The first time I made this Nesquik cake out of curiosity, after finding the recipe in an old notebook. I don't remember the exact source, but I've made it a few times, especially on birthdays when you want a classic cake that's easy to share. It's a simple combination of fluffy layers, cocoa-flavored cream, and whipped cream.
Quick Info
Total Time: about 3 hours (including cooling the layers and cream)
Preparation Time: 50-60 minutes (not including cooling times)
Baking Time: 30-50 minutes for each layer
Servings: 10-12 slices
Difficulty: medium, requires patience for assembly
Recipe Type: occasion cake, suitable for birthdays or when you have time to make something more elaborate
Ingredients
For 3 layers (the ingredients are for one layer, repeat 3 times):
- 3 eggs
- 3 tablespoons sugar
- 3 tablespoons flour
- 1 tablespoon cocoa
- 60 g margarine for baking
- 1 teaspoon baking powder
- a pinch of salt
Syrup:
- 2 small glasses of water (approx. 300 ml in total)
- 1 small glass of sugar (approx. 150 g)
- vanilla essence
Cream:
- 6 egg yolks
- 3 tablespoons sugar
- 3 and 1/2 tablespoons flour or 3 tablespoons cornstarch
- 340 ml milk
- 70 g Nesquik powder
- 85 g margarine (soft)
- 85 g powdered sugar
Whipped Cream:
- 350 ml whipping cream (or heavy cream, unfermented)
- powdered sugar to taste
- vanilla essence
Preparation Method
1. Preparing the layers (repeat for each layer):
- Separate the egg whites from the yolks.
- Whisk the yolks with sugar in a bowl, placing it over a pot of warm water. Mix until light in color and the sugar has dissolved.
- Gradually add melted margarine to the yolk mixture, mixing constantly.
- Incorporate sifted flour, cocoa, and baking powder. Mix everything into the yolks.
- Beat the egg whites with a pinch of salt until stiff peaks form.
- Gently fold the egg whites into the mixture using a spatula and slow, upward motions.
- Pour the mixture into a cake pan lined with baking paper.
- Bake in a preheated medium oven (180°C) for about 30-50 minutes, depending on the oven. Check with a toothpick — it should come out clean.
- Remove the layer onto a wire rack to cool completely. Repeat all steps for the other two layers.
2. The syrup:
- Place water and sugar in a small pot and bring to a boil. Let it boil a few times until the sugar dissolves well.
- Turn off the heat and add vanilla essence to taste. Let it cool.
3. The Nesquik cream:
- Beat the yolks with sugar until light in color.
- Add flour (or cornstarch) and mix until smooth.
- Gradually incorporate milk, continuing to mix until there are no lumps.
- Place over low heat and stir constantly until it thickens (becomes like pudding cream).
- Remove from heat, add the Nesquik powder, and mix until completely dissolved. Let the cream cool, covered with plastic wrap directly on the surface.
- Once completely cooled, beat the soft margarine with powdered sugar separately, then gradually incorporate the cooled cream, mixing until smooth.
4. The whipped cream:
- Whip the cold cream until it starts to thicken.
- Add powdered sugar and vanilla essence to taste. Do not overmix, so it doesn't turn into butter.
5. Assembly:
- Divide the cream and whipped cream into 3 equal parts.
- Place the first layer on a platter and soak it well on the entire surface, twice, to soak evenly.
- Spread a layer of cream and then a layer of whipped cream on top.
- Continue the same with the next two layers, alternating cream and whipped cream between layers.
- Cover the cake with the remaining whipped cream and decorate as desired: chocolate flakes, fruit, or simple decorations.
Why I make this recipe often
It's a cake you can make without needing complicated techniques. The layers are simple, and you don't need expensive ingredients. The Nesquik cream is suitable for those who don't want an intense chocolate flavor, and the whipped cream makes it lighter. It slices well and is the kind of dessert that holds up well the next day.
Tips and Variations
Tips
- Bake the layers separately; don't try to make one large layer and cut it, as the structure is different from classic sponge cake.
- Let the layers cool completely before assembly; otherwise, the cream will melt.
- Don't overdo the syrup; the layers should be moist but not completely soaked.
- If using heavy cream instead of non-dairy whipped cream, don't overmix.
