Cream Cake
Portion: 
Preparation: 
( 10 oy 4,60/5)
I was very happy with the positive reactions I received from you after yesterday's live broadcast. Endless thanks to those who believe in my sincerity and follow me :) I will be hoping to host you every Sunday in my kitchen, which I call my shelter and pen, and bring color to your day, on this journey we set out by saying, "People can express themselves to a certain extent by writing."
Let me now go back a bit and give a brief summary of what I prepared on Saturday. On Saturday, we met with our friends whom we had not seen for a long time. The fact that two different groups were available on the same day allowed us to have a very busy Saturday.
In the morning, we were invited to the house of my wife's ex-colleague, dear Seçil, for breakfast. On the way, I wrapped some spring rolls and prepared the tropical fruit cream cake, the recipe of which I will give.
We had our breakfast on the balcony in spite of the spring, which is not warming up yet. When I offered the cake at the end of breakfast, I got full marks from those who tasted it.
The cake is the same size as my other cake recipes, the biggest difference is that I used 1 pack of raw cream instead of milk and yogurt. I mixed some leftover pudding into the whipped cream.
Ingredients for Cream Cake Recipe
- 3 pieces of eggs
- 1 cup powdered sugar
- 2 water glass flour
- 1 pack of cream (200 ml)
- Half a glass of oil
- 1 package baking powder
- 2 cups dried tropical fruit
For the above:
- 1 pack of whipped cream
- 1 glass of cold milk
How to Make Cream Cake Recipe?
- Beat sugar and eggs until white and foamy. Continue whisking, adding the ghee and cream.
- When the mixture becomes smooth, add flour and baking powder and mix first at low speed and then at high speed.
- Add 2 cups of dried fruit to the cake batter and mix with the help of a spatula.
- Grease your 28 cm springform mold and spread the dough into the mold. Bake in a preheated oven at 180 degrees for 25 minutes.
- Use a dry toothpick to check if the inside is cooked. Spread the whipped cream whipped with 1 glass of milk on the cake you have cooled and removed from the mold and serve by slicing.
In the German cake, the cake separates with the cream. It does not stick. What should I do?
I put cream on my cake instead of milk, but I didn't want to swell, why do you think?
The cookware you are using is small.
hello, your recipes are really good. I have a few questions, I wonder if the raw cream put on the cakes helps the cake to be softer? My second question is that there is a riser called OVALET, this substance makes the cakes more spongy and rises more, I wonder if you answer it correctly. I would be glad if you answer REYHAN :))) )
Hello, the texture of the cream cake is not much different from the cake using milk, it just increases the flavor a little. Ovalet is a product mostly used by professional pastry chefs who make large quantities of cake, so I never felt the need to use it. Unfortunately, I cannot comment on the effect of ovalette on the cake, since I do not use it.