Nutrition Facts
8 servings
8
Creamy Fresh Cake Recipe
Inspired by the yogurt cake, here is the softer version with fresh cream. If you can find raw cream with a fat content of 40%, it’s even better. Richer too, of course… Ideal for a winter snack. With a beautiful mold, the cake looks even more appetizing.
Ingredients
250 Thick cream (raw if possible) (1 container)
4 Egg
250 Sugar (1.5 jar)
300 Flour (2 cups)
1 Baking powder
10 milk (1/2 container)
20 Butter for the mold
Directions
1
Preliminaries
Pour the cream into a large mixing bowl, and wash the container to measure the other ingredients. Generously butter the mold (cake pan, heart-shaped, etc.). Be careful, I tried twice with a very nice mold that was too tall: the cake did not bake properly throughout. That was a mistake. Measure one and a half containers of sugar, but only pour the volume of one container into the cream. Crack the eggs on top and whisk the mixture well. Sprinkle the remaining sugar into the buttered mold and pat it around in all directions (over the mixing bowl so that the sugar falls in).
2
The mixture Gradually pour the flour with the baking powder into the cream-egg-sugar mixture and continue to whisk well until you obtain a smooth batter. Add half a jar of milk to loosen the batter a bit. You can flavor the cake with orange blossom water, lemon zest, vanilla, etc., and whisk the mixture well.
3
Cooking Preheat the oven to 180°C (350°F), convection setting. Pour the batter into the pan and bake for 45 minutes. Check the cooking with the blade of a knife, which should come out clean.
Ingredients
Ingredients
250 Thick cream (raw if possible) (1 container)
4 Egg
250 Sugar (1.5 jar)
300 Flour (2 cups)
1 Baking powder
10 milk (1/2 container)
20 Butter for the mold
Directions
Directions
1
Preliminaries
Pour the cream into a large mixing bowl, and wash the container to measure the other ingredients. Generously butter the mold (cake pan, heart-shaped, etc.). Be careful, I tried twice with a very nice mold that was too tall: the cake did not bake properly throughout. That was a mistake. Measure one and a half containers of sugar, but only pour the volume of one container into the cream. Crack the eggs on top and whisk the mixture well. Sprinkle the remaining sugar into the buttered mold and pat it around in all directions (over the mixing bowl so that the sugar falls in).
2
The mixture Gradually pour the flour with the baking powder into the cream-egg-sugar mixture and continue to whisk well until you obtain a smooth batter. Add half a jar of milk to loosen the batter a bit. You can flavor the cake with orange blossom water, lemon zest, vanilla, etc., and whisk the mixture well.
3
Cooking Preheat the oven to 180°C (350°F), convection setting. Pour the batter into the pan and bake for 45 minutes. Check the cooking with the blade of a knife, which should come out clean.
Notes
Leave a Review
Please log in or register for a new account in order to leave a review.
EN 
TH