Cake "Coffee - caramel"

[Coffee biscuit:]

Cake "Coffee - caramel"

Category: Culinary recipes

Ingredients
Coffee biscuit:
Chicken eggs	4 things.
Sugar	120 g
Flour (you can replace some with starch)	160 g
Butter	35 gr.
Cream 33%	30 gr.
Instant coffee	2 tsp (I had two sticks)
Vanilla sugar	10 gr.
Baking powder	1 tsp
Impregnation:
Pear syrup	2 tbsp. l.
Limoncello	1.5 tbsp. l.
Blackcurrant confit:
Frozen currants	350 gr.
Sugar	90 gr.
Pectin (corn starch)	6 gr.
Gelatin	8 gr.
Water for soaking gelatin	40 gr.
Coffee caramel mousse:
Cream 33%	400 gr.
Vanilla sugar	20 gr.
Salted caramel:
Cream 33%	150 gr.
Sugar	120 g
Butter	45 gr.
Honey	1.5 tbsp. l.
Salt (preferably large)	good pinch
Custard coffee:
Milk (I have 12% cream)	250 gr.
Yolks	4 things.
Sugar	120 g
Instant coffee	2 tsp (I had two sticks)
Vanilla sugar	10 gr.
Gelatin	25 gr.
Water for soaking gelatin	125 gr.

Cooking method

• Dear girls, this wonderful recipe inspired me to bake this cake: Mousse coffee-caramel cake without freezing
• The original recipe provides for a cake with a diameter of 18 cm - this was clearly not enough for us, so I want to offer you a slightly altered version of it for a mold with a diameter of 21 cm and a height of 10 cm.
• Coffee biscuit:
• Beat the eggs very well with sugar, a pinch of salt and vanilla sugar.
• While the eggs are beating, turn on the oven at 180 degrees and cover the bottom of the form by 21 cm with baking paper, I did not cover the sides (I was lazy :)).
• We heat the cream in the microwave or in any other way convenient for you and dissolve the coffee in them.
• Melt the butter and cool.
• Sift flour with baking powder.
• Add 20 ml to well-beaten eggs. cognac (or any other alcohol, or don't add, if we don't want - this step is optional), then coffee cream. Turn off the mixer.
• Pour in all the flour carefully and pour oil over the edge of the bowl. Stir gently by folding.
• Pour the dough into the prepared form and bake in a preheated oven at 180 degrees for about 35-40 minutes (be guided by your oven). Cool the finished biscuit and let it lie down overnight (you can put it in the refrigerator).
• 
• Cook homemade caramel as described here in this recipe (well, or according to another known and favorite recipe): melt sugar and honey in a saucepan, then add hot cream there, mix well, after boiling, boil for two minutes, turn off the heat, add oil and salt and mix well. Cool it down.
• Next, cook currant confit.
• Soak gelatin in cold water.
• We wash the frozen currants, puree with a blender and rub through a sieve (they don’t eat mine with bones - they don’t like it, you see, they :)))).
• Mix sugar with pectin or starch.
• Warm up the resulting puree over a fire, then add sugar with pectin (starch) to it, boil it for two minutes after boiling, cool to 50 degrees and add the swollen (or melted) gelatin. Mix well.
• Next, we divide the mass into two equal parts, fill it in molds with a diameter smaller than 21 cm and send it to the refrigerator until it solidifies. Alas, my forms were not of the same diameter and this can be seen from the cut :)) So, here I conducted an experiment: I sent one form to the freezer, and the other just to the refrigerator. Both froze perfectly, so feel free to do as you are used to or as you like :)
• The next day we prepare the mousse and collect the cake.
• To do this, first cook custard with coffee:
• Soak gelatin in cold water.
• Place a saucepan (ladle) with milk on the stove (I had cream), 60 gr. sugar and coffee dissolved in milk. Bring to a boil.
• In another container, mix the yolks well with 60 gr. sugar and vanilla sugar.
• Pour hot coffee milk gently, little by little and with constant stirring into the yolks, mix well, return it back to the saucepan and boil over low heat (or, to be sure, in a water bath) until thickened. It took me about 7 minutes.
• Next, filter the cream and, covering it with a film in contact, cool it to room temperature, then add melted gelatin to it and mix (I did not melt the gelatin, but simply added the custard that had cooled to 50 degrees).
• Whisk well-chilled cream in a chilled bowl with vanilla sugar. Add the caramel to the whipped cream, and after the custard has cooled, mix the caramel cream and the custard base. The mousse is ready.
• Assembling the cake:
• Cut the biscuit into two cakes.
• I collected it in a confectionery ring with acetate film.
• We put the first cake in a mold and saturate it at our discretion. The original recipe suggested impregnations based on alcohol and coffee, but for me there was already a lot of coffee and I wanted, on the contrary, to somehow set off its taste, so I used a mixture of limoncello and pear syrup. It turned out great.
• Then we divide the entire mousse into four equal parts (I weighed, I got each part of 300 grams approximately). Pour the fourth part of the mousse onto the first cake, then put the confit disc, then another fourth part of the mousse, then the second cake - impregnation - the fourth part of the mousse - the confit disc - the rest of the mousse.
• Place the cake in the refrigerator to set the mousse. It was my night. Next, we decorate at our discretion, I used glaze on this recipe ... Unfortunately, it didn’t turn out to be mirrored, but it was very tasty and the decorations on it were conscientious :)))
• Here's what happened:
• 
• 
• 
• 
• Try it - writing longer than doing, honestly :))
• Maybe you will be more interested in the original recipe - with a layer of nuts, can you share?)

