CREPERIE DE LANGADOUE

This cake is said to be the favorite of late American singer, Elvis Presley. The pound cake is quite dense and crusty on the outside. On the inside, it is soft, moist, and tender. It’s sweet but not to the point of cloying. This means it goes extremely well with caramel sauce, fresh fruits, and of course, flavored whipped cream. 3 sticks 1 1/2 cups unsalted butter, softened 3 cups white sugar 6 eggs room temperature 3 cups cake flour sifted 1 cup heavy whipping cream 1 tablespoon vanilla extract 1/2 1 teaspoon almond extract 1/2 teaspoon lemon extract

A real classic, this cake represents the baking culture of the Great British at its best. Its recipe is quite simple that wins heart where it’s served, be it family gatherings, birthday parties, or outdoor events. In this case, the whipped cream is literally the icing on the cake. For best results, use topquality N20 whipped cream chargers from a reputable brand. 3 sticks 1 1/2 cups unsalted butter, softened 3 cups white sugar 6 eggs room temperature 3 cups cake flour sifted 1 cup heavy whipping cream 1 tablespoon vanilla extract

Let’s start with the most flashy, our favorite sweet white cream; whipped cream. Logically, the tastiest whipped cream is made with whipped cream cartridges and a whipped cream syringe. Because the gas in the whipped cream cartridges is squirted into the whipped cream syringe at high pressure, where it mixes with the whipped cream, this creates a deliciously airy whipped cream. 500 ml cream 125 gr sugar 2 tbsp vanilla extract Cream charger –Whipped cream siphon Mix the cream, sugar, and vanilla extract together in the whipped cream syringe. Shake the whole thing vigorously so that everything is well mixed. When it has taken on a nice, even consistency, it’s time to add the whipped cream cartridge, through the appropriate opening in the whipped cream syringe. And then? Time to bring out your favorite piece of cake and add a delicious dollop of fresh, homemade whipped cream.

This cake’s recipe substitutes the conventional cake staples – butter and oil – with the fat found in whipped cream. With its moist crumb and a mouthmelting texture, it is sure to leave you craving for more. You can use assorted berries of your choice to make your whipped cream flavourful. 1 cup roomtemperature unsalted butter 2 1/2 cups granulated sugar 6 roomtemperature eggs 3 cups allpurpose flour ½ teaspoon kosher salt 1 cup heavy whipping cream 2 teaspoons vanilla extract