Cream Cake is a luxurious layered dessert with raspberry, vanilla, and chocolate nut creams nestled between soft sponge bases. Finished with whipped cream, this frozen cake is perfect for family celebrations, special occasions, or as an indulgent treat that can be sliced and served anytime. Its colorful layers and creamy textures make it as visually stunning as it is delicious.
Ingredients
Hemispherical Sponge:
- 6 large eggs
- 6 tablespoons sugar
- 7 tablespoons all-purpose flour
Bottom Round Sponge:
- 3 large eggs
- 3 tablespoons sugar
- 3.5 tablespoons all-purpose flour
Filling:
- 1 cup raisins, soaked in rum
- 1 teaspoon raspberry extract
- 1 cup chopped colorful jelly candies
- 1 ½ teaspoons vanilla sugar (or ½ teaspoon vanilla extract)
- 1 cup chopped walnuts
- 3.5 oz bittersweet chocolate, chopped
Custard Base:
- 4 cups whole milk
- 6 tablespoons cornstarch
- 6 tablespoons sugar
Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup powdered sugar
- Juice of 1 lemon
Topping:
- Whipped cream
Instructions
- Preheat oven to 350°F.
- Make the hemispherical sponge: Beat 6 eggs with 6 tablespoons sugar, fold in flour, and bake in a rounded mold until set.
- Bake the bottom round sponge with 3 eggs, 3 tablespoons sugar, and 3.5 tablespoons flour; let cool.
- Prepare custard: Combine milk, cornstarch, and sugar in a saucepan. Heat over medium heat until thickened. Cool.
- Beat butter with powdered sugar, fold into cooled custard, and add lemon juice.
- Divide cream into three portions:
- Small: raspberry extract + rum-soaked raisins
- Medium: vanilla sugar + chopped jelly candies
- Large: melted chocolate + chopped walnuts
- Layer creams in the mold: pink (raspberry), white (vanilla/jelly), brown (chocolate/nuts).
- Place the round sponge on top. Freeze until firm.
- Invert cake, coat with whipped cream. Remove from freezer 20 minutes before serving.
