Ingredients
For coffee sponge cake:
1/3 cup unsalted butter, softened to room temperature
2 1/4 cups sugar
1/3 cup unsalted butter, softened to room temperature
2 1/4 cups sugar
3 large eggs
1 1/2 teaspoons vanilla sugar
1 ½ cups buttermilk
3 tablespoons instant coffee
3 cups flour
3 ¾ teaspoons baking powder
1/8 teaspoon salt
1 1/2 teaspoons vanilla sugar
1 ½ cups buttermilk
3 tablespoons instant coffee
3 cups flour
3 ¾ teaspoons baking powder
1/8 teaspoon salt
For the caramel cream:
400 grams of boiled condensed milk
450g butter, at room temperature razmyachennogo
1 tablespoon coffee liqueur Kahula
400 grams of boiled condensed milk
450g butter, at room temperature razmyachennogo
1 tablespoon coffee liqueur Kahula
For soaking cake layers: ½ cup coffee liqueur Kahula or strong coffee
For the chocolate ganache:
130 g chocolate
Cream 1/2 cup
Registration: Coffee pasta
130 g chocolate
Cream 1/2 cup
Registration: Coffee pasta
preparation
Preheat oven to 175 gr. Cover the form of 20cm parchment paper and set aside.
Whisk together the butter and sugar in the bowl of the mixer. Add eggs and vanilla and beat until smooth. In a separate bowl, mix the buttermilk and coffee. Whisk until smooth. In a separate bowl, sift together the flour, baking powder and salt. Add buttermilk and flour, alternating. Mix until uniform.
Divide the batter evenly between the forms. Bake in preheated oven for 45 minutes or until a clean toothpick inserted in center of cake. Remove the cake from the mold and cool on a wire rack. Once fully cooled biscuits, using a serrated knife to level the top and cut into two layers.
Prepare the cream: put the softened butter in a mixing bowl. Beat on high speed, scraping the sides of the bowl until the oil will be light and fluffy and white. Add condensed milk and coffee liqueur Kahula, if necessary. Separate ¾ cup cream and put it in a pastry bag with a star tip.
Whisk together the butter and sugar in the bowl of the mixer. Add eggs and vanilla and beat until smooth. In a separate bowl, mix the buttermilk and coffee. Whisk until smooth. In a separate bowl, sift together the flour, baking powder and salt. Add buttermilk and flour, alternating. Mix until uniform.
Divide the batter evenly between the forms. Bake in preheated oven for 45 minutes or until a clean toothpick inserted in center of cake. Remove the cake from the mold and cool on a wire rack. Once fully cooled biscuits, using a serrated knife to level the top and cut into two layers.
Prepare the cream: put the softened butter in a mixing bowl. Beat on high speed, scraping the sides of the bowl until the oil will be light and fluffy and white. Add condensed milk and coffee liqueur Kahula, if necessary. Separate ¾ cup cream and put it in a pastry bag with a star tip.
To assemble the cake: using a spoon or a dosing bottle, lightly moisten each layer cake Kahula liqueur or coffee. Apply a thin layer of cream between layers of biscuit, sides and top. Smooth with a flat trowel. Place the cake in the refrigerator to cool for 20-30 minutes.
Meanwhile, prepare the chocolate ganache: heated cream in a small saucepan; Be careful not to burn it! Remove from heat and pour in the chocolate. Whisk until the chocolate has melted and starts to thicken. Chocolate should begin to cool; do not pour the hot chocolate cake! Let stand for 5 minutes, and let the air bubbles disappear. Pour half the chocolate in a disposable pastry bag.
Use the chocolate ganache cake decorate hand. Pour the chocolate over the top and flatten with a spatula. Place the cake in the refrigerator to cool, about 20-30 minutes.
Meanwhile, prepare the chocolate ganache: heated cream in a small saucepan; Be careful not to burn it! Remove from heat and pour in the chocolate. Whisk until the chocolate has melted and starts to thicken. Chocolate should begin to cool; do not pour the hot chocolate cake! Let stand for 5 minutes, and let the air bubbles disappear. Pour half the chocolate in a disposable pastry bag.
Use the chocolate ganache cake decorate hand. Pour the chocolate over the top and flatten with a spatula. Place the cake in the refrigerator to cool, about 20-30 minutes.
If desired, decorate the top of the cake with the reserved cream after cooling chocolate. It can also add a decorative coffee pasta.
Keep cake refrigerated.
Keep cake refrigerated.