Nua Swirl Cake with Cocoa and Pastry Cream: The Anti-Sinking Trick for a Perfect Spiral
Does the cream sink during baking? Here’s the secret for a spiral that doesn’t sink!
Have you ever made a cake with cream and the filling sank, becoming liquid or staying at the bottom?
This is the common mistake you absolutely need to avoid, especially with soft cakes like the Nua Cake.
This Cocoa Swirl Cake (or Nua Swirl Cake) is the solution: a very soft and fragrant dessert.
I’ll reveal my trick to prepare and apply the pastry cream so that it stays firm on the surface and creates a magical spiral that will impress everyone. Easy and perfect for all occasions!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 28 cm pan
- Cooking methods: Oven
- Cuisine: Italian
Ingredients For 10 people (28 cm pan)
- 3 eggs
- 9 oz granulated sugar
- 1 3/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/3 cup milk
- 1/3 cup vegetable oil
- 1/2 packet baking powder for desserts
- 1/2 teaspoon vanilla flavor
- 1 egg
- 2 oz granulated sugar
- 1/3 cup all-purpose flour (or cornstarch)
- 1 cup milk milk
- as needed lemon peel
Tools
- Kitchen scale
- 2 Saucepans
- Hand whisk
- Bowl
- Plastic wrap
- Electric whisk
- Springform pan
Procedure to Prevent the Cream from Sinking
Heat the Milk: In a saucepan, heat the milk with a piece of lemon peel.
Work the Egg: In a second saucepan, combine the egg, sugar, and flour. Stir with a whisk until smooth.
Thicken: Remove the lemon peel and pour the hot milk in a stream, stirring. Bring it to the heat and continue stirring until the cream thickens.
The Anti-Sinking Trick: Transfer the cream to a bowl, cover it with plastic wrap in contact (the wrap must touch the surface to avoid skin forming) and let it cool completely in the fridge. The cream must be firm before using it on the cake.Whip: In a bowl, whip the eggs with the sugar using electric whisks until pale and frothy.
Liquids: Add the vegetable oil, milk, and lemon flavor, incorporating well.
Dry Ingredients: Gradually add the flour and finally the baking powder, briefly blending with the whisks. Add the cocoa powder and mix.Prepare: Take a 28 cm diameter cake pan, grease and flour it, then pour in the batter.
The Spiral: Put the cold and firm cream into a piping bag. Cut the tip and, starting from the center of the cake, form the spiral on the batter’s surface.
Perfect Baking: Bake in a preheated oven at:
Convection Oven: 340°F for about 25 minutes.
Static Oven: 355°F for about 25 minutes.
Finishing: Let it cool slightly before removing from the pan, and if desired, decorate with a dusting of powdered sugar.
Notes on Ingredients and Storage
Pastry Cream: Using flour as a thickener makes it ideal for baking and ensures the spiral stays firm.
Milk and Oil: Using vegetable oil instead of butter ensures a soft and light cake that stays tender longer.
Storage: The Cocoa Swirl Cake with Pastry Cream keeps in the refrigerator in an airtight container for up to 3-4 days. Take the cake out 30 minutes before serving.
Variants
Gluten-Free Version: Replace flour in the batter with 300 g of rice flour + 200 g of cornstarch. In the cream, replace flour with 30 g of cornstarch.
Classic Variant: For a classic Nua Swirl Cake, use only all-purpose flour by replacing 40 g of cocoa with an equal amount of all-purpose flour in the batter. The final total of all-purpose flour will be 220 g. Replace vanilla flavor with lemon flavor.
Air Fryer Baking: Halve the doses, use a 22 cm mold and bake at 320°F for 25 minutes.
FAQ (Questions and Answers)
1. What’s the secret to preventing the cream from sinking?
The secret is the temperature: the cream must be completely cooled (preferably in the fridge) before being placed on the raw batter. Its consistency should be firm.
2. Can I prepare the cream in advance?
Yes, the pastry cream can be prepared a day in advance and stored in the refrigerator (always with plastic wrap in contact).
3. How long does the cake last?
It keeps in the refrigerator for 3-4 days. I recommend taking it out 30 minutes before serving to enjoy it at its best.
