Delicate cocoa cake base, coffee cream and whipped cream.
recipe,cocoa powder,butterscotch pudding - powder,whipping cream (30-33% fat),ground coffee,Cream deserts
No. of servings
1 h. 30 min.
|baking powder for gingerbread||0.25||oz||10||grams|
|butterscotch pudding - powder||2||oz||60||grams|
|semi skimmed milk 1,5%||2.1||cup||500||milliliters|
|whipping cream (30-33% fat)||1.1||cup||250||milliliters|
1. Preparation of sponge pastry
egg yolk 4 pcs • sugar granulated 5 oz (140 g) • sunflower oil 2 tbsp • water 3.25 tbsp (50 ml) • cocoa powder 2 tbsp • flour medium 3.5 oz (100 g) • baking powder for gingerbread 0.25 oz (10 g) • egg white 4 pcs • ground coffee 1 tbsp
Beat egg yolks with sugar into a foam, gradually add oil, warm water, cocoa powder, coffee, flour with baking powder and at the end carefully blend egg whites foam in.
Pour the dough on baking tin (cca 30x25 cm) with parchment paper. Bake for about 20 minutes at 340°F (170°C).
3. Preparation of the coffee cream
At first cook pudding: pour off a little milk in the bowl (start to cook the rest), stir in caramel pudding powder and instant coffee. Pour it into the boiling milk and cook dense gruel. Stir occasionally to cool it.
Gradually blend the cool pudding to the softened butter, add sugar and whisk smooth cream.
5. Preparation of the whipped cream
Beat with mixer cream with vanilla sugar and stabilizer until stiff.
6. Filling and decorating
Spread coffee cream over the cooled layer and flatten.
Spread whipped cream over the cream and use a fork to create decorative lines. Sprinkle with cocoa powder, coffee or grated chocolate. Let the dessert cool well, cut into cubes and serve.