Nessquik Cream Cake

Nesquik Cream Cake - a quick and simple delight to make

In the sweet world of desserts, the Nesquik cream cake holds a special place. It is a dish that combines the light texture of the sponge with the richness of a delicious cream, bringing joy not only to children but also to adults. This recipe is suitable for any occasion, whether it's a birthday party, a gathering with friends, or simply a treat for yourself. Let's begin our culinary journey!

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

Ingredients:

For the sponge:
- 4 large eggs
- 2 tablespoons water
- 2 tablespoons oil (preferably sunflower for a neutral taste)
- 4 tablespoons sugar
- 4 tablespoons flour
- 1 teaspoon baking powder

For the cream:
- 300 ml milk
- 3 tablespoons sugar
- 3 tablespoons cornstarch
- 2 tablespoons Nesquik (or 1 tablespoon of instant coffee for a less sweet flavor)
- 200 ml liquid cream

For the syrup:
- 150 ml water
- 1 tablespoon sugar
- 1 teaspoon rum essence (optional, for added flavor)

For decoration:
- 150 ml whipped cream
- 1 tablespoon Nesquik

Preparation:

1. Preparing the sponge:
Start by preheating the oven to 180°C. In a large bowl, beat the egg whites with the 2 tablespoons of water until foamy. Gradually add the sugar and continue mixing until you achieve a firm and shiny meringue. This step is essential, as a well-beaten meringue will give the sponge a light texture.

2. In another bowl, beat the egg yolks with the oil until smooth. Add this mixture to the meringue, carefully folding it in from the bottom up to avoid losing air from the egg whites.

3. Sift the flour together with the baking powder and incorporate them into the egg mixture. Mix gently until well combined.

4. Line a 20x30 cm baking tray with parchment paper and pour in the sponge mixture. Bake for 40 minutes or until the sponge is golden and a toothpick inserted in the center comes out clean. After baking, let the sponge cool on a rack.

2. Preparing the cream:
In a saucepan, bring the milk and sugar to a boil. Once it starts boiling, add the Nesquik and stir well. In a separate bowl, dissolve the cornstarch in the remaining milk, then pour it into the saucepan over the boiling milk. Stir continuously until the cream thickens. It is important not to let the cream boil too long to avoid lumps. Once it reaches the desired consistency, let it cool.

3. Whip the liquid cream until firm, then fold it into the cooled cream, mixing gently to retain air and texture.

3. Preparing the syrup:
In a small saucepan, bring the water and sugar to a boil, stirring until the sugar is completely dissolved. Once cooled, add the rum essence if desired. This syrup will add a subtle flavor and keep the sponge moist.

4. Assembling the cake:
Once the sponge has completely cooled, cut it in half. Soak the first half with the syrup, then spread the cream evenly on top. Place the other half of the sponge on top and soak it as well.

5. Decorating the cake:
Whip the cream for decoration until firm, then spread it over the surface of the cake. Sprinkle Nesquik on top for an attractive look and a hint of chocolate.

6. Serving:
Let the cake chill in the refrigerator for at least 1-2 hours before serving, to allow the flavors to meld. When you take it out, cut it into squares and enjoy each slice. It pairs perfectly with a cup of coffee or a fragrant tea.

Useful tips:
- You can substitute Nesquik with cocoa for a more intense chocolate flavor.
- Add chocolate chunks to the cream for an extra texture.
- If you like fruits, you can add slices of banana or strawberries between the layers of sponge and cream for a fresh note.

Nutritional information (per approximate serving):
- Calories: 220 kcal
- Fat: 10 g
- Carbohydrates: 30 g
- Protein: 4 g

Frequently asked questions:
1. Can I use other types of flour?
Yes, you can experiment with whole wheat or gluten-free flour, but the texture will be different.

2. How can I make the cake less sweet?
Reduce the amount of sugar in the sponge and cream, and the taste will be adjusted to your preferences.

3. Is it possible to make this cake without eggs?
You can use an egg substitute (such as applesauce or banana puree) to make the cake vegan.

This Nesquik cream cake recipe is not only a delicious dessert but also a great way to spend time in the kitchen experimenting with ingredients and techniques. Whether you serve it to family or friends, this cake is sure to bring smiles and applause! Enjoy!

 Ingredients: Sponge Cake 4 eggs 2 tablespoons water 2 tablespoons oil 4 tablespoons sugar 4 tablespoons flour 1 teaspoon baking powderCREAM 300 ml milk 3 tablespoons sugar 3 tablespoons cornstarch 2 tablespoons nesquik 200 ml liquid cream SYRUP: 150 ml water 1 tablespoon sugar rum essenceDECORATION 150 ml whipped cream 1 tablespoon nesquik

 Tags:  cake with nesquik cream