cream cake

Krempita/Kremsnita – Slovenian Bled Lake Cream Cake

milk (whole)

gelatin (unflavored)

heavy whipping cream (full fat)

vanilla sugar

sugar

puff pastry dough (defrosted (or from scratch as photographed))

Gently bring 4 cups milk to a simmer over medium heat in a small saucepan. Separately, start a ban marie. (add water to a saucepan, large enough to hold a large heat proof bowl without touching the water). Bring the water in the ban marie to a simmer.

In the meantime, in the medium mixing bowl, beat the 12 egg yolks with the white sugar and vanilla sugar, until the mixture becomes light and creamy.

While the milk is simmering and the custard mixture is prepared, prepare the gelatin. Boil a quarter cup of water and slowly pour the water over the gelatin in a small bowl. Stir until the gelatin completely dissolves. The custard, the gelatin and the simmering milk need to be ready at the same time. Be careful not to over heat/burn/scald the milk. And, don’t let the gelatin cool completely and set completely. The trick is to have all 3 elements at the same or very similar temperatures.

Once the milk is simmered, move the milk into the large bowl of the ban marie. The bowl should not touch the water, the ban marie is to create a gentle, even heat. With a whisk, slowly begin adding the custard mixture into the milk while the water continues at a light boil beneath. Once all the custard is incorporated into the milk, keep stirring until the custard is thicker, and coats the back of a spoon (about 15 minutes).

Gently heating the custard, and not over cooking, takes patience. Try not to give up and turn up the heat to get results faster. Trust in the process, it will work!

At this point, turn off the simmering water while keeping the custard mixture in the bowl of the ban marie. Slowly add the prepared gelatin (from the small bowl, strain any lumps). Stir the custard mixture until the gelatin is thoroughly blended (about 5 minutes). Remove from the ban marie, let it cool completely at room temperature. Stirring occassionaly, until it has reach room temperature.

After it reaches the correct room temperature, (about a half hour) place the custard mixture into the refrigerator.

The custard will continue thickening in the refrigerator. Stir every 15 minutes as it cools and sets in the fridge.

Once the custard is chilling in the refridgerator, start the whipped cream.

Whip the heavy whipping cream with the vanilla sugar and powdered sugar until soft peaks form.

Combine the custard and the whipped cream mixture, gently folding togehter until all the cream is incorporated without deflating the whipped cream. Chill the custard/whipped cream mixture in the refrigerator until the puff pastry is ready.

Place the defrosted puff pastry sheets onto a lightly floured surface. Cut each sheet lengthways into thirds, then cut across into four even parts. You should get 12 slices of pastry squares per one sheet.

Preheat the oven to 400 degrees Fahrenheit (around 200 degrees Celsius). Place the 12 pastry squares onto a parchment lined baking sheet, place another baking sheet on top of the pasty to keep them from puffing up too much. Bake for about 12 minutes, until lightly brown (remove the top baking sheet, and bake for longer if needed. The pastry should be light brown, and crispy). Repeat with however many pastry sheets you have.

Once baked, separate each puff pastry (using layers to separate each piece in two) to create a top and bottom, then set each piece together (in two parts) so you can compile the dish. Line a serving tray with half of the pieces (bottoms) – choosing a 13 x 9 inch baking tray that has high sides is best.

After placing the pastry pieces (bottoms), mix the custard gently one last time, then pour it on top of the pastry pieces in the tray. Evenly spread the custard using an offset spatula, placing the baked pastry tops on the custard so they match the bottom pieces.

Chill.

When ready to enjoy this delicious treat, dust liberally with powdered sugar, then carefully cut a chilled slice from the tray, cutting easily between the top pastry pieces as your guide. Enjoy!

Light, moist and velvety, this Almond Cream Cake has a homemade cooked, whipped frosting that pairs perfectly with the almond cake. Top with sliced almonds.

Almond Cream Cake

butter

cake flour* ((345 grams) spooned & measured carefully)

salt

baking powder

milk (2% milkfat)

almond extract

egg whites (plus 3 tablespoons*)

all-purpose flour

milk

almonds almonds

Using a stand mixer, beat the egg whites with the whisk attachment until they are stiff and form peaks. This may take a minute or two. Pour the egg whites into another bowl and place them in the refrigerator until you're ready to add them to the batter.

