Caramel Walnut Coffee Mousse Cake(jiao tang he tao ka fei mu si dan gao kou kou nan she xiang nong zi wei )

Caramel Walnut Coffee Mousse Cake

Introduction:

"Today's cake is one of the most troublesome cakes made recently. Carrot birthday before, as a take out cake, has been done once. The feedback at that time was that I was killed by my friends. After eating, I was staring at me. So, although the production process was a little troublesome, the final product would make you feel completely worth it! This cake, from top to bottom, combines 4 different flavors and textures, including 7 layers of delicious food! In terms of taste, it has the richness of coffee, the mellow of cheese, the sweetness of caramel, and finally the crispness of nuts. Not only that, even the same kind of taste, in different levels, can make you taste different, not exactly the same. In terms of taste, the crispness of caramel nuts, the compactness of the cake, the delicacy and smoothness of the mousse layer, and the interlacing and integration of different texture materials do not make people feel conflicted, but complement each other. The gradual taste of this layer, twists and turns, overlapping ~ ~ when you think "so it is", it brings you another wave of surprise and enjoyment! It's a perfect combination of plump and rich, crispy and burnt fragrance, which makes you sigh with satisfaction ~ ~ have a good time! (ingredient a is the bottom of coffee cake, ingredient B is Coffee Cheese Mousse, ingredient C is vanilla custard cream mousse, ingredient D is Caramel nuts, and ingredient e is liqueur. The following amount can make a 24 * 8 * 9cm cake

Production steps:

Step 1: make the coffee cake base first. Here is the part of ingredient a. Prepare all the ingredients for the cake (a). Sift low gluten flour 2 ~ 3 times in advance. Dissolve coffee powder (a) in hot water (a) and set aside;

Step 2: separate the egg white and yolk and put them in two clean containers without oil and water. Put the egg white in the refrigerator first;

Step 3: add 15g sugar into the egg yolk and beat until the sugar melts, the color turns white and the liquid is thick;

Step 4: add coffee liquid and stir evenly;

Step 5: add the odorless liquid oil and continue to stir until there is no oil spray;

Step 6: add coffee wine and stir well;

Step 7: sift in half of the low gluten flour (pay attention to add only half of the flour first);

Step 8: mix until there are no powdery particles, and set aside;

Step 9: remove the egg white from the refrigerator and add lemon juice;

Step 10: stir to the fisheye like thick bubble state;

Step 11: add the remaining 30g sugar in several times, and beat the egg white to the state of dry foaming. The time of adding sugar was: when the fish eye bubble, when the fine foam, wet foaming;

Step 12: preheat the oven 180 degrees. Take 1 / 3 of the egg white and add it into the yolk paste;

Step 13: cut and mix evenly with scraper;

Step 14: pour the mixed cake paste back into the remaining egg white;

Step 15: mix well with a scraper. There is no need to completely mix evenly, showing the state of marbling can be;

Step 16: sift in the remaining half of the low gluten flour;

Step 17: cut and mix evenly with a scraper until there are no powder particles and the luster is fine;

Step 18: pour the cake paste into the mold. I use a 28 * 28 Sanneng gold baking tray. Smooth the surface;

Step 19: put the baking tray into the oven, middle layer, heat up and down, 170 degrees, bake for about 20 minutes, until completely cooked. If you tap the cake surface with your hand, it will make a "Bong Bong" sound, and it will not stick to your hands at all;

Step 20: after baking, take out the oven immediately, put the cake upside down on the drying net, cool it slightly, turn over and remove the oil paper at the bottom;

Step 21: after completely cooling, remove the corners, and then cut the cake into 3 pieces of uniform size, cover with plastic film for standby. The size of each strip is about 8 * 24cm;

Step 22: next, make Coffee Cheese Mousse. Here is ingredient B. Prepare all the ingredients for ingredient B. Mix coffee powder (b) with hot water and stir well

Step 23: soak gilding tablets in cold water until soft;

Step 24: beat egg yolk, add rum or coffee wine, stir well;

Step 25: add fine granulated sugar into 30g clean water, heat until the granulated sugar melts and the liquid boils;

Step 26: pour the sugar into the egg yolk slowly while it is hot, and stir quickly while pouring;

Step 27: until the yolk is cooled to warm, the color turns white, the volume expands, and the state is sticky;

Step 28: the cream cheese is heated in water and stirred until it is smooth and free of particles;

Step 29: add the dried gelatine slices and continue to stir until the gelatine slices melt;

Step 30: the cream cheese should be very smooth, delicate and glossy;

