Sponge cake "Cappuccino"

[Sponge cake "Cappuccino"]

Recipe from Dr. Otter's Baking Joy! with my changes.

Sponge cake "Cappuccino"

for a mold Ø 28 cm

biscuit

3 eggs
2 table. spoons (30 ml) hot water
150 g sugar
1 bag of vanilla sugar
100 gr flour
50 g starch
1 level teaspoon baking powder

Preheat the oven to T 200 ° (convection 180 °). Line a mold Ø 28 cm with baking paper.
Beat eggs and hot water with a mixer at the highest speed for 1 minute until foamy. Mix sugar with vanilla sugar and gradually, over 1 minute, without stopping whipping, add to the egg foam. Beat for another 2 minutes. Mix flour with baking powder and starch and stir in quickly at the lowest speed.
Pour the dough into the prepared mold, smooth with a scraper and bake the biscuit until tender, about 25 minutes.
Turn the finished biscuit on sugar-sprinkled baking paper, sprinkle the adhering paper with water and carefully remove. Cool and cut horizontally in two.

cream

800 gr cream
3 bags of vanilla sugar
2 sachets of instant cappuccino without sugar (10 g each)
100 ml warm water
50 g sugar
2 (9 g each) sachets of gelatin
liqueur "Baileys" or coffee for impregnation
3 table. tablespoons of apricot jam

Stir cappuccino and sugar in warm water.
Whisk the cream with vanilla sugar until firm.
Prepare gelatin according to the instructions on the bag.
Mix ready-made gelatin with coffee mixture, pour into cream and stir thoroughly.
Place the biscuit cake on a dish, soak in liqueur, grease with confiture and put 2/3 of the cream on top. Soak the cake in three layers with liqueur, lay on the cream. Brush with the remaining cream and sprinkle with cocoa or grated chocolate. Decorate as desired.
Refrigerate cake for at least 2 hours.







Awesome cake! Not cloying, fragrant, all components are very well balanced. Moreover, it is very easy to prepare.

Z. Y. All "tsatzki" bought in the store.

Stella, what kind of cream is there? and if the almond liquor will go? Father-in-law has jam day, I will conquer again

[leka]

leka, almond liqueur is fine!

I have 30% cream. But the fat content does not matter, as long as it is whipped well.

[Stеrn]

Stеrn,
Stella, can I ask - how high did you get the biscuit? I have a non-sky and, judging by the drawing, has risen and fallen. I'm trying to understand why ... But still very fluffy, it's worth getting cold
Measured - in the thinnest part 2.2 cm, in the thickest part - 3.5 cm.
I’m thinking - since I have this test of the pen, can I make half a portion of the cream? Or will it be too young?
Stell, save

[Antonovka]

Antonovka , admit it, did you open the oven while baking a biscuit ?!
My biscuit was 5-6 cm high and absolutely flat.

If you cannot cut the biscuit horizontally, make half the cream and put the whole on top. Just saturate the biscuit well.
Everyone will think that it should have been!

[Stеrn]

Stеrn,
Stell, opened 20 minutes after the start (I once remembered that 20 minutes cannot be opened). No, I would not have raised it 5-6 cm, probably I am doing something wrong, my hands are growing from the wrong place. I'll tell you a secret - I didn't even have a biscuit on Tortyzhka
I think I can cut it. I am puzzled with what to soak - I have Old Tallinn liqueur, something small and coffee, but the catch is that my almost 14 year old son will eat this cake

Well, pens have nothing to do with it! It's just not your day, it happens!

If you don't want to pour alcohol, soak it in sweet coffee or sugar syrup.
Just slightly heat the jam syrup, it will work too.
And it's also cool to spread the biscuit instead of impregnation with slightly melted ice cream.

[Stеrn]

Stеrn,
I apologize for the persistence - it turns out to warm up the jam, spread the cake with it, and on top of the jam - apricot confiture? I have apple jam now

Yes, I myself am to blame, I did not stipulate.
Of course, if you smear it with jam, then the jam is no longer needed.

[Stell]

All, Stell, thank you very much I have already made a la confiture, but I will most likely use apple syrup - it is more liquid. I will report on the results

[Stеrn]

Stеrn,
Stell, it's definitely not my day today - the cream didn't whip, I had to put more gelatin and a thickener and at the same time I just poured the cream into the mold (I had to do this). I'll see what tomorrow will be - it will be tasty anyway, even if not very beautiful

it will be delicious anyway

Do not even hesitate! If you find another piece of chocolate and sprinkle it with grated chocolate on top, it will also be beautiful.

Never mind"!

[Stеrn]

Stеrn,
Stella, it turned out very tasty 1/3 of the cake disappeared for breakfast of three people
Despite the fact that 2 packs of gelatin 10 g each went for 0.5 liters of cream - there is no rubber at all. lemon sugar), spread on top with freshly made dried apricot jam, but it was also thick enough - as I understand it, the jam should be liquid?
Stell, it seems to me that my cream was initially watery due to the fact that perhaps the wrong gelatin was introduced (my eternal problem is from cake to cake). Which one do you use? And how do you introduce it into the cream? I use Dr. Oetker, dilute 100 grams of water, then heat it up, cool down a little and add it to whipped cream. I don't even know how - if you cool it harder, then I have it in pieces in a cream, if there is less water, then while it stands before heating it already completely thickens, there you won't heat anything
Sorry for writing so much - I liked the cake very much and I want to do everything right :)))))))

[Antonovka]

Antonovka , I am very glad that after all your ordeals it turned out delicious.

Confiture, it is confiture, well, probably the consistency of thick cream, in any case, is smeared.

I also use Dr. Otcher's gelatin. Problems never arise. Soak it in 90 ml of water (4-6 tablespoons are written on the sachet), heat it up over very low heat with constant stirring until it dissolves, plop into the cream and stir it quickly.
Although the bag says that you must first add a couple of tablespoons of cream to the gelatin, stir it, and only then add it to the rest of the cream.

With pleasure - we all sit in the same kitchen!

[Stеrn]

Stеrn,
Stellochka, thank you very much! We have nothing written about the cream on the gelatin pack, tomorrow I will write (I'm just very tired) - it is focused on choledets

Antonovka, at one time I often made cakes with thick layers of gelatinous creams (eaters were suitable). And the gelatin has recently appeared in our country (and then only in the "metro"), used what is / will come across - that is, all kinds of cheap ones. Diluted in a minimum amount of water, just so as not to lump. There is gelatin, which you pour into the cream under the mixer beaters - and all the way. And there is gelatin, which, when poured under the corollas, part will intervene normally, and part will be taken in nasty lumps + the cream will be weak. Therefore, the procedure was as follows - soak, melt, drip on a saucer, put the saucer in the refrigerator (poorly solidifying gelatin came across a couple of times - a weak cream), if it froze, add a few tablespoons of cream to a bowl of gelatin, mix well, and then this mixture pour under the whisk of the mixer.

Wow, what a beauty! I'm very tempted, although the cake is probably a bit fat (I can't see my waist anymore)
Just a question about the layout of the cream: does it come out thick? That is, you need to lay it out on the cake with a spoon, and not pour it out? After all, you need specials. shape?

Just a question about the layout of the cream: does it come out thick? That is, you need to lay it out on the cake with a spoon, and not pour it out? After all, you need specials. shape?

The thickness of the cream will depend on you. If the cream is whipped well, the cream is thick enough, does not pour, is laid out with a spoon. You don't need any form for this.

I made this exquisite cake and I am grateful
Unfortunately, I did not have time to take a photo, I cooked my friends for DR and was in a hurry.
I will definitely repeat