This Silky Cream Cake Delight embodies a sumptuous treat with its rich and creamy filling atop a tender, buttery base. The cake marries the comforting flavors of vanilla and cinnamon in a velvety smooth custard that envelops every bite. With layers of schmand, crème fraîche, and whipped cream thickened with vanilla pudding, this cake is a creamy sensation, perfect for those who cherish deep, comforting flavors in their desserts.
Why You’ll Love This: This cake’s allure lies in its divine texture and comforting flavors. The base provides a slight crunch that contrasts beautifully with the ultra-creamy filling, creating a delightful mouthfeel. The use of both schmand and crème fraîche enriches the cake with a tangy depth, balancing the sweetness perfectly. The final touch of cinnamon sugar sprinkled on top adds a warm, spicy note that makes this cake irresistible. It’s a creamy dream that promises satisfaction in every slice.
Perfect Occasion: Ideal for any celebration that calls for a comforting and sophisticated dessert, this Silky Cream Cake is perfect for holiday dinners, family gatherings, or as a weekend treat. It’s also suitable for events where a less chocolate-heavy dessert is desired, providing a wonderfully indulgent alternative that is both satisfying and elegant.
Decoration Tips: Before serving, dust the top of the cake with powdered sugar or additional cinnamon to enhance its visual appeal. Garnishing with fresh berries or a dollop of whipped cream on the side can also add color and freshness to each plate. Consider using decorative cake stencils for a more artistic presentation.
Ingredients:
- 1 egg
- 270 grams of flour
- 125 grams of butter
- 100 grams of sugar
- 1 packet of vanilla sugar
- 1 teaspoon of baking powder
Filling:
- 3 eggs
- 400 grams of schmand
- 200 grams of crème fraîche
- 600 ml of whipping cream
- 2 packets of vanilla pudding mix
- 200 grams of sugar
- 2 packets of vanilla sugar
Additional:
- 3 tablespoons of sugar
- 1.5 teaspoons of cinnamon
Instructions:
- Start by preparing the base. In a bowl, mix together 1 egg, flour, butter, sugar, vanilla sugar, and baking powder until a dough forms. Press this dough into a greased and floured 26 cm springform pan.
- For the filling, combine the eggs, schmand, crème fraîche, whipping cream, vanilla pudding mix, sugar, and vanilla sugar in a large bowl. Whisk until smooth and pour over the base in the pan.
- Bake in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) for 40 minutes.
- After the initial baking, remove the cake and sprinkle with a mixture of 3 tablespoons of sugar and 1.5 teaspoons of cinnamon. Return to the oven and bake for an additional 15 minutes.
- Turn off the oven, open the oven door slightly, and let the cake rest inside for 15 minutes before removing.
- Refrigerate overnight before slicing and serving.
Enjoy!
