Ness Cake
Preheat the oven to 180 degrees Celsius, thus preparing the ground for a delicious sponge cake with coffee buttercream. This recipe is perfect for adding a touch of flavor to any time of the day, whether it's a special celebration or simply a relaxing afternoon.
For the sponge cake, we start by separating the 5 eggs, being careful not to mix the yolks with the whites. We beat the egg whites with a mixer, gradually adding sugar and vanilla sugar until we obtain a firm and shiny foam. This step is crucial for ensuring an airy texture. Once the foam is ready, we begin to incorporate the yolks, oil, baking powder, and flour, one at a time, continuously mixing with a spatula or mixer to avoid lumps.
We pour the mixture into the prepared baking tray lined with parchment paper and place it in the preheated oven, allowing it to bake at medium heat for about 15 minutes. Meanwhile, we prepare the meringue: we mix the egg whites with a pinch of salt, gradually adding sugar until we obtain a stiff and glossy meringue. After the sponge cake has started to set, we take the tray out of the oven, pour the meringue evenly over it, and return the tray to the oven for another 10-15 minutes, until the meringue turns slightly golden. Once baked, we let the cake cool completely.
For the buttercream, we will prepare a simple syrup from 3 tablespoons of sugar and 30 ml of water, which we will gently boil. While the syrup cools slightly, we mix the yolks with a mixer to aerate them, and then we start pouring the warm syrup along the edge of the bowl, being careful not to curdle. After obtaining a fine foam, we let the mixture cool to avoid melting the butter that will be added next.
Once the mixture is at room temperature, we continue mixing, gradually adding the cubed butter, ensuring it incorporates well. Then, we add the instant coffee and cocoa, mixing until the cream becomes homogeneous and creamy. It is important not to overdo it with the instant coffee to avoid bitterness, so one teaspoon of instant coffee and one of regular coffee are enough to provide a delicious taste.
Once the cream is ready, we carefully spread it over the cooled meringue, creating a smooth and tempting surface. Finally, we dust the cake with instant coffee or cocoa, according to preference, and let it chill in the refrigerator to set well. It is a cake served cold, with a fine texture that melts in your mouth. Enjoy!
Ingredients: For the sponge cake: 5 eggs; 5 tablespoons of sugar; 1 packet of vanilla sugar; 1 cup of oil; 1 teaspoon of baking powder; 5 tablespoons of flour. Furthermore, we need 3 more eggs as follows: For the meringue: The 3 egg whites; 4 tablespoons of sugar. For the buttercream: The 3 egg yolks; 1 package of 80% fat butter (200 g); Syrup from 3 tablespoons of sugar + 30 ml water; 2 tablespoons of cocoa; 1 teaspoon of instant coffee; 1 teaspoon of coffee.