Substitutions
- Margarine can be replaced with butter if preferred.
- Nesquik can be replaced with another instant cocoa powder, but the taste will be slightly different.
- Whipping cream can be replaced with liquid cream from the store, but watch the sugar amount; some are already sweetened.
Variations
- You can add chopped nuts between layers if you want a crunchier texture.
- A little grated orange peel in the Nesquik cream adds a subtle flavor.
- If you want a lighter cake, you can reduce the amount of cream and increase the whipped cream.
Serving Ideas
- Goes well with fresh fruit, especially strawberries or raspberries.
- For appearance, you can cover the cake with a thin layer of whipped cream and grated chocolate flakes.
- If you cut it the next day, the layers are even better soaked.
Frequently Asked Questions
1. Can I bake all the layers at once if I have multiple pans?
If you have a large oven and identical pans, you can try, but check each layer separately with a toothpick. The safest way is to bake them one at a time.
2. Can I use only butter instead of margarine?
Yes, butter works very well, but the final taste will be richer. Use the same amount.
3. Can I make the cream just with cocoa, without Nesquik?
The cream will have a different flavor and will be less sweet because Nesquik contains sugar. If using plain cocoa, supplement the sugar to taste.
4. The whipped cream from heavy cream doesn't always whip well. What should I do?
The heavy cream must be very cold. If it doesn't whip, sometimes adding a stabilizer helps, or you can use it softer as a thin layer.
5. Does the cake last in the fridge for several days?
It holds up well for two days; after that, the whipped cream starts to lose its texture. Keep it covered to avoid absorbing odors.
Nutritional Values
Estimation for one slice (out of 12):
Calories: 330-380 kcal
Protein: 5-6 g
Fats: 17-19 g
Carbohydrates: 40-45 g
These are estimates and depend on how much cream and whipped cream you actually use in assembly and whether you choose margarine or butter. It's a cake with quite a bit of sugar and fat, especially from the cream and whipped cream.
Storage and Reheating
The cake can be stored in the fridge, covered, for up to 2 days. The layers are good after a day, and the cream and whipped cream remain stable if the whipped cream is not over-beaten at the start. Reheating is not recommended. If you want to freeze the plain layers, you can, but the assembled cake does not freeze well.
Quick Info
Total Time: about 3 hours (including cooling the layers and cream)
Preparation Time: 50-60 minutes (not including cooling times)
Baking Time: 30-50 minutes for each layer
Servings: 10-12 slices
Difficulty: medium, requires patience for assembly
Recipe Type: occasion cake, suitable for birthdays or when you have time to make something more elaborate
Ingredients
For 3 layers (the ingredients are for one layer, repeat 3 times):
- 3 eggs
- 3 tablespoons sugar
- 3 tablespoons flour
- 1 tablespoon cocoa
- 60 g margarine for baking
- 1 teaspoon baking powder
- a pinch of salt
Syrup:
- 2 small glasses of water (approx. 300 ml in total)
- 1 small glass of sugar (approx. 150 g)
- vanilla essence
Cream:
- 6 egg yolks
- 3 tablespoons sugar
- 3 and 1/2 tablespoons flour or 3 tablespoons cornstarch
- 340 ml milk
- 70 g Nesquik powder
- 85 g margarine (soft)
- 85 g powdered sugar
Whipped Cream:
- 350 ml whipping cream (or heavy cream, unfermented)
- powdered sugar to taste
- vanilla essence
Preparation Method
1. Preparing the layers (repeat for each layer):
- Separate the egg whites from the yolks.
- Whisk the yolks with sugar in a bowl, placing it over a pot of warm water. Mix until light in color and the sugar has dissolved.
- Gradually add melted margarine to the yolk mixture, mixing constantly.
- Incorporate sifted flour, cocoa, and baking powder. Mix everything into the yolks.
- Beat the egg whites with a pinch of salt until stiff peaks form.
- Gently fold the egg whites into the mixture using a spatula and slow, upward motions.
- Pour the mixture into a cake pan lined with baking paper.
- Bake in a preheated medium oven (180°C) for about 30-50 minutes, depending on the oven. Check with a toothpick — it should come out clean.
- Remove the layer onto a wire rack to cool completely. Repeat all steps for the other two layers.
