Creams

Cremes: The Queen of Cakes

Cremes is undoubtedly the queen of cakes, a delicacy that harmoniously combines the fluffy texture of the layers with a fine and aromatic cream. This recipe was passed down from my mother, a symbol of tradition and love in the kitchen, and I am delighted to share it with you. With a little time and patience, you will create a dessert that will impress any guest and bring a smile to the faces of your loved ones.

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

Ingredients:

For the first dough:
- 1 cup of flour (300 ml)
- 2 egg yolks
- a pinch of salt
- sour cream (enough to achieve a soft but moldable dough)

For the second dough:
- 1 cup of flour (300 ml)
- 3 tablespoons of lard (or butter, for a richer taste)
- sour cream (enough to achieve a soft dough)

For the cream:
- 1 liter of milk
- 4 egg yolks
- 1 cup of sugar (300 ml)
- vanilla sugar (to taste)
- 1 cup of flour (300 ml)

Preparation of Cremes:

Step 1: Preparing the first dough
In a large bowl, add the flour, egg yolks, and a pinch of salt. Mix the dry ingredients well, then gradually add the sour cream, stirring with a spatula or with your hands, until you obtain a homogeneous and easily moldable dough. Cover the dough with plastic wrap and let it rest.

Step 2: Preparing the second dough
In another bowl, combine the flour with the lard (or butter). Knead until the mixture becomes sandy. Gradually add the sour cream, continuing to knead until you obtain a soft dough. Cover it and let it rest alongside the first dough.

Step 3: Baking the layers
Divide each dough into two equal parts. On a floured surface, roll out each part into a thin sheet. Place the first sheet on the back of a tray lined with baking paper and bake at 200 degrees Celsius for about 10-15 minutes, until golden. Repeat with the second sheet. Allow the sheets to cool on a rack.

Step 4: Preparing the cream
In a cup, combine one cup of milk with the flour and egg yolks. Mix well to avoid lumps. In a saucepan, bring the remaining milk to a boil and add the sugar. When the milk starts to boil, add the flour and egg yolk mixture, stirring constantly to prevent lumps from forming. Cook on low heat, stirring continuously, until the cream thickens and becomes pudding-like. Allow the cream to cool completely.

Step 5: Assembling the Cremes
On the first cooled sheet, spread a generous layer of cream, then cover with the second sheet. Dust powdered sugar on top for an elegant look. Refrigerate the cake for at least 2 hours before cutting, to allow the creaminess to set.

Serving and variations
Cremes is perfect served plain, but can be accompanied by a dollop of whipped cream or vanilla ice cream for a contrast of textures. You can also add additional flavors to the cream, such as almond essence or lemon zest, for a more intense and complex taste.

Nutritional benefits
The milk and eggs in the recipe provide a good source of protein and calcium, while the flour ensures essential carbohydrates. However, it is important to consume this cake in moderation, considering the sugar and fat content.

Frequently asked questions
1. Can I use margarine instead of lard?
Yes, margarine is a good alternative, but lard offers a richer flavor.
2. How can I make the cream less sweet?
Reduce the amount of sugar in the recipe according to personal taste.
3. Can Cremes be frozen?
It is recommended not to freeze Cremes, as the texture of the layers may deteriorate.

Cremes is more than just a cake; it is a culinary experience, a family tradition, and a way to bring joy to your loved ones. Try this recipe and turn it into a special moment in your kitchen! Enjoy!

 Ingredients: for the first dough: - 1 cup of flour (the cup should be 300 ml) - 2 egg yolks - a pinch of salt - sour cream as needed (enough to be kneaded) for the second dough: - 1 cup of flour (300 ml) - 3 tablespoons of lard - sour cream as needed for the cream: - 1 liter of milk - 4 egg yolks - vanilla sugar - 1 cup of sugar (300 ml) - 1 cup of flour (300 ml)

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