- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 590 kcal
Quick summary
“Classic Portuguese cake prepared with fresh heavy cream, beaten eggs, and vanilla essence, baked until golden. The natural fat from the cream ensures a soft and moist crumb with a thin crust, perfect for afternoon coffees.”
What you need to know
- Fresh heavy cream provides the necessary milk fat for a soft crumb without requiring oil or margarine.
- Beating the eggs with sugar until light incorporates the air necessary for the cake's expansion.
- The delicate incorporation of sifted flour prevents gluten development, keeping the cake light.
Ingredients
Main
- 3 eggs
- 1 cup sugar
- 2 cups all-purpose flour
- 1/2 cup of heavy cream
- 1/2 cup milk
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
Instructions
Principal
- In a bowl, beat the eggs with the sugar until a light cream forms.
- Add the clotted cream, milk, and vanilla to the egg cream, mixing well.
- Sift the wheat flour and baking powder together and add to the mixture, incorporating delicately.
- Pour the batter into the greased and floured pan.
- Bake for approximately 40 minutes, or until a toothpick comes out clean.
- Let it cool before unmolding.
- Decorate to taste, if desired, and serve.
Chef's tips
- Use all ingredients at room temperature to ensure the heavy cream emulsifies without separating.
- Mix the flour and baking powder gently with a whisk or silicone spatula without beating the dough.
- Keep the oven closed for the first 30 minutes of baking at 180°C so as not to compromise the rising.
Variations
- Sprinkle powdered sugar and ground cinnamon over the cold cake crust in the Portuguese tradition.
- Add half a cup of raw sliced almonds to the bottom of the greased pan before pouring the batter.
- Add a tablespoon of port wine to the liquid batter for a characteristic aromatic touch.
Substitutions
- The heavy cream can be replaced with fresh heavy cream with a high fat content (35% milk fat).
- The vanilla essence can be swapped for lemon or orange zest.
- Whole milk can be replaced by skim milk or almond plant-based drink.
How to store
Keep in a cake dome with a lid in a cool and airy place for up to 3 days. In hot regions, store in the refrigerator and remove the portion 20 minutes before consuming to regain the soft texture.
Can it be frozen?
Freeze slices wrapped in plastic wrap for up to 2 months in a closed container. Thaw at room temperature for 40 minutes or in the microwave on medium power for 25 seconds.
What to serve with
Serve with short espresso, hot black tea, or a glass of tawny port wine. Fresh fruits like grapes and sliced pears complement the service well.
Frequently asked questions
Why can cream cake sink or collapse in the middle?
This usually occurs due to opening the oven before the initial 30 minutes, beating the flour excessively, or using expired yeast.
Can I replace the heavy cream with common boxed table cream?
You can, however, sour cream has a fat content of around 45%, while the boxed one has only 17%, leaving the crumb less velvety.
What is the ideal pan size for this amount of batter?
Use a round pan with a central hole 20 to 22 cm in diameter, properly greased with butter and dusted with wheat flour.
How to know if the cake is completely baked inside?
Insert a wooden toothpick into the center of the dough at 35 to 40 minutes; if it comes out clean and dry, the cake is ready to be removed.
