Description
In the 80-ies of the last century, I had a simple little book in paperback, author IDA Savi "Rolls, pies, cakes". Examining the culinary record books and stumbled on it. How many in this wonderful book of delicious recipes! Remembered about coffee cake "Dream" from this book, it was popular and I baked it many times, and then somehow forgot. And the cake is really excellent: light, delicate, moderately sweet, fragrant, and not particularly high in calories, biscuit on starch, cream cream. One word - dream!
Ingredients
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Chicken egg
5 piece
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Sugar
200 g
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Starch
8 Tbsp
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Cocoa powder
3 Tbsp
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Leavening agent
1 tsp
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Cream
250 ml
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Powdered sugar
30 g
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Coffee natural
150 ml
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Gelatin
2 tsp
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Cream
250 ml
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Powdered sugar
2 Tbsp
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Dark chocolate
40 g
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Coffee natural
100 ml
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Alcohol
25 ml
Cooking
Main products
Eggs divided into whites and yolks
Proteins whisk with 2 tablespoons of sugar until thick peaks. Whisk the egg yolks with the remaining sugar in a bright fluffy mass
Brew coffee 5 teaspoons of natural ground coffee and 250 ml of water, add 3 tbsp of sugar. Leave coffee in a cool place until cool. Turn on the oven to heat up to 175-180 deg. C.
In a separate bowl mix the starch, cocoa powder and baking powder
Put beaten egg yolks in a large bowl to make it easier to knead the dough. In three steps you add to it the beaten egg whites and mix up them with a spatula or spoon method of folding
Add flour mixture and with a spatula knead biscuit dough.
Pour the batter into the pan, the bottom of which is covered with parchment. Recommended shape diameter - 24 cm
Put the form in preheated oven and bake for about 30-35 minutes. The first 15 minutes the oven do not open! Readiness check splinter or dry, - it should go from the center of the cake clean and dry, or by pressing your finger into the center of the cake - the cake should be dense. Biscuit leave to cool in the form 20 minutes, then gently remove the cake and completely cooled.
Molded 50 ml of cold sweet coffee. Add alcohol if desired, is impregnation of cakes. In the remaining sweet coffee, add gelatin, leave it for 15 minutes, then dissolve into a profit center within 30 seconds. Set aside. Prepare the cream. In cold heavy cream (250 ml) add the powdered sugar.
Beat until receipt lush mass pour a Thin stream of coffee with gelatin, stir and remove in the cold for 40 minutes, until the cream slightly thickens.
The cooled sponge cake cut into three layers.
The first layer should be laid back in shape. Use the brush to impregnate the cake sweet coffee.
On the cake spread half of the cream
On top put the second cake, impregnate it and spread rest of the cream, cover with third Korzh, again impregnate his sweet coffee. Remove the cake in the fridge for 3 hours.
To cover the cake with the dark chocolate grate
Whisk the cream and icing sugar until fluffy.
Take out the cake from the mold and coat the sides with whipped cream.
The side surface of the cake sprinkle with grated chocolate. The remaining cream put in a piping bag with nozzle "star" and otkryvaem cream on the surface of the cake. On the edges I scattered the chocolate chips. Recipe from the book needed to decorate with coffee beans, but I somehow do not like eating the cake they lost, and they nibble, not really...
If you decided to bake this cake in advance, keep it in the fridge before serving uncoated cream. And coat the whipped cream and decorate just before serving.
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