Putian-style Cream Cake

Ingredients

While the original Hungarian Oroszkrém torta is traditionally made with ingredients like butter, eggs, and chocolate, the Putian-style Cream Cake incorporates local flavors and ingredients specific to Putian cuisine. The cream filling is infused with ingredients such as jasmine tea, lychee, and osmanthus flowers, adding a unique floral and fruity aroma to the cake. Additionally, the cake is decorated with intricate designs inspired by Putian's rich cultural heritage. We alse have the original recipe for Oroszkrém torta, so you can check it out.

• For the sponge cake: For the sponge cake:
• 200g (1 ½ cups) all-purpose flour 200g (1 ½ cups) all-purpose flour
• 200g (1 cup) sugar 200g (1 cup) sugar
• 6 large eggs 6 large eggs
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Pinch of salt Pinch of salt
• For the cream filling: For the cream filling:
• 500ml (2 cups) heavy cream 500ml (2 cups) heavy cream
• 100g (½ cup) sugar 100g (½ cup) sugar
• 2 tablespoons jasmine tea leaves 2 tablespoons jasmine tea leaves
• 1 tablespoon lychee syrup 1 tablespoon lychee syrup
• 1 tablespoon osmanthus flowers 1 tablespoon osmanthus flowers
• For decoration: For decoration:
• Edible flowers Edible flowers
• Fresh fruits (such as lychee, dragon fruit, or mango) Fresh fruits (such as lychee, dragon fruit, or mango)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 17g
• Carbohydrates (total, sugars): 38g, 24g
• Protein: 6g
• Fiber: 1g
• 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 mixing bowl, whisk together the flour, baking powder, and salt.
3. 3.
   In a separate bowl, beat the eggs and sugar until light and fluffy. Add the vanilla extract and mix well.
4. 4.
   Gradually fold in the dry ingredients into the egg mixture until just combined.
5. 5.
   Divide the batter evenly between the prepared cake pans and smooth the tops.
6. 6.
   Bake for 25-30 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 saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat and add the jasmine tea leaves. Let it steep for 10 minutes, then strain the cream to remove the tea leaves.
9. 9.
   In a mixing bowl, whip the infused cream with sugar until stiff peaks form.
10. 10.
    Gently fold in the lychee syrup and osmanthus flowers into the whipped cream.
11. 11.
    Place one cake layer on a serving plate and spread a generous amount of the cream filling on top. Repeat with the second layer.
12. 12.
    Decorate the cake with edible flowers and fresh fruits.
13. 13.
    Refrigerate for at least 2 hours before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Jasmine tea leaves — Make sure to use high-quality loose jasmine tea leaves for the best flavor. Steep them in the cream for the specified time to infuse the cream with the delicate floral aroma.
• Lychee syrup — If you don't have lychee syrup, you can substitute it with a small amount of lychee juice or a splash of rose water for a similar fruity flavor.
• Osmanthus flowers — These fragrant flowers add a unique aroma to the cream. If you can't find osmanthus flowers, you can substitute them with a small amount of orange blossom water.

Tips & Tricks

• To achieve a light and fluffy sponge cake, make sure to beat the eggs and sugar until they are pale and tripled in volume.
• When folding the dry ingredients into the egg mixture, be gentle to avoid deflating the batter.
• For a more pronounced floral flavor, you can increase the steeping time of the jasmine tea leaves in the cream.
• Decorate the cake with a variety of fresh fruits and edible flowers to enhance its visual appeal.
• Serve the cake chilled for the best taste and texture.

Serving advice

Slice the Putian-style Cream Cake into generous portions and serve it on dessert plates. Pair it with a cup of fragrant jasmine tea to complement the floral flavors of the cake.

Presentation advice

To present the Putian-style Cream Cake beautifully, dust the top with powdered sugar and garnish it with edible flowers and fresh fruits. Place the cake on a decorative cake stand or serving platter to showcase its elegance.