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Nutty coffee

This cake is full of coffee flavor with a bit of crunch of macadamia and praline. It’s like eating your coffee with your favorite cookie. For orders please send email to: diana.widjaja@gmail.com

This cake requires 4 components:

Makes 7 half-sphere cakes (8.5 cm)

  • Macadamia brittle mousse
  • Coffee mousse
  • Chocolate sponge cake
  • Capucinno glaze

Macadamia Brittle Mousse

Things you need:

  • 110 gr Macadamia Paste
  • 2 egg yolk
  • 25 gr icing sugar
  • 166 gr whipping cream (A)
  • 1 vanilla bean
  • 30 gr whipping cream (B)
  • 150 gr whipping cream (C)
  • 2 gr gelatine sheet (soften in cold water)
  • 10 gr hazelnut praline (you can make it by yourself)

Things you need to do :

Boil the whipping cream (A) with the vanilla bean in the pan, while you mix the egg yolk with the icing sugar.  Pour half of the whipping cream to the egg mixture then mix it well. Pour back the whipping cream to the pan. Heat the mixture till it reach 84C. Take the mixture out from the heat and put in the soften gelatine sheet. Mix well. Strain the mixture into a fine sieve.

Heat up the whipping cream (B) in the microwave for 10 sec (until almost boiling). Pour the whipping cream (B) into the macadamia paste until the paste is soften and well mixed.

Fold the egg mixture into the macadamia paste together with the praline.

Beat the whipping cream (C) to soft peak. Fold in the whipping cream into the macadamia paste.

Coffee mousse –> I got the recipe from Hidemi Sugino’s Bresilienne

Chocolate sponge cake –> Refer to the chocolate sponge cake here

Capucinno Glaze
Things you need:
  • 200 gr water
  • 60 gr instant capucinno (no sugar/not sweet type)
  • 16 gr gelatine sheet (soften in cold water)

Things you need to do

Boil the water, then mix in the capucinno. Lower the heat, and let it simmer for 4-5 mins. Take it out from the stove. Mix in the gelatine and let it cool. The mixture will get thicker as it is getting cool.

inside look

Assemble the cake

Pour the coffee mousse into 5 cm half sphere mold, put it in the freezer till it harden.

Cut the sponge cake using 5 cm round cookie cutter. Brush the cake with liquer (if you like)

Pour the macadamia mousse into the 8.5 cm half sphere mold, fill only 1/3 of the mold. Put in the fridge for 15 mins to let it set a bit. Take out the coffee mousse from the mold and put it on the top of the macadamia mousse. Put the sponge cake on the coffee mousse. Pour the rest of the macadamia mousse to fill up the mold.

Put the mold in the fridge until it harden. Once it is hard, take it out from the mold, then pour the capucinno glaze .

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