Description
Delicate cake-souffle with amazing taste and aroma! A piece of heavenly pleasure!
Ingredients
-
Chicken egg
7 piece
-
Sugar
50 g
-
Powdered sugar
25 g
-
Flour
50 g
-
Instant coffee
1 tsp
-
Gelatin
20 g
-
Cream
550 g
-
Butter
50 g
-
White chocolate
200 g
-
Liqueur
80 g
Cooking
Beat 2 eggs (if small, then 3) with sugar in a solid foam, add the flour. Pour the batter into a round shape lined with parchment.
Bake at 180 degrees for 10-15 min. allow to cool.
To prepare the coffee mousse: soak 5 g of gelatin in 15 g water. In another bowl soak 15 grams of gelatin, 45 g water. (for the mousse, "Bailey's")
Boil 20 g of water, dissolve coffee in it.
Add swollen gelatin.
1 egg yolk vzbit with sugar powder white.
Mix with coffee ground.
Whip 150 g cream ( 33% ), pre-cooled them well.
To combine both mass.
Lay the biscuit in a detachable form, or ring, on each side pave curb tape. Pour the coffee mousse moistened with syrup or a sweet coffee biscuit. Put in the freezer to harden.
Meanwhile, prepare mousse "Bailey" : the White chocolate and butter to melt in a water bath.
Add to the melted mass of 4 yolks. Mix until smooth.
Heat 80 g of liquor"Baileys". If you do not find such, you can use any milk or cream liqueur. Dissolve swollen gelatin in it.
To connect the liqueur with the egg-chocolate mass.
Whip 400 g chilled cream (33%) to Postpone one tablespoon of whipped cream for cake decoration.
Carefully so they sat down, bottom up, mix the cream with the chocolate mass.
Pour butter mousse over frozen coffee layer. Put in the freezer until firm.
Remove the cake from the mold. Boca coat of whipped cream that was set aside.
Purchase sprinkle chocolate sprinkles, or nuts, as desired. The finished cake stored in the refrigerator. Not in the freezer!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.