Katův šleh - Czech Whipped Cream Cake

Ingredients

• For the sponge cake: For the sponge cake:
• 6 large eggs 6 large eggs
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• For the whipped cream filling: For the whipped cream filling:
• 2 cups (480ml) heavy cream 2 cups (480ml) heavy cream
• 1/2 cup (100g) powdered sugar 1/2 cup (100g) powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Powdered sugar, for dusting (optional) Powdered sugar, for dusting (optional)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 15g
• Carbohydrates (total, sugars): 37g, 26g
• Protein: 5g
• Fiber: 0g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.
2. 2.
   In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
3. 3.
   In a separate bowl, whisk together the flour, baking powder, and salt.
4. 4.
   Gradually add the dry ingredients to the egg mixture, folding gently until just combined.
5. 5.
   Divide the batter evenly between the prepared cake pans and smooth the tops.
6. 6.
   Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. 7.
   Remove the cakes from the oven and let them cool completely on a wire rack.
8. 8.
   In a chilled mixing bowl, whip the heavy cream until soft peaks form.
9. 9.
   Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
10. 10.
    Place one cake layer on a serving plate and spread a generous amount of whipped cream on top.
11. 11.
    Add the second cake layer and cover the entire cake with the remaining whipped cream.
12. 12.
    Optional: Dust the top of the cake with powdered sugar for decoration.
13. 13.
    Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
14. 14.
    Slice and serve chilled.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before using them in the recipe to ensure better volume when beating.
• Heavy cream — Chill the mixing bowl and beaters in the refrigerator for about 15 minutes before whipping the cream to achieve better results.
• Powdered sugar — Sift the powdered sugar before adding it to the whipped cream to avoid any lumps.

Tips & Tricks

• For added flavor, you can infuse the whipped cream with a tablespoon of rum or a splash of your favorite liqueur.
• To achieve a more stable whipped cream, you can add a teaspoon of gelatin to the cream while whipping.
• If you prefer a sweeter cake, you can increase the amount of powdered sugar in the whipped cream filling.
• For a decorative touch, you can pipe rosettes or swirls of whipped cream on top of the cake before dusting it with powdered sugar.
• Serve the cake with fresh berries or a drizzle of chocolate sauce for an extra indulgent treat.

Serving advice

Katův šleh is best served chilled. Slice the cake into generous portions and serve on dessert plates. Pair it with a cup of coffee or tea for a delightful afternoon treat.

Presentation advice

To present the Katův šleh cake beautifully, dust the top with powdered sugar just before serving. You can also garnish the cake with fresh berries or a sprig of mint for an elegant touch.