[Caramel Walnut Coffee Mousse Cake]: The rich taste is hard to leave in your mouth

Overview

Today’s cake is one of the more troublesome cakes I’ve made recently. I've already made it once before as a takeaway cake for Carrot's birthday. The feedback at that time was that I was instantly killed by my friends~~They still stared at me longingly after eating~~ So, although the production process is a bit troublesome, the final product will make you feel that it is completely worth it! This cake, from top to bottom, combines 4 different flavors and textures, and contains 7 layers of deliciousness! In terms of taste, it has the richness of coffee, the mellowness of cheese, the sweetness of caramel, and finally the crispiness of nuts~ Not only that, even if it is the same type of taste, you can taste the difference between different levels, and they are never exactly the same. In terms of taste, the crispiness of the caramelized nuts, the denseness of the cake body, the delicate and smooth mousse layer, and the materials of different textures are intertwined and blended with each other. Although they are contradictory, they do not feel conflicting, but complement each other and complement each other. These layers of gradual flavors, twists and turns, overlapping~~just when you think it is like this, it will bring you another wave of surprises and enjoyment! It is absolutely plump and rich, with the perfect combination of crispiness and caramel aroma, which will make you sigh with satisfaction~~ You will enjoy it once you eat it! (Ingredients A is coffee cake base, ingredient B is coffee cheese mousse, ingredient C is vanilla custard mousse, ingredient D is caramel nuts, ingredient E is sugar and wine liquid. The following quantities can make a 24*8*9cm cake)

Tags

• mousse
• butter (c)
• clear water (b)
• coffee wine (a)
• coffee wine (b)
• coffee wine (e)
• corn starch (c)
• cream cheese (b)
• egg (a)
• egg yolk (b)
• egg yolk (c)
• fine sugar (a)
• fine sugar (b)
• fine sugar (d)
• fine sugar (e)
• fine sugar 1 (c)
• fine sugar 2 (c)
• gelatin (b)
• gelatin (c)
• hot water (a)
• hot water (b)
• hot water (e)
• instant coffee powder (a)
• instant coffee powder (b)
• juice (d)
• lemon juice (a)
• low gluten flour (a)
• nuts (d)
• odorless liquid oil (a)
• rum (c)
• whipping cream (c)
• whole milk (c)

Ingredients

Steps

1. 1 Make the coffee cake base first. What is used here is part of ingredient A. Prepare all cake ingredients (A). Sift low-gluten flour 2 to 3 times in advance. Dissolve coffee powder (A) in hot water (A) and let it stand for later use;

   

2. 2 Separate the egg whites and egg yolks and place them in two clean, oil-free and water-free containers. Put the egg whites in the refrigerator first;

   

3. 3 Add 15g of fine sugar to the egg yolks and beat until the sugar melts, becomes white in color, and the liquid becomes thick;

   

4. 4 Add coffee liquid and stir evenly;

   

5. 5 Add odorless liquid oil and continue to stir evenly until there are no oil splashes;

   

6. 6 Add coffee wine and stir evenly;

   

7. 7 Sift in half of the low-gluten flour (note that only half of the flour is added first);

   

8. 8 Mix until there are no powdery particles and set aside for later use;

   

9. 9 Take the egg whites out of the refrigerator and add lemon juice;

   

10. 10 Beat until fish-eye-like thick bubbles form;

    

11. 11 Add the remaining 30g of fine sugar in portions and beat the egg whites until dry peaks form. The times for adding sugar are: fish eye foaming, fine foaming, and wet foaming;

    

12. 12 Preheat the oven to 180 degrees. Take 1/3 of the beaten egg white and add it to the egg yolk paste;

    

13. 13 Use a spatula to cut and mix evenly;

    

14. 14 Pour the mixed cake batter back into the remaining egg whites;

    

15. 15 Mix slightly with a spatula. There is no need to completely mix evenly here, just show the marble pattern;

    

16. 16 Sift in the remaining half of the cake flour;

    

17. 17 Use a spatula to cut and mix evenly until there are no powdery particles and the gloss is fine;

    

18. 18 Pour the cake batter into the mold. I use a 28*28 three-energy golden baking pan. Smooth surface;

    

19. 19 Put the baking sheet into the oven, middle layer, heat up and down, 170 degrees, and bake for about 20 minutes, until completely cooked. If you pat the surface of the cake lightly with your hands, it will make a "bongbong" sound and it will not stick to your hands at all;

    

20. 20 After baking, take it out of the oven immediately, place the cake upside down on a drying net, let it cool slightly, turn it over and remove the bottom parchment paper;

    

21. 21 After it is completely cool, remove the edges, cut the cake into 3 evenly sized strips, cover with plastic wrap and set aside. The size of each strip is approximately 8*24cm;

    

22. 22 Next, make coffee cheese mousse. Ingredient B is used here. Prepare all ingredients for ingredient B. Mix coffee powder (B) with hot water and stir evenly

    

23. 23 Soak the gelatine tablets in cold water until soft;

