Coffee and caramel cake

Coffee and caramel cake

 

Coffee and caramel cake

Coffee and caramel cake

 

Prepare Coffee and caramel cake for a loved one and the success you achieved!

The shape 16 x 16 sm Ingredients

Recipe:

  • 48 g butter
  • 34 g sugar
  • 59 g almond flour
  • 10 g egg yolk
  • 39 g egg
  • 10 g of cream (35%)

Beat the butter with the sugar. Add almond flour, eggs and yolks. All beat well. Add the cream, whisk. Pour into a mold. Bake in a preheated to 360 F for 15 minutes until golden state. Cool, cut out of the ring.

Crisp layer:

  • 138 g of milk chocolate
  • 69 g wafer crumbs

Melt the milk chocolate. Cool to 85° degrees, stir in wafer crumbs.
I advise you to add peanut butter, since this layer freezes and becomes solid, even and crunchy. Form pave acetate film. Share on the bottom of the cake. On his lay out crunchy layer, smooth. Send in the refrigerator to harden.

 

Creamy Caramel:

  • 50 g sugar
  • 40 g of 35% cream
  • 35 g butter

Melt the sugar in a ladle dry running with a thick bottom. Pour the hot cream and stir. Add the butter, bring the mixture to 220 degrees. Pour into another bowl, cool.

Caramel mousse:

  • 103 grams of milk
  • 28 g egg yolks
  • vanilla seeds
  • 10 g starch
  • 34 g of caramel powder (I did not put)
  • Gelatin 2 g
  • 34 g cream caramel (I put all that turned out)
  • 45 g whipped cream

Yolks mixed with a small amount of milk and starch. The rest of the milk boil, pour into the yolk mixture, stirring with a whisk.

Put on the fire, bring to a boil, cook for 1 minute, stirring all the time.
Remove from heat, add the gelatin and mix.

Add crème caramel, punch blender. Cool to 90 degrees, stir in the whipped cream.

Pour the mousse on crispy layer, put in the freezer. While you cook the coffee mousse, caramel mousse grab.

Coffee mousse:

  • 25 g of milk
  • 25 g of cream

All the mix, add a handful of coffee beans, bring to a boil and leave to infuse for 10-15 minutes (preferably overnight).

  • 14 egg yolks
  • 3 g gelatin
  • 69 g of milk chocolate
  • 130 g whipped cream

Cooking:

The mixture of milk and cream to filter. Boil. Stir whisk yolks. Pour the mixture of milk and cream, bring back to the fire, bring to 183 degrees. Remove from heat, add gelatin swollen. Pour everything in melted chocolate, punch blender. Stir the whipped cream. Pour the mousse on the caramelized. Send in the freezer. Let stand 30-40 minutes, mousse sets. Remove from the refrigerator, pour the top or neutral glaze or apricot jam. On the circumference decorated chocolate crumb.

Another delicious recipe for baking — Walnut cake

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