Whipped cream slices with double cream
Whipped cream slices with double cream create a soft base with a layer of spicy jam, soft white and cocoa cream. Bake the base, let it cool, cut it into two layers and fill it with both creams one by one. Decorate the surface with sugar decorations and let it set in the cold.
Ingredients · Servings 1 sheet
- On the body:
- 300 g semi-coarse flour
- 100 g caster sugar
- 1 baking powder
- 1 vanilla sugar
- zest of 1/2 lemon
- 3 eggs
- 400 g whipping cream 31%
- For the cream:
- 250 g cottage cheese in a tub
- 400 g sour cream 30%
- 3 tablespoons of Vanilla mix
- 1 tablespoon cocoa
- To coat the body:
- 6 tablespoons of spicy jam
- 1 tablespoon rum
- Further:
- sugar decoration
Method · 55 min
- Preheat the oven to 180 °C and line a baking sheet with baking paper.
- Sift the flour into a bowl, add all the dry ingredients and mix. Beat the eggs in the cream and mix everything with the dry mixture.
- Pour the resulting dough onto the prepared baking sheet and smooth the surface with a spatula. Bake for 20–25 minutes. After 5–7 minutes, reduce the temperature to 170 °C and finish baking according to your oven. Check the doneness with a skewer. Leave the body to cool completely on a wire rack.
- Meanwhile, place the ingredients for the cream, except the cocoa, in a mixing bowl and beat the cream with an electric mixer. Divide the cream into two halves and beat the cocoa into one half.
- Cut the cooled cake into two layers. Spread the bottom layer with jam whipped with rum, layer the white cream on top and smooth.
- Then layer the cocoa cream and smooth the surface. Decorate lightly with a serrated spatula and sugar decorations.
- Let the slices cool in the refrigerator for at least a short time before slicing to allow the cream to firm up. Then cut into portions and serve.
