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Cream cake recipe shared for the first time

This cream cake recipe originated in the beautiful Catalan town of Tortosa and was quite secret until now. Sponge cake, confectioner's creme brulee and whipped cream are the main ingredients of this delicious unique dessert.

Cream cake recipe

Called Sopa de la reina in Catalan, meaning literally Queen's Soup, this no-bake dessert was once served to the king Alphonso XIII for the opening of an Ebre (Ebro) River channel, and later to his great-grandson.

This is a family cake regarding tradition but also with regards to the amounts. With some birthday cake candles, it makes a mouthwatering birthday cake recipe too.

This Queen's Soup is for those days when counting calories is forbidden! It's meant to enjoy it.

You can serve it with coffee, or some black or green tea, but served with Catalan cava -brut or brut nature- to your grown-up guests is totally divine.

So, here's this delicious cream cake recipe.

Ingredients for this cream cake recipe

2 pounds (1 kg) sponge cake (biscuits)
1½ quart (1.5 l) milk
1¾ cups (400 g) sugar
8 egg yolks
1 cinnamon stick
1 small piece of lemon peel
5 tablespoons (75 g) fine cornflour
Some more sugar for caramelizing
A small piece of vanilla or 1 teaspoon natural vanilla powder
½ cup (100 g) whipped cream

Cream cake recipe preparation method

Soak the sponge cake in 2 cups or ½ a quart (0.5 l) of milk.

In the meantime we make the confectioner's creme with 1 quart (1 l) milk. It's like the creme brulee recipe but thicker. You'll see that this one includes 5 tablespoons of fine cornflour instead of 2. Additionally, you add the vanilla together with the cinnamon stick and the lemon peel.

Cover the bottom of a cake pan with the soaked sponge cake. A glass or Pyrex pan works fine, but any will do. I like to use a rectangular one, but oblong or square is also fine.

As soon as the creme brulee is ready, pour it over the soaked sponge cake. Let it cool. Sprinkle it with a thin layer of sugar and burn or caramelize it with a branding iron, creme brulee torch or similar.

Finally, using a decorating syringe or similar, decorate the cake with the whipped cream by drawing a grid over the creme brulee surface.

Here you are, the cream cake recipe is ready. Let it rest in the fridge for a few hours and it's ready to be served.

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