This cake is rich, moist, creamy and delicious. It’s a calorie bomb, but trust me, you’ll love it! And I loved those layers so much that I decided not to decorate it at all. Well, maybe just some Nesquik dusting over a doily
2 egg whites
2 Tbsp sugar
1 1/2 Tbsp ground walnuts
1/2 Tbsp flour
a pinch of salt
Beat egg whites stiff with a salt. Add sugar and beat more until incorporated. Carefully fold in walnuts and flour. Bake in a 20 cm diameter spring form pan in a preheated oven on 180°C for about 15 minutes.
You need to bake 3 biscuits like this.
6 egg yolks
340 ml milk
3 1/2 Tbsp flour
3 1/2 Tbsp + 85 g sugar
85 g butter
70 g Nesquik chocolate drink mix
Cook egg yolks, milk, flour and 3 1/2 Tbsp sugar until thick stirring continuously. Do not stop stirring for a second as it can easily burn. Let cool completely.
Beat butter with 85 g sugar, Nesquik powder and chilled egg yolk cream. Leave in the fridge.
370 ml heavy cream
2 Tbsp powdered sugar
100 g dark chocolate
40 g butter
In a double boiler melt chocolate with butter. Allow it to cool a little bit and then divide into 3 parts and spread over the baked biscuits. Let cool completely.
Beat heavy cream with sugar and leave in the fridge.
Assemble in this order: biscuit, Nesquik cream, heavy cream, repeat two more times.
For decoration, sprinkle Nesquik powder on top. I let my cake stand in the fridge overnight, then placed a doily on top and sifted Nesquik powder over. After carefully removing the doily, a beautiful pattern appears on the cake.