Raspberry Cream Cheese Coffee Cake

Preparation :

Preparing sponge cake in coffee:

Separate the whites from the egg yolks. Turn the whites into the snow with 4 tbsp of cold water and 1 pinch of salt.
Stir in 40 g of sugar and continue beating until the snow whites turn bright.
Dissolve the coffee powder in 2 tbsp of water. Beat with egg yolks and 60 g of sugar.
Add the flour, starch, and 1 pinch of yeast in the rain and gently stir in half the whites, add the rest of the whites in a second time.
Pour the mixture into a 20 cm diameter cast lined with parchment paper and bake for about 20 minutes in a preheated oven at 200oC.
Remove the dish from the oven, let it cool on a wire rack, unmould it and cut into 3 layers.

Preparation of raspberry la garniture:

Wash and lightly crush the raspberries with a fork.
Cover the raspberry-breaking sponge cakes.
Place a layer of sponge cake on a plate and cover with raspberries. Place the second layer on top.

Preparing coffee cream:

Combine mascarpone, espresso, and remaining sugar.
Soak the gelatine leaves in cold water.
Drain the gelatin and melt over low heat.
In a bowl, mix with 2 tbsp of espresso cream, then add the rest of the mixture.
Beat the liquid cream and add it to the mixture.
Refrigerate until the mixture is set.

For editing:

Spread 2 to 3 tbsp on the second sponge cake, place the third sponge cake and cover the cake with cream.
Place the remaining cream in a socket pocket with a star socket and decorate the cake. Refrigerate for at least 4 hours.
Let yourself be tempted! Tip: You can also decorate the cake with chocolate coffee beans or fresh raspberries.

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