Fragrant cappuccino cake. Cappuccino cake - recipe Ingredients for one serving
At first prepare the dough. Separate the whites from the yolks. Beat the whites with a pinch of salt and half the sugar. Beat the yolks with the remaining sugar and 2 tbsp. l. warm water... In a bowl, mix flour with starch, baking powder, 1 tbsp. l. cocoa and almonds. Add whipped egg yolks and stir. Put the whipped egg whites into the dough, mix.
Preheat the oven to 180 ° C. Lightly moisten 2 round baking tins with water, line with parchment and spread dough in equal portions. Place the molds in the oven and bake for 20 minutes. Remove from oven, let cool in molds.
Prepare the cream. Grate chocolate. Soak gelatin in warm coffee, warm it up without boiling. Add half of the liqueur, cool. Beat the cream. Without stopping whisking, add the coffee and liqueur mass. Divide the resulting cream in half. Add in one half vanilla sugar, in the other - 3/4 grated chocolate and cocoa.
Cut a circle out of parchment along the diameter of a split form, cover the bottom with it. Line the side of the mold with a wide tape cut from parchment. Place the bottom cake on the bottom of the mold, sprinkle with the remaining liqueur. Put the dark and light cream in 2 pastry bags with a large nozzle. Squeeze circles of dark and light cream on the cake alternately. Leave some cream for decoration.
1. To prepare the dough, beat the eggs with sugar. Add vegetable oil, a pinch of baking soda and honey. Mix the resulting mixture well and send to a steam bath. Cook over low heat, stirring occasionally, for about 10 minutes. Pour in a thin stream of cappuccino and cocoa. Sift flour and add to dough. Make blanks on parchment for baking - draw circles of the same diameter. Pour the dough and send to the preheated oven (from a given amount of ingredients, about 5 cakes are obtained).
2. After 5-7 minutes the cake will be ready. Cool slightly and remove from paper.
3. Cappuccino cake at home is impossible without cream. To prepare it, you need to combine sugar with 3 tablespoons of flour. Add vanilla sugar and 1 glass of milk. Mix everything thoroughly so that no lumps form. In a separate saucepan, bring 1 cup milk to a boil. Pour the cream into the boiling milk in a thin stream, stirring constantly. Boil a little over low heat to thicken the cream. Beat the butter and condensed milk separately. Combine both creams and mix thoroughly.
4. You can collect the cake. Grease each cake with a generous amount of cream and, if desired, add chopped nuts, candied fruits, dried or fresh berries... Grease the top crust with cream and sprinkle with grated chocolate or crumb crumb.
Who will not enjoy the delicate soaked biscuit cake with a rich coffee-chocolate flavor. Without exception, everyone, even those who are not an adherent of sweet chocolate delicacies, and therefore Cappuccino cake.
Ready-made cappuccino cake
By the photo and description of the recipe, many can recognize the cake of a famous confectionery manufacturer.
At the same time, it is very difficult to convey the factory taste of a dessert using natural products, but we use a certain trick, which we will reveal below.
Italian cuisine has presented the whole world with an exquisite and aromatic cappuccino coffee drink (from Italian cappuccino - capuchin). The fragrant potion consists of coffee, milk, syrup and milk froth. The drink is mesmerizingly delicious, just like its origin story.
It all began in the 17th century in Europe, when the Capuchin order existed. The name of the order in those days also served to designate the characteristic color tone - red-brown. The monks of the mentioned order wore these colors of cassocks.
Just one century later, this was the nickname for the drink, which had an almost identical color that they began to prepare in Austria from brewed coffee, cream and egg yolks... In German, a drink called Cappuccino looked like this - Kapuziner. And only by the twentieth century the Italian form of the name of the cappuccino coffee drink was recorded in its true and familiar form.
Ingredients for 12 servings
For the biscuit cake, prepare:
200 grams of chocolate (black or milk - to taste)
175 grams of butter
4 pieces of chicken eggs
120 grams of sugar sand (brown)
125 grams sifted flour
1 teaspoon baking powder (baking powder)
25 grams cappuccino (instant, sold in sachets)
a pinch of salt
For a layer of biscuit you will need:
10 grams cappuccino (same as for dough)
200 grams of chocolate
150 grams of hot water
For the cream we use (our secret !!!):
cottage cheese - to enhance the taste effect, we will use ready-made curd mass Danissimo (in the found recipe, it is recommended to buy it with the taste of crème brulee)
For icing sweets:
200 grams of chocolate (preferably dark chocolate)
200 ml heavy cream (about 35%)
Inventory
hob
oven
saucepan
mixer or whisk
tablespoon
form for baking
toothpick or wooden skewer
cake assembly dish
How to make a cappuccino cake
Let's start with biscuit dough: mix and melt in a water bath and butter (butter). While languishing, stir the mass constantly. Then we leave the chocolate-butter composition to cool down to room temperature.
