I fully admit I love cake. It’s more the icing or filling, especially if it is a creamy filling that I just find myself slightly addicted to. I also get cravings for specific cakes – strawberry shortcake, lemon cake, vanilla cake with vanilla icing.

Lately I’ve had a craving for a specific cake, but I have no idea what it is called. I had it in Austria and at our local German restaurant, but they just call it a Cream Cake. I looked up Cream Cake and Creme Cake, but didn’t find what I was looking for. Well, I found a picture, but not much else. oThis is about as close to the cake I had in Austria as I can get – slightly thinner layers and more cream, but it’s about what I wanted. The picture, however, is about as close to the actual cake (or a recipe) as I got. But I did find a different recipe that looked promising and since I had a little time between school assignments, I decided to give it a try.

My first clue that this was not going to be the same should have been the cake batter. This is brioche cake, which is a cross between a bread and a cake. It’s light and has a good taste, but the texture was wrong. Not bad, just not what I was looking for. It also took a long time to make. I mean a really long time. Because this is a yeast cake, there is rising to be done. Three rises to be exact, which means multiple hours. I started the cake at 11 am and it went into the oven about 8pm. That is a long time to be waiting for cake.

But there is a cream filling. Caramel cream. I do love caramel and I do love cream, so I kind of figured, how bad could this be? (Not bad at all, it turns out.) So I start by making a caramel because well …. it’s in the recipe and its caramel. I then made the caramel into a custard and put it in the fridge over night. Before I assembled the cake the next day, I mixed up some whipped cream and folded the custard and the cream together. This worked. I could have happily eaten just the cream filling.

I asked Bob to slice the cake in half for me as my knife skills are not nearly as precise as his. He did, and we got nice even layers. I added the caramel creme to the middle and sprinkled some powdered sugar on top.

Results were good. Not amazing, but good. The filling is a keeper, but I think I still need to do some more searching before I try again.

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