Cappuccino cream cake

Name: Cappuccino cream cake
Ingredients: Base: 7 eggs; 7 tablespoons of sugar; 4 tablespoons of oil; 4 tablespoons of water; 7 tablespoons of flour; 2 tablespoons of cocoa powder; 1 teaspoon of baking powder. Syrup: 150 g sugar; 300 ml water; 1 vial of rum essence. Cappuccino cream: 300 ml milk; 4 egg yolks; 40 g classic/vanilla cappuccino; 150 g sugar; 2 tablespoons of vanilla sugar; 30 g flour; 20 g starch; 200 g (quality) butter. Glaze: 200 g milk chocolate + 60 ml liquid cream; 60 g white chocolate + 2 tablespoons of liquid cream; coffee beans (optional).

Dessert - Cappuccino cream cake by Floarea J. - Recipia

The perfect Sunday dessert: Cappuccino cream cake Preparation time: 30 minutes Baking time: 25 minutes Cooling time: 4 hours Total time: 5 hours and 55 minutes Number of servings: 15 I propose a recipe that combines the delicacies of a cake with the fluffy texture of a fine cappuccino cream. This cake is ideal for serving on weekends when you want to treat your family or friends to a truly special dessert. It is a perfect combination of moist sponge, flavored syrup, and velvety cream, while the chocolate glaze adds a touch of elegance. A brief history of cappuccino cream cake Cream cakes have a special tradition in culinary history, with deep roots in various cultures. Over time, people have experimented with different flavors and textures, and cappuccino cream has become a favorite due to its rich taste and enticing aroma. This recipe is a modern interpretation of a culinary tradition, adapted to satisfy even the most refined tastes. Ingredients *For the sponge:* - 7 eggs - 7 tablespoons of sugar - 4 tablespoons of oil - 4 tablespoons of water - 7 tablespoons of flour - 2 tablespoons of cocoa - 1 teaspoon of baking powder *For the syrup:* - 150 g sugar - 300 ml water - 1 vial of rum essence *For the cappuccino cream:* - 300 ml milk - 4 egg yolks - 40 g classic or vanilla cappuccino - 150 g sugar - 2 tablespoons of vanilla sugar - 30 g flour - 20 g starch - 200 g butter (quality, at room temperature) *For the glaze:* - 200 g milk chocolate + 60 ml liquid cream - 60 g white chocolate + 2 tablespoons liquid cream - Coffee beans (optional, for decoration) Step by step for a perfect result 1. Preparing the sponge - Start by separating the egg whites from the yolks. In a large bowl, beat the egg whites with a pinch of salt until foamy. - Gradually add the sugar, continuing to mix until you obtain a stiff and shiny meringue. This is the base of your cake, so don’t skip this step! - In another bowl, mix the yolks with the oil and water, then add them to the meringue, mixing for a few seconds. - Sift the flour with the baking powder and cocoa, then add it spoon by spoon to the wet mixture. Use a spatula to gently fold it in with circular motions to avoid losing the air in the mixture. - Line a 35/25 cm baking tray with parchment paper and pour in the mixture. Bake in a preheated oven at 180°C for 25 minutes. Check with a toothpick: if it comes out clean, the sponge is ready! - Let the sponge cool for at least 3-4 hours, then cut it in half horizontally. 2. Preparing the syrup - In a small saucepan, caramelize the sugar until it turns golden. Be careful, as the sugar can burn quickly! - Once caramelized, extinguish it with water, stirring to dissolve the crystals. Let the syrup cool, then add the rum essence. You can experiment with other flavors, such as almonds or vanilla, to personalize the syrup. 3. Preparing the cappuccino cream - In a saucepan, bring the milk to a boil with the vanilla sugar. In the meantime, in a bowl, beat the yolks with the sugar and cappuccino powder until creamy. - Add the flour and starch, mixing well. Gradually pour the hot milk in a thin stream into the yolk mixture, stirring continuously to avoid coagulation. - Place the mixture over low heat, stirring with a whisk until it thickens like a pudding. Once ready, let the cream cool. - Beat the butter until fluffy, then gradually add the cooled pudding, mixing until you obtain a smooth and airy cream. 4. Assembling the cake - On a tray, place the first layer of sponge and soak it with half of the prepared syrup. - Spread the cream evenly over the soaked sponge, then cover with the second layer of sponge, which should also be soaked. Refrigerate the cake for at least 5-6 hours; this step is essential to allow the flavors to meld. 5. Preparing the glaze - In a small saucepan, melt the milk chocolate together with the liquid cream, stirring until homogeneous. - Once the cake is well cooled, use a knife dipped in hot water to cut the edges, then slice the cake into appropriately sized portions (about 15 pieces). - Glaze each piece in the melted chocolate and let them cool to harden. - Melt the white chocolate with liquid cream, then drizzle lines over each cake for an elegant look. You can add coffee beans for extra decoration. Useful tips - Make sure all ingredients are at room temperature to achieve a uniform and airy mixture. - If you want to add a twist, you can replace the cappuccino cream with chocolate cream or a fruit flavor. - For an extra flavor boost, you can add a pinch of cinnamon to the syrup or cappuccino cream. Delicious combinations This cappuccino cream cake pairs perfectly with freshly brewed coffee or fragrant tea. You can serve it alongside a scoop of vanilla ice cream, which will contrast pleasantly with the fluffy texture of the cake. Calories and nutritional benefits Each serving of cappuccino cream cake contains about 250 calories, providing you with a sweet treat without significantly affecting your diet if consumed in moderation. Additionally, ingredients like milk and eggs provide protein and calcium, while cocoa brings antioxidants. Now it's time to get to work! A cappuccino cream cake will surely pamper you, and your loved ones will appreciate your culinary talent. Bon appétit!

Cappuccino cream cake

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