Burnt sugar sheet cake with coffee cream

Burnt Sugar Sheet Cake with Ness Cream

*Discover a delicious recipe that combines the intense flavors of burnt sugar with the delicacy of ness cream! This cake is not just a dessert, but a true culinary gem, perfect for special occasions or to pamper your family. The preparation time is approximately 1 hour, and the total time, including baking and cooling, can take up to 5 hours. This recipe will yield 12 delightful servings.*

Ingredients

For the sheets:
- 100 g granulated sugar
- 100 ml water
- 2 egg yolks
- 100 g powdered sugar
- 1 packet baking powder
- 100 g margarine
- 450 g flour

For the cream:
- 300 g butter (at room temperature)
- 200 g powdered sugar
- 2 eggs
- 150 ml liquid cream
- 2 teaspoons of ness (instant coffee)

For the glaze:
- 100 g cocoa powder or cacao (mixed with powdered sugar)
- 1 tablespoon oil
- 1 heaping tablespoon of margarine (at room temperature)
- 2-3 tablespoons hot water

Preparation Time
- Preparation time: 1 hour
- Baking time: 30 minutes (5-7 minutes per sheet)
- Total time: 5 hours (including cooling)
- Number of servings: 12

Step by Step

1. Preparing the Sheets

To obtain delicious and tender sheets, start by caramelizing the sugar. In a saucepan, place 100 g of granulated sugar over medium heat. Be careful, as the sugar will melt and turn golden. Once it becomes caramel, turn off the heat and add 100 ml of water. Mix well until the sugar is completely dissolved and let it cool.

In a separate bowl, beat the two egg yolks with 100 g of powdered sugar and the baking powder dissolved in a drop of vinegar until the mixture becomes frothy. Add the margarine, mixing well, then pour in the cooled caramel. Gradually incorporate the flour, mixing continuously. Once the dough starts to come together, transfer it to a floured work surface and knead well, adding flour if necessary to prevent sticking.

Divide the dough into four equal parts. On the back of a greased and floured baking tray, roll each part into thin sheets. Bake each sheet in a preheated oven at 180 degrees Celsius for 5-7 minutes. Once baked, immediately peel the sheets off using a long-bladed knife to avoid breaking them.

2. Preparing the Cream

For the ness cream, start by beating the butter with 200 g of powdered sugar and the two eggs until the mixture is frothy and smooth. Add the ness and mix well. In another bowl, beat the egg whites until stiff, then gently fold them into the butter cream. Finally, add the whipped cream, mixing gently until you obtain a smooth cream.

3. Assembling the Cake

On a flat plate, place the first sheet and spread a generous layer of cream. Continue with the second sheet and repeat the process until all four sheets are used, making sure to finish with a sheet on top.

4. Preparing the Glaze

To crown the cake with a delicious glaze, mix 100 g of cocoa powder or cacao with 1 tablespoon of oil and 1 tablespoon of margarine at room temperature. Gradually add hot water, stirring constantly until you obtain a glossy mixture. Pour the glaze evenly over the assembled cake.

5. Cooling and Serving

Let the cake chill for a few hours before cutting it. This step is essential as the sheets will soften and adhere better to each other, creating a divine texture. Serve the cake cold, alongside a cup of coffee or a fragrant tea. We recommend an espresso or vanilla tea, which will perfectly complement the intense flavors of the cake.

Practical Tips

- Caramelizing the sugar: Be mindful of the sugar's temperature, as it can burn quickly. Do not leave it unattended.
- Flour: You can use whole wheat flour for a healthier version of the cake.
- Cream: You can replace the ness with another flavor, such as chocolate or vanilla, depending on your preferences.
- Glaze: Experiment with different types of chocolate (dark, white) to achieve a customized glaze.

Calories and Nutritional Benefits

This cake is a rich dessert with a medium calorie content. Each serving contains approximately 300-350 calories, depending on the ingredients used. Butter and margarine provide essential fats, while ness contains antioxidants, making this dessert not only delicious but also beneficial in moderation.

Frequently Asked Questions

1. Can I use margarine instead of butter?
Yes, margarine is a perfect substitute for butter in this recipe.

2. How can I make the cake less sweet?
You can reduce the amount of sugar in the cream or use bitter cocoa for the glaze.

3. Can this cake be frozen?
Yes, the cake can be frozen, but make sure to wrap it well to prevent drying out.

Conclusion

This burnt sugar sheet cake with ness cream is an excellent choice for any occasion, whether it's a celebration or a simple treat. With each bite, you will discover a perfect balance between the sweetness of the caramel and the pleasant bitterness of the ness cream. I invite you to try this recipe and share the results with your loved ones. Every cake has a story, and this one can easily become part of your culinary tradition!

 Ingredients: For the sheets: 100g granulated sugar, 100ml water, 2 egg yolks, 100g powdered sugar, 1 packet of baking powder, 100g margarine, 450g flour. For the cream: 300g butter, 200g powdered sugar, 2 eggs, 150ml liquid cream, 2 teaspoons of instant coffee. For the glaze: 100g cocoa powder or powdered chocolate mixed with powdered sugar, 1 tablespoon of oil, 1 heaping tablespoon of margarine, 2-3 tablespoons of hot water.

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