Nico Cake

Nico Cake – A Delicacy with a Story

In a world full of desserts, some recipes manage to capture not only taste but also emotion and memories. The Nico Cake is one of those recipes that carries a personal story, dedicated to my sister Nico, a true lion in life. This cake is not just a dessert, but a way to show her how much I appreciate her, even though distance separates us. Preparing this cake is a joyful and satisfying experience, and the final result will surely impress any sweet lover.

Preparation Time: 30 minutes
Baking Time: 30 minutes
Total Time: 60 minutes + cooling time
Number of Servings: 28 rhombuses

Ingredients

For the Base:
- 6 egg yolks
- 8 egg whites
- 160 g sugar
- 2 packets vanilla sugar
- 1 packet chocolate Creme Ole
- 1 tablespoon cocoa
- 1/2 tablespoon flour

For the Cream:
- 1 box Delaco mascarpone (approximately 250 g)
- 2 egg yolks
- 100 g sugar
- 100 ml milk
- 1 packet gelatin
- 250 ml liquid cream

For the Crunch:
- 150 g walnut kernels
- 100 g sugar

Step-by-Step Instructions

1. Preparing the Base:
- Start by preheating the oven to 180°C. Choose a 20/30 cm pan and line it with baking paper for easy removal of the base.
- In a large bowl, mix the egg yolks with the sugar for about 15 minutes until the mixture becomes light in color and fluffy. Add the vanilla sugar, then slowly incorporate the flour, cocoa, and the packet of Creme Ole, mixing well until you achieve a homogeneous mixture.
- Separately, beat the egg whites with a pinch of salt until you get a stiff foam. This technique is essential for achieving a fluffy base without using baking powder. When the egg whites are ready, gently fold them into the egg yolk mixture using a spatula and slow, circular motions.
- Pour the mixture into the prepared pan and bake for 20-30 minutes. Check if it’s done with a toothpick; if it comes out clean, the base is perfect. After baking, let it cool completely.

2. Preparing the Crunch:
- In a pan, caramelize the sugar over medium heat, stirring constantly to avoid burning. When the sugar turns golden, add the walnut kernels and mix well to coat them completely in caramel.
- Pour the mixture onto a buttered plate and let it cool. Once hardened, crush it finely with a rolling pin or in a food processor. This crunch will add a crispy texture and a special flavor to the cake.

3. Preparing the Cream:
- In a bowl, mix the two egg yolks with 100 g of sugar for 5 minutes. Add the milk and place the mixture over a double boiler, stirring constantly until thickened.
- Hydrate the gelatin in 100 ml of cold water for about 10 minutes. When the cream has cooled, incorporate the gelatin and mix well.
- In another bowl, place the mascarpone cream and fold in the yolk and gelatin mixture, mixing gently to avoid losing air from the mixture.
- Whip the liquid cream until stiff and add it to the mascarpone mixture along with the crushed crunch. Mix gently until everything is well combined.

4. Assembling the Cake:
- Place the cooled base in a pan lined with plastic wrap. Pour the mascarpone cream over the base, smoothing it out with a spatula. Cover the cake with plastic wrap and let it sit in the refrigerator overnight to firm up and develop flavors.

5. Serving:
- The next day, take the cake out of the fridge. Use a knife dipped in hot water to cut the cake into rhombuses, yielding 28 delicious servings. You can garnish each piece with fine chocolate pieces for an elegant look.

Useful Tips:
- It is recommended to prepare this cake the night before, allowing it to sit in the refrigerator overnight. This way, the flavors will intensify, and the texture will be perfect.
- When caramelizing the sugar, be careful not to burn it, as this will change its taste and make the cake bitter.
- If you want to add a fruity note, you can try serving the cake with a few slices of fresh fruit, such as raspberries or strawberries, which pair wonderfully with the mascarpone cream.

Nutritional Benefits:
This cake is a delicious option, but like any dessert, it should be consumed in moderation. The mascarpone cream provides calcium and protein, while walnuts are rich in healthy fats and antioxidants.

Frequently Asked Questions:
- Can I replace mascarpone with another cheese?
Yes, you can use ricotta or well-drained cottage cheese for a lighter version.

- How can I keep the cake longer?
You can store it in the refrigerator, covered, for up to 5 days.

- What drinks pair well with this cake?
A robust coffee or a flavored tea are excellent choices. Additionally, a sweet wine or chocolate liqueur can add an extra layer of flavor.

The Nico Cake is not just a cake, but a sweet memory and a way to connect with loved ones, regardless of the distance that separates us. Whether you prepare it for a special occasion or simply to indulge yourself, it will surely bring smiles to the faces of those who taste it!