A coffee cake, or rather its recipe, is rather complicated, but it remains the most delicious dessert.
Cake "Coffee Symphony"
This dessert is somewhat like a biscuit coffee cake, but it is much longer and more difficult to prepare. Although, of course, the result is worth it.
Ingredients:
For the cake:
- flour - 2 items;
- water - 2/3 items;
- eggs - 8 pieces;
- sugar - 1,5 items;
- instant coffee - 4 tsp;
- baking powder - 1,5 tsp.
- vanilla - 1,5 tsp.
- salt - 1 teaspoon;
- citric acid - 1/2 tsp;
- vegetable oil - half a century;
- black chocolate - 100 g.
For cream:
- cream 35% - 700 ml;
- sour cream - 200 g;
- cottage cheese - 350 g;
- powdered sugar - 150 g.
Preparation
To start to prepare this delicious chocolate-coffee cake you need with a cake. Coffee is dissolved in boiling water, and the chocolate is rubbed on a fine grater. In a deep bowl, stir the flour, salt, baking powder and sugar. In the middle of the flour mixture, make a hole and pour out the vegetable oil, yolks from eggs, vanilla and coffee. Mix well with whisk, add grated chocolate and stir again. In another container, whip the squirrels with acid, until they turn upside down. Gently add the whipped proteins into the dough and mix with the spatula. The bottom of the form is covered with baking paper, pour the dough and bake in the oven for about an hour at a temperature of 180 degrees until it is completely ready. When the cake is ready, pull it out of the oven, cool and cut into 3 pieces.
Mix cottage cheese with sour cream, powdered sugar and whisk to a homogenous blender. In another container, whip the cream and gently mix with the curd mixture. On the first cake put the cream on top of the second. Similarly, spread the second cake and cover the third. Cover the whole cake with cream and smooth with a knife or special spatula. Decorate the cake at your discretion with grated chocolate or cocoa. Allow him to stand for 4-5 hours and boldly submit to the table.
Coffee cake-mousse
This cake turns out to be extraordinarily tender and airy. He just melts in his mouth, exploding with a bright taste of strong coffee, delicate cream and tart whiskey.
Ingredients:
For the cake:
- flour - 100 g;
- eggs - 2 pieces;
- sugar - 100 g;
- strong coffee - 100 ml;
- cocoa powder 25 g;
- butter - 100 g;
- vanilla - 10 g;
- baking powder - 1,5 tsp.
- salt.
For mousse:
- milk - 200 ml;
- eggs - 2 pieces;
- cream 30% - 200 ml;
- strong coffee - 200 ml;
- gelatin - 15 g;
- cornstarch - 4 tbsp. spoons;
- sugar - 6 tbsp. spoons;
- whiskey - 50 ml.
For impregnation:
- strong coffee - 3 tbsp. spoons.
Preparation
Shake the butter and whip with half the sugar. Add the yolks and whisk again. Add vanilla coffee with butter and mix well until smooth. In a bowl, mix the flour, baking powder and cocoa. Pour into the middle a mixture of coffee and butter and knead the dough. Whisk the whites with a pinch of salt and the remaining sugar until a thick foam. Carefully put the foam in the dough and stir again. Form oil with oil, pour the dough and bake until ready at a temperature of 180 degrees. When the cake is ready, pour it with cooked coffee soak and allow to cool.
Start cooking mousse. Milk bring to a boil. In another container mix yolks, starch, coffee and 4 tablespoons of sugar. Pour the coffee mixture into the milk and, stirring, cook until thick. Instant gelatin soak in two tablespoons of water. Once the gelatin has swelled, add a little more water and lightly heat. Ready gelatin and whiskey pour into the cooled cream. Then add whipped cream to the cream. Whisk the remaining egg whites with the last two spoons of sugar and also add to the cream. Cooled and soaked cake put back in the form and pour the cream on top. Leave the cake in the fridge overnight. Before you pull out the finished dessert from the mold, gently walk with a knife along the edge of the mold.