Using the same bowl that you used to beat the egg whites, place the softened butter in and cream the butter for about 2 minutes (using the beater blade attachmenuntil it is white in appearance.

Add the sugar to the butter and beat until fluffy (about another 1-2 minutes).

In a small bowl, combine the flour (measured carefully*), salt and baking powder. Set aside.

In another bowl, combine the milk and almond extract.

Add the flour mixture to the butter/sugar mixture alternately with the milk.

Add the stiffly beaten eggs to the cake batter. Fold the egg whites in gently. Do not overmix at this point. If you do, your cake will become more dense.

Grease and flour 2 9" round cake pans. Pour the cake batter equally into the prepared cake pans.

Bake the cakes at 350 degrees for 25-27 minutes or until the top bounces back when you touch it.

Allow the cakes to cool for 10 minutes, then loosen the edges and remove them from the pans to a wire rack, allowing them to cool completely.

While the cakes are cooling, prepare the frosting. In a saucepan, whisk the flour into the milk over medium-low heat until it thickens. Stir it constantly, lowering the heat to low if needed. The consistency should be very thick, like mashed potatoes. This step took about 12-15 minutes.

Remove the pan from the heat and set the pan in a bowl of ice for 5-10 minutes to quicken the cooling process. The temperature of the mixture should be at room temperature.

Stir in the almond extract.

If you have a food processor, process the white sugar for a minute or so so that the granules become finer.

While the mixture is cooling, cream together the butter and processed sugar using a stand mixer with the whisk attachment until light and fluffy. Do this for 5 minutes until the sugar is completely creamed and there is no graininess left.

Add the cooled flour mixture and beat it until it all combines and looks like whipped cream. This will take about another 3-5 minutes of beating. Keep scraping the sides of the bowl while the mixture is beating together so that everything gets well incorporated. Once the mixture has the texture of fluffy whipped cream, you are ready to ice the cake.

Once the cakes are cool, place one cake on a cake plate. Spread frosting on top of that layer, then place the other cake on top of the frosted cake. Use the remainder of the frosting to frost the top and sides of the cake.

Decorate the sides and top with sliced and whole almonds, as the picture shows, if desired.

https://content.jwplatform.com/videos/AC2PY9Am.mp4

This Italian Cream Cake is so good... it's better than some bakery cakes we've had. The cake is so moist it almost falls apart thanks to the addition of buttermilk. We love the crunch toasted pecans add. The cream cheese frosting is rich, decadent, and the perfect complement to this cake. Don't be stingy on the frosting... the...

Perfect Italian Cream Cake

white cake mix

eggs

c oil

tsp vanilla extract

buttermilk

oz shredded coconut (about

c chopped pecans, toasted

CREAM CHEESE FROSTING

oz cream cheese, room temperature

c butter, room temperature

confectioners' sugar

Impress your guests with this chocolate cherry layered cream cake - a revamped version of a retro classic.

Black Forest gateau

salted butter,

bar dark chocolate

plain flour

golden caster sugar

cocoa

tsp bicarbonate of soda

buttermilk or natural yoghurt

morello cherry jam

tbsp kirsch (or more juice from a can if you want it to be non-alcoholic)

500 milliliters tub double cream

tbsp icing sugar

cherries

Heat oven to 180C/160C fan/gas 4. Grease and line the base of 3 x 20cm cake tins. Boil the kettle. Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted.

Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs and buttermilk or yogurt together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml boiling water and whizz briefly with an electric whisk until the cake batter is lump free.

Divide the mixture between the tins and bake for 25 mins, swapping the tins round after 20 mins if they’re on different shelves. To test they're done, push in a skewer and check that it comes out clean.

Prick the cakes a few times with a skewer. Mix together the 2 tbsp reserved cherry juice and the kirsch (or more juice) and drizzle over the cakes. Cool the cakes.

Mix together the remaining drained cherries and jam. Tip 200ml of the cream into a small pan and heat until just below simmering point. Chop the remaining chocolate and put in a heatproof bowl, pour over the hot cream and stir until melted. Set aside until spreadable.

