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Cream cake with crust

Snack60 minutes12 people210 calories
1/52/53/54/55/5 (22 votes)
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By Ascen Jimenez

El cake today is done with cream. By carrying this ingredient we are not going to incorporate butter or oil.

If you do it with normal eggs you will get a white cake. The one you see in the photo has a darker color because the eggs I have used are to make fresh pasta. But you will see, with the eggs that you have at home it will be great.

One more thing, before baking it we are going to put on the surface a icing very easy to prepare. It is so simple that we will not need our food processor. We just have to mix, in a small bowl, the icing sugar, the egg white and the flour. We distribute it later on the surface of our sponge dough, when we have it in the mold and just before baking. You will see how good it is.

Cream cake with crust

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The cream allows us not to add butter or oil to this cake. It is very spongy and has a small crust on the surface.

  • Ascen Jimenez
  • Kitchen: cuisine
  • Recipe type: picnic
  • Calories: 210
  • Rations: 12
  • Cooking time:
  • Total time:

Ingredients

For the mass:

  • 150 g of sugar
  • 2 eggs (reserving part of the white of one of them)
  • 250 g of liquid cream
  • 180 g flour
  • The grated skin of 1 orange
  • The grated skin of 1 lemon
  • 14 g baking yeast (Royal type)

For the icing:

  • 15 g egg white
  • 60 g icing sugar
  • 7 g flour

Preparation

  1. We preheat the oven to 170º.

  2. If we do not have the grated skins, we start the recipe by grating the orange peel and the lemon peel. We put only the orange and yellow part in the glass and we grate it with several turbo strokes. We take out and reserve.

  3. We fit the butterfly on the blades. We put 1 egg in the glass. We separate the white from the yolk of the other egg. We put that yolk in the glass and also part of the white, reserving 15 g that will be used for the glaze. We add the sugar. We program 2 minutes, speed 4.

  4. We add the cream and program 1 minute, speed 3.

  5. Even with the butterfly on the blades, add the grated orange peel, the grated lemon peel (be careful, in both cases, without the white part), the flour and the yeast. We program 6 seconds, speed 4.

  6. We just integrated everything with the spatula.

  7. Grease and flour a removable mold or line it with greaseproof paper. We put the dough in our mold.

  8. In a bowl we prepare the icing. We put all the icing ingredients in the bowl and mix them with a fork. We put our icing on our sponge cake, which will already be in the mold.

  9. Bake at 170º for approximately 45 minutes.

Notes

If you like it with more icing, you can double the amounts indicated in the ingredients list.

More information - Fresh pasta in Thermomix

Adapt this recipe to your Thermomix model


Discover other recipes of: Easy, Cake shop

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  1.   Puri Feced Gomez said
    ago 6 years

    I share Thank you

    Reply to Puri Feced Gomez
  2.   Margaret Gili said
    ago 6 years

    ..m

    Reply to Margarita Gili
  3.   Cristina Anelo Sanchez said
    ago 6 years

    Cristina Sanchez Cairon will have to prove it, right?

    Reply to Cristina Anelo Sánchez
  4.   Cesareo said
    ago 6 years

    Whipping cream or cooking cream?
    Thanks for your recipes

    Reply to Cesareo