CAKE «CAPPUCCINO».

CAKE «CAPPUCCINO».

торт капучино 1

1. Coffee cake.
— 1 egg,
— 25 g flour
— 30 g of sugar,
— 1 teaspoon (no slides) of instant coffee,
— 1 tbsp melted butter.

2. Crunch with praline.
— 30 g hazelnut praline
— 15 grams of milk chocolate
— 20 g of wafer crumbs.

3. 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).

4. 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).

5. 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).

6. 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.

Cooking method:    

1. 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.

2. Crunch with praline: Chocolate melt. Mix all the ingredients. Put on top of the biscuit. Freeze.

3. 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.

4. 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.

5. 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.

6. 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.

торт капучино3

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