach slices can add an extra burst of flavor.

4. How long does the cake keep in the refrigerator?
The cake can be kept in the refrigerator for 3-4 days, well covered to prevent drying out.

Possible Variations

- Chocolate cream cake: Replace part of the white cream with melted chocolate for a decadent treat.
- Fruit cake: Add pieces of fresh fruit between the layers for an explosion of flavor.
- Nut cake: Add ground nuts to the cake base for a crunchy texture.

This white cream cake recipe is not only simple but also versatile, offering endless possibilities for customization. Whether you choose to serve it at a birthday, a family gathering, or simply as a treat for yourself, the white cream cake will bring smiles to the faces of your loved ones. I encourage you to experiment and add your favorite ingredients, turning this recipe into a personal classic. Enjoy!

 Ingredients: 6 eggs 10 tablespoons sugar 7 tablespoons flour 1 pinch of salt 1 vanilla sugar zest of 1 lemon Cream: 350 g butter 400 ml milk 2 tablespoons flour 200 g sugar juice of 2 lemons 2 tablespoons rum Decor: whipped cream roses

 Tags:  cream cake cake recipe cake with whipped cream lemon cream cake