Beat the whites with half the prepared granulated sugar (this is 60 grams).
Beat the yolks with the second half of granulated sugar until the grains are completely dissolved.
In a separate bowl, mix dry ingredients: flour, baking powder, a bag of instant cappuccino (25 grams) and salt. We sift everything through a sieve, even if you just did the same with flour separately - we saturate the mixture with air.
Combine the protein mass with the whipped yolk, where we add ours.
Cooled to room temperature chocolate butter also add to the semi-finished dough.
Put the finished dough in a biscuit baking dish.
Bake the biscuit at 180 ° for at least 40 minutes. Readiness can be checked with a toothpick - it must remain dry and without sticking of the dough.
We get a fine chocolate and aromatic. Divide it lengthwise after cooling.
How to make a cappuccino cake interlayer
Between two biscuit cakes according to the recipe (and in appearance in the context of a store cake) there must be a chocolate layer.
Cooking it is very, very simple and quick.
Powdered cappuccino (packaged 10 grams) is soluble in hot water (boiled water in a volume of 150 ml).
Break the prepared (200 grams) into slices and add to the finished drink - hot cappuccino. To completely dissolve the chocolate before homogeneous mass, slightly heat the mixture in a water bath. So we prepare the filling and let it cool.
We try to suppress the desire to just drink the aromatic mixture!
Assembling a sponge cake with Cappuccino curd cream
No, no, do not think that we have forgotten about the cream.
In the recipe, among the ingredients presented, one was marked little trick, which will make an exquisite dessert a truly factory masterpiece - Danissimo.
So, we ran to the store and stocked up on 4 jars of curd.
We begin to collect our cake:
Let the cake settle in the fridge, but for now, let's get down to making the icing.
We need to “cover” the entire surface (or partially) with chocolate. Let's cook it from prepared ingredients: fatty (200 ml) and chocolate bars (200 grams). You can use aerated chocolate.
The glaze must be allowed to cool down so that it does not melt our curd mass. Then cover the curd with biscuits.
Divinely tender, delicious birthday cake Cappuccino!!! Prepare it and all your guests will be satisfied !!! Everything is eaten, to the last piece !!! With a large enough amount of ingredients, cooking it is very simple and quick. And you can eat within an hour after cooking !!! Try to cook, you will like it !!!
INGREDIENTS
- 6 eggs
- 6 tbsp. l. Sahara
- 3.5 tbsp. l. flour
- 2 tsp baking powder
- 60 gr. ground nuts (any)
- 2 tbsp cocoa
- 700 + 50 ml. milk
- 3 tbsp. l. Sahara
- 2 bags of vanilla pudding
- 2 tsp thickener for cream
- 1 white chocolate bar
- 1 sachet cappuccino
- 150 g butter
- For impregnation: rum, cognac
- cup of cappuccino with syrup
COOKING METHOD
We drive eggs into a large container, add sugar and beat with a mixer for about 7 minutes. We need the mass to increase in volume and brighten.
Then we sift the flour with baking powder, add chopped nuts and cocoa. Stir the dough well and pour onto a large rectangular baking sheet lined with parchment.
We bake for 20-30 minutes at a temperature of 200 degrees. We check the readiness with a wooden stick.
Pour 500 ml into a saucepan. milk and put on fire. Add 3 tablespoons to the remaining 200 ml. sugar, 2 tsp. thickener for cream and 2 bags of vanilla pudding and whisk everything well.
Pour this mixture into milk and cook while stirring until the mass thickens. Remove from heat, cover with cling film and let cool.
Pour 50 ml into another saucepan. milk, break the chocolate bar and add a bag of cappuccino. stirring over the fire, wait until the chocolate melts. Let it cool too.
Cut the finished cake into three identical rectangular cake layers. Pour the cappuccino mixture into the cooled pudding mixture and beat everything with a mixer. Butter beat at room temperature with a mixer and gradually, add the cream and beat everything with a mixer until smooth.
For impregnation, you can brew a cup of cappuccino, you can soak with pure rum, you can coffee with cognac, according to your taste and choice.
We collect our cake. Apply the cream in a thick layer and distribute over the cake. We coat all sides and decorate with cake scraps or at our discretion.
The cake can be eaten in an hour, but it is better when it is well cooled.
Enjoy your tea !!!
You can watch how I made a Cappuccino cake in the video.