The Nua Cake with Cream is a soft and delicious dessert, perfect for those who love simple cakes but with a little extra touch. The batter resembles that of a classic breakfast cake but is enriched with dollops of custard that, during baking, melt into the heart of the cake creating a soft and creamy effect. It’s ideal for an afternoon snack, to accompany a tea, or to serve as a homemade dessert, thanks to its balance between simplicity and taste. Other soft cakes for breakfast are the lemon plumcake, the nuvola Nene bundt cake, the yogurt cake, or the hot milk cake.
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OTHER CREAM DESSERTS
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of nua cake
- 1 3/4 cups Milk
- 1/2 cup Sugar
- 1/3 cup Flour
- 3 Egg yolks
- 1 teaspoon Vanilla extract
- 2 1/2 cups All-purpose flour
- 1 teaspoon Vanilla extract
- 4 Eggs
- 3/4 cup Sugar
- 2/3 cup Milk
- 1/4 cup Extra virgin olive oil
- 1 pinch Salt
- 1 packet Baking powder
- 1/2 cup Cornstarch
- to taste Powdered sugar
Tools
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- Mixer
- Saucepan
- Cake Pan 8.5 inches
Preparation of nua cake
Start by preparing the cream: heat the milk. Mix the egg yolks with sugar and then add the cornstarch. Gradually add the milk while stirring with a hand whisk, vanilla extract, and, while continuously stirring, cook until you get a thick cream. Let the cream cool in a bowl covered with plastic wrap.
Prepare the cake: beat the whole eggs with sugar. When they are light and fluffy, add the extra virgin olive oil. Add the milk, the sifted flour with the cornstarch and baking powder. Flavor with vanilla extract, the salt, and mix until you get a homogeneous mixture.
Butter or line with parchment paper a 8.5-inch springform pan. Pour the mixture. Enrich the cake with spoonfuls of cream. Sprinkle the surface with almond flakes. Preheat the static oven to 356°F, bake, and cook for about 45 minutes. Let the cake cool and serve it dusted with powdered sugar.
Storage
You can store the cake for two or three days under a glass dome. If it’s particularly hot, due to the presence of cream, store it in the refrigerator.
