Cream Cake a la Krem

The delicious recipe for "Krem a la krem" cake is an excellent choice for any special occasion or simply to indulge yourself with a quick and tasty dessert. With a light base and a fine cream, this cake will surely impress everyone who tastes it. In this recipe, I will guide you through the steps to achieve a perfect result, providing you with some variations and useful tips along the way.

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 12 servings

Ingredients for the base:
- 6 egg whites
- 200 g sugar
- 6 egg yolks
- 200 g flour
- 1 pinch of salt
- 1 teaspoon vanilla extract

Ingredients for the cream:
- 500 ml milk
- 4 egg yolks
- 150 g sugar
- 50 g cornstarch
- 200 g butter (at room temperature)
- 1 teaspoon vanilla extract

Preparation:

1. Start by preheating the oven to 180°C. Prepare a baking tray (about 30x40 cm) which you can line with parchment paper to prevent sticking.

2. Separate the egg whites from the yolks. In a large bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the sugar, continuing to mix until you achieve a firm and glossy meringue. This step is essential to give the base a light and airy texture.

3. Incorporate one egg yolk at a time, gently mixing after each addition. Be careful not to stir too vigorously to maintain the airiness.

4. Sift the flour over the mixture, adding the vanilla extract as well. Use a spatula or wooden spoon to gently fold, using up-and-down motions until the ingredients are fully combined.

5. Pour the mixture into the prepared tray and level the surface. Bake in the preheated oven for 25 minutes or until the base is golden and passes the toothpick test (it should come out clean).

6. Meanwhile, you can prepare the cream. In a saucepan, bring the milk to a boil. In another bowl, mix the egg yolks with the sugar and cornstarch until you achieve a smooth paste. When the milk begins to boil, remove it from the heat and gradually pour it over the egg yolk mixture, stirring constantly to avoid coagulation.

7. Put the mixture back on the heat and cook on low, stirring continuously, until the cream thickens (about 5-7 minutes). Once ready, let it cool slightly, then incorporate the cubed butter and vanilla extract, mixing until it becomes smooth and creamy.

8. After the base has cooled, cut it into two equal parts. Spread half of the cream on the first part of the base, then cover with the second part. Use the remaining cream to glaze the cake, ensuring it is evenly distributed.

9. Let the cake chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld.

Serving suggestion: Sprinkle cocoa or grated chocolate on top of the cake for an extra touch of flavor. You can also add some fresh berries as a garnish for a pleasant contrast of tastes.

Possible variations: You can experiment with different flavors for the cream, using melted chocolate or instant coffee to create a mocha cream. Additionally, for a more exotic taste, you can add a little almond or rum extract.

This "Krem a la krem" cake recipe is not only simple but also full of flavor, perfect for enjoying alongside a cup of coffee or tea. With each slice, you will delight in a delicious combination of textures and flavors that will make any meal a special moment. Enjoy!

 Ingredients: Base: 6 eggs, 6 tablespoons of sugar, 1 packet (80 g) of chocolate Creme Ole. Cream: 200 ml of sweet cream 32% fat (Dorna rosu), cold, 200-220 ml of cold milk, 1 packet (80 g) of vanilla Creme Ole. Glaze: 2 tablespoons of water, 2 tablespoons of sugar, 2 tablespoons of brandy, 100 g of chocolate, 100 g of butter.