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Cream and cream cake

Dessert150 minutes12 people310 calories
1/52/53/54/55/5 (23 votes)
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By Alicia tomero

Cream and cream cake

You are sure to love this cake for its delicious texture. It is easy to make and has a lot of cream, ideal for people who like light cakes to eat.

Its base is formed by a traditional choux pastry that we will bake. We will continue with a cream made like the typical pastry cream but with the exception of adding cream cheese afterwards, which will give it another flavor that you will love.

And finally we have created a layer of whipped cream to soften all these flavors. We will decorate it with liquid caramel to give it that sweet touch that you like so much in this type of desserts.

Cream cake with cream

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We love this cake for its delicious flavor. It is made with a base of choux pastry, a delicious pastry cream with cheese and a layer of whipped cream with caramel.

Cream cake with cream
  • Alicia tomero
  • Kitchen: Spanish, International
  • Recipe type: dessert
  • Calories: 310
  • Rations: 12
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

Cake base

  • 300 ml water
  • 100 butter g
  • 150 g of wheat flour
  • 3 eggs
  • 1 teaspoon of sunflower oil to grease the mold

The cream

  • 500 ml whole milk
  • 60 g cornstarch
  • Yolks 4
  • 135 g of sugar
  • 2 teaspoons of vanilla extract
  • 200 g of cream cheese type Philadelphia

Whipped cream

  • 500 ml cream to assemble
  • 125 g of sugar
  • liquid caramel to decorate

Preparation

  1. We start by making the base of the cake. We add the 300 ml of water along with the 100 g of butter. We are going to heat it for 3 minutes at 110 ° at speed 1.

  2. Add the 150 g of wheat flour and program 40 seconds at speed 3. Then we are going to add the 3 eggs but one at a time. We cast one and program 40 seconds at speed 3. We put the second egg and program others 40 seconds at speed 3. We put the third egg and we reprogram 40 seconds at speed 3.

  3. In a greased rectangular tray we add the dough and bake it in the oven at 180 ° for 12-15 minutes.

  4. In our clean Thermomix glass we add the 500 ml of whole milk, the 60 g of cornstarch, the 4 egg yolks, the 135 g of sugar and the two teaspoons of vanilla extract. We mix it during 30 seconds at speed 3,5. Then we already programmed it during 9 minutes at 90 ° at speed 3.

  5. Add the cream cheese and program again for 30 seconds at speed 3,5.

  6. We pour the pastry cream with cheese on top of the base of the already baked cake. We put it in the refrigerator for 2 hours.

  7. We finish by making a delicious whipped cream. In our clean glass we place the butterfly and add the 500 ml of whipped cream. We schedule it during 50 seconds at speed 3,5, the mixing time is approximate since it may be that you need more mixing time, for them we program a few more seconds at speed 3,5.

  8. We pour the whipped cream on top of the cream, smooth the surface and decorate with the liquid caramel making lines of caramel. We can put it a little more in the refrigerator so that it finishes curdling.


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