Creamy Cake
8 servings
60 minutes
Cream cake is a true delight for gourmets, originating from European cuisine. Its delicate sponge soaked in aromatic rum syrup melts in the mouth, while the airy cream made of ricotta and sour cream adds softness and sophistication. A light vanilla note enhances the elegance of the flavor, creating a harmony of sweetness and creamy tenderness. The cake can be decorated with grated chocolate, fresh fruits or whipped cream, making it not only delicious but also aesthetically pleasing. This dessert is perfect for festive events, cozy family evenings and holiday dinners. Just a couple of hours after preparation it is ready to serve, delighting with its rich taste and aroma. Cream cake is the embodiment of culinary elegance that is hard to resist.
1
Dough: separate the whites from the yolks. Whip the whites with salt, and the yolks with 1 cup of sugar and vanillin. Add the whites and flour to the yolks.
- Chicken egg: 4 pieces
- Salt: pinch
- Sugar: 2 glasss
- Vanillin: 2 g
- Wheat flour: 1 glass
2
Grease the mold with butter, line it with parchment paper, and pour in the batter. Bake at 180 degrees for 25-30 minutes.
- Butter: 1 tablespoon
3
For the cream, whip sour cream (the fattier, the better) with 1 cup of sugar, add ricotta and whip until smooth.
- Sour cream: 200 g
- Sugar: 2 glasss
- Ricotta cheese: 300 g
4
Mix water with rum and add 2 tablespoons of sugar. Heat the mixture until the sugar completely dissolves. Once the syrup boils, remove it from the heat and let it cool.
- Water: 6 tablespoons
- Rum: 1 tablespoon
- Sugar: 2 glasss
5
Assembling the cake: cut the baked sponge into layers, soak each layer with syrup. Arrange in the order of layer—cream, also spread cream on the edges of the cake. The cake can be decorated with grated chocolate, fruits, whipped cream, etc. The cake can be served after 1-2 hours.