Cake "Coffee cherry"
118 180 минут 12 порции
An exquisite blend of the aroma of coffee and cherries: girly what-if, light, spring, coffee crisp... Gorgeous gift for the girls on March 8.
for New Yearfor Easterfor 8th of Marchfor birthdayfor Christmasfor 23rd of Februaryfor Valentine's Day
Ingredients for Cake "Coffee cherry"
- Flour - 30 g
- Cocoa powder - 10 g
- Chicken egg - 2 PCs
- Sugar - 55 g
- Butter - 20 g
- Instant coffee - 1 tsp.
- Water - 2 tsp.
- Milk - 50 ml
- Cream - 60 ml
- White chocolate - 50 g
- Chocolate milk - 50 g
- Syrup invert - 50 g
- Liqueur - 1 tbsp
- Gelatin - 3 g
- Water - 15 ml
- Puree berry - One hundred fifty
- Sugar - 30 g
- Corn starch - 10 g
- Gelatin - 6 g
- Water - 30 ml
- Cream cheese - 100 g
- Cream - 250 ml
- Milk - 150 ml
- Gelatin - 10 g
- Water - 50 ml
- Liqueur - 25 g
- Sugar - 50 g
- Yolk egg - 2 PCs
- Sugar - 1/2 tsp.
- Water - 2 tbsp
- Liqueur - 2 tbsp
Step by step instruction of cooking Cake "Coffee cherry"
Mix the dry ingredients: flour, starch, cocoa.
Butter to melt. Instant coffee pour 2 tsp of boiling water.
Eggs and sugar mix and place in a water bath to dissolve the sugar and achieve a mixture temperature of 45-50 degrees.
Remove from the heat and beat on very high speed of mixer until a stable pattern of about 10 minutes.
Mixer to switch to the low speed, without stopping whisking add the coffee.
Then gently stir (spatula) the dry ingredients and gently pour in the melted butter. Mix well.
Bake in the form of a 16 cm diameter about 12 minutes in a preheated 165 C oven.
Biscuit to get out of shape and cool on wire rack.
Cut into 2 Korzh.
The cherry confit.
Soak gelatin. Combine the cornstarch and sugar.
Cherry puree (I thawed frozen cherries) add the sugar with the starch, bring to boil, boil for 1 minute. Remove from heat, cool slightly and put gelatin.
Syrup for impregnation of cakes.
Mix sugar, hot water and liquor.
One sponge cake to put in a ring with a diameter of 16 cm, to impregnate with half of syrup to pour on top of confit. To put it in the freezer until complete freezing.
Soak gelatin. In a saucepan mix the milk, cream, invert syrup (glucose) to bring almost to the boil.
In a tall recipe glass put the chocolate, prepared gelatin, pour coffee liqueur. Pour hot milk mixture, punching blender until smooth and allow to cool to room temperature.
The second sponge to soak the remaining syrup and put in the ring with a diameter of 16 cm, pour cremo and put into the freezer until fully cured.
Remove from heat, add coffee liqueur and prepared gelatin. Allow to cool to room temperature.
In custard Foundation to add cream cheese to room temperature. I use homemade ricotta.
Chilled cream until soft splendor. Parts to enter in the custard base. Stir until smooth homogeneous state.
A pastry ring with a diameter of 18 cm and tighten with cling film, sides pave band. To put on the Board where you plan to assemble the cake and freeze. 1/3 of the mousse to spread on the bottom of the form.
Next comes the insert with coffee, kremu, put the biscuit up.
Spread the remaining mousse (special attention is needed to be with the sides around the insert, make sure that all the space was filled). This is best done using a pastry bag.
The second insert (confit down) neat vkruchivayutsya movements were immersed in the mousse. Cover with cling film and put into the freezer for 5-6 hours, preferably overnight.