Ness Cake

Batter: Start by rubbing the egg yolks with the sugar in a large bowl, using a whisk or mixer, until the mixture becomes frothy and changes color, becoming lighter in hue. This process is essential for incorporating air into the mixture, which will make the batter fluffy and light. Once the egg yolks are ready, gradually add the ground walnuts, stirring gently. Then incorporate the stiffly beaten egg whites. It's important to do this with gentle, bottom-up motions so as not to lose the air in the whites. Finally, gently fold in the sifted flour and baking powder, again using gentle strokes, to make a smooth mixture. Pour the mixture into a baking tray lined with baking paper and place it in the preheated oven at medium temperature. Bake until the cake is cooked through and passes the toothpick test: insert a toothpick in the middle of the cake and if it comes out clean, the cake is ready. After baking, remove the cake from the tray and cool on a wire rack.

Cream: In another bowl, rub the butter with the sugar until creamy and all the sugar is completely dissolved. This step is crucial to get a smooth and homogeneous texture to the cream. Next, add the egg yolks, one at a time, mixing well after each one. Next, fold in the walnuts and the ness, mixing carefully to get an even cream. Once the custard has cooled completely, spread the cream over the surface. If the pastry is tall enough, you have the option of cutting it in half horizontally and adding the cream between the two layers, creating a richer and more flavorful dessert.

Glaze: For the glaze, finely chop or grate the chocolate and mix with sifted cocoa in a bowl. In a separate saucepan, bring the whipping cream to a boil. Once the cream is hot, gradually pour it over the chocolate mixture, beating constantly with a mixer on low speed. It is important to keep the mixture warm during this process so that the chocolate melts evenly. Continue mixing until the chocolate is completely dissolved, resulting in a smooth, glossy glaze. Allow the frosting to cool slightly, then carefully pour it over the cream on top of the cake or, if you've created a double layer cake, over the top of the top. For a nice finishing touch, garnish the cake with toasted ground walnuts on top. Portion the dessert into suitable pieces and savor it with your loved ones, enjoying each delicious bite.

 Ingredients: Cream: -300 g butter at room temperature -200 g powdered sugar -2 egg yolks -50 g roasted and crushed walnuts -1- 1 1/2 tablespoons of ground nutmeg -1- 1 1/2 tablespoons of ness or very concentrated coffee Frosting: -100 g chocolate bar with min 75% cocoa -6 g cocoa -100 ml cream for whipped cream with min 30% fat For the garnish: -roasted and ground walnuts

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