Step 31: mix the egg yolk paste and cream cheese in batches;

Step 32: mix them well until the end. At this time, the state of the cheese paste is as shown in the figure. Lift the egg beater, and the cheese paste can drop like a line;

Step 33: add the coffee liquid, mix well, and the Coffee Cheese Mousse paste is ready. Cover with plastic wrap. Stand by;

Step 34: next, make vanilla custard cream mousse. Here is the part of ingredient C. First of all, prepare the materials for making kastar sauce, and soak Geely Ding (c) in cold water in advance;

Step 35: break up the eggs, add sugar 1, stir until the sugar is melted, the yolk is white and sticky;

Step 36: add corn starch and stir well;

Step 37: add rum and stir well;

Step 38: after the milk is heated to nearly boiling, slowly add it into the egg yolk paste, and quickly stir while adding it to prevent the egg yolk from being scalded;

Step 39: continue to stir until the egg yolk and milk paste is cooled to a warm state;

Step 40: heat kastar paste in water and keep stirring while heating;

Step 41: until the kastar paste becomes thick and has lines, remove from the heat, add butter and stir until the butter melts;

Step 42: continue stirring until the kastar sauce is completely cooled;

Step 43: take a large spoon of kastar sauce, add the softened diced Geely slices, and heat until the diced Geely slices melt;

Step 44: stir well, pour back the remaining kastar sauce and mix well;

Step 45: Cream + sugar 2 (c), stirring until the appearance of texture, but still can flow 6 distribution state;

Step 46: mix custard sauce with whipped cream;

Step 47: cut and mix them evenly;

Step 48: put it into the flower mounting bag and refrigerate it;

Step 49: then make caramel nuts. Here's the ingredient d part. First, prepare the materials;

Step 50: clean the nuts and drain the water;

Step 51: into the oven, 150 degrees, up and down the fire, the middle layer, baking for 10 ~ 15 minutes, until golden fragrant;

Step 52: sugar and water into the pot, medium heat, do not stir at this time. When the sugar is completely melted, turn the heat down and start stirring;

Step 53: slowly, the color of the sugar in the pot begins to turn yellow;

Step 54: continue to heat and keep stirring until the color of the sugar in the pot turns into beautiful golden yellow, and many dense bubbles appear. At this time, turn off the fire;

Step 55: if the judgment is not good, you can use chopsticks to dip a little sugar, immerse in cold water, sugar will immediately form hard sugar beads;

Step 56: scoop up the sugar liquid with a wooden shovel, and it will flow down continuously in a linear shape. The sugar is ready;

Step 57: add the roasted nuts and mix well;

Step 58: pour on oil paper or silica gel pad;

Step 59: while hot pressed into thin slices, when not hot, will be separated into small pieces, caramel nuts are ready;

First of all, prepare the liquid sugar cake materials (step 60);

Step 61: 20 g fine granulated sugar and 30 ml clear water, boil and cool. Add 15ml of rum, stir well, and the liqueur is ready;

Step 62: take a piece of cake and put it on the bottom of the mold (this mold is very simple because I made it with tinfoil.) , brush with sugar wine liquid, can be appropriate more;

Step 63: squeeze a layer of vanilla custard cream mousse;

Step 64: smooth the mousse surface slightly;

Step 65: put another piece of cake coated with sugar and wine, then squeeze a thin layer of Coffee Cheese Mousse, and scrape the surface with a small spoon;

Step 66: put on some Caramel nuts that have been broken;

Step 67: apply another layer of Coffee Cheese Mousse and smooth the surface;

Step 68: continue to put a piece of cake, and brush a layer of liqueur on the cake;

Step 69: apply the remaining vanilla custard cream mousse;

Step 70: finally, spread the remaining Caramel nuts on the surface, refrigerate until hard, and then cut them into pieces.

Materials required:

Egg (a): 3 (single gross weight about 55g)

Low gluten flour (a): 90g

Instant coffee powder (a): 5g (do not use 3 in 1)

Yolk (b): 2

Instant coffee powder (b): 5g (do not use 3 in 1)

Cream cheese (b): 150g

Gilding (b): 5g

Yolk (c): 2 (or one whole egg)

Corn starch (c): 15g

Whole milk (c): 200ml

Light cream (c): 130g

Gliding (c): 5 ~ 8g

Nut (d): 100g

Fine granulated sugar (a): 45g

Odorless liquid oil (a): 20g

Chinese PinYin : Jiao Tang He Tao Ka Fei Mu Si Dan Gao Kou Kou Nan She Xiang Nong Zi Wei