    

24. 24 Beat the egg yolks, add rum or coffee wine, and stir evenly;

    

25. 25 Add fine sugar to 30g of water and heat until the sugar melts and the liquid boils;

    

26. 26 While hot, slowly pour the sugar solution into the egg yolks, stirring quickly while pouring;

    

27. 27 Wait until the egg yolk cools down to warm, turns white in color, expands in volume, and becomes viscous;

    

28. 28 Heat the cream cheese over water and stir while heating until it becomes smooth and grain-free;

    

29. 29 Add the squeezed-out gelatine sheets and continue stirring over water until the gelatine sheets melt;

    

30. 30 The cream cheese at this time should be very smooth, delicate and shiny;

    

31. 31 Mix the prepared egg yolk paste and cream cheese in batches;

    

32. 32 Mix both thoroughly until finally. The cheese paste state at this time is as shown in the picture. Lift the egg beater and the cheese paste can drip down in a line;

    

33. 33 Add the coffee liquid, mix evenly, and the coffee cheese mousse paste is ready. Cover with plastic wrap. Leave aside for later use;

    

34. 34 Next make the vanilla custard mousse. What is used here is part of ingredient C. First prepare the ingredients for making custard sauce, and soak the gelatine (C) in cold water in advance;

    

35. 35 Beat the eggs, add fine sugar 1, stir until the sugar is basically melted and the egg yolk becomes white and sticky;

    

36. 36 Add cornstarch and stir evenly;

    

37. 37 Add rum and mix well;

    

38. 38 After the milk is heated to almost boiling, slowly add it to the egg yolk paste, stirring quickly while adding to prevent the egg yolk from being cooked;

    

39. 39 Continue stirring until the egg yolk and milk paste cools down to a warm but not scalding state;

    

40. 40 Heat the custard paste over water, stirring constantly while heating;

    

41. 41 Until the custard paste becomes thick and lines appear, remove from the heat, add butter, and stir until the butter melts;

    

42. 42 Continue stirring until the custard sauce is completely cooled;

    

43. 43 Take a tablespoon of custard sauce, add the softened gelatin slices that have been soaked in advance, and heat until the gelatin slices melt;

    

44. 44 After mixing evenly, pour it back into the remaining custard sauce and mix evenly;

    

45. 45 Whipping cream + caster sugar 2 (C), whip until lines appear but can still flow;

    

46. 46 Mix custard sauce and whipped cream;

    

47. 47 Chop the two and mix them evenly;

    

48. 48 Put into a piping bag and refrigerate until later use;

    

49. 49 Then make the caramelized nuts. What is used here is part of ingredient D. First prepare the materials;

    

50. 50 Wash the nuts and drain them;

    

51. 51 Put it into the oven at 150 degrees, upper and lower heat, middle layer, bake for 10 to 15 minutes, until golden and fragrant;

    

52. 52 Pour the sugar and starch syrup into the pot, heat over medium-low heat, do not stir at this time. Wait until the sugar is completely melted, then turn to low heat and start stirring;

    

53. 53 Slowly, the color of the sugar in the pot begins to turn yellow;

    

54. 54 Continue to heat and stir continuously until the color of the sugar liquid in the pot turns into a beautiful golden yellow and many dense bubbles appear. At this time, turn off the heat;

    

55. 55 If you judge that the condition is not good, you can use chopsticks to dip a little sugar liquid into cold water. The sugar liquid will immediately form hard sugar beads;

    

56. 56 Use a wooden spatula to scoop up the sugar liquid and it will flow down continuously in a linear shape. The sugar liquid is ready;

    

57. 57 Add the roasted nuts and mix quickly;

    

58. 58 Pour onto oil paper or silicone mat;

    

59. 59 Press it into thin slices while it is hot. When it is no longer hot, separate it into small pieces and the caramelized nuts are ready;

    

60. 60 Now start assembling the cake, first prepare the ingredients for the sugar and wine liquid (E);

    

61. 61 20g fine sugar + 30ml water, boil and let cool. Add 15ml of rum, stir evenly, and the sugar and wine liquid is ready;

    

62. 62 Take a piece of cake and place it at the bottom of the mold (I folded this mold myself with tin foil, so it is very simple...), and brush it with sugar and wine liquid, maybe more;

    

63. 63 Squeeze on a layer of vanilla custard mousse;

    

64. 64 Smooth the surface of the mousse slightly;

    

65. 65 Place another piece of cake brushed with sugar and wine liquid, then spread a thin layer of coffee cheese mousse, and use a small spoon to smooth the surface;

    

66. 66 Add some chopped caramel nuts;

    

67. 67 Apply another layer of coffee cheese mousse and smooth the surface;

    

68. 68 Continue to place a piece of cake, and also brush a layer of sugar and wine liquid on the cake piece;

    

69. 69 Spread the remaining vanilla custard mousse;

    

70. 70 Finally, spread the remaining caramelized nuts on the surface, refrigerate until hard, then cut into pieces and serve.