Today I share with you a very easy dessert to make and especially ideal for breakfast, the Super Soft Fresh Cream Bundt Cake. The good thing about this bundt cake is above all that it contains neither oil nor butter but only fresh cream, not the sweetened kind to whip, but fresh cream without sugar. If you want to use already sweetened vegetable cream, I recommend decreasing the sugar in the batter by at least 40 g. Besides this, it has the advantage of staying quite soft and moist for several days. Ideal for breakfast or a delicious break, or to accompany tea. I wanted to enjoy this cake with a delicious custard that I assure you goes hand in hand with the soft texture of the cake slice. But if you want, you can also consume it as it is without anything or even soak it in milk for breakfast; you can’t imagine what it’s like. Try it because it is really delicious!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 684.84 (Kcal)
- Carbohydrates 96.00 (g) of which sugars 59.60 (g)
- Proteins 16.71 (g)
- Fat 28.51 (g) of which saturated 7.41 (g)of which unsaturated 8.21 (g)
- Fibers 0.78 (g)
- Sodium 61.59 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cups all-purpose flour
- 1/3 cup cornstarch
- 4 eggs (small)
- 3/4 cup sugar
- 1 packet baking powder
- 1 tsp vanilla extract
- 3/4 cup liquid fresh cream
- 6 egg yolks
- 1/3 cup cornstarch
- 2 cups whole milk
- 1 lemon (zest)
- 2/3 cup sugar
Tools
- 1 Electric Whisk
- 1 Bundt Pan
Steps
Place the eggs in a bowl
Add the sugar
Mix until the mixture doubles
Add the natural vanilla extract
Start alternating the fresh cream
and the sifted flours with the baking powder
More cream
and finish with the rest of the flours
Add the lemon zest
Grease and flour the pan
Pour the batter and bake in a preheated conventional oven at 350°F for 40 minutes
In the meantime, prepare the custard. Heat the milk with the lemon zest.
Mix the yolks and sugar with an electric whisk
Add the cornstarch
Remove the lemon zest from the boiling milk
Pour the milk into the eggs
Put back on the heat and stir until reaching the right consistency for the cream
Cover with plastic wrap and let cool
Remove the bundt cake from the pan
Dust with powdered sugar
