Name: Extremely creamy dessert with vanilla-yolk cream and whipped cream
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 7 egg whites; 7 tablespoons granulated sugar; 7 tablespoons all-purpose flour; 3 tablespoons lukewarm water; 100 ml milk; rum to taste; 7 egg yolks; 7 tablespoons granulated sugar; 6 tablespoons all-purpose flour; 1 tablespoon corn starch; 800 ml milk (100 ml of which for the yolk mixture); 250 g good-quality margarine (can be replaced with butter); 1 sachet instant whipped cream powder (prepare according to package instructions); 50 g dark chocolate for grating

Preparation procedure

Sponge base Whip the egg whites into stiff peaks and gradually beat in the sugar until a glossy mixture forms. Gently fold in the flour with a spatula and finally the water. Spread the batter on a baking sheet lined with parchment paper. Bake at 160 °C for about 25 minutes, until golden. Let cool, poke with a skewer and evenly sprinkle with the milk and rum.
Vanilla-yolk cream Beat the yolks with the sugar, flour, starch and 100 ml milk into a smooth mixture. Bring the remaining milk to a boil, pour the yolk mixture in a thin stream and, stirring constantly, cook for about 5 minutes until thickened. Cover with cling film "to touch" and let cool completely. Beat the softened margarine (or butter) into the cold cream until smooth. Spread the cream over the sponge.
Whipped cream layer Prepare the whipped cream according to the instructions on the packet and spread it evenly over the cream. Sprinkle the surface with grated chocolate. Chill for at least 2 hours, ideally overnight.
Serving Cut into neat slices with a sharp knife warmed in hot water. Serve chilled.

Total preparation time: 30 minutes work + 25 minutes baking + min. 2 hours chilling

Servings: 12

Editor’s tips

For a stronger aroma add 1 teaspoon of vanilla paste to the cream.
Want taller slices? Whip a firmer meringue from a double portion of egg whites and use the edges of the baking tray as a “stopper”, the batter will rise evenly.
You can replace margarine with butter – the cream will be richer and smoother.
The dessert holds its shape well the next day – the flavors meld and it slices cleanly.

Conclusion

This creamy dessert is proof that luxurious flavor doesn’t require complicated layering. A light sponge, silky cream and whipped cream create a combination no dessert lover can resist. Prepare it a day ahead – you’ll get a perfectly chilled and stable dessert that will shine on any table.

Extremely creamy dessert with vanilla-yolk cream and whipped cream recept

For 12 portions

Ingredients

Sponge:

Soak:

Cream:

Finishing:

Preparation procedure

Editor’s tips

Conclusion

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