The dish is designed for

2kg. 300 gr. Diameter - 21 cm.Height - 10 cm.

Time for preparing:

Two days for three hours

Cooking program:

Oven, refrigerator, handles :)

[Vikulya]

Vikulya, gorgeous cake!

Beautiful ...
You are our master!

[Mari_M]

Mari_M, Mahfuza, gala10, Checkmark, thanks girls :)

Beautiful ...

Nooooo - not like that: it tastes good :)))

[Vika]

Vika, Vikulya, thanks for the next recipe! And beautiful!!! And delicious !!! : rose: Tell me, you just poured icing on top of the cake, as we did in Frezier, right? The cake is not frozen, but what was the icing temperature? Did you do the whole frosting recipe or half?

[kirpochka]

kirpochkaNatulya, one to you and a secret: it's not-re-al-but tasty, honestly, honestly, do it - you won't regret it :))) He's gone since Saturday - only pleasant memories remain :)))

icing just poured on top of the cake, as we did in "Frezier", right?

Yes, Natulik, she could not think of how to decorate it - and in the end she decided that this was an excuse to try a new icing - she simply poured it on top, when the cake was still in the ring, all the same as she did in Frezier
The cake is not frozen, I poured the icing when it was at a temperature of 36 degrees, just waited for such a temperature that the mousse didn’t melt the icing - and go ahead, I thought that it’s not important here - we don’t need the streaks to be beautiful. Now, if you do drips or completely fill it with mousse and completely fill it with glaze - then yes, watch the temperature.
And Natulik, just in case: the laces on this mousse not only did not melt, but they didn’t even lose their shapes from Saturday until this morning, when we finished the last piece, and I always thought that laces should not be put on the mousse

Did you do the whole frosting recipe or half?

I made the glaze one third of the recipe: 100 gr.I counted all the ingredients accordingly, and I still have a little bit left - I gave my grandfather to water the cookies :)))

Vicus, judging by the recipe, the same mousse was used everywhere, on the sides too. Are the sides white in the photo? Or did the light in the photo play such a joke?

Or did the light in the photo play such a joke?

Well, probably on my monitor the sides are not white, my color is correct: it turned out to be so light coffee, light beige or something ... There is only one mousse, yes

the lace on this mousse not only did not melt, but even the shape did not lose

Class !!! For me lace (as well as mastic) is an unknown animal yet !!! But I really like how the cake transforms thanks to them))

not-re-al-but tasty

I really believe it !!))) I'll have to pamper my own))

Posted Monday 23 Jan 2017 7:33 PM

The sides are not white on my monitor

And me))

[Vika]

Vika, this is how you published this recipe, so every day I go into it and reread it directly into my soul, it seems that this is such a delicious combination, and just the currants are their own frozen. I will definitely do it, I don't know how soon. I have no eaters at all, so I have to wait for some reason for the cake.

it seems that this is such a delicious combination,

It seems very correct, Ksyusha This is so, but I believe that there is someone who, and you will definitely find a reason to be convinced of this :))) Let's wait for an occasion - I think he will not keep us waiting long, and we will see your adorable cake , and you will share your taste sensations :)))

You are our master!

Craftswoman is not the right word! And what an inventor! Not everyone can think of such combinations! And describe in such a way that you can choke on saliva

[izumka]

izumka, no need, no need to choke, in no case You need to go to the kitchenette and cook It will be delicious!

Vika, masterpiece, no words!

