During one of my recent excursions, a journey that took me through the charming streets of Italy, I stumbled upon an exquisite culinary delight that seemed to encapsulate the very essence of the country’s love for coffee – the Cake Cappuccino . This wasn’t just any cake; it was a harmonious blend of bold coffee, indulgent dark chocolate, and the uniquely satisfying crunch of caramel crème brûlée, creating a taste profile that was both invigorating and comforting. The central ingredient, coffee, lent a robust and aromatic foundation that was exquisitely complemented by the sweetness and depth of the dark chocolate. The caramel crème brûlée added a layer of richness and a crackling texture that made every bite a sensory delight. Enthralled by my discovery, I embarked on a quest to recreate this culinary masterpiece at home. After several attempts and a bit of tweaking, I succeeded in crafting a version that brought me back to that quaint Italian street where I first encountered it. It’s with great pleasure that I now share this recipe with you, hoping to bring a piece of Italy into your homes.
Cake Cappuccino
The Cappuccino Cake is a captivating dessert discovered in Italy, embodying the country's deep affection for coffee. It ingeniously combines rich coffee, decadent dark chocolate, and the tantalizing crunch of caramel crème brûlée to offer an extraordinary taste experience. This cake boasts a robust coffee foundation, enhanced by the depth of dark chocolate and the luxurious richness of caramel crème brûlée, ensuring each bite is an unforgettable sensory journey. After mastering the recipe through perseverance, the author eagerly shares this delightful creation, inviting others to experience the essence of Italy from their own kitchen.
Equipment
- 1 oven
Ingredients
Coffee cake.
- – 1 egg
- – 25 g flour
- – 30 g of sugar
- – 1 teaspoon no slides of instant coffee,
- – 1 tbsp melted butter.
Crunch with praline.
- – 30 g hazelnut praline
- – 15 grams of milk chocolate
- – 20 g of wafer crumbs.
Coffee and caramel creme brulee.
- – 163 grams of cream 33-35%
- – 18 g of coffee beans lightly crushed,
- – 30 grams of milk
- – 1/4 vanilla pod
- – 25 g of sugar
- – 5 g of sugar
- – 30 g egg yolks
- – 2 g of gelatin leaf.
mousse with milk chocolate.
- – Anglesey Cream 75 g. – 31 g cream 33-35%, – 31 grams milk – 13 g egg yolks, – 6 g of sugar.
- – 140 g of milk chocolate
- – 150 g of whipped cream 35%
- – 3 g gelatin leaf.
mousse with dark chocolate.
- – Anglesey Cream 75 g. – 31 g cream 33-35%, – 31 grams milk – 13 g egg yolks, – 6 g of sugar.
- – 140 g of dark chocolate
- – 150 g of whipped cream 35%
- – 3 g gelatin leaf.
Glyassazh.
- – 42 g water
- – 100 g of sugar
- – 100 g of glucose
- – 67 g of condensed milk
- – 7 g gelatin leaf
- – 50 g of white chocolate
- – 50 grams of milk chocolate
- – Orange dye.
Instructions
- Coffee cake: Beat egg with sugar and coffee, to the splendor and brightness. Pour the sifted flour and mix gently. Add the melted butter and cooled down. Put the dough into a diameter of 16 cm. Bake at 180 degrees, about 10 minutes. Cool. If the cake you will have a round, then cut out the circle with a diameter of 14 cm. Put into the ring of the same diameter.
- Crunch with praline: Chocolate melt. Mix all the ingredients. Put on top of the biscuit. Freeze.
- Coffee and Caramel Creme Brulee: cream mixed with coffee, let stand 15 minutes, drain. Weigh out, and if you need to add up to 150 grams of cream. Soak gelatin in cold water. Of the 25 g of sugar to prepare a dry caramel. At the same time heat the cream, milk and vanilla (seeds). Pour in caramel and mix well until smooth. Yolks with 5 grams of sugar, add the caramel mix. Pour everything back into the ladle and cook stirring constantly until 82-84 °. Add gelatin. Punch blender. Cool to room temperature. Pour over the biscuit with crunches. Ideally, on a biscuit, I poured in the crunch. Put in the freezer for 4-5 hours.
- mousse with milk chocolate: Prepare cream Anglesey. Laugh yolks with the sugar, boil hot milk and cream. Return to the fire, cook until 82-84 °. Weigh 75 grams. Add pre-soaked and squeezed gelatine, pour over the chocolate. Stir to break through a blender. Cool to 30 degrees. Gently stir in whipped cream. Nearly all the cream is put into a mold, insert the top of the workpiece frozen biscuit and caramel cream, cream down. Freeze.
- mousse with dark chocolate: Prepare cream Anglesey. Laugh yolks with the sugar, boil hot milk and cream. Return to the fire, cook until 82-84 °. Weigh 75 grams. Add pre-soaked and squeezed gelatine, pour over the chocolate. Stir to break through a blender. Cool to 30 degrees. Gently stir in whipped cream. Pour the milk over the mousse. Freeze.
