Cream Cake

Cake "Creme a la Creme" - a delight that will win you over!

The "Creme a la Creme" cake has quickly become one of the most beloved desserts on culinary forums and blogs, and it’s easy to see why. This easy-to-make cake combines fine textures and rich flavors, creating a dessert that will have you coming back for more time and again. It’s a perfect choice for any occasion, from birthdays to casual get-togethers with friends.

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes (not including cooling time)
Number of servings: 16

Ingredients:
For the base:
- 9 eggs
- 9 tablespoons of sugar
- 1.5 packets of chocolate Creme Ole

For the cream:
- 400 ml of liquid cream
- 400 ml of milk
- 2 packets of vanilla Creme Ole

For the glaze:
- 3 tablespoons of sugar
- 3 tablespoons of water
- 150 g of butter
- 150 g of dark chocolate
- 3 tablespoons of brandy (optional; for children, set aside some glaze)

Step-by-step preparation:

1. Separating the eggs: Start by carefully separating the egg whites from the yolks. Make sure no yolk gets into the whites, as this will affect their ability to whip.

2. Whipping the egg whites: Use an electric mixer and beat the egg whites in a clean bowl until you achieve stiff peaks. When you lift the mixer blades, the foam should hold its shape. Gradually add the sugar, continuing to mix until you obtain a glossy and firm meringue.

3. Incorporating the yolks: Add the beaten yolks into the egg white foam. Use a spatula to gently fold in, with up-and-down motions, to avoid losing air in the mixture.

4. Adding Creme Ole: Fold in the 1.5 packets of chocolate Creme Ole, mixing gently until well combined.

5. Baking the bases: Preheat the oven to 180°C (350°F). Line a 25x35 cm baking tray with parchment paper. Pour the mixture into the tray and level it with a spatula. Bake for 15-20 minutes, until the base is well risen and slightly golden. Check with a toothpick; if it comes out clean, the base is ready!

6. Cooling the bases: After baking, let the base cool completely in the tray.

7. Preparing the cream: In another bowl, add the liquid cream, milk, and the 2 packets of vanilla Creme Ole. Mix until you achieve a thick and creamy consistency. This is the cream that will add richness and flavor to your cake.

8. Assembling the cake: Once the base is completely cooled, spread the cream evenly over it. Use a spatula to level the surface.

9. Preparing the glaze: In a saucepan, heat the sugar and water, stirring until the sugar completely dissolves. Add the butter and chopped chocolate, stirring constantly until smooth. If desired, add the brandy for extra flavor (or set aside a portion for children).

10. Finishing the cake: Allow the glaze to cool slightly, then pour it evenly over the cream on the cake. Place the cake in the refrigerator, preferably overnight, to allow the flavors to meld perfectly.

11. Cutting the cake: When you’re ready to serve the cake, use a sharp knife, which you have dipped in hot water, to achieve clean cuts. This trick is essential to maintain the elegant appearance of the slices.

Your "Creme a la Creme" dessert is now ready to be enjoyed! If you wish, you can serve it alongside a scoop of vanilla ice cream or a strong espresso to balance the sweetness.

Useful tips:
- Ensure all ingredients are at room temperature before starting the preparation. This helps with better homogenization of the mixtures.
- You can experiment with flavors by adding a bit of vanilla extract or even a pinch of cinnamon to the vanilla cream.
- If you want a healthier version, you can replace the butter with coconut oil.
- This cake is perfect to be made a day in advance, as the flavor intensifies once left in the fridge.

Frequently asked questions:
1. *Can I replace Creme Ole with something else?* - Yes, you can use pudding powder or another type of instant cream, but make sure to follow the instructions on the package.
2. *How can I store the cake?* - The cake stores well in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days.
3. *Is this cake suitable for vegans?* - You can adapt the recipe using flax eggs and plant-based cream, but the result will vary.

Allow yourself to indulge in every slice of this special cake! Each bite will be an explosion of flavors and textures that will make you feel good. Enjoy it with loved ones and cherish the moments spent together!

 Ingredients: for the base: 9 eggs 9 tablespoons sugar 1.5 packets of chocolate Creme Ole for the cream: 400 ml liquid cream 400 ml milk 2 packets of vanilla Creme Ole for the glaze: 3 tablespoons sugar 3 tablespoons water 150 g butter 150 g chocolate 3 tablespoons brandy

 Tags:  cream cake cream cake