the [english speaking] world guide to cream & a 3 ingredient cake

double cream 3 ingredient cake with raspberries & cream

Here at stonesoup I love getting feedback from readers. Whether it’s a comment, a tweet, or even a direct email. It’s always nice to know that people are reading – even if it’s not all sweetness and light.

Since the release of my FREE e-cookbook, I’ve been getting more emails than usual which is great. The most common question has been from the sweet treats chapter. In particular, I’ve had a heap of people wanting to know about the different types of cream I use.

At first I was a little surprised, but thinking about it even on my recent trip to Ireland it took me a while to figure out which cream to buy when I was out shopping. So creams ain’t creams, and given the global nature of the stonesoup audience, I wanted to pull together a list of cream terms from around the world.

And as a bonus, I have a recipe for an amazing 3 ingredient cake. One that would be happy served with any type of cream. Yay.

the [english speaking] world guide to cream

Note: The best way to tell your creams apart is to look at the amount of butter fat, or just fat listed on the label. This should also help you navigate the treacherous waters of cream purchasing in non-english speaking countries.

approx 18% butter fat
Australia & NZ: light cream
Nth America: single cream, light cream, table cream
UK & Ireland: single cream, light cream

approx 18% butter fat + strong bacterial cultures
Australia & NZ: sour cream
Nth America: sour cream
UK & Ireland: sour cream

approx 35% butter fat
Australia & NZ: pure cream, pouring cream
Nth America: whipping cream
UK & Ireland: whipping cream

approx 35% butter fat + thickening agents
Thickening agents can be gelatine or vegetable gums
Australia & NZ: thickened cream
Nth America: whipping cream
UK & Ireland: whipping cream

approx 35% butter fat + mild bacterial cultures
Australia & NZ: creme fraiche
Nth America: creme fraiche
UK & Ireland: creme fraiche

approx 48% butter fat
Australia & NZ: double cream
Nth America: not commonly found, may be called extra heavy whipping cream
UK & Ireland: double cream

heat treated with approx 55% butter fat
Australia & NZ: clotted cream, scalded cream
Nth America: clotted cream
UK & Ireland: clotted cream, devon cream

I’ve used a number of sources to pull this guide together but I may not have covered everything so please feel free to share additions / corrections in the comments.

3 ingredient cake with raspberries & cream the 3 ingredient cake

[5 ingredients | simple baking]
3 ingredient cake with quick raspberry sauce & cream

serves 8 – 10

I love this cake for it’s light sponginess. It’s the perfect dessert cake.

It’s also a great cake if you need to cook for someone with gluten or dairy allergies. Feel free to substitute in your favourite type of nut. I’d love to try it with pistachio for a pretty green cake.

The raspberries and cream make a lovely summery accompaniment but you could serve it with pot roasted pears and a hot chocolate sauce if you were after something more hearty.

If you have access to fresh raspberries, by all means use them but frozen work exceptionally well in this sauce.

Oh and this seems to be one of those cakes that likes to sink in the middle. To minimise this make sure you don’t open the oven until it’s been in there for at least 45 minutes. Of course the sunken middle does make for a great opportunity to fill it with cream and raspberries.

for the cake:
250g (9oz) whole almonds
6 eggs, separated
200g (7oz) sugar + extra for sauce
to serve:
300g (11oz) frozen raspberries
cream, to serve

Preheat oven to 180C (350F). Line the base of a 24cm (9in) spring form tin with baking paper and grease the sides.

Whizz the almonds in a food processor until you have a fine meal. Place almonds in a mixing bowl. Whizz yolks and sugar in the food processor until pale and well mixed.

Whisk egg whites with a whisk or stand mixer until it looks like glossy marshmallow (soft peaks). Gently add yolk mixture and almonds to the whites. Stir gently with a folding motion until everything is only just combined. Transfer to the prepared cake tin and bake until the cake is deep brown and starting to shrink away from the sides of the tin (approx 45 – 50 minutes).

Meanwhile mash together raspberries and 60g (2oz) sugar. Taste and add a little more sugar if you think it needs it.

Serve cake drizzled with sauce with cream as well.

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