Tarte "Trois crèmes"

8 servings

35 minutes

The 'Three Creams' cake is a refined treat that captivates the heart of any gourmet. Its history traces back to European pastry traditions, where layers of delicate sponge cake are combined with three types of cream, creating a rich and multifaceted flavor. The first cream is silky mascarpone with egg yolks and sugar, adding richness to the dessert. The second is airy whipped cream, adding lightness. Completing the composition is a ganache made from dark chocolate, filling each piece with deep cocoa notes. Espresso-soaked layers enhance the harmony of flavors, making this cake an ideal accompaniment to a cup of coffee. 'Three Creams' is not just a dessert but a true gastronomic work of art that impresses with its contrast of textures and exquisite presentation.

Energy value per serving

• Calories: 616.2
• Proteins: 7.6g
• Fats: 43.8g
• Carbohydrates: 47.9g

Ingredients

• Sponge cake base chocolate: 3 pc
• Espresso: 100 ml
• Dark chocolate: 100 g
• Cream 35%: 370 ml
• Mascarpone cheese: 250 g
• Egg yolk: 4 pc
• Sugar: 120 g
• Powdered sugar: 2 tbsp
• Cocoa: 3 tbsp

Cooking steps

1. First, we prepare the first cream: whisk the yolks and sugar until fluffy and the sugar is fully dissolved, then add the mascarpone and whisk for another 2-4 minutes. Gently soak the main cake layer with espresso, but don't overdo it — there's no need for the cake to get soggy. Then, spread the yolk cream on it, sprinkle with cocoa, and cover with the second cake layer.

   Required ingredients:

   • Egg yolk: 4 pieces
   • Sugar: 120 g
   • Mascarpone cheese: 250 g
   • Espresso: 100 ml
   • Cocoa: 3 tablespoons

2. The second cream will be simply whipped cream. Whip 200 ml of cold cream on ice (I do this on snow) until slightly thickened, then add powdered sugar and whip to a thick cream. Spread the cream on the cake layer and smooth it out. The third and final layer is sprinkled with espresso, completing the pyramid.

   Required ingredients:

   • Cream 35%: 370 ml
   • Powdered sugar: 2 tablespoons
   • Espresso: 100 ml

3. Preparing ganache: Heat 170 ml of cream in a water bath, but do not boil. Once it's close to boiling, add broken chocolate pieces and stir constantly until it turns into an emulsion, i.e., a completely smooth and glossy substance. Coat the entire cake with the ganache and place it in the refrigerator for at least an hour, or overnight at most.

   Required ingredients:

   • Cream 35%: 370 ml
   • Dark chocolate: 100 g