When the cakes are cool whisk the remaining cream and the icing sugar together until softly whipped. Spread over two of the cakes, then spoon over the jammy cherries. Stack the cakes together. Spread the chocolate cream over the third cake and sit on top of the other cakes. Pile the fresh cherries in and around the cake and serve

Perfect your whisking skills for these light baked meringues - a blank canvas for tasty flavour combinations.

Ultimate meringue

organic egg whites,

caster sugar

icing sugar

Heat the oven to 110C/ 100C fan/gas ¼.

Line 2 <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking sheets</a> with non-stick liner or <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">parchment paper</a> (meringue can stick on greaseproof paper and foil).

Tip 4 large egg whites into a large clean <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">mixing bowl</a> (not plastic). Beat them on medium speed with an <a href="https://www.bbcgoodfood.com/content/top-five-whisks">electric hand whisk</a> until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.

Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It’s important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don’t over-beat. When ready, the mixture should be thick and glossy.

<a href="https://www.bbcgoodfood.com/content/test-best-flour-shakers">Sift</a> one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">spatula</a>. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don’t over-mix. The mixture should now look smooth and billowy.

Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer.

Bake for 1 ½-1 ¾ hours in a fan oven, 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.

Leave to cool on the trays or a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">cooling rack</a>. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.

Italian Cream Cake Trifle, this is the most amazing trifle! Layers of classic fluffy Italian Cream Cake combined with delicious layers of creamy pudding, pecans and coconut will bring smiles to everyone who eats this!

Italian Cream Cake Trifle

Butter

Butter butter

Sugar

Eggs

Baking Soda

Salt

All Purpose Flour

Buttermilk *

t (if you don’ have buttermilk on hand, take 1/2 cup whole milk

white vinegar or lemon juice)

Coconut shredded

Pecans

Vanilla Extract

Vanilla Instant Pudding

oz eight container of Mascarpone Cheese

sweetened condensed milk

coconut -toasted

pecans -toasted.

Preheat oven to 350 F. Grease and flour...

Preheat oven to 350 F. Grease and flour a 9 inch cake pan. (if you have any batter left over, simply pop in a couple of cup cake liners).

Cream butter and butter flavored shortening until smooth....

Cream butter and butter flavored shortening until smooth. Add sugar and mix well. Add eggs one at a time, just until the yellow disappears. Mix for about 30 seconds more.

Combine flour, baking soda and dash of salt....

Combine flour, baking soda and dash of salt. Set aside.

Add 1/3 of the flour mixture (above) to...

Add 1/3 of the flour mixture (above) to the creamed mixture. Mix well. Now add 1/2 of the  buttermilk. Mix well. Add another 1/3 of the flour mixture, rest of the buttermilk, then last of the flour mixture, mixing well after each addition. (i.e. flour, buttermilk, flour, buttermilk, flour) Add the vanilla &amp; mix well.

Stir in the remaining ingredients, coconut and pecans....

Stir in the remaining ingredients, coconut and pecans. Pour evenly into the greased and floured cake pan.

Bake at 350 F for 20-25 minutes until...

Bake at 350 F for 20-25 minutes until toothpick inserted comes out clean. Let cool for 10 minutes and remove from pans. Let cool completely.

Mix the Instant pudding with the milk and...

Mix the Instant pudding with the milk and allow to set. This should only take 5 - 10 minutes.

In a separate bowl, mix the mascarpone and...

In a separate bowl, mix the mascarpone and sweetened condensed milk well until smooth. The instant pudding should now be set; add this to the mascarpone mixture and mix well. Now fold in the Cool Whip and refrigerate until ready to assemble.

Break up the cake (you can just use...

Break up the cake (you can just use your hands) so it is in small pieces or large crumbs).Then assemble and layer starting with cake, pudding, coconut and pecans, repeat 1-2 times. If you end with pudding and toasted coconut sprinkled on top you can cover with plastic and it comes off fairly clean.

