Coffee Cake

Ness Cake - A Fluffy and Aromatic Delight

Total Time: 2 hours
Preparation Time: 1 hour
Baking Time: 30 minutes
Number of Servings: 12-16

I invite you to join me on this culinary adventure where we will create a delicious ness cake, a dessert that combines fluffy layers with a fine and aromatic cream. This recipe is perfect for any occasion, whether it's a party, an anniversary, or simply a family evening.

A Brief History

Ness, originating from a popular beverage, has become a staple ingredient in various desserts around the world. This ness cake blends the intense flavor of coffee with the airy texture of the layers, resulting in a perfect combination for coffee lovers.

Ingredients

For the Layer:
- 10 large eggs
- 200 g sugar
- 5 tablespoons breadcrumbs
- 5 tablespoons flour
- 5 tablespoons cocoa
- 5 tablespoons honey
- 15 g baking powder
- 50 ml milk
- 270 ml oil
- A pinch of salt
- 1 packet of vanilla (or vanilla extract)

For the Cream:
- 5 large eggs
- 150 g sugar
- 4 packets of ness (4x1.8 g)
- 500 ml milk
- 6 tablespoons cornstarch
- 2 packets of gelatin
- 300 ml whipped cream (whipped)
- 150 ml whipped cream (for decoration)
- 100 g grated chocolate (for decoration)

Step-by-Step Instructions

Step 1: Preparing the Layer

1. Beat the egg whites: In a clean bowl, add the egg whites and a pinch of salt. Use a mixer to beat them until they form stiff peaks. This step is essential for achieving a fluffy layer.

2. Whip the yolks: In another bowl, whip the yolks with the sugar for about 10 minutes until the mixture becomes creamy and the sugar is completely dissolved. You can check if the sugar has dissolved by simply touching the mixture.

3. Add the dry ingredients: In the yolk mixture, incorporate the flour mixed with the baking powder, breadcrumbs, and cocoa. Gently mix with a spatula, being careful not to lose the air from the layer.

4. Adding the wet ingredients: Gradually add the honey, milk, and oil, mixing well after each addition. The mixture should be smooth and shiny.

5. Combining with the egg whites: Pour the yolk mixture over the beaten egg whites and gently fold with a spatula, using an up-and-down motion.

6. Baking the layers: Divide the mixture into two equal parts and pour into baking trays (preferably lined with parchment paper). Bake in a preheated oven at 180°C for about 30 minutes. You can check if they are done by performing the toothpick test: insert a toothpick into the center of the layer; if it comes out clean, the layer is ready.

7. Cooling the layers: After baking, let the layers cool on the parchment paper, then carefully remove them from the trays.

Step 2: Preparing the Cream

1. Whip the eggs with sugar: In a bowl, whip the 5 eggs with 150 g of sugar until the sugar is completely dissolved.

2. Add the cornstarch and ness: Incorporate the cornstarch and the ness dissolved in 2 tablespoons of warm water. Mix well to obtain a smooth mixture.

3. Heat the milk: In a saucepan, heat the milk, then pour it in a thin stream over the egg mixture, stirring constantly to prevent the eggs from curdling.

4. Cook the cream: Place the obtained mixture in a saucepan over low heat and stir continuously until the cream thickens. This is when the aroma of ness will fill your kitchen!

5. Cooling and adding gelatin: Allow the cream to cool completely. Meanwhile, hydrate the gelatin in cold water, then dissolve it in the microwave for a few seconds. Add the gelatin to the cooled cream, mixing well.

6. Incorporate the whipped cream: Whip 300 ml of cream until stiff and fold it into the ness cream gently.

Step 3: Assembling the Cake

1. First layer: Place the first layer in a pan (ideally use a pan with removable sides). Add 2/3 of the ness cream and spread it evenly.

2. Refrigeration: Place the pan in the refrigerator for 1-2 hours until the cream sets.

3. Adding the second layer: After the cream has set, add the second layer on top and spread the remaining cream.

4. Decoration: Whip 150 ml of cream with a stabilizer and 1 tablespoon of honey, then spread it over the cake. Sprinkle grated chocolate on top for an elegant look and extra flavor.

5. Final refrigeration: Leave the cake in the refrigerator for at least 2-3 hours before slicing. This will allow the flavors to develop and the cream to set.

Practical Tips and Variations

- For an even stronger coffee flavor, you can add a shot of espresso to the ness cream.
- If you don't have gelatin, you can omit this ingredient, but the cream will be less firm.
- For a chocolate flavor, you can replace part of the cocoa with melted chocolate.
- A splash of almond extract in the ness cream adds an interesting note, perfect for those who enjoy more sophisticated flavors.

Ideal Pairings

This ness cake pairs perfectly with a cup of freshly brewed coffee, a fragrant tea, or even a glass of cold milk. I encourage you to serve it alongside friends or family, sharing the joy of cooking and enjoying a delicious dessert.

Nutritional Information (per serving)

- Calories: Approximately 350 kcal
- Protein: 6 g
- Fat: 20 g
- Carbohydrates: 40 g

This cake is not just a sweet treat but also a source of energy due to its nutritious ingredients. Eggs and milk provide essential proteins, while ness offers a boost of antioxidants.

Frequently Asked Questions

1. Can I use a different type of flour?
Yes, you can try whole wheat flour, but the texture might be slightly different.

2. What kind of cream should I use?
It is recommended to use natural cream, not store-bought, for a better texture.

3. Can the cake be frozen?
It is not recommended to freeze the cake as the cream may not thaw evenly.

I wish you much success in making this ness cake and hope you enjoy every moment spent in the kitchen! This dessert will surely become a favorite among your loved ones. Enjoy!

 Ingredients: Base: 10 eggs, 200 g sugar, 5 tbsp breadcrumbs, 5 tbsp flour, 5 tbsp cocoa, 5 tbsp honey, 15 g baking powder, 50 ml milk, 270 ml oil, a pinch of salt, vanilla. Cream: 5 eggs, 150 g sugar, 4 packets of instant coffee (4x1.8 g), 500 ml milk, 6 tbsp starch, 2 packets of gelatin, 300 ml whipped cream, + 150 ml whipped cream, 100 g grated chocolate.

 Tags:  coffee cake nothing eggs flour cocoa honey whipped cream