Inka Cake

Inka Cake – A fluffy and flavorful delicacy

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 60 minutes
Number of servings: 12

Welcome to the fascinating world of desserts! Today, I will reveal the recipe for a special cake that combines light textures and unique flavors. The Inka cake is a dessert that will delight your senses and bring a touch of originality to your table. With a fluffy base and a fine cream, this cake is perfect for any occasion or simply to indulge yourself.

A brief history of the ingredients

Inka, the star ingredient of our recipe, is a healthy alternative to coffee, being a blend of roasted grains that adds a deep flavor and unmistakable taste. It has gained popularity due to its nutritional benefits and pleasant aroma, making it an excellent choice for those who want to avoid caffeine. By using Inka in this cake, we not only give it a special taste but also create a healthier dessert.

Necessary ingredients

*Base:*

- 7 eggs
- 7 tablespoons boiling water
- 250 g sugar
- 200 g flour
- 1 packet baking powder
- 5 tablespoons Inka
- a pinch of salt

*Cream:*

- 3 eggs
- 250 g butter
- 3-4 tablespoons Inka
- 200 g powdered sugar

*Additionally:*

- 50 g nuts (or walnuts, almonds, coconut)

Step by step: Preparing the Inka cake

1. Preparing the base
Start by separating the egg whites from the yolks. This is an essential step to achieve a fluffy base. In a bowl, add the yolks, 125 g of sugar, Inka, and boiling water. Use a mixer to combine the ingredients until the sugar is completely dissolved and the mixture becomes homogeneous.

2. Sifting the dry ingredients
Sifting the flour together with the baking powder is crucial to avoid lumps. This step will ensure a fine and even texture for the base.

3. Beating the egg whites
In a clean bowl, beat the egg whites together with the remaining sugar and a pinch of salt. Continue mixing until you achieve a firm foam that holds its shape. This step will contribute to aerating the base.

4. Combining the ingredients
Add the beaten egg whites to the yolk mixture in three stages, gently folding from the bottom up. This will preserve the air in the egg whites, essential for a fluffy base. After incorporating the egg whites, add the sifted flour and mix again, carefully.

5. Baking the base
Line a 20/22 cm pan with baking paper and pour the base mixture into it. Level the surface with a spatula and place the pan in the preheated oven. Bake the base on low heat until it passes the toothpick test (about 30 minutes). It is important not to open the oven door in the first 20 minutes to prevent the base from collapsing.

6. Cooling the base
Once baked, let the base cool completely in the pan, then you can transfer it to a wire rack. It can be prepared a day in advance, giving you flexibility in organizing the dessert.

7. Preparing the cream
In a metal bowl, mix the eggs with the powdered sugar and Inka. Place the bowl over a pot of hot water (bain-marie) and stir constantly until the mixture becomes homogeneous and glossy, with a consistency similar to sour cream. This process will help pasteurize the eggs and create a safe cream for consumption.

8. Cooling the cream
Once the cream has reached the desired consistency, transfer the bowl to cold water to cool it quickly. This step is important to prevent the butter from melting when you add it.

9. Incorporating the butter
Whip the butter at room temperature until it becomes fluffy. Add the egg cream in two stages, mixing well after each addition. Make sure the ingredients are well integrated for a fine texture.

10. Assembling the cake
Once the base has completely cooled, cut it in half horizontally. Place the first half on a platter and spread 3/4 of the cream on top. Place the second half on top and finish with the remaining cream.

11. Decorating the cake
Lightly roast the nuts in a pan, then chop them coarsely. Sprinkle them over the cake for a rustic look and a crunchy texture.

12. Final cooling
Let the cake chill in the refrigerator for a few hours to firm up the cream and allow the flavors to meld.

Serving and suggestions

Cut the cake into squares and serve it with a cold frappe, a perfect choice to contrast with the sweetness of the cake. This cake also pairs wonderfully with a cup of tea or coffee.

Variations and useful tips

- You can replace the nuts with walnuts or almonds, depending on your preferences.
- If you want a more intense coffee flavor, add a tablespoon of espresso to the egg cream.
- Experiment with various flavors, such as vanilla or cocoa, to customize the recipe.

Frequently asked questions

1. Can I use another type of sweetener?
Yes, you can use natural sweeteners, but make sure that the sweetener dissolves well in the mixtures.

2. How can I prevent the base from collapsing?
Make sure you have beaten the egg whites well and that you do not open the oven in the first minutes of baking.

3. What is the shelf life of the cake?
The cake keeps well in the fridge for 3-4 days, but it is delicious when consumed fresh.

Nutritional benefits

The Inka cake is a healthier choice due to the ingredients used. Inka provides antioxidant benefits, while butter and eggs are excellent sources of protein. This cake can be a better option than traditional ones, having a moderate caloric intake compared to other cakes rich in sugar and saturated fats.

In conclusion, the Inka cake is not just a dessert, but a culinary experience that will delight you every time. With a fluffy base and delicious cream, it is perfect for any occasion, from parties to family gatherings. Dare to experiment and put your personal stamp on this recipe!