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Cake "Cream al cream" (Cream on cream)

Cake "Cream al cream" (Cream on cream)

Category: Bakery products
Cream al cream cake (cream on cream)

Ingredients

Dough:
1 pack of chocolate instant pudding - 80 g (Chocolate cake cream - 100 gr)
6 eggs (separate whites and yolks)
6 tbsp. lies. sahara
2 tbsp. lies. corn starch
Cream:
1 packet vanilla instant pudding
3/4 Art. milk
250 ml heavy cream (32-35%)
(1 pack of Nut Cream - 80 gr, plus half a pack of Cream for Chocolate Cake from Dr. Oetker, 55 gr in a pack. I didn't pour milk at all, I took 500 ml of 33% Petmol cream)
Ganage:
100 g dark chocolate
100 g sl. oils
2 tbsp. l. milk
2 tbsp. l. Sahara
3 tbsp. l. brandy

Cooking method

  • I came across the recipe for this cake many times. And in Sonechka's magazine - buxgalter_sofia, and in the magazine i_lara. But since I don't really like to use ready-made packs of semi-finished products, I somehow did not rush to cook it. But here, as they say, they took me to the "weak" ...
  • So, I will give a recipe from Pascal Peretz-Rubin, and write in purple, as I did.
  • Shape: 26 cm (detachable) (23 cm)
  • Cake:
  • 1. Beat egg whites with sugar (5-7 min)
  • 2. Add the yolks and whisk whisking in the chocolate pudding (beat for 3 minutes)
  • 3. Place to bake
  • (comments: During baking, the cake rises strongly in the oven, after baking the cake "falls", forming a "deep plate" ... Do not be alarmed, this is how it should be
  • 4. When the cake has cooled down, spread it with cream
  • Cream:
  • Whisk the pudding with milk and cream at high mixer speed (3-4 minutes).
  • 5. Put the cake in the refrigerator for 30 minutes.
  • 6. While the cake is "cooling down" let's prepare the fondant:
  • a. Put 2 tablespoons of boxes in a small saucepan. sugar and pour 2 tbsp. spoons of milk
  • b. Put in a water bath to dissolve the sugar, then add 2 tbsp. lies. brandy and 100 g of dark chocolate.
  • c. When the chocolate has melted, add 100 g of plums. butter and mix everything well
  • 7. Let the fondant cool slightly, pour the fondant over the cake and put in the refrigerator overnight.
  • 8. It is better to cut the cake with a knife heated in hot water.

Time for preparing:

Baking time-30-35 min

Cooking program:

oven-180 gr

Note

My comments.

There are a lot of such creams ... which do not to cook, where it says - stir with milk (well, or something else ...)

Cream al cream cake (cream on cream)

If it is vitally necessary for anyone to buy instant pudding, then I give addresses and attendances.

Moscow:
B. Spasoglinischevsky d10
There is a Choral Synagogue at No. 10, and a kosher store is nearby.

You can buy it in an Israeli grocery store, on the corner of Vorovskogo and L. Schmidt streets opposite the Rosemary restaurant.

And this is another kosher grocery store:

"Kosher-market" on Trifonovskaya
Address: st. Trifonovskaya 45.
Phone: +7 (495) 626-87-28 (495) 626-87-28 (495) 626-87-28 (495) 626-87-28

🔗

Peter:

🔗

The cake is very tender, very light, very tasty. My spoiled men (husband and son-in-law) in the morning, while I was in the bathroom, ate two huge pieces, and that says a lot. But there was nothing to photograph ... It is very similar to melted ice cream.

On Kukinge you can read the analysis of possible errors. 🔗

I think it is quite possible to replace the packs of cream or pudding with a mixture of cornstarch, sah. powder and vanilla sugar. If only the dough was the consistency of a biscuit, i.e. thick sour cream.

Andreevna
Gasha
Galyunya, well, no words ....... And how much cream !!!!!! Also chocolate !!!!! Stole the recipe in my hole
Gasha
Andreevna, Saaashshshsh ... I put this recipe on Gudkuk in the fall !!! Did you screw it up ???
Andreevna
Quote: Gasha

Andreevna, Saaashshshsh ... I put this recipe on Gudkuk in the fall !!! Did you screw it up ???
Do you say in the fall? ... Exactly, I missed it, or maybe already sclerosis
Gasha
Andreevna, I love you all
Galinka-Malinka
I'm sorry, but I didn't understand
2. Add the yolks and whisk whisking in the chocolate pudding (beat for 3 minutes) Pour dry from the pack? or cooked according to the instructions on the pudding pack?
Cream:
Whisk the pudding with milk and cream at high speed of the mixer (3-4 minutes).
and here I did not understand. The question is similar.
sorry silly
Gasha
GalinkaMalinka, in both cases - dry pudding from the pack.
Galinka-Malinka
Gasha Thank you. Took a recipe I will try
Galinka-Malinka
I'm really upset. I took it and even the dog didn’t want to eat this horror, but everything went so well ... I translated the products and used the time ... I would have licked it upside down.
even the excitement of cooking something was gone.
Cream al cream cake (cream on cream)
Cream al cream cake (cream on cream)
Cream al cream cake (cream on cream)
the cake itself is more or less normal, but the cream is a terrible taste of raw flour.
Gasha
GalinkaMalinka, I don’t even know what’s the matter ... believe me - I had a wonderful cream ... At first I thought it was because I used the Cream from the pack, and you were Pudding, but I remembered that earlier, in other cakes I also used Pudding when the cream was not whipped well and there was no aftertaste. The only thought is that there may be a matter in the amount of pudding being poured. I then used it instead of a thickener for cream, and, of course, poured less. Although, I still don't understand, because they are almost identical in composition. Do you taste the cream during the preparation process? I usually whip cream. and then, if I add anything (even sugar), then a little bit, all the time trying ... I was really upset ... because the cake is wonderful ...
Gasha
And what is written on the back of your packs? Need to cook? Structure?
Galinka-Malinka
yes you have to cook
Gasha
GalinkaMalinka, well, that's the whole point !!! I wrote in the recipe - use those packs of creams and puddings that DO NOT NEED TO BOOK !!! They are called instant pudding.
Galinka-Malinka
Gasha I saw pictures of such a pudding on cooking, so I decided that this one is also possible .... well, in general, my handles are crooked.
Gasha
GalinkaMalinka, just inattention ... it happens to everyone, but do not offend the pens, they are good ... I suspect that puddings from Dr. Oetker are also soluble and insoluble.
Galinka-Malinka


