Amandine with Nesquik

Name: Amandine with Nesquik - Eliza G.
Ingredients: BASE: 5 eggs; a pinch of salt; 2 tablespoons of oil; 5 tablespoons of sugar; 4 tablespoons of flour; 1 tablespoon of cocoa; a pinch of Dr. Oetker baking powder. CREAM: 500 ml milk; 5 tablespoons of sugar; 5 tablespoons of starch; 5 tablespoons of Nesquik; 250 ml liquid cream. SYRUP: a cappuccino of chocolate; 200 ml water. GLAZE: 100 g dark chocolate; 50 ml liquid cream.

Dessert - Amandine with Nesquik by Eliza G. - Recipia

The first time I made these Nesquik cakes was when I craved something sweet and chocolatey, but didn't want to spend too much time in the kitchen. I've returned to this recipe several times, especially when we have guests or feel like homemade desserts. The cake comes out fluffy, the cream is quick to prepare, and it can even be made cold if you don't feel like standing by the stove. There's really no need for complicated ingredients, and there are no leftovers to deal with. Quick Info Total Time: about 2 hours (including cooling and assembling) Preparation Time: 40-50 minutes Baking Time: 35-40 minutes Servings: 10-12 pieces, depending on how you cut them Difficulty: medium Recipe Type: homemade cake, chocolate dessert Ingredients Cake 5 eggs a pinch of salt 2 tablespoons of oil 5 tablespoons of sugar 4 tablespoons of flour 1 tablespoon of cocoa powder a pinch of baking powder (Dr. Oetker or similar) Cream 500 ml milk 5 tablespoons of sugar 5 tablespoons of cornstarch 5 tablespoons of Nesquik 250 ml heavy cream Syrup 1 packet of chocolate cappuccino 200 ml water Glaze 100 g dark chocolate 50 ml heavy cream Preparation Method 1. Preparing the Cake Separate the egg whites from the yolks. Beat the egg whites with the pinch of salt using a mixer until stiff peaks form. Gradually add the sugar and beat until you achieve a glossy meringue. Mix the yolks separately with the two tablespoons of oil and gently fold them into the egg white mixture. Combine the flour with the baking powder and cocoa powder, then add to the mixture and fold gently without overmixing. Line a 20x30 cm baking tray with parchment paper and spread the batter evenly. Bake in a medium oven for about 35-40 minutes. Remove the cake from the oven and let it cool completely on a wire rack. 2. Nesquik Cream In a saucepan, heat 350 ml of milk with the sugar over low heat. Once the milk is warm, add the Nesquik and stir well. Dissolve the cornstarch in the remaining milk (150 ml) separately. When the milk on the stove starts to boil, pour in the dissolved cornstarch while continuously whisking. Keep on the heat until it thickens like pudding, then remove from heat and let it cool completely. Once the cream is cool, fold in the whipped cream using a mixer. Note: The cream can also be made cold by mixing all the ingredients with a mixer without heating the milk, but the texture will not be as dense. 3. Cappuccino Syrup Boil the water, then add the chocolate cappuccino packet and stir until dissolved. Let it cool. 4. Chocolate Glaze Break the chocolate into pieces and place it in a small bowl with the heavy cream. Melt everything together in a double boiler or microwave (be careful not to let it boil). Mix well until smooth. 5. Assembling the Cake Cut the cooled cake in half horizontally. Place the first layer of cake in the tray and evenly soak it with half of the cappuccino syrup. Spread the cream over the first layer, then place the second layer of cake on top and soak it with the remaining syrup. Refrigerate the cake for at least 30 minutes, or an hour if you have time. Remove from the fridge and spread the chocolate glaze while it's still fluid. If desired, you can garnish with a little whipped cream after the glaze has set. Why I Make This Recipe Often I love that you don't need expensive chocolate or butter for the cream, just Nesquik, milk, a bit of cornstarch, and cream. The cake comes together quickly, doesn't dry out in the fridge, and cuts nicely even after two days. I also appreciate that it doesn't create a lot of dirty dishes. Tips and Variations Tips It's best to let the cake cool completely before cutting it to avoid breaking. When folding the whipped cream into the cream, use a spatula instead of a mixer to prevent it from deflating. The glaze spreads easily if the cake is well chilled. Use parchment paper for the cake to prevent sticking. Substitutions Nesquik can be replaced with any instant cocoa powder with sugar, but the taste will be slightly different. The chocolate cappuccino packet can be substituted with a plain one or instant coffee for a more bitter taste. If you don't have cornstarch, you can use flour, but the cream's texture won't be as smooth. Variations You can add a bit of rum extract to the syrup for flavor. If you want the cake to be less sweet, reduce the sugar in the cream or choose a darker chocolate for the glaze. The cake can also be cut into three layers if you want to add two layers of cream. Serving Ideas You can cut it into small squares or rectangles and top with whipped cream. It's also suitable for festive platters because it slices easily. Frequently Asked Questions 1. Can I use vegetable cream for the cream and glaze? Yes, vegetable cream can be used as well. The texture will be slightly different, but the cream will hold up well. 2. Can I use a different type of instant powder, not Nesquik? Yes, any cocoa powder with sugar can be used, but the final taste will be different, especially if it doesn't contain milk powder or other flavors. 3. Do I need to soak the cake a lot? The cake absorbs the syrup well, but don't overdo it to prevent it from becoming too soft. Half a cup of syrup per layer is sufficient. 4. Can the cake be frozen? I do not recommend freezing, especially since the cream and whipped cream do not hold up well to thawing. 5. How firm should the glaze be when I pour it? Ideally, it should be warm and fluid but not hot, so it doesn't melt the cream. Nutritional Values Estimated per serving (from 12 pieces): approximately 250-300 kcal, 5 g protein, 10 g fat, 35-40 g carbohydrates. Values may vary depending on the ingredients used. The cake has a moderate sugar and fat content, and if you use vegetable cream or milk chocolate, the values will change. Storage and Reheating The Nesquik cake stores well in the fridge in a sealed container for up to 3 days. I do not recommend reheating; it is served cold. If left too long, the cake may become soggy, but it doesn't spoil quickly. Freezing is not recommended as the cream does not hold up to thawing.

Amandine with Nesquik

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