This Asian style mango cake is made up of fluffy cotton soft sponge cake, fresh and juicy mango, all topped with a light vanilla whipped cream

Mango Cake Recipe

Milk (3 tbsp)

Vegetable oil (2 tbsp 1 tsp)

Cornstarch (1/3 cup)

All-purpose flour (40 g)

White sugar (1/3 cup)

Thickened cream

White sugar (1/2 cup)

tsp Vanilla extract

mangoes

Line the bottom of a 6-inch cake tin with parchment paper

In a medium-sized bowl whisk the egg yolks, milk, vegetable oil and cornstarch together

Sift in the flour and salt, and whisk until just combined

In the bowl of a stand mixer fitted with a whisk attachment whip the egg whites with sugar until stiff peaks

In three additions fold the meringue into the egg yolk mixture, being careful not to deflate the bubbles

Fill a larger baking tray with 1cm of boiling water and place the cake tin in the tray

Bake for 60 minutes, or until it springs back when touched

Once cooled run a knife around the edge of the cake tin and invert the pan

Wrap in cling wrap and place in the fridge until assembly

Cotton Sponge Cake

Combine the cream, sugar, and vanilla extract in the bowl of a stand mixer fitted with a whisk attachment and whisk until medium stiff peaks.

Vanilla Whipped Cream

Peel the mangoes and cut one mango into 6 large cubes

Place a cake layer on a turn table and spread over a thin layer of cream

Place the thinly sliced pieces of mango over the cream and top with more cream

Repeat and cover with the final sponge layer

Using a palette knife spread cover the cake in a thin layer of cream, spinning the turntable as you go to create a smooth finish

Place the remaining cream in a piping bag fitted with a star tip and pipe a border around the edge of the cake

Decorate with the cubes of mango and place in the fridge to set for 1-2 hours before enjoying

Assembly 

This is an amazing recipe! I made it for my dad’s birthday and everyone loved it.

I don't usually leave comments and reviews but I tried this cake recipe and it is absolutely perfect! My parents are super picky with sugar levels and they were very happy with this one. They said it's even better than the ones in the Chinese bakeries!! Thank you so much for this recipe. It's a definite keeper.

So glad I followed you after watching Zumbo's Just Desserts! This sponge cake recipe truly is the one that I have been looking for, after too many sponge trials!! Such a good recipe and I'm so excited to try all your other recipes!!! A couple of questions:
1. How high is your 6-inch cake pan? It looked like too much batter to put into my 3-inch high 6-inch pan, so I baked it in an 8-inch pan as that's the next size I have. It came out great but will scale up next time for more height. But yeah wanted to know if the 3-inch height is enough for the cake to rise?
2. Does this recipe work for sheet cakes? I like to make mini cakes sometimes and was wondering if I could bake this in a flat tray to chomp out little circles!

Thank you so much for posting this up for free!! It's insanely good and I really hope you gain lots of success from all your blog posting! &lt;3 &lt;3

The cake was light, fluffy and not very sweet! my family loves it.
So happy that i found your recipe! 

My cake has a big crack on top, and some parts of the cake was abit harder. izit because i didnt fold them evenly?

The best banana cake I&#x27;ve ever eaten, filled with banana pastry cream and covered in cream cheese buttercream. Just like Coconut Cream Cake, this cake is soft, buttery, tender, creamy and dreamy. 

Banana Cream Cake

recipe Favorite Pastry Cream

banana,

cake flour

tsp baking powder

tsp baking soda

tsp table salt (1 tsp kosher salt)

nutmeg

tsp ground ginger

butter,

vegetable oil

brown sugar

eggs egg

tsp pure vanilla extract

bananas (3-4 bananas)

buttermilk,

cream cheese,

unsalted butter,

tsp salt

vanilla wafer cookies,

Follow the instructions to make my all-time Favorite...

Follow the instructions to make my all-time Favorite Pastry Cream, following the instructions (step #9 in the recipe) to chill the cream for at least 3 hours, and up to 48 hours.

Heat the oven to 350 degrees. Grease the...

Heat the oven to 350 degrees. Grease the inside of a 10-inch (12 cup) bundt pan with vegetable shortening or butter. Sprinkle flour inside the pan and shake it around so that the entire inside of the pan is coated with flour.

Add the cake flour, baking powder, baking soda,...

Add the cake flour, baking powder, baking soda, salt, nutmeg, and ginger to a large bowl and stir with a wire whisk to combine.

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