2. The syrup:
- Place water and sugar in a small pot and bring to a boil. Let it boil a few times until the sugar dissolves well.
- Turn off the heat and add vanilla essence to taste. Let it cool.
3. The Nesquik cream:
- Beat the yolks with sugar until light in color.
- Add flour (or cornstarch) and mix until smooth.
- Gradually incorporate milk, continuing to mix until there are no lumps.
- Place over low heat and stir constantly until it thickens (becomes like pudding cream).
- Remove from heat, add the Nesquik powder, and mix until completely dissolved. Let the cream cool, covered with plastic wrap directly on the surface.
- Once completely cooled, beat the soft margarine with powdered sugar separately, then gradually incorporate the cooled cream, mixing until smooth.
4. The whipped cream:
- Whip the cold cream until it starts to thicken.
- Add powdered sugar and vanilla essence to taste. Do not overmix, so it doesn't turn into butter.
5. Assembly:
- Divide the cream and whipped cream into 3 equal parts.
- Place the first layer on a platter and soak it well on the entire surface, twice, to soak evenly.
- Spread a layer of cream and then a layer of whipped cream on top.
- Continue the same with the next two layers, alternating cream and whipped cream between layers.
- Cover the cake with the remaining whipped cream and decorate as desired: chocolate flakes, fruit, or simple decorations.
Why I make this recipe often
It's a cake you can make without needing complicated techniques. The layers are simple, and you don't need expensive ingredients. The Nesquik cream is suitable for those who don't want an intense chocolate flavor, and the whipped cream makes it lighter. It slices well and is the kind of dessert that holds up well the next day.
Tips and Variations
Tips
- Bake the layers separately; don't try to make one large layer and cut it, as the structure is different from classic sponge cake.
- Let the layers cool completely before assembly; otherwise, the cream will melt.
- Don't overdo the syrup; the layers should be moist but not completely soaked.
- If using heavy cream instead of non-dairy whipped cream, don't overmix.
Substitutions
- Margarine can be replaced with butter if preferred.
- Nesquik can be replaced with another instant cocoa powder, but the taste will be slightly different.
- Whipping cream can be replaced with liquid cream from the store, but watch the sugar amount; some are already sweetened.
Variations
- You can add chopped nuts between layers if you want a crunchier texture.
- A little grated orange peel in the Nesquik cream adds a subtle flavor.
- If you want a lighter cake, you can reduce the amount of cream and increase the whipped cream.
Serving Ideas
- Goes well with fresh fruit, especially strawberries or raspberries.
- For appearance, you can cover the cake with a thin layer of whipped cream and grated chocolate flakes.
- If you cut it the next day, the layers are even better soaked.
Frequently Asked Questions
1. Can I bake all the layers at once if I have multiple pans?
If you have a large oven and identical pans, you can try, but check each layer separately with a toothpick. The safest way is to bake them one at a time.
2. Can I use only butter instead of margarine?
Yes, butter works very well, but the final taste will be richer. Use the same amount.
3. Can I make the cream just with cocoa, without Nesquik?
The cream will have a different flavor and will be less sweet because Nesquik contains sugar. If using plain cocoa, supplement the sugar to taste.
4. The whipped cream from heavy cream doesn't always whip well. What should I do?
The heavy cream must be very cold. If it doesn't whip, sometimes adding a stabilizer helps, or you can use it softer as a thin layer.
5. Does the cake last in the fridge for several days?
It holds up well for two days; after that, the whipped cream starts to lose its texture. Keep it covered to avoid absorbing odors.
Nutritional Values
Estimation for one slice (out of 12):
Calories: 330-380 kcal
Protein: 5-6 g
Fats: 17-19 g
Carbohydrates: 40-45 g
These are estimates and depend on how much cream and whipped cream you actually use in assembly and whether you choose margarine or butter. It's a cake with quite a bit of sugar and fat, especially from the cream and whipped cream.
Storage and Reheating
The cake can be stored in the fridge, covered, for up to 2 days. The layers are good after a day, and the cream and whipped cream remain stable if the whipped cream is not over-beaten at the start. Reheating is not recommended. If you want to freeze the plain layers, you can, but the assembled cake does not freeze well.