A baseless cream cake refers to a type of cake where the traditional cake base (like sponge or biscuit) is not used. Instead, the cake is primarily made up of a creamy filling, often set or molded without the need for a cake layer at the bottom.
Here’s a simple recipe for making a baseless cream cake:
Ingredients:
- For the cream filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar (or more to taste)
- 1 tsp vanilla extract
- 1/2 cup cream cheese or mascarpone (optional, for richer texture)
- 1/4 cup condensed milk (optional, for sweetness)
- For the topping (optional):
- Fresh fruits (like berries, mango, or strawberries)
- Chocolate shavings or sprinkles
- Crushed nuts
- For setting the base:
- 1/2 cup fruit preserves or fruit jelly
- Crushed biscuits (optional)
Instructions:
- Prepare the Cream Filling:
- In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until it forms soft peaks.
- If using cream cheese or mascarpone, gently fold it into the whipped cream until well combined.
- Optionally, add condensed milk for extra sweetness and texture.
- Prepare the “Base” (Optional):
- If you want some texture at the bottom of the cake, you can crush biscuits (like graham crackers) and mix them with a little melted butter to press into the base of your mold or serving dish.
- Alternatively, you can use a layer of fruit jelly or preserve at the base to hold the cake together.
- Assemble the Cake:
- Spoon the cream mixture into a cake mold or a round serving dish.
- Smooth the top with a spatula.
- Allow it to set in the fridge for a few hours or overnight, depending on the consistency of your cream mixture.
- Toppings:
- Once set, top your baseless cream cake with fresh fruits, chocolate shavings, or crushed nuts for added texture and decoration.
- Serve:
- After it has fully set, carefully slice and serve chilled.
This recipe creates a light and creamy dessert that’s easy to prepare and ideal for those who prefer cakes without a traditional base.