Nesquik Cake
8 servings
70 minutes
The 'Nesquik' cake is a delicate treat with a rich chocolate flavor that delights with its airy texture and rich aroma. Its base is a soft sponge soaked in a cream of sour cream and boiled condensed milk, accented with cocoa. The cake's history goes back to European culinary traditions where chocolate desserts have always been particularly loved. The originality of the recipe lies in cutting the layers of the cake and mixing them with the cream to create a layered effect. Decorated with nuts, coconut flakes, and colorful balls, it looks festive and appealing. This cake is perfect for family celebrations and cozy tea times, revealing the full depth of chocolate delight in every bite.
1
Beat the eggs with sugar.
- Chicken egg: 4 pieces
- Sugar: 150 g
2
Add butter, flour with baking powder, and 2 tablespoons of cocoa.
- Butter: 100 g
- Wheat flour: 150 g
- Baking powder (raising agent): 1 teaspoon
- Cocoa powder: 4 tablespoons
3
Grease the mold, pour in the batter, and bake in a preheated oven at 160°C for 30 minutes.
4
Preparing the cream. Whip the sour cream, boiled condensed milk, and the remaining 2 tablespoons of cocoa. A mixer is needed. I whipped it with a blender; the effect is not the same, the cream turns out liquid and there is a lot of it.
- Sour cream 20% fat: 500 g
- Dulce de leche (boiled condensed milk): 200 g
- Cocoa powder: 4 tablespoons
5
Take the cake, cool it, and cut it into three equal parts. Leave one for the base.
6
Cut the other two into small squares and mix with the cream. Place on the base.
7
Sprinkle nuts on top. For beauty, I also added coconut flakes and colorful balls.
- Peanuts: 50 g
8
Put the cake in the fridge overnight.
