Coffee cake "Mocha"
86 - 12 порции
Ingredients for Coffee cake "Mocha"
- Water - 125 g
- Sugar - 125 g
- Instant coffee - 65 g
- Flour - 100 g
- Chicken egg - 4 PCs
- Sugar - 100 g
- Butter - 30 g
- Chicken egg - 1 piece
- Butter - 250 g
- Yolk egg - 4 PCs
- Sugar - 200 g
- Pasta - 4 tsp.
- Water - 60 g
- Sugar - 60 g
- Pasta - 1 tsp.
Step by step instruction of cooking Coffee cake "Mocha"
It is better to start cooking with pasta-coffee as this ingredient needs time to stand.
In a saucepan pour the sugar TM Mistral and heat it until the sugar is fully melted and will not become a rich caramel color.
Pour all the water with coffee, stirring constantly. The mixture should be boiled twice.
At first it will be runny, but will thicken.
Next, prepare the biscuit.
Eggs combine with sugar TM Mistral
Put in a water bath and whisk until sugar mixture is heated to a temperature 43S.
Remove the bowl from the water bath and beat with a mixer for 5-7 minutes, until the mixture will increase in volume three times. The finished consistency should be a lush, down ribbon with halo and save the form.
Gently stir in the sifted flour in parts until smooth. Last, add the melted butter and stir it gently into the dough to air. Last, add the melted butter and stir it gently into the dough to air.
Put the dough in shape and bake at 180C for 25-30 minutes until tender. I usually bake each cake separately, so the time required is less.
Next, prepare the cream.
Yolks and egg to combine and beat with a mixer until fluffy and light consistency.
In a saucepan combine water and sugar TM Mistral, put on fire and bring to 116С.
When the syrup reaches the desired temperature without turning off the mixer, add it to the eggs.
Whip until the mixture cools down and becomes smooth.
Then gradually add the butter at room temperature.
The most recent add pasta and coffee and beat for another minute.
The cream should be smooth and lush, a pleasant caramel-coffee color.
Ready korzhi to impregnate with syrup. To prepare the coffee syrup for impregnation, in a saucepan combine water, sugar TM Mistral and pasta coffee. Bring to the boil and complete dissolution of sugar.
Next, each cake fluff cream, collect the cake to coat the sides.
Decorate as desired and put into the refrigerator for a few hours.