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A favorite recipe for a wonderful grandma's little cake with a fantastic egg-yolk cream: an absolute winner at every celebration!

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A favorite recipe for a wonderful grandma's little cake with a fantastic egg-yolk cream: an absolute winner at every celebration! recept

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  • Easy to prepare
  • 9 portions
  • 120 minutes
Jan, 17. 12. 2025

Looking for a classic dessert that will please family and guests? Grandma’s little cake with egg-yolk cream is a sure bet. A fluffy cocoa base, delicate egg-yolk cream and a subtle chocolate glaze form a harmony of flavors that’s hard to resist. Below you’ll find a clear step-by-step procedure and the exact quantities of ingredients.

For 9 portions

Ingredients

Base:

Egg-yolk cream:

To finish:

optional: whipped cream for decoration or grated chocolate

Preparation procedure

  • Base Preheat the oven to 180 °C. Whip the yolks with half the sugar until light and frothy, pour in the water. Whisk the egg whites with a pinch of salt until semi-stiff, gradually add the remaining sugar and beat to stiff peaks. Mix the flour with the cocoa and baking powder. Fold one-third of the egg white foam into the yolk mixture first, then alternately fold in the remaining egg white and the dry mixture. Spread the batter on a baking sheet lined with parchment paper and bake for 18–22 minutes. Let cool.
  • Egg-yolk cream In a portion of the milk, mix the yolks, sugar, vanilla sugar and starch. Bring the remaining milk to a boil, pour in the yolk mixture and, stirring constantly, cook for 2–3 minutes until thickened. Cover with cling film "touching" the surface and cool completely. Whip the butter into a foam and gradually beat the cold pudding into it – a smooth cream will form.
  • Assembly Spread the egg-yolk cream evenly over the cooled base and smooth.
  • Glaze Melt the chocolate with the oil in a water bath and spread in a thin layer over the cream. Chill for at least 60 minutes, ideally 2–3 hours. Cut into squares.

Number of servings: 18–20 squares

Total preparation time: approx. 2 hours (including chilling)

Tips

  • For an even more festive look, add a dollop of whipped cream to each serving and sprinkle with grated chocolate.

  • The base can also be baked without cocoa if you want a purely vanilla version.

  • The cream will be extra smooth if you let the basic pudding cool completely and the butter is soft but not melted.

Conclusion

Grandma’s little cake with egg-yolk cream is exactly the kind of dessert that catches the eye at first glance and wins you over with the first bite. Thanks to the simple procedure and readily available ingredients, it’s suitable for weekend baking as well as the festive table. Save the recipe — you’ll quickly grow fond of it and keep coming back to it.

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