White cake with coffee cream

Name: White cake with coffee cream - Cornelia M.
Ingredients: Ingredients for the base: 7 egg whites beaten until frothy; 200 g sugar; 2 tablespoons flour; a pinch of salt; 175 g grated coconut/nuts; juice from a slice of lemon. Ingredients for the coffee cream: 7 egg yolks; 200 g sugar; 200 g butter; 1 packet vanilla pudding; 100 ml milk; 2 teaspoons coffee; 25 g grated coconut/nuts; 1 tablespoon flour.

Dessert - White cake with coffee cream by Cornelia M. - Recipia

White Cake with Ness Cream: A Festive Delicacy If you're looking for a dessert that impresses not only with its taste but also with its appearance, the white cake with ness cream is the perfect choice. This cake with a crunchy coconut base and a fine ness cream will add a touch of elegance to any festive occasion. Whether it's an anniversary, a family celebration, or simply a Sunday afternoon when you want to indulge yourself, this recipe will bring smiles. Recipe History Cakes with ness cream are a classic combination of textures and flavors, admired by many for the perfect balance between sweetness and bitterness. The unmistakable flavor of ness revives childhood memories and brings a touch of nostalgia to every bite. Over time, this recipe has evolved and been reinterpreted, but its essence remains constant: a delicious cake that combines tradition with the joy of cooking. Preparation Time: - Preparation time: 25 minutes - Baking time: 30 minutes - Total time: 55 minutes - Number of servings: 12 Ingredients *For the base:* - 7 egg whites - 200 g sugar - 2 tablespoons flour - a pinch of salt - 175 g coconut (or chopped nuts) - juice from a slice of lemon *For the cream:* - 7 egg yolks - 200 g sugar - 200 g butter (at room temperature) - 1 packet of vanilla pudding - 100 ml milk - 2 teaspoons ness (instant coffee) - 25 g coconut (or chopped nuts) - 1 tablespoon flour Step by Step: *1. Preparing the Base* - Start by preheating the oven to 180°C. Prepare a 30x20 cm baking tray, greased with butter and dusted with flour to prevent sticking. - In a large bowl, beat the egg whites with a mixer on medium speed until foamy. Gradually add the sugar, continuing to mix until you achieve a firm, glossy meringue. - Gently fold in the coconut, flour, and lemon juice with a spatula to maintain the air in the mixture. - Pour the mixture into the prepared tray, leveling the surface with a spatula. Bake in the preheated oven for 25-30 minutes or until the base is golden and a toothpick inserted in the center comes out clean. Let it cool completely. *2. Preparing the Ness Cream* - In another bowl, beat the egg yolks with the sugar until you get a smooth, slightly light-colored cream. - Add the pudding powder, flour, and ness, mixing well. Finally, gradually pour in the cold milk, stirring continuously to avoid lumps. - Place the mixture over steam (or in a bowl of hot water) and stir constantly until the cream thickens. This step is essential for achieving a smooth, velvety cream. - When the cream is almost cool, incorporate the diced butter, mixing well until it becomes homogeneous. *3. Assembling the Cake* - Once the base has completely cooled, spread the cream over its surface, smoothing it with a spatula. - Sprinkle the top with coconut or chopped nuts for an attractive appearance and a crunchy texture. - Let the cake sit in the refrigerator for at least 2 hours before cutting, allowing the flavors to blend and the cream to set. Practical Tips: - Coconut: You can use both dried and fresh coconut, depending on your preferences. Fresh coconut will add moisture and flavor. - Ness cream: If you don't have ness, you can substitute it with strong coffee, but make sure it is well filtered to avoid lumps. - Decoration: For an even more festive look, you can add grated chocolate or chocolate chips on top of the cream before refrigerating. - Serving: The cake pairs perfectly with fruit tea or aromatic coffee, enhancing the intense flavor of the ness cream. Frequently Asked Questions: 1. Can I use another type of flour? Yes, you can use whole wheat flour or gluten-free flour, but the texture of the cake will vary. 2. How can I store the cake? The cake can be stored in the refrigerator in an airtight container for 4-5 days. 3. Is this recipe suitable for vegans? This recipe is not vegan, but you can experiment with egg and butter alternatives to create a vegan version. Nutritional Benefits: The white cake with ness cream contains ingredients rich in protein (from eggs) and healthy fats (from butter and coconut). Additionally, coconut is a good source of fiber and essential fatty acids, thus providing sustained energy. Although it is a dessert, when consumed in moderation, it can be part of a balanced diet. In conclusion, the white cake with ness cream not only offers a delicious taste and pleasant texture but is also an opportunity to enjoy the cooking moment. Share it with your loved ones and let them enjoy a memorable culinary experience!

White cake with coffee cream

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