Moist Coffee Sponge Sliced Cake with Whipped Cream
Moist Coffee Sliced Cake with Coffee Whipped Cream suitable for coffee lovers tea break!
Moist Coffee Sponge Cake
28x24cm
A
8g nescafe coffee powder
1tsp coco powder
1tbsp hot water
B
4 yolks
40g sugar
C
110g flour
1/2tsp baking powder
3 drops coffee oil
D
4 egg white
40g sugar
1tsp vinegar
( I personally do not like sweet, the cake sugar here is 80g in total, so if you like sweet you may add up to 120g and because I use topping cream that is already sweet, so i do not need more sugar )
* Mix A set aside.
* Mix B with Balloon whisk until.sugar dissolve,
* Sieve in C,
* Beat D to soft to stiff peak. Mix into batter.
* Pour into lined pan.
* Bake 170°c 30-40 minutes. Removed from oven set to cool on wire rack.
* After cake has cool to room temperature, it is best to chill cake before use.
* Cut cake into half, and pipe thick frosting and layer another cake on top and pipe a thick cream with a spatula to even the top.
* Pour ganache on top and chill for 3 to 4 hours before cut. Trim the side of the cake before served.
Whipped Cream with Gelatine
1 cup topping cream / heavy cream
2g coffee nescafe powder + 1tsp hot water
1tbsp gelatine + 4tbsp cold water
* Let the gelatine bloom and chill. Bfore use heat the gelatine on double boil or microwave, set aside.
* Beat Whipping Cream until soft to stiff peak, add in coffee liquid, mix well and add gelatine slowly beat to stiff peak.
Dark Chocolate Ganache
100g dark chocolate
100g Topping cream/Heavy cream
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