Ness mousse cake

Ness mousse cake – A refined delight for coffee lovers

If you are looking for a dessert recipe that combines the intense flavor of coffee with the creamy texture of mousse, then the ness mousse cake is the perfect choice. This cake is not just a sweet indulgence, but also an excellent way to impress guests on any occasion. I will guide you step by step through the preparation process, providing useful tips and information about the ingredients, their nutritional value, and variations you can make.

Preparation time: 30 minutes
Baking time: 35-40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12

Ingredients

For the base:
- 6 eggs (you can use free-range eggs for a more authentic taste)
- 150 g sugar (brown sugar can add a caramelized note)
- 3 tablespoons oil (sunflower oil is ideal, but you can also try olive oil for a distinct flavor)
- 40 g starch (ensures a fine texture)
- 20 g cocoa (high-quality cocoa is essential)
- 100 g flour (type 00 wheat flour is recommended)
- 1 teaspoon baking powder
- 100 g ground walnuts (walnuts add a pleasant crunch)

For the ness mousse:
- 5 egg yolks
- 50 g starch
- 2 sachets of ness (approximately 3.6 g)
- 250 ml water
- 50-70 ml milk (whole milk will give a richer texture)
- 400 ml whipped cream (use natural cream with at least 30% fat for best results)
- 1 sachet of gelatin (to be hydrated in cold water)

For the syrup:
- 250 ml water
- 1 sachet of ness
- 120 g sugar

Step by step

1. Preparing the base

- Separate the eggs: Start by separating the egg whites from the yolks. Make sure the bowl in which you beat the egg whites is clean and dry to achieve perfect foam.
- Beat the egg whites: Add a pinch of salt to the egg whites and start beating them with a mixer at medium speed. When they become foamy, gradually add the sugar and continue beating until the mixture becomes firm and shiny.
- Prepare the yolks: In another bowl, whisk the yolks with the oil until you obtain a homogeneous and slightly frothy mixture. Pour this mixture over the beaten egg whites, gently folding with a spatula.
- Incorporate the dry ingredients: Sift the flour, cocoa, starch, and baking powder over the egg mixture. Add the ground walnuts and mix everything gently with upward movements to avoid losing air from the mixture.
- Bake the base: Pour the mixture into a 26 cm baking pan lined with parchment paper. Bake in a preheated oven at 180°C for 35-40 minutes. Check with a toothpick to see if the base is baked.

2. Preparing the ness mousse

- Boil the water: Bring the water to a boil, and when it starts boiling, add the ness. Stir well and let it cool slightly.
- Prepare the egg cream: In a bowl, whisk the yolks with the sugar until you obtain a homogeneous cream. Add the starch and mix again.
- Combine with the ness water: Gradually pour the ness water into the egg cream while stirring constantly to avoid curdling the yolks. Transfer everything to a saucepan and cook over low heat, stirring continuously until it thickens like pudding. Turn off the heat and let it cool covered with plastic wrap.
- Prepare the gelatin: Hydrate the gelatin in a few tablespoons of cold water. After a few minutes, place the gelatin over a water bath to dissolve (without boiling).
- Mix with whipped cream: Once the ness cream is cool, incorporate the dissolved gelatin and then the whipped cream. Gently mix to preserve the air in the cream.

3. The syrup

- Prepare the syrup: Dissolve the ness in warm water and add the sugar. Stir until fully dissolved.

4. Assembly

- Cut the base: Once the base has completely cooled, cut it into 3 equal layers.
- Soak: Place the first layer on a platter, generously soak it with the ness syrup, then surround it with the ring from the cake mold.
- Add the mousse: Spread 1/2 of the ness mousse over the first layer, followed by the second soaked layer. Continue with the remaining mousse and finish with the last layer, which will also be the top, soaked as well.
- Decorate: You can garnish the cake with whipped cream, coffee beans, and, if desired, a dusting of cocoa or grated chocolate.

Chef's tip

For an even more sophisticated look and taste, you can add a thin layer of melted dark chocolate between the layers of the base. This detail will add an intense note to your cake.

Nutritional information

Each serving of ness mousse cake contains approximately 350-400 calories, being a good source of protein due to the eggs and cream. Additionally, the walnut content provides healthy fats and fiber, while the coffee adds antioxidants.

Frequently asked questions

Can I use decaffeinated ness?
Yes, you can use decaffeinated ness to make the cake suitable for those who want to avoid caffeine.

How can I save the cake if the mousse has set too hard?
If the mousse has set too hard, you can add a little warm milk and gently mix to bring it to a creamier texture.

What can I serve the cake with?
The ness mousse cake pairs perfectly with a cup of coffee or a fragrant tea. Additionally, a scoop of vanilla ice cream can perfectly complement the dessert, bringing a contrast of temperature and texture.

Possible variations

If you want to experiment, you can replace the ness with melted chocolate to create a chocolate mousse or add flavors like vanilla or rum essence for a personalized touch.

The ness mousse cake is not just a dessert, but a culinary experience that will delight your senses. Whether you prepare it for a special occasion or simply to treat yourself, this recipe will bring a smile to your face. So, put your cooking sketches into action and enjoy every moment of preparing this divine dessert!

 Ingredients: * For the base: (the base is Mihaela's) * 6 eggs * 150 g sugar * 3 tablespoons oil * 40 g starch * 20 g cocoa * 100 g flour * 1 teaspoon baking powder * 100 g ground walnuts MOUSSE DE NESS: - 5 egg yolks - 50 g starch (5 tbsp) - 2 packets of ness (2x1.8 g) - 250 ml water - 50-70 ml milk - 400 ml whipped cream - 1 packet gelatin SYRUP: 250 ml water 1 packet of ness 120 g sugar

 Tags:  whipped cream nothing cocoa nut cake