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Coffee Cake «Cappuccino»

Coffee Cake «Cappuccino»

Coffee cake: recipe with step by step photos

We will need these ingredients:

For the dough:
• 50 g butter
• 2 tbsp. l. cocoa powder
• 50 grams of brown sugar
• 2 tbsp. l. flour + 1/4 hours. l. baking powder
• 1 large egg (permission or excuse)
• 1/2 vanilla pod (the seeds)

For the mousse:
• 1 tbsp. l. instant coffee granules
• 125 g of finely crystalline sugar
• 5 egg yolks
• 400 ml of whipping cream
• 4 tbsp. l. coffee liqueur (such as «Kahlua»)
• 4 hours. L. powdered gelatin (shall shoot at the instructions in the 3 tbsp. l. of water)

For decoration:
• cocoa powder

For powder:
• White chocolate (chop on a grater)

• Round shape silicone cake with a diameter of 20.5 cm
• baking tray

Cooking method:
1 Preheat the oven to 180 ° C. Put the form on a baking sheet. Dissolve the coffee in 2 tablespoons. l. boiling water, let cool. In a saucepan, heat the butter and to mix the cocoa powder. Remove from heat, dissolve, stir in brown sugar butter. Enter the flour with baking powder, pounded egg and vanilla seeds. Rub until test. Spread it evenly on the bottom of the form. Bake 10-12 minutes, until the cake will not yield under the fingers. Let cool in the form.

2 Pour 4 tbsp. l. water in a pan, put on low heat. Dissolve the sugar in the liquid. Boil, without stirring, until a thick syrup. In a bowl, whisk the egg yolks and whisk without stopping whisking, pour the hot syrup. Beat until the mixture is creamy. Separately, whip the heavy cream and mix with the egg cream. A quarter of the mass of creamy aside.

3 Add the remaining mass of creamy coffee and liqueur. Continuing to interfere, enter the three-quarters of the dissolved gelatin. Pour the homogeneous mass into a mold with the finished Korzh. Refrigerate 30 minutes. Heat over low heat until gelatin remaining liquid to enter into the rest of creamy mass. Pour the cream over the resulting frozen coffee mousse and spread evenly. Place in the freezer and freeze for 1 hour, until the mousse has not fully harden. Before serving hot walk on the sides of the cake with a knife and carefully lay out the product from the mold onto a plate. Sprinkle cake on the edge of the cocoa powder and garnish with grated white chocolate.

About the dish:

On 8-10 persons:
Preparation time: 30 minutes
Freezing time: 1 hour 30 minutes
Preparation time: 30 minutes
Oven temperature: 180 «C

Delicate combination of crispy chocolate base cream mousse and cream, generously flavored with coffee and coffee liqueur, will be a pleasant surprise for your guests.

Cake can be left in the freezer overnight, but remember that it is necessary to get out of the freezer no later than one hour prior to the filing.


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