Nut and Inka cream cake

Nut and Inka Cream Cake

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Servings: 12

If you are looking for a quick and tasty dessert that adds a touch of originality to your kitchen, the nut and Inka cream cake is the perfect choice. This cake, with its delicious layers of nuts and a fine Inka cream, will delight your taste buds and surely become a favorite among family and friends. Let’s begin the culinary adventure!

A Brief History of the Recipe

The nut and Inka cream cake has its origins in the baking traditions of many cultures, where nuts have always been appreciated for their rich flavor and crunchy texture. Inka cream, a vegetable coffee powder, adds an element of uniqueness and depth of flavor, making this dessert truly special. The combination of these ingredients brings a perfect balance between sweet and salty, crunchy and creamy, and the result is a cake that not only looks good but also indulges the senses.

Ingredients

For 2 sheets with nuts:
- 3 large eggs
- 5 tablespoons of sugar
- 3 tablespoons of water
- 3 tablespoons of finely ground nuts
- 4 heaping tablespoons of flour
- 1/2 teaspoon of ammonia

For 2 sheets with coconut:
- The same ingredients as above, but replace the nuts with coconut and add 3 tablespoons of cocoa

For the cream:
- 3 large eggs
- 150 g sugar
- 250 g margarine (or butter, at room temperature)
- 100 ml liquid cream
- 5 heaping teaspoons of Inka (vegetable coffee powder)

For the glaze:
- 100 g milk chocolate
- 100 ml liquid cream
- 50 g margarine
- Finely ground nuts for decoration

Preparation of the Sheets

1. Separating the eggs: Start by separating the egg whites from the yolks. It is essential that the egg whites are very clean to achieve a well-beaten foam.

2. Beating the egg whites: In a large bowl, beat the egg whites with 2 tablespoons of sugar until they become a stiff, glossy foam. You can check this by turning the bowl upside down (without it falling, of course!).

3. Preparing the mixture: In another bowl, whisk the yolks with the remaining 3 tablespoons of sugar until they become light in color and creamy. Add the ammonia, water, flour, and finely ground nuts. Gently fold in the beaten egg whites.

4. Baking the sheets: Divide the mixture into two and prepare a large baking tray lined with greased parchment paper. Spread the mixture for one sheet evenly in a square. Bake in a preheated oven at 180°C for 8-10 minutes, or until the edges of the sheets rise slightly. Repeat the process for all four sheets.

Preparation of the Cream

5. Inka Cream: In a heat-resistant bowl, beat the whole eggs with the sugar over a water bath, stirring constantly to avoid curdling the eggs. Add the Inka powder and continue to stir until the sugar is completely dissolved. Allow to cool.

6. Mixing with margarine: Once the cream has cooled, gradually incorporate the margarine, mixing well until you achieve a smooth consistency. Add the liquid cream and mix until the cream becomes smooth and creamy. Refrigerate for about an hour.

Preparation of the Glaze

7. Glaze: In a small saucepan, melt the milk chocolate, liquid cream, and margarine over low heat. Stir constantly until you achieve a uniform mixture. Allow to cool slightly.

Assembling the Cake

8. Layering: Start by placing the first white sheet on a platter. Add a layer of Inka cream, then a black sheet, followed again by cream. Continue with a white sheet, cream, a black sheet, and finish with the chocolate glaze. Sprinkle finely ground nuts on top for an appetizing look.

9. Final Cooling: Refrigerate the cake to set, ideally overnight. This way, the flavors will combine perfectly, and the cake will be easier to cut.

Serving

When the cake is ready, cut it into desired shapes and serve it alongside a cup of freshly brewed coffee or a fragrant tea. It can be a perfect dessert for a gathering with friends or a family meal.

Tips and Variations

- Thicker cream: If you prefer a denser cream, you can add an additional 150 g of margarine or butter.
- Alternative flavors: Instead of Inka powder, you can use instant coffee or even cocoa to add a chocolate note.
- Decoration: You can use coconut flakes or grated chocolate to decorate the cake, giving it a more festive look.

Nutritional Benefits

This cake is not only delicious but also nutritious due to the nuts, which are an excellent source of protein and healthy fats. Additionally, Inka cream offers a unique taste, being a milder alternative to regular coffee.

Frequently Asked Questions

1. Can I use farm eggs? Yes, farm eggs can add a more intense flavor.
2. What can I use instead of margarine? You can use butter, but make sure it is at room temperature to combine better with the other ingredients.
3. How long can the cake be stored? The cake can be kept in the refrigerator for 4-5 days, but it is best enjoyed the day after preparation.

In conclusion, the nut and Inka cream cake is a dessert that brings joy and flavor to any occasion. With a little effort and the right ingredients, you will fall in love with this delicious treat. So put on your chef's attire and start preparing this wonderful cake!

 Ingredients: For 2 sheets with walnuts: 3 eggs, 5 tablespoons of sugar, 3 tablespoons of water, 3 tablespoons of finely ground walnuts, 4 heaping tablespoons of flour, 1/2 teaspoon of ammonia. For 2 sheets with coconut: the same ingredients as above, just replace the walnuts with coconut and add 3 tablespoons of cocoa. For the cream: 3 eggs, 150 g sugar, 250 g margarine, 100 ml liquid cream, 5 heaping teaspoons of Inka (vegetable coffee powder). For the glaze: 100 g milk chocolate, 100 ml liquid cream, 50 g margarine, finely ground walnuts.

 Tags:  nua inka coconut whipped cream margarine