I love and adore you.
Thank you tremendous. I cooked the cake many times. Even purely shekoladny did. The taste is magnificent. The cream is indescribably tasty, airy, non-fatty. Yum.
We have a cafe-confectionery "Repryza" so there they sell small pies for 50 hryvnyas for a little thing, something similar to taste. And here is a whole cake without restrictions at home. Thank you very much.

Cream al cream cake (cream on cream)
chapic
girls. tell me where in Kiev you can buy this cream, the one with the right chocolate cream .. of this particular manufacturer .. this is a Polish cream I really like it, but a lot of different manufacturers with a very similar picture of packaging have appeared for a long time, but it is not at all the same in composition as custard .. and the one in the picture he is like cream .. sooooo I love him .. and I look everywhere .. sellers tell me that he is expensive at the purchase and they do not take him .. in large stores, too, I look constantly, no.
Gasha
GalinkaMalinka, what a beauty!!! Well done !!!
irza
Quote: chapic

girls. tell me where in Kiev you can buy this cream, the one with the right chocolate cream ..

I won't tell you in Kiev, but in Zhitomir I saw this. So, if, what - knock. Zhytomyr is near Kiev
Lisss's
Quote: chapic

girls. tell me where in Kiev you can buy this cream, the one with the right chocolate cream .. of this particular manufacturer .. this is a Polish cream

chapic, you are talking about Dr. Oetker, or about the cream on the far right?

Dr. I take the Oetker in Auchan, it is full of all sorts of different things, but the one on the right I didn’t see, or rather, didn’t pay attention
chapic
no no .. I'm talking about the one on the far right ...
Gasha
chapic, maybe then ask in the Kiev topic? Although, to be honest, I did not notice any difference ... not a gourmet, probably ...
chapic
the Polish one I'm looking for is like cream ..and those that are now are like pudding. in that Polish it was written in Polish letters, well, if you read it, it sounds SMETANKOVY - in their language, it probably means creamy
Mashenka___
Help me with this cake, please! Well, I just have a thousand questions, well, nothing is straightforward (.
1. Prescription cake is a biscuit. And for cooking (beat the whites separately) - the same way. Only it is not clear why he then has to fall (unbaked, or what?) And as many as 6 eggs! A standard sponge cake is 4 eggs and it turns out to be a very tall sponge cake in a 28 cm shape.
2. With cream I have no luck at all ... What kind of cream should be? Liquid or like butter? I had a liquid whipping cream. When I added milk there, nothing whipped at all. A little thickened and that's it. Whipped for a long time.
3. What is the correct sequence for placing food in the cream?

I want a cake - it hurts, it's all beautifully chocolate, and the recipe puts me into a stupor
Gasha
Mashenka_, You do not understand purely theoretically, or have you already tried to bake it?
1. Prescription cake is not a classic standard biscuit. There is no flour in its composition. It's more of a pudding, which is why it's called Cream on Cream. It is because he is so gentle that he falls off.

2. The cream must be thick for whipping. 33-35% are not liquid.

3. The correct sequence of preparation of the cream is described in detail in the recipe.
On Cooking there is a topic for parsing all kinds of mistakes when preparing this cake, read

🔗
Mashenka___
With the cake it is not clear theoretically, with the cream twice in practice.

1. Pudding is starch. Starch is easily used as flour. It's a biscuit after all. And during the cooking session, it is discussed that he falls by himself, but not because it should be so. It's just that this falling effect is convenient because the cream can hold more))
2. Yes, there is no such liquid cream in the bazaar, but in stores everything is liquid. But I already found it on cooking - of course, do not add milk.
3. The question of consistency has disappeared by itself, without milk the cream will whisk.

I will definitely post the result along with a photo of liquid cream.
Mashenka___
And here's my cake.
I figured out the cake. I did it for 4 eggs because it was in a small form. The cake didn’t even fall off, but somehow shrank.
But I screwed up with the cream - I shifted the sugar and it is too sweet.
Cream al cream cake (cream on cream)
Cream al cream cake (cream on cream)
Galinka-Malinka
Cream al cream cake (cream on cream)
Cream al cream cake (cream on cream)
Cream al cream cake (cream on cream)
Cream al cream cake (cream on cream)
Cream al cream cake (cream on cream)
and again the result is delicious.
Gasha
Well done, Galyun !!!
AngelD
can you put mastic on this cream?
in the recipe on the pack it says with milk ... or can you replace milk with cream?
Gasha
Tanya, I baked only according to this recipe, so I can't say anything about other recipes. As you can see, I used chocolate ganache, not mastic.
AngelD
I have this Cream al cream cake (cream on cream) vanilla ... it says that it is with milk .. okay, I'll try)) I want to use this cream for cupcakes

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