Cappuccino is a combination of a single espresso with milk and milk foam. The taste of coffee is noticeable here, but not as much as in espresso, for example. The beverage aroma reproduces great Cappuccino cake, which consists of three different and delicious layers. One of them is coffee, the other chocolate, and the third is creamy. There can also be a coating of white and dark chocolate. The whole thing comes out, so coffee, but broken with a cream-cream aftertaste. Just like a favorite drink in a cafe. The cappuccino cake is light, fluffy and literally melts in the mouth.
Ingredients:
Chocolate layer:
- 200 ml of milk,
- 200 ml cream of cream 36%,
- 110 g of dark chocolate,
- 50 g milk chocolate,
- 4 egg yolks,
- 60 g of powdered sugar,
- A teaspoon of gelatin.
Coffee layer:
- 500 ml cream 36%,
- 180 g of milk chocolate,
- 180 g of white chocolate,
- 2 teaspoons of coffee beans,
- 3 teaspoons of soluble coffee,
- 4 teaspoons of gelatin.
Cream layer:
- 250 ml cream 36%,
- 250 g Serka Mascarpone,
- 100 g cukru,
- 5 yolks,
- 35 ml of water,
- 3 teaspoons of gelatin.
Icing:
- 250 g of white chocolate,
- 50 g of dark chocolate,
- 300 ml cream 36%.
Method of performance:
Put the form for a 13×40 cm baking tray with cling film, leaving the edges outside so that you can easily remove the dessert.
Prepare the chocolate layer. Boil milk and cream in a pot. Melt crushed chocolates in them, mix to combine. In a bowl, grate the yolks with sugar and slowly pour in a hot milk-chocolate mix into them. Move the whole back to the pot and heat, but do not boil. Add gelatin and mix. Pour the mass into the mold to a height of approx. 1/3. Put the whole in the fridge for 2 hours.
Prepare a cream layer. Boil water and sugar in a pot. Grate yolks in a bowl for light foam and pour them slowly with sugar syrup. Whip the whole at maximum mixer speed for about 10 minutes. Three teaspoons of cream pour into a glass, heat them and dissolve gelatin in them. Mascarpone relax with a mixer in a bowl. Add egg mass and gelatin to the cheese. Mix In a separate bowl, beat the remaining cream rigidly and gently mix it into the cheese and egg mass.
Pour the whole into the already frozen chocolate layer to obtain about 2/3 of the height of the mold. Put the whole in the fridge for another 2 hours.
Prepare a coffee layer. Boil one glass of cream. Add crushed or freshly ground coffee beans to it, cover the whole and set aside for an hour. Strain, then boil again and add gelatin. Pour both types of chocolate with a hot mix. Mix, and finally add soluble coffee. Beat the cream stiffly and gently mix it into the coffee mass. Pour the whole onto the already solidified cream layer.
Prepare the topping. Heat the cream to a temperature of about 60 degrees Celsius. Crush the chocolates and put in separate cups. Pour white chocolate about 250 ml of cream, and dark – 50 ml. Set aside for about 5 minutes, then mix and leave to cool. Pour white chocolate carefully on top of the cappuccino cake. Dark chocolate make artistic decorations and patterns.
Put the whole in the fridge for at least an hour. Serve cold.
Source: NowowoPuje.pl
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