To prepare a special cake, we will start by focusing on the base, which will be the delicious foundation of this dessert. In a large bowl, we will beat the egg whites with a pinch of salt using a mixer on medium speed until we achieve a firm foam. The next step is to gradually add the sugar, continuing to mix until a glossy and stable meringue forms. It is essential that the sugar dissolves completely so that no undissolved crystals remain in the mixture.
In another bowl, we will mix the egg yolks with instant coffee to give them a deep and rich flavor. This mixture will be gradually added to the meringue, taking care to fold with a spatula using gentle up-and-down motions to avoid losing air from the foam. In another container, we will sift the flour, cornstarch, and baking powder, then incorporate these dry ingredients into the egg mixture, ensuring we achieve a homogeneous but airy composition.
Once the base is prepared, we will pour it into a baking tray lined with parchment paper, leveling it with a spatula. We bake the base in a preheated oven at a low temperature for about 40 minutes or until it passes the toothpick test. After the base is baked, we will remove it from the tray, carefully removing the paper and allowing it to cool on a rack; ideally, we should let it sit for a few hours, even until the next day.
While the base cools, we can prepare the delicious cream. In a small cup, we will hydrate the gelatin with water. Meanwhile, in a bowl, we will mix the egg whites with sugar, lemon juice, and brandy, then place the mixture over a double boiler. It is important to constantly whisk with a whisk for a few minutes so that the egg whites cook evenly without forming lumps. Once the mixture is well combined, we will take the bowl off the heat and add the hydrated gelatin, mixing well until it completely dissolves. We will let the cream cool in the refrigerator for 2-3 hours until it is firm.
After the cream has set, we will whip the heavy cream with a mixer until we achieve a firm consistency. Then, using the mixer, we will combine the brandy cream with the whipped cream, taking care to mix gently to maintain the aeration. In a saucepan, we will prepare the syrup by mixing the ingredients over low heat until the sugar completely dissolves. Once the syrup has cooled, we are ready to assemble the cake.
We will cut the base into 3-4 horizontal slices, which we will generously soak with the prepared syrup. Then, we will spread a portion of the cream obtained, followed by a layer of fresh raspberries, continuing this process until we finish all the layers. After the cake is assembled, we will let it chill in the refrigerator overnight to firm up and develop its flavors. Finally, we can cover the cake with the same cream, with fondant, or with whipped cream, decorating it as inspired. Enjoy your meal!
In another bowl, we will mix the egg yolks with instant coffee to give them a deep and rich flavor. This mixture will be gradually added to the meringue, taking care to fold with a spatula using gentle up-and-down motions to avoid losing air from the foam. In another container, we will sift the flour, cornstarch, and baking powder, then incorporate these dry ingredients into the egg mixture, ensuring we achieve a homogeneous but airy composition.
Once the base is prepared, we will pour it into a baking tray lined with parchment paper, leveling it with a spatula. We bake the base in a preheated oven at a low temperature for about 40 minutes or until it passes the toothpick test. After the base is baked, we will remove it from the tray, carefully removing the paper and allowing it to cool on a rack; ideally, we should let it sit for a few hours, even until the next day.
While the base cools, we can prepare the delicious cream. In a small cup, we will hydrate the gelatin with water. Meanwhile, in a bowl, we will mix the egg whites with sugar, lemon juice, and brandy, then place the mixture over a double boiler. It is important to constantly whisk with a whisk for a few minutes so that the egg whites cook evenly without forming lumps. Once the mixture is well combined, we will take the bowl off the heat and add the hydrated gelatin, mixing well until it completely dissolves. We will let the cream cool in the refrigerator for 2-3 hours until it is firm.
After the cream has set, we will whip the heavy cream with a mixer until we achieve a firm consistency. Then, using the mixer, we will combine the brandy cream with the whipped cream, taking care to mix gently to maintain the aeration. In a saucepan, we will prepare the syrup by mixing the ingredients over low heat until the sugar completely dissolves. Once the syrup has cooled, we are ready to assemble the cake.
We will cut the base into 3-4 horizontal slices, which we will generously soak with the prepared syrup. Then, we will spread a portion of the cream obtained, followed by a layer of fresh raspberries, continuing this process until we finish all the layers. After the cake is assembled, we will let it chill in the refrigerator overnight to firm up and develop its flavors. Finally, we can cover the cake with the same cream, with fondant, or with whipped cream, decorating it as inspired. Enjoy your meal!
Ingredients
For the coffee cake: 5 eggs 5 tablespoons toasted sugar 2 tablespoons instant coffee 3 tbsp flour 2 tbsp flour 2 tbsp food starch 1 sachet baking powder 1 sachet vanilla sugar 1 pinch of salt. For the cognac cream: 4 egg whites 5 tablespoons toasted sugar 2 tablespoons lemon juice 100 ml cognac 1 sachet gelatin (10 grams) 5 tablespoons cold water 200 ml whipped cream. Frozen raspberries. For the syrup: 100 ml water 5 tablespoons toasted sugar 4 tablespoons instant coffee