Dessert cake with coffee foam and caramel

Name: Dessert cake with coffee foam and caramel - Smaranda D.
Ingredients: Base: 6 eggs; 180 g sugar; 100 g flour; 1 teaspoon baking powder; 3 tablespoons oil; 3 tablespoons cold water. Vanilla cream: 500 ml milk; 5 egg yolks; 5 tablespoons flour; 5 tablespoons sugar; 200 g butter (82% fat); 3 packets vanilla sugar. Coffee and caramel foam: 5 egg whites; 8 tablespoons sugar; 3 teaspoons coffee; grated chocolate for decoration.

Dessert - Dessert cake with coffee foam and caramel by Smaranda D. - Recipia

Ness and caramel mousse cake - a fluffy and creamy delicacy, perfect for any occasion! This recipe will guide you step by step in creating a dessert that will impress both in appearance and taste. I invite you to explore each stage of the cooking process and discover the secrets that will transform this cake into a true culinary indulgence. Preparation time: 30 minutes Baking time: 25 minutes Total time: 55 minutes Number of servings: 12 Ingredients needed For the base: - 6 fresh eggs - 180 g sugar - 100 g flour - 1 teaspoon baking powder - 3 tablespoons oil - 3 tablespoons cold water For the vanilla cream: - 500 ml milk - 5 egg yolks - 5 tablespoons flour - 5 tablespoons sugar - 200 g butter (82% fat) - 3 sachets vanilla sugar For the ness and caramel mousse: - 5 egg whites - 8 tablespoons sugar - 3 teaspoons ness (instant coffee) - grated chocolate for decoration Preparing the cake Step 1: Preparing the base 1. Start by separating the egg whites from the yolks. In a large bowl, beat the egg whites with a pinch of salt until foamy. It is important to use fresh eggs to achieve a light and airy texture. 2. Gradually add a teaspoon of sugar, continuing to mix until you obtain a firm, shiny meringue. 3. In another bowl, combine the yolks with cold water and oil. Mix well until homogeneous, then incorporate them into the egg white mixture. 4. Sift the flour along with the baking powder and carefully fold them into the mixture, using a spatula to avoid losing air from the meringue. 5. Line a 35/25 cm baking tray with parchment paper and pour in the mixture. Level the surface with a spatula. 6. Bake the base in a preheated oven at 180°C for 25 minutes. Check if it is baked by doing the toothpick test: insert a toothpick into the center of the base, and if it comes out clean, it's ready. Step 2: Preparing the vanilla cream 1. In a saucepan, bring the milk close to a boil. In a separate bowl, whisk the egg yolks with the sugar until they become a creamy paste. 2. Add the flour to the yolk mixture and homogenize. When the milk is hot, pour it in a thin stream over the yolk mixture, stirring continuously. 3. Place the mixture over low heat and stir constantly until it thickens, achieving a consistency similar to pudding. 4. Once the cream has thickened, let it cool. Meanwhile, beat the butter with the vanilla sugar until it becomes fluffy, then gradually incorporate the cooled cream. Step 3: Preparing the ness mousse 1. Beat the egg whites with a pinch of salt until foamy, then gradually add the 8 tablespoons of sugar, continuing to mix until you obtain a firm meringue. 2. Add the ness and mix again for at least 10 minutes, until the sugar is completely dissolved. 3. In a separate saucepan, caramelize 4 tablespoons of sugar until it turns golden. Be careful! The caramel is very hot, so use kitchen gloves. 4. Pour the caramel over the egg white mousse and mix constantly to incorporate the caramel into the mousse. Step 4: Assembling the cake 1. Remove the base from the oven and let it cool completely. Once cooled, spread the vanilla cream evenly over the base. 2. Refrigerate the cake for a few hours (ideally overnight) to set the cream. 3. Once the cream is well set, add the ness mousse evenly on top. 4. Decorate with grated chocolate and refrigerate the cake again to stabilize it. Useful tips - Calories: A serving of this cake contains approximately 300-350 calories, depending on the ingredients used. - Nutritional benefits: The cake is rich in protein due to the eggs and butter, but should be consumed in moderation due to the sugar content. - Frequently asked questions: - Can I replace the ness with regular coffee? Yes, but make sure it is well concentrated. - How can I make the cake less sweet? You can reduce the amount of sugar in the base and cream by up to 25%. - Variations: You can add different flavors to the vanilla cream, such as almond or orange essence, to give it a personalized touch. - Serving suggestions: Serve the cake with a scoop of vanilla ice cream or a berry sauce for a contrast of flavors. Now that you have gone through each step of this recipe, I encourage you to try it at home and enjoy every bite of this delicious cake. Don't forget that the ness and caramel mousse cake gets even better the next day, so don't hesitate to prepare it in advance for a special occasion! Enjoy!

Dessert cake with coffee foam and caramel

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