This caramel biscuit coffee cream cake feels full of sweetness when you hear it. On a cold day, bathing in the warm sun, it is very pleasant to enjoy your favorite coffee or black tea and enjoy this cake.
The caramel flavor of caramel biscuits, the creamy aroma and silkiness, the softness of coffee-flavored cakes, don't get tangled if you want to eat! Follow @Baby Teacher to learn to do it!
Caramel biscuit coffee cream cake
By @僖兒
「Materials」
Egg yolk paste: egg yolk 80 g, black coffee powder 5 g,
48 grams of boiling water, 60 grams of corn oil, 88 grams of low gluten flour
Meringue: 160 g of egg white, 70 g of caster sugar, 5 drops of lemon juice
Cream cream: light cream 300 g; boiling water 8 g caster sugar 30-40 g, coffee powder 5 g;
Excipients: 8 caramel biscuits
「 Tools "
CO-750 smart oven
"Baking"
Heat up and down at 170 degrees, 35 minutes
"Step"
"1" Make egg yolk paste first: put the black coffee powder into a heat-resistant glass (other coffee powder is also OK), rinse into boiling water, mix well and put until warm.
"2" First isolate the egg white and egg yolk, and put the egg white in the refrigerator and set aside.
"3" coffee liquid add corn oil and stir until emulsified.
"4" Sift in low gluten flour and mix in a manual egg beater "Z" shape until there is no dry powder.
"5" Add the egg yolks and mix into a smooth yolk paste.
"6" Cake Cream: Egg whites are dripped with a few drops of lemon juice, and the fine sugar is added to the egg whites three times to beat the dry foam (small sharp corners)
"7" egg yolk paste is added to the meringue in 3 times and mixed up and down.
"8" The cake paste is poured into the 6-inch high cake mold of the entrance kitchen and gently shaken a few times.
"9" COUSS CO-750 smart oven, preheat it 170 degrees in advance, put the cake into the middle and lower layer of the baking net, baking time is 35 minutes
"10" After baking, the cake is baked, upside down and placed on the drying rack to cool.
"11" The cake is de-molded by hand or with the help of a mold release knife, then divided into 3 pieces evenly and covered for later.
"12" Prepare cream cream: Brew 3 grams of ground coffee in boiling water, mix well and let cool.
"13" light cream and fine granulated sugar whisked to 50%, add cool coffee liquid, continue to whisk until the pastel state.
"14" Combine 3 layers of cake slices with cream cream to make a cake sandwich, and then spread the whole cake embryo.
"15" Add the remaining cream from the plaster to 2 grams of ground coffee again, beat it to the mounting state, and put it into a framed bag containing an eight-tooth mounting spout.
"16" Beat the caramel biscuits into a powder with a blender.
"17" uses a spoon to draw a wavy pattern on the top of the cake, then squeezes the cream pattern on the edge of the cake, and pastes the cookie crush on all sides, and it is ready.