Cappuccino Cake
by Good baking ~ teaching service of steaming and baking
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Melt the butter into a liquid.
2. Add the eggs to the white sugar and beat them.
3. Sift in the low powder, cocoa powder and almond powder and stir with a spatula, then add the liquid butter and honey and mix well.
4. Wrap the round mold with tin foil.
5. Pour the cake lake into the mold, and select the "normal baking" mode of heating up and down in the Fangtai oven. Preheat it to 160°C and bake for 50 minutes.
6. Pour cream A and coffee wine into a pot, stir and heat to a boil.
7. After beating the egg yolks and sugar until thick, pour the coffee cream syrup and stir quickly.
8. Beat cream B to 50% foam.
9. After melting the white chocolate, pour in the whipped cream and mix well.
10. Add the coffee custard to the white chocolate cream and mix well.
11. At this point, the cake embryos are out of the oven, let cool, and cut into three layers. Brush each layer of cake embryos with a layer of sugar water, which will be more moist and taste better, and then use a round mold to carve into 3 small circles for later use.
12. Put the coffee mousse into the painting bag.
13. The cake base and coffee mousse are layered into the mold, and after 30 minutes of refrigeration, they can be decorated.
