This is a famous French cake that is quick to prepare and does not require any special skills. The cake is based on dacquoise sponge cake and butter cream. One of those cakes that definitely come out.
140 g almond flour
100 g icing sugar
60 g flour
210 g protein (7 proteins)
100 g sugar
30 g almonds (slices)
30 g icing sugar
Coffee Butter Cream:
140 g yolk (7 pcs)
220 g sugar
100 ml of water
350 g butter (cubed, room temperature)
15 ml coffee extract
For 250 ml of coffee extract:
200 g sugar

200 ml of water

100 ml of water
70 g instant coffee
Step 1

Make a biscuit. Turn the oven to 180 ° C.

Step 2

Combine dry ingredients: flour, powdered sugar, almond flour.

Step 3

Beat whites until white foam, gradually add sugar. Continue whisking until firm peaks.

Step 4

Combine dry ingredients with well-beaten egg whites, stir gently with a spatula to maintain lightness.

Step 5

Pour the dough into two molds, 20 cm in diameter.

Line the bottom of the form with parchment. Can be laid out with parchment and board.
Step 6

Sprinkle the sponge cake on top with slices of almonds and powdered sugar and send to bake in an oven preheated to 180 ° C for 30 minutes.

Step 7

Take out the finished biscuit, let it cool. Place in the freezer for 1 hour. Remove the mold from the biscuit.

Step 8

Prepare a coffee extract. Put sugar and water on fire. Don’t stir, prepare dark caramel. Pour a thin stream of coffee into it. Remove from heat.

Step 9

Make a coffee butter cream. Add water and sugar to a saucepan and bring to 116 ° C (soft ball).

There is no need to stir the syrup, it can crystallize!
Step 10

Whisk the yolks in a food processor until lightening.

Step 11

Pour syrup into whipping yolks in a thin stream. Beat for about 5-7 minutes more. The mass should not be warm. Then add the butter cubes in small portions. Whisk, then add the coffee extract.

Step 12

Transfer the cream to a piping bag with a 20 mm nozzle.

Step 13

Collect the cake. Place large “drops” of cream on the biscuit along the contour of the biscuit, fill the middle of the biscuit with cream, laying it out in a spiral.

Step 14

Place the second biscuit on top of the cream.

Step 15

Decorate the cake with cream.

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