How to prepare the “pain” cake. The recipe, as it was in the old days: it is over 150 years old
The “pain” cake with honey sheets, walnuts, coffee cream (ness) and chocolate is classic and is over 150 years old. It is a dessert that does not contain flour.
Pain cake, an old photo dessert: savororbane
“In our family it was called it, but in recent years, it has become notorious under a strange name: pain or pain. It is because it is painfully good. Yes, it is very fine and tasty but it is worth another name.”writes Savorurbane.
Pain is a refined cake that does not contain flour. It is basically a gluten -free dessert. The delicate countertops are made of whites (bezea) with slightly fried walnut, and the coffee cream (steam beaten) is with butter. For extra flavor, you can place the hazelnuts in the walnut sheets.
From the quantities below results in a “pain” cake with walnut sheets and 20 × 25 cm coffee cream from which 36 slices are cut. If you want to make a large cake tray then you will need to double all the ingredients:
Walnut sheets (3 pcs of 25×20 cm each)
- 6 whites (approx. 210 g)
- 150 g sugar
- a good salt knife peak
- 1 envelope vanilla sugar
- 6 ml of freshly squeezed lemon juice
- 150 g walnut core and hazelnuts (or just walnut)
- 30 g simple white bread
Cafe cream (ness) with butter – approx. 500 g
- 3 whole eggs
- 125 g sugar
- a pinch of salt
- ½ envelope of bourbon vanilla sugar
- 9 g quality ness powder (instant coffee)
- 185 g fat butter 82% (soft, at room temperature)
In addition:
- 60 g bitter chocolate (flakes, chips)
- Optional: golden decorations
The way of preparation
Beat the whites with salt, add the sugar, vanilla and lemon juice. Beat all until a smooth, dense, glossy honey is obtained. Incorporate the ground nuts and hazelnuts as well as the breadcrumbs. Spread 1/3 of the composition on a teflon sheet placed on the back of a 20 × 25 cm tray.
The walnut sheets are baked on the back of the tray. Overturn the first sheet of honey on a baking paper, detach the sheet from the back and leave to cool for a few hours. It is similar to the other two sheets. You get three sheets of 25 × 20 cm. The honey sheets with walnuts and peanuts can be made in advance by 2-3 days. They are fine in a dry environment, wrapped with baking paper and muses with baking papers!
How to make coffee cream (ness) with butter
Use 500 g of cream of soluble coffee (ness, instant coffee) with butter. In short: in a metal bowl chew three eggs with 125 g of sugar, salt and vanilla (with the telt). Put the bowl on the steam bath (placed over a pot in which it slowly boils a little water) and mix until the base of the cream reaches 75 C. Add 9 g of powder ness (instant coffee) and mix. The cream base must cool down, reach room temperature.
Then mix the soft butter for 2-3 minutes (with the robot) and gradually add from the cream base over it. Both components (butter and base) must be at room temperature.
If by absurd your cream is cut, do not panic! Any butter-based cream is repaired alone if you beat it with the mixer (at high speed) even 10-15 minutes. Stay on the cream and see how it becomes creamy.
How to fit the pain cake
Place the first sheet of walnuts on a clean sheet of baking paper and put the first layer of cream (200 g). We work with scales to have equal layers. I leveled the first layer of cream and sprinkled it with 30 g of bitter chocolate drops (you can put a large chocolate with the vegetable peel). Then followed the number two sheet that we anoint with another 200 g of coffee cream and sprinkle with another 30 g of bitter chocolate.
“I gently pressed the pain cake with the palms taking care not to crush the walnut sheets. Above I put the remaining 100 g of butter cream and leveled. I made a simple decoration: pattern drawn with a confectionery market. And I gave it to the cold or refrigerated chamber. writes Savorurbane.
This cake can be kept in the room for 10 days (or in the refrigerator). After it is a little cream, it can be wrapped in baking paper and plastic or aluminum foil and is very good.