[eye]

eye, thanks, Tanya, I will be very glad if the recipe comes in handy :)

Vika, as always - great! I took it to the bookmarks. Are the balls on the decoration some kind of candy?

[nata4a]

nata4a, thanks, Natulik :)) There are three types of balls. The largest ones in milk and white chocolate are "Hazelnut in chocolate" sweets, bought in the nearest supermarket in packs of 80 grams. The larger and brighter balls are peanuts in yogurt - bought by weight in the subway passage, and even smaller ones are the decor that I bought in one of our online stores :)) There are also pink mother-of-pearl hearts - also an online store for confectioners, well, and the beads are in the same place :)

[Kinglet]

Kinglet, Vika, and if confit is made from red currant, then something needs to be changed in the amount of sugar, gelatin?

[Azeta]

Azeta, Alla, I think, with gelatin you need to leave it as it is, but I would add sugar to red currants, perhaps (somewhere around 20 grams, probably), well, just because it is more acidic than black.But in general, sugar here is a matter of taste, I selected it so that it was not very sweet and not very sour.

Vika, but one gelatin is not enough? Why is starch / pectin also needed?
And more: what concentration of gelatin - how many grams are in a bag and for what volume of liquid? And then we have all sorts of different gelatins.

Vika, but one gelatin is not enough? Why is starch / pectin also needed?

Allochka, I do not really understand the question: what does it mean - enough or not enough? What exactly is enough or not enough for? Of course, you can put only one gelatin, but then you will not get confit, but ordinary jelly. Pectin (starch) is added to the confit to get rid of its rubbery structure, it makes the confit softer in taste, while also serving as a stabilizer. And so in general - you choose as a creator, you don't want to put pectin / starch - don't put it in, you will write to us later about the results - I think everyone will be interested in it :)

And more: what concentration of gelatin - how many grams are in a bag and for what volume of liquid?

But this question is even more incomprehensible to me. I clearly indicated in the recipe both the weight of gelatin in grams and the weight of water in which it was soaked. According to the rules, any powdered gelatin is soaked in a ratio of 1 to 6 (one part of gelatin to six parts of water), but I slightly changed these proportions for myself (I came to this empirically, using the same gelatin), which I indicated in the recipe ... Unfortunately, on the packaging of my gelatin, nothing is written about how much liquid it is designed for.

Added Wednesday 25 Jan 2017 06:43 PM

what is the concentration of gelatin - how many g is in a bag and for what volume of liquid? And then we have all sorts of different gelatins.

Googled the ratio of gelatin to liquid. So far, I have not found anything anywhere from the fact that gelatins are different (although, probably, they really are different) I found this:

Proportions

More accurate information about the ratio in which gelatin should be dissolved is contained on its packaging and in recipes for specific dishes, but we will restrict ourselves to describing the general proportions and the viscosity associated with them in the finished culinary masterpieces.

The effect of a quivering jelly will give a dissolution of 20 g of gelatin in 1 liter of liquid. This ratio of ingredients is optimal for delicate aspic and dairy desserts.

When 40 g of gelatin is dissolved in the same amount of liquid, the finished product will be denser. Recommended for chicken aspic, tongue and fish aspic, fruit jellies.

To prepare beef and pork jellies, fruit and berry pies or decorations for cakes and pastries, the amount of gelatin in 1 liter of water must be increased to 60 g.

Vika, thanks for the answer. Now it is clear about pectin / starch. And about gelatin: We write on the bags how much water is needed for the contents of this bag. We have stronger and weaker gelatins here. So I asked how many grams of gelatin in your bag and how much water you need for a whole bag.

[Alla]

So I asked how many grams of gelatin in your bag and how much water you need for a whole bag.

Alla, I understood, but alas, there is no such information on my gelatin packet

Thanks again, Vikul.

[Azeta]

Azeta, but not at all, Allochka :))) Come to us again

Pour in all the flour carefully and pour oil over the edge of the bowl. Stir gently by folding.

Vikul, added flour and immediately butter, and then we knead it all. Or knead flour, and then butter around the edge and knead again - something stupor I have

added flour and immediately butter, and then knead it all. Or knead flour, and then butter around the edge and knead again - something stupor I have

Natulik, I did the same as in your first version: I added flour, poured oil along the edge and mixed everything together. But when you wrote about the second option, then I thought: maybe this is more correct?

about the second option

And I puzzled you and myself))) So we are doing VNK, so I clarified))) I will do as you do - everything turned out super - it means it’s right)

means so right

Natul, well, maybe it’s not right, but it didn’t damage the biscuit and it didn’t spoil anything - so go ahead :))) Happy and delicious cake for you! :)))

[Vika]

Vika, Thank you, dear) Then I will unsubscribe))

Then I will unsubscribe))

I’m already waiting, waiting here all impatiently waiting

I planned it on the day of the dentist on February 9th)))

[kirpochka]

kirpochka, Natulik, is this your professional holiday?

your professional holiday?

