Vanilla and coffee cake

Gâteau au café

Coffee and vanilla cake made with

– a hazelnut biscuit
– a chocolate/coffee crunch
– a creamy vanilla filling
– a coffee mousse
– a dulcey/coffee mirror glaze.

Hazelnut biscuit
125g hazelnut powder from @nutandme_en
125g icing sugar
3 eggs
20g melted butter
30g flour
90g egg whites
20g caster sugar
1 pinch of salt

Melt the butter and leave to cool.
Pour the powdered sugar, icing sugar and eggs into a bowl and whisk the mixture until it is uniform. Pour the egg whites, a pinch of salt and the caster sugar into the bowl of your food processor and whip to stiff peaks. Take a third of the egg whites and fold them into the batter to lighten it. Gently fold in the rest, lifting the mixture.
Add the sifted flour and the cold melted butter. Pour the mixture onto a baking tray lined with greaseproof paper larger than your pastry frame (20X20cm). Smooth out the surface and bake at 180°C for about 14-16 minutes until golden brown, then leave to cool.

Coffee chocolate crisp
60g milk chocolate
40g praline
60g crêpes dentelles
Coffee extract
Melt the milk chocolate. Add the praline (almonds, hazelnuts), crumbled crêpes dentelles and coffee extract. Mix and cover the surface of the hazelnut biscuit. Place in the freezer.

Vanilla cream
125g of liquid cream 30%MG
125g cold liquid cream 30%MG
3 yolks
30g caster sugar
Vanilla pod or vanilla powder
50g white chocolate
1 sheet of gelatine (2g)

Hydrate the gelatine in very cold water. Heat the cream and vanilla in a saucepan. Pour this hot liquid over the egg yolk and sugar mixture and mix well. Cook over a low heat until the temperature reaches 84º C. Stir constantly with a spatula. Remove from the heat and stir in the gelatine and pour over the melted white chocolate. Set aside. Whip the cold liquid cream with a mixer and add to the previous mixture. Pour over the biscuit and the crisp and place in the freezer for 20 minutes.

Coffee mousse
20 cl of cold liquid cream
Coffee extract
25 cl milk
100 g caster sugar
6 g gelatine

Hydrate the gelatine in very cold water. In a saucepan, heat the milk, caster sugar and coffee extract. Remove from the heat, add the gelatine, mix and set aside. Whip the cold cream with a mixer and add it to the previous mixture. Pour over the vanilla cream and return to the freezer.

Coffee Dulcey glaze (the day before)
50 g water
75 g sugar
75 g glucose
6 g gelatine
50 g unsweetened condensed milk or liquid cream with a minimum of 30% fat content
75 g dulcey chocolate
Coffee extract

Soften the gelatine in a container of cold water and heat the glucose, water and sugar in a saucepan to 105°C. Pour the melted chocolate, unsweetened condensed milk, coffee extract and softened gelatine into a measuring cup. Mix, strain and chill overnight.

Remove the cake from the freezer. If your mousse is already up to the height of the frame, slide the frame up slightly by 3mm. Cover the surface of the cake with the icing, which has been cooled to 35°C. Leave in the fridge for a few minutes until the icing has set. Carefully remove the frame and cut 0.5 cm off each side of the cake, so that the layers are well defined. Cut into individual slices and thaw in the refrigerator. Decorate with a gold leaf and a coffee bean.

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