Ness cream cake

Ness Cream Cake: An Unforgettable Delight

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12

Welcome to the wonderful world of baking, where each ingredient has its story and every step brings you closer to a delicious result! Today, I will share with you a recipe for a ness cream cake, a dessert that combines the delicacy of the layers with the intense flavors of coffee and chocolate. This cake is perfect for any special occasion or simply to indulge yourself on an ordinary day. Let's get started!

A Brief Story about Ness Cream Cake

The origins of the ness cream cake are deeply rooted in pastry traditions, where the combination of chocolate and coffee has become a classic among desserts. This recipe is a true tribute to sophisticated sweets, being ideal for coffee lovers due to the distinct aroma that ness provides. Additionally, its creamy and smooth texture, combined with the fluffy layers, makes it an unforgettable dessert.

Ingredients

Layers
- 6 eggs
- 8 tablespoons of sugar
- 12 tablespoons of flour
- 1 packet of baking powder
- 2 tablespoons of oil
- 2 tablespoons of dark cocoa
- 1 vial of rum essence

Cream
- 3 boxes of Făgăraș cheese Lacteea
- 200 g sour cream
- 200 ml liquid cream
- 3 tablespoons of sugar
- 2 sachets of ness
- 4 sachets of whipped cream stabilizer

Syrup
- 180 g sugar
- 250 ml water
- 1 vial of rum essence
- 2 sachets of ness

Glaze
- 150 g dark chocolate
- 100 ml liquid cream
- 30 g butter

Decoration
- 200 ml liquid cream
- 100 g thick sour cream
- 2 tablespoons of sugar
- Grated chocolate
- Strawberries
- Wafer roses

Preparing the Layers

1. Preparing the mixture: Start by separating the egg whites from the yolks. Beat the egg whites until stiff peaks form, gradually adding the 8 tablespoons of sugar until you achieve a glossy meringue. This step is essential for fluffy layers.

2. Adding the yolks: In another bowl, whisk the yolks with the 2 tablespoons of oil and the rum essence. Fold the yolk mixture into the egg white meringue, being careful not to deflate the mixture.

3. Incorporating the dry ingredients: Sift the flour, baking powder, and cocoa together. Gradually add them to the egg mixture, gently folding with a spatula to achieve a homogeneous mixture.

4. Baking the layers: Divide the mixture into 3 equal parts. Line a 26 cm diameter round cake pan with parchment paper. Bake each layer one at a time at 180°C for about 10-12 minutes. After baking, let the layers cool in the pan.

Preparing the Cream

1. Mixing the ingredients: In a large bowl, add the 3 boxes of Făgăraș cheese, sour cream, liquid cream, sugar, and the ness sachets. Use a mixer on medium speed to combine the ingredients until you obtain a smooth and silky cream. Make sure not to overmix to prevent the cream from curdling.

2. Firming the cream: Add the 4 sachets of whipped cream stabilizer and continue mixing for a few minutes until the cream becomes slightly firmer. This will help maintain the shape of the cake after assembly.

Preparing the Syrup

1. Caramelizing the sugar: In a saucepan, caramelize the 180 g of sugar. Be careful not to burn it, as burnt caramel will alter the taste.

2. Adding the water: Once the sugar has taken on a golden color, carefully add the 250 ml of water (watch out for steam!). Stir well until the caramel dissolves completely.

3. Finalizing the syrup: Finally, add the rum essence and the 2 sachets of ness dissolved in a little hot water. Let the syrup cool.

Preparing the Glaze

1. Melting the chocolate: In a saucepan over low heat, add the broken chocolate, liquid cream, and butter. Stir continuously until you obtain a smooth and glossy cream. This step is crucial for achieving a fine glaze.

2. Cooling the glaze: Once the glaze is ready, let it cool to room temperature.

Assembling the Cake

1. The base layer: Start by taking the first layer and soaking it with the ness syrup.

2. Adding the cream: Spread half of the cheese cream over the first layer.

3. Repeating the process: Continue with the second layer, soaking it as well, then add the other half of the cream. Cover with the last layer and soak it well.

4. Glazing: Pour the chocolate glaze over the cake, ensuring it covers evenly.

5. Decorating: Use whipped liquid cream mixed with sour cream and sugar to decorate the cake. Add grated chocolate, fresh strawberries, and wafer roses for a festive appearance.

6. Final cooling: Place the cake in the refrigerator for at least 2 hours before serving. This step is essential to allow the flavors to meld.

Useful Tips

- Choose quality ingredients: Use good quality dark chocolate for a more flavorful glaze.
- Check ingredient freshness: Ensure that the cheese and sour cream are fresh for optimal taste.
- Adjust sweetness: You can modify the amount of sugar in the cream according to personal preferences.

Frequently Asked Questions

1. Can I use another type of cheese? Yes, you can use mascarpone or ricotta cheese for a different texture.
2. How can I make the cake less sweet? Reduce the amount of sugar in the cream and syrup.
3. Can I freeze the cake? It is recommended not to freeze the decorated cake, but the layers can be frozen without issues.

Serving Suggestions

This ness cream cake pairs perfectly with a cup of coffee or tea for a moment of indulgence. You can also serve it alongside vanilla ice cream or caramel sauce for a delicious contrast of textures and flavors.

Nutritional Benefits

This cake is rich in protein due to the cheese and eggs, and ness adds a boost of antioxidants and may stimulate metabolism. However, moderate consumption is recommended considering the sugar and fat content.

Possible Variations

- Add fruits: You can add layers of fresh fruits between the layers for a fresher taste.
- Make it gluten-free: Use gluten-free flour to adapt the recipe.

Now that you have all the necessary information, all that's left is to try this delicious recipe! Whether you prepare it for a special occasion or to pamper your family, this ness cream cake will surely become a favorite. Enjoy!

 Ingredients: 3 Layers: 6 eggs 8 tablespoons of sugar 12 tablespoons of flour 1 packet of baking powder 2 tablespoons of oil 2 tablespoons of black cocoa 1 vial of rum essence Cream: 3 boxes of Fagaras Lactee cheese 200 g sour cream 200 ml liquid cream 3 tablespoons of sugar 2 packets of instant coffee 4 packets of whipped cream stabilizer Syrup: 180 g sugar 250 ml water 1 vial of rum essence 2 packets of instant coffee Glaze: 150 g dark chocolate 100 ml liquid cream 30 g butter Decoration: 200 ml liquid cream 100 g heavy cream 2 tablespoons of sugar grated chocolate strawberries wafer roses Dr. Oetker

 Tags:  coffee cream cake