No, Vikulya, I am an accountant, but I continue to run the Dental Clinic, in which I worked as an administrator for a long time) So I only have a very partial relation to this holiday))

Aha, so it means that you chose this cake for the holiday of the clinic? Oooh, how responsible ...

how responsibly ..

Yes ... I really hope you like the cake)

And I sincerely hope that I will now tremble until February 9th Well at least, there is not much left ... Natul, maybe you can make a little more mousse and completely hide the cake in it so that the biscuit does not shine through - I think so will be more aesthetically pleasing, eh?

maybe you can make a little more mousse and completely hide the cake in it so that the biscuit does not shine through - I think it will be more aesthetically pleasing, eh?

Vikulya, my dear, I thought so, I just decided to leave the bottom layer of the biscuit as it is - let it be visible, and make the second a little smaller and it will hide in the mousse. I think it will be cool)

Oh, Natick, that's right too, I think it will be great :)

[Kinglet]

Kinglet, please tell me what recipe did you make lace?

[v-torri]

v-torri, according to the recipe on page 10 this topic with pectin.

[Kinglet]

Kinglet, thank you very much! Did you attach them before serving on the cake or in advance? I'm afraid that the glaze might start to melt

Vika, thanks for the answer. Now it is clear about pectin / starch. And about gelatin: We write on the bags how much water is needed for the contents of this bag. We have stronger and weaker gelatins here. So I asked how many grams of gelatin in your bag and how much water you need for a whole bag.

Alla, you are not asking about that. Indeed, there are different gelatin, and its strength is measured in special units - blooms (bloom). So, depending on the strength of gelatin (less or more bloom), its proportions in relation to the mixture to which it is added are different. Most of the pro's recipes are for 200 bloom gelatin. Accordingly, the lower this indicator, the more gelatin you need to add per 100 g. the initial product, and accordingly, the higher the bloom (sometimes gelatin 220 bloom), the less it is needed for gelation.

And any gelatin is diluted with water 1 to 6, this ratio is iron and has nothing to do with the strength of gelatin.

Well, about confit. Starch in the confit is not necessary, or rather not so, the confit thickens and stabilizes either with starch (rarely) or gelatin or pectin (more often). In fact, confit differs from jelly in that a thick consistency is achieved by boiling fruit puree. For jelly, simply boil fruit puree with sugar for 2-5 minutes

Vikulya, forgive me for climbing

[v-torri]

Did you attach them before serving on the cake or in advance?

v-torri, these laces did not come into contact with the glaze (although I used to make lace on mirror glaze, look here - they held up perfectly), but on coffee mousse, to my great surprise, they held up perfectly and did not even think to melt for three days :))

[Kinglet]

Kinglet, Vikulya, thank you so much for the cake !!! It turned out just super !! Everyone appreciated and said that nothing tasted better !!!
I did everything according to the recipe, only I replaced the confit with cherry and made the caramel impregnation - the combination is super !!! Mousse is generally a song !!!
Here's what happened !!

Of course, it was not without incident))) I made the confit a couple of days earlier and kept it in the freezer. The mousse is ready, I collect the cake, took out the confit from the freezer, remove the food film in which it was - but it was not there, it was firmly stuck and was not going to leave. : girl_cray: While I was at war with her (the victory was mine), my mus began to freeze right before our eyes. A beautiful side did not work out, I remembered Anyuta, how she wrapped a cake "Three Chocolates" with a chocolate and I did the same)))

[kirpochka]

kirpochka, oh, Natulya, well, finally, and I'm still waiting, worried, worried, I was already afraid to ask :))) I am very glad that the recipe did not disappoint you - well, there’s a mountain off your shoulders :))) Very, very beautiful you made a cake And, of course, he was very decorated with a chocolatier Good girl, Natasha, a wonderful cake

[Kinglet]

Kinglet, Thank you, my dear!!!

I am standing here, on the sidelines, with my hat off, in front of such beauty, I was late while the cake was handed out

[please]

please, Nadyushkin, my golden, how can you be late - how good it is that you came back We are bored