Silky Cream Cake Delight: A luscious dessert with accents of vanilla and cinnamon

Silky Cream Cake Delight: A luscious dessert with accents of vanilla and cinnamon

This silky cream cake delight embodies a sumptuous treat with its rich, creamy filling on a tender, buttery base. The cake combines the comforting flavors of vanilla and cinnamon in a velvety custard that envelops every bite. With layers of schmand, crème fraîche, and whipped cream thickened with vanilla pudding, this cake is a creamy sensation, perfect for those who enjoy deep, comforting flavors in their desserts.


Why you'll love this: The charm of this cake lies in its divine texture and comforting flavors. The base provides a slight crunch that contrasts beautifully with the ultra-creamy filling, creating a delicious mouthfeel. Using both schmand and crème fraîche enriches the cake with a tangy depth, perfectly balancing the sweetness. The final touch of cinnamon sugar sprinkled on top adds a warm, spicy note that makes this cake irresistible. It's a creamy dream that promises satisfaction with every slice.

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Perfect occasion: Ideal for any celebration requiring a comforting and sophisticated dessert, this silky cream cake is perfect for holiday dinners, family gatherings or as a weekend treat. It is also suitable for events where a less chocolatey dessert is desired, providing a wonderfully indulgent alternative that is both satisfying and elegant.

Decorating Tips: Before serving, sprinkle the top of the cake with powdered sugar or additional cinnamon to enhance its visual appeal. Garnishing with fresh berries or a dollop of whipped cream on the side can also add color and freshness to each plate. Consider using decorative cake stencils for a more artistic presentation.


  • 1 egg
  • 270 grams of flour
  • 125 grams of butter
  • 100 grams of sugar
  • 1 sachet of vanilla sugar
  • 1 teaspoon of baking powder


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  • 3 eggs
  • 400 grams of schmand
  • 200 grams of crème fraîche
  • 600 ml whipped cream
  • 2 packets of vanilla pudding mix
  • 200 grams of sugar
  • 2 sachets of vanilla sugar


  • 3 tablespoons of sugar
  • 1.5 teaspoons of cinnamon


  1. Start by preparing the base. In a bowl, mix 1 egg, flour, butter, sugar, vanilla sugar and baking powder until you obtain a dough. Press this dough into a greased and floured 26cm springform pan.
  2. For the filling, combine eggs, schmand, crème fraîche, whipped cream, vanilla pudding mix, sugar and vanilla sugar in a large bowl. Whisk until smooth and pour over the base in the mold.
  3. Bake in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) for 40 minutes.
  4. After the first baking, remove the cake and sprinkle with a mixture of 3 tablespoons of sugar and 1.5 teaspoons of cinnamon. Return to the oven and bake for another 15 minutes.
  5. Turn off the oven, open the oven door slightly and let the cake sit inside for 15 minutes before removing it.
  6. Refrigerate overnight before slicing and serving.
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