COMPOSITION
- Coffee muffin cake
- Sponge of Mascarpone Quescrem
- Namelaka of Mascarpone Quescrem
- Crunchy milk bath
- Bitter coffee syrup
- Bitter coffee gel
ASSEMBLY
With the sponge cake cooled, fill with sponge of Mascarpone Quescrem and freeze.
Once frozen, coat twice with the milk crisp. Drain and place on greaseproof paper.
Once the bath has solidified, assemble the namelakas of Mascarpone Quescrem and with a piping bag and nozzle, make filigree shapes on it.
Decorate with cubes of amaretto coffee gel, chocolate balls, slices, etc.
Once frozen, coat twice with the milk crisp. Drain and place on greaseproof paper.
Once the bath has solidified, assemble the namelakas of Mascarpone Quescrem and with a piping bag and nozzle, make filigree shapes on it.
Decorate with cubes of amaretto coffee gel, chocolate balls, slices, etc.
MUFFIN CAKE WITH COFFEE
Ingredients
Eggs 500 g
Sugar 500 g
Flour 500 g
Sunflower oil 400 g
Milk 50 g
Freeze-dried or soluble coffee 50 g
Impulsor 29 g
Process
- Beat the eggs with the sugar.
- Dissolve the coffee in the milk and mix with the sunflower oil.
- When the batter of the first point doubles in volume, add the oil and milk mixture very slowly and wait for the previous one to mix before adding the next one.
- Sift the flour twice with the impeller.
- Add in several times to the previous mixture.
- Let stand in positive cold, skin-tight for at least 12 hours.
- Bake in a cake pan at 175 ºC for about 40 – 45 minutes.
MASCARPONE AND CREAM MASCARPONE SPONGE
Ingredients
Mascarpone Quescrem 375 g
Cream 35% G.M. 430 g
Sugar 70 g
Milk 72 g
Gelatine powder 8 g
Water for gelatine 40 g
Process
- Heat the milk with the sugar until boiling.
- Add the hydrated and previously melted gelatin.
- Pour the mixture over Mascarpone Quescrem. Pass through a blender.
- Warm the cream to 20 ºC. Add to the previous mixture and homogenize with a blender.
- Leave in positive cold for 12 hours.
- Before application, assemble with rods.
*It can be used as filling and decoration. Can be frozen for one year.
MASCARPONE CREAM CHEESE NAMELAKA
Ingredients
Milk 200 g
Gelatin powder 5 g
Water for gelatin 25 g
White chocolate 355 g
Cocoa butter 15 g
Mascarpone Quescrem 300 g
Cream 35% G.M. 100 g
Process
- Heat the milk to boiling point and add the gelatine mass dissolved in the microwave. This milk can be infused on the spot, in this case it will be necessary to strain the mixture while pouring it over the topping.
- Pour the mixture of the first point over the couverture and cocoa butter.
- Mix the cream and Mascarpone Quescrem. Pass through a blender and add the mixture of the second point.
- Pass the blender carefully so that the cream does not try to whip.
- Rest for 4 – 12 hours in the refrigerator.
- Assemble with rod until it marks. Use noodle nozzles.
AMÍBAR AMARETO COFFEE
Ingredients
Brown sugar 300 g
Water 600 g
Amaretto 80 g
Soluble coffee 20 g
Process
- Mix sugar and water. Bring to a boil.
- Add soluble coffee and the amaretto. Reserve.
AMARETTO COFFEE GEL CUBES
Ingredients
Bitter brown syrup 100 g
Agar-agar 0.7 g
Neutral gelatin leaf 2 g
Process
- Hydrate the gelatin sheet in plenty of cold water and drain.
- Heat the syrup with the agar-agar. Mix well and bring to a boil.
- Add the mixture of the previous point to the gelatin and let it gel in a square mold for 12 hours.
- Cut cubes of 2 x 2 centimeters.
