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Cake with cream

Author
Cookinero 15 Apr 2025
7220
Cake with cream

Sponge cake with butter cream is not the easiest task for a beginner. Making butter cream requires special skill so as not to beat it too much. Despite this, cake with cream is quite easy to prepare. All you need is a little patience.

How to cook Cake with cream

Step 1

Cake with cream

Separate the whites from the yolks. Put the whites in the refrigerator. In a deep bowl, mix the yolks, vanilla sugar and 100 grams of granulated sugar. Whip the mixture until it turns white and increases in volume.

Step 2

Cake with cream

Remove the whites from the refrigerator and beat with the remaining granulated sugar until coarse foam forms.

Step 3

Cake with cream

Mix the whipped whites with the yolks. Sift the flour into the egg mixture, stirring the mixture gently.

Step 4

Cake with cream

Preheat the oven to 180 ℃. Grease the baking dish with oil. Pour the dough into it. Bake for 30-40 minutes. After baking, let the biscuit cool.

Step 5

Cake with cream

While the sponge cake is baking, prepare the cream. Pour the cooled cream into a bowl and beat with a mixer at low speed.

Step 6

Cake with cream

Add powdered sugar and vanilla in small portions and beat until smooth. The mass should become dense and increase in size.

Step 7

Cake with cream

Assemble the finished cake. Cut the sponge cake lengthwise into 2 parts.

Step 8

Cake with cream

Place one cake layer on a large plate and spread most of the buttercream on top.

Step 9

Cake with cream

Cover with the second cake layer, spread the remaining cream on the top and sides of the cake.

Cake with cream - FAQ About Ingredients, Baking Time and Storage

Yes, you can replace granulated sugar with alternatives like erythritol or stevia for a lower-calorie option. Adjust quantities based on sweetness preferences.
Store the cake covered in the refrigerator for up to 3-4 days. For longer storage, freeze individual slices wrapped tightly for up to 1 month.
Yes, substitute all-purpose flour with a gluten-free blend. Almond flour can also be used but may alter the texture slightly.
For a lighter option, whipped coconut cream or Greek yogurt sweetened with honey can replace traditional cream.
Avoid overbaking by checking doneness at 30 minutes with a toothpick. Also, brush cake layers with simple syrup before assembling.
You can try using flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) as a substitute, though the texture may be denser.
Serve chilled with fresh berries or a drizzle of caramel for added flavor. Pair with coffee or tea for a delightful dessert.
Halve all ingredients and use a smaller baking dish. Adjust baking time to 20-25 minutes, checking for doneness.

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