- Glyassazh: From sugar to make caramel dry. Stop the process of caramelization hot water with glucose. Weigh, to add the weight of water lost. Stir until smooth. Add pre-soaked and squeezed gelatine. Pour in the condensed milk and chocolate. Punch blender, add esoi need a little yellow or orange dye, for a more intense color. Glyassazh Put in the fridge for a day or overnight. Before use, warm to 30-35 degrees. Iced cake release from the mold, pour glyassazhem, decorate to your liking.
Cooking tips about cake Cappuccino
- Quality Ingredients: The depth of flavor in your cake largely depends on the quality of coffee and chocolate used. Opt for freshly ground espresso beans to infuse your cake with authentic, robust coffee flavors. Similarly, choosing high-quality dark chocolate, with a cocoa content of 70% or higher, will give the cake a decadent richness.
- Balancing Flavors: The key to this cake lies in balancing the intense flavors of coffee, chocolate, and caramel crème brûlée. Be mindful of the proportions; too much coffee can overpower the subtle sweetness of the chocolate and caramel.
- Caramel Crème Brûlée Layer: Achieving the perfect caramel crème brûlée texture involves carefully heating the sugar to create a golden, crackling top without burning it. Use a kitchen torch for the best results, doing so right before serving to maintain the crunch against the moistness of the cake.
- Moisture is Key: To ensure your cake remains moist and tender, avoid over-baking. Check the cake a few minutes before the recommended baking time and insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s done.
- Allow Flavors to Meld: Once baked, letting the cake rest under a cover helps the flavors to intensify and meld together beautifully. If time allows, preparing the cake a day ahead can result in an even more flavorful dessert.
- Presentation: Garnish with a dusting of cocoa powder or espresso powder and perhaps some chocolate curls or shavings. This not only adds to the visual appeal but also enhances the flavor profile.
- Serving: To fully appreciate the rich layers of flavor, serve the cake at room temperature. Pairing it with a freshly brewed cup of cappuccino or espresso can elevate the overall tasting experience, echoing the theme of the cake itself.
Serving suggestions about cake Cappuccino
- Room Temperature Serving: Allow the cake to come to room temperature before serving. This enhances its flavors and textures, making the cake softer and more aromatic.
- Coffee Pairing: Pair this dessert with a freshly brewed cup of cappuccino or espresso. The coffee not only mirrors the cake’s primary flavor but also contrasts beautifully with the sweetness, offering a well-rounded tasting experience.
- Garnish Thoughtfully: A light dusting of cocoa powder or espresso powder on top of the cake adds an extra layer of flavor and a professional touch. For an elegant finish, consider garnishing with chocolate curls, chocolate shavings, or even gold leaf for a luxurious appeal.
- Whipped Cream or Ice Cream Accompaniment: Serve with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The creaminess and cold contrast make each bite of the cake even more delightful.
- Caramel Drizzle: For an added touch of indulgence, drizzle the slice with warm caramel sauce right before serving. This ties back to the caramel crème brûlée element within the cake.
- Wine Pairing: For an adult gathering, pair the cake with a dessert wine such as a Vin Santo or a Port. The richness of the wine complements the dark chocolate and coffee flavors exquisitely.
- Decoration: Use fresh berries or a mint leaf for a pop of color and a fresh contrast to the rich flavors of the cake. This not only makes the plate visually appealing but also adds a layer of freshness to the palate.
Top 5 FAQs about Cake Cappuccino
- What makes Cake Cappuccino different from regular coffee-flavored cakes? Cake Cappuccino distinguishes itself through its unique combination of ingredients and flavors, particularly the use of real espresso coffee, high-quality dark chocolate, and a distinct layer of caramel crème brûlée. This combination not only elevates the cake’s flavor profile but also incorporates a texture contrast with the crunchy caramel topping, making it a more sophisticated and indulgent option than standard coffee cakes.
- Can I use instant coffee instead of espresso in Cake Cappuccino? While freshly ground espresso beans are recommended for their robust flavor and authenticity, instant coffee can be used as a substitute in situations where espresso is not available. However, it’s essential to ensure that the instant coffee is of good quality and strong enough to mimic the deep, rich coffee flavor characteristic of the Cake Cappuccino.
- How important is the quality of chocolate in the Cake Cappuccino? The quality of chocolate plays a pivotal role in defining the richness and depth of the Cake Cappuccino. Opting for high-quality dark chocolate with a cocoa content of 70% or higher is advised to achieve the decadent, luxurious taste that complements the robustness of the espresso and the sweetness of the caramel crème brûlée.
- What is the best way to achieve the caramel crème brûlée crunch? Achieving the perfect caramel crème brûlée crunch involves caramelizing sugar on top of the crème brûlée layer until it forms a golden, hard shell. This is best done with a kitchen torch, allowing for precise control over the heat to avoid burning the sugar. The caramelized layer should be prepared right before serving to ensure it retains its crunch against the moist cake.
- How far in advance can I make Cake Cappuccino? Cake Cappuccino can be made a day in advance to allow the flavors to meld together and intensify. Store it in an airtight container at room temperature if you plan to serve it the next day, or refrigerate if preparing further in advance. Remember to let it come to room temperature before serving to ensure the best texture and flavor experience.
Leave a Reply