Cream dream
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ingredients
6 eggs (M) 7 tbsp granulated sugar 6 tbsp semi-coarse flour 1 KL baking powder 50 ml water 3 tbsp oil jam for spreading (currant, cherry…)
Cream filling
500 ml whipping cream – at least 31% 1 tbsp starch 1 packet vanillin sugar 200 g white chocolate
jelly
400 ml compote juice (cherry, currant…) 10 g of powdered gelatin for aspic
Yoghurt filling
3 pcs of creamy sour cherry yoghurt (Sabi 180ml each) 400 ml of sour cream 3 tbsp of powdered sugar 20 g of powdered gelatin for stiffening the creams
Frosting
50 g white chocolate 20 g Cera 1 tbsp oil
progress
A delicious, creamy, fruity cake that is a delight whenever you’re in the mood for something refreshing, especially in the summer, which is when this recipe was created. Since then, it has been one of our favourites, irresistible for little or big treat 😉
1.
Whisk eggs with sugar, add water, oil, beat well. Mix flour with baking powder, sprinkle through a sieve to the beaten mixture, mix well. Pour onto a baking sheet (38X30) on baking paper. Bake in preheated oven at 190 degrees.
2.
Heat the whipping cream, stir in the starch with a whisk, add the vanillin sugar, progressively add the broken chocolate. Bring to a boil over medium heat, stirring constantly, let bubble, set aside. Let cool, stirring occasionally, place in the refrigerator for at least three hours, preferably overnight. Add the mascarpone and whisk together until stiff.
You can brush the sponge cake with jam, also diluted with water, so that it soaks into the cake a little, or place the compote fruit – cherries. Layer the cream filling, align, place in the refrigerator.
4.
Add gelatine to compote juice (if you don’t have compote juice, dilute jam with water to desired amount), let it swell for 5 – 10 min, heat over medium heat until gelatine dissolves into a clear mass, set aside. Leave to cool and solidify, stirring occasionally. When thick enough not to run off the cake, pour over cream filling, level, place in refrigerator. (A little gelatin can be saved for decorating the cake)
5.
Mix yoghurt with sour cream, flavour with sugar, add jam or confectioners’ colour…to taste. We can also vary the ratio of yogurt and sour cream. Mix the gelatine with 50 to 100ml of water as required, leave to soak for 10 min. Heat over a low heat until dissolved, set aside and immediately add a few spoonfuls of the yoghurt mixture, stir, pour into the mixture and whisk well. (If by chance the mixture becomes curdled, just heat over a low heat, stirring constantly, the curdled gelatine will dissolve) Layer on top of cake, flatten, place in refrigerator
6.
Place chocolate in a bowl, chop Cera, heat in microwave (must not boil) and stir until smooth. Stir in the oil and pour over the cake. Use a heated knife to cut the icing so it doesn’t crack. Warm the reserved gelatine and decorate the cake.