Cream Cake

Name: Cream Cake
Yield: 10 slices
Ingredients: 4 eggs; 180 g caster sugar; 60 g flour; 75 g Potato flour or corn flour; 1 tsp baking powder; 150 ml milk; 350 ml double cream; 2 egg yolks; 1 tbsp caster sugar; 1 tbsp Potato flour; 4 Gelatine Sheets; 2 tsp vanilla sugar; 200 g Crushed berries; 300 ml double cream; Fresh berries

Ingredients

Sponge:

Eggs	4
Caster sugar	180 g
Flour	60 g
Potato flour or corn flour	75 g
Baking powder	1 tsp

Cake filling:

Milk	150 ml
Double cream	350 ml
Egg yolks	2
Caster sugar	1 tbsp
Potato flour	1 tbsp
Gelatine Sheets	4
Vanilla sugar	2 tsp
Crushed berries	200 g

Decoration:

Double cream	300 ml
Fresh berries

Instructions

Set the oven to 175°C. Grease a round cake tin (approx. 24 cm in diameter) and cover evenly with caster sugar.
Beat the eggs and sugar until the mixture thickens and becomes white in colour. In a separate dish, mix the flour, potato flour and baking powder and stir into the egg mixture.
Pour the baking mixture into the cake tin and bake in the lower part of the oven for about 30 minutes. Let the sponge rest for a few minutes in the tin before removing and placing it on a wire rack to cool.
For the filling, mix together the milk, about 150 ml of the cream, egg yolks, casting sugar and potato flour. Add the mixture to a saucepan and cook on a low heat, stirring until the cream thickens and the first bubbles appear. Remove the pan from the heat.
Leave the gelatine sheets to soak in cold water for about 5 minutes. Remove the gelatine leaves from the water and add them to the warm mixture. Stir until the gelatine melts.
Cool the pan in cold water and stir occasionally. Whisk about 200 ml of cream with vanilla sugar into a thick consistency and add to the mixture.
Slice the sponge into three layers. Spread the mixture evenly across two of the layers and add the crushed berries on top. Carefully build the cake.
For decoration, whisk 300 ml of cream and spread evenly around the edge and on top of the cake. Put the remaining cream in a piping bag and drizzle over the cake. Serve with fresh berries.

Enjoy!

Cream Cake

Which cream is best for cake?

Full-fat whipped cream is a fresh way to top off your cake. Make sure the cream is whipped well and placed in the fridge to allow it to settle before serving. Butter icing (also called butter cream) is also a popular frosting for cakes and is made by beating icing sugar together with butter. However, with a much heavier consistency than double cream, always remember that a little can go a long way!

Can you put cream between layers of cake?

Cream is often a staple ingredient for cake fillings and can be combined with other ingredients such as milk, eggs, caster sugar, and even chocolate to add more texture and taste to the cake. However there are many other cake fillings that do not contain cream. This includes butter icing and cream cheese filling, as well as fruit compotes made from berries, summer fruits and tropical fruits.

How do you beat cake cream without an electric beater?

When whipping cream, it's obviously much easier and faster if you have an electric beater to hand. However, if you don't then fear not, it is still possible to whisk cream using utensils such as a wire whisk and even a fork – although it may take a little longer. The important thing is to make sure you whisk as much air into the cream with every circular motion. It's even possible to whip cream by pouring it into a large, sealed container and shaking for several minutes.

How long will whipped cream last on a cake?

Generally, whipped cream can retain its structure and taste for about 2-3 days if stored in a refrigerator, preferably in an air-tight container. The longer cream is exposed to room temperature, the quicker it can spoil so be sure to place your cake in the refrigerator as soon as you have finished serving. If it begins to smell sour, harden or look yellow in colour, it's best to discard the cream and whip up a new batch!