Raspberry Cream Cheese Coffee Cake
Tuesday, June 2, 2020
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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.