Creamy Cake


Prep time
15 minutes
Cooking time
40 minutes
Total time
55 minutes


Creamy Cake


eggs (dough)
7 T
plain flour (dough)
7 T
sugar (dough)
1 T
baking powder (dough)
60 g
pudding powder vanilla (stuffing)
6 T
sugar crystal (stuffing)
600 ml
milk (stuffing)
180 ml
whipping cream (stuffing)
1 pk
Vanilla sugar (stuffing)
1 T
gelatin powder (stuffing)
50 ml
hot water (stuffing)
blackberry (stuffing)
180 ml
whipping cream (to top)
1 pk
Vanilla sugar (to top)
dark chocolate (to top)
almond flakes


Preparing cakes

Beat the egg whites to foam and add sugar. Beat again the hard foam. Add one by one egg yolks and flour mixed with baking powder. Put the baking paper on the form and rub the sides with fat and sprinkle with flour. Pour batter into the mold and bake 170-180 DEG C. (about 40 minutes). After baking, let cool on a grid.

Preparation of cream:

For milk, custard powder and sugar, cook a thick pudding. The finished pudding let cool. Beat the whipping cream into hard foam and mix with cold custard. Gelatin dissolved in 50 ml of hot water, add the cream and mix everything thoroughly.

 Slice cold cake lengthwise into three parts.  WE fill the cake with 1/3 of the cream and sprinkle with blackberries. Cover with the second part and also rub cream and sprinkle with blackberries. We put the last part and the rest of the cream coat the top and sides. Sprinkle with toasted almonds. Top garnish with chocolate shavings and whipped cream. Put the cake leave in a cool place for at least 6 hours.