[caramel Walnut Coffee Mousse Cake]: It’s Hard to Give Up The Fragrant Taste

[caramel Walnut Coffee Mousse Cake]: It’s Hard to Give Up The Fragrant Taste

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

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

3. Add 15g of fine sugar to the egg yolk, and beat until the sugar melts, the color is whitish, and the liquid is thick;

4. Add coffee liquid and stir evenly;

5. Add the odorless liquid oil, continue to stir evenly, until there is no oily state;

6. Add coffee wine and stir evenly;

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

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

9. Remove the egg whites from the refrigerator and add lemon juice;

10. Whipped to the state of thick bubbles like fish eyes;

11. Add the remaining 30g of fine sugar in portions, and beat the egg whites to a dry and foamy state. The time for adding sugar is: when fish-eye foaming, fine foaming, and wet foaming;

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

13. Cut and mix evenly with a spatula;

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

15. Mix it with a spatula. It does not need to be completely mixed and even, and it is only necessary to show the state of marble pattern;

16. Sift in the remaining half of low-gluten flour;

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

18. Pour the cake batter into the mold. I used a 28*28 Sanneng golden baking pan. Smooth the surface;

19. Put the baking tray into the oven, middle level, up and down, 170 degrees, bake for about 20 minutes, until fully cooked. Tap the surface of the cake with your hand, it will make a "bongbong" sound, and it will not stick to your hands at all;

20. After baking, put the cake out of the oven immediately, put the cake upside down on the drying net, let it cool for a while, turn over and remove the bottom greased paper;

21. After it has cooled completely, remove the corners, and then cut the cake into 3 evenly sized pieces, and cover with plastic wrap for later use. The size of each piece is about 8*24cm;

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

23. Gelatine tablets are soaked in cold water in advance until soft;

24. Beat the egg yolks, add rum or coffee liqueur, and stir well;

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

26. Slowly pour the sugar liquid into the egg yolk while it is hot, stirring quickly while pouring;

27. Until the egg yolk cools down to warm, the color becomes white, the volume expands, and the state is sticky;

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

29. Add the gelatin tablets that have been squeezed out of water and continue to stir under water until the gelatin tablets have melted;

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

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

32. Mix the two thoroughly until the end. The state of the cheese paste at this time is shown in the figure. Lift up the whisk, and the cheese paste can drip down like a thread;

33. Add the coffee liquid, mix well, and the coffee cheese mousse is ready. Cover with plastic wrap. Set aside

34. Next, make the vanilla custard cream mousse. The ingredient C is used here. First, prepare the ingredients for making custard sauce, and at the same time soak the gelatin (C) in cold water in advance;

35. Beat the eggs, add fine sugar 1, and stir until the sugar is almost melted and the egg yolk is white and thick;

36. Add corn starch and mix well;

37. Add rum and stir well;

38. After the milk is heated to a boil, slowly add it to the egg yolk paste, stirring quickly while adding, to prevent the egg yolk from being scalded;

39. Continue to stir until the egg yolk milk paste has cooled to a state where it is warm and not hot;

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

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

42. Continue to stir until the custard sauce is completely cooled;

43. Take a large spoonful of custard sauce, add the gelatin slices soaked and softened in advance, and heat until the gelatin slices melt;

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

45. Whipped cream + caster sugar 2 (C), whipped until lines appear, but still can flow 6 distributed state;

46. Mix custard sauce with whipped cream;

47. Cut and mix the two evenly;

48. Put it in a piping bag and refrigerate for later use;

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

50. Clean the nuts and drain the water;

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

52. Pour the sugar and water malt into the pot and heat it over a medium-to-low heat. Do not stir at this time. When the sugar is completely melted, turn the heat to low, then you can start stirring;

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

54. Continue to heat and keep stirring until the sugar liquid in the pot turns into a beautiful golden yellow and there are many dense bubbles, turn off the heat at this time;

55. If the judgment is not good, you can use chopsticks to dip a little bit of sugar liquid, immerse it in cold water, the sugar liquid will immediately form hard sugar beads;

56. Use a wooden spatula to scoop up the sugar liquid, and it will flow down uninterruptedly. The sugar solution is ready;

57. Add the roasted nuts and mix quickly;

58. Pour on greased paper or silicone pad;

59. Press it into thin slices while it's hot, and when it's not hot, separate it into small pieces, and the caramelized nuts are ready;

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

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

62. Take a piece of cake and place it on the bottom of the mold (I used tin foil to fold this mold myself, so it is very simple...), brush with sugar and wine liquid, which can be more appropriate;

63. Squeeze a layer of vanilla custard cream mousse;

64. Smooth the surface of the mousse slightly;

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

66. Put some caramelized nuts that have been broken;

67. Spread a layer of coffee cheese mousse and smooth the surface;

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

69. Spread the remaining vanilla custard cream mousse;

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

Tips:

1. When making the coffee cake base, pay attention to adding the flour in batches, cutting or mixing. This cake batter is relatively dry and will defoam easily;
2. The butter in the custard cream filling can be added according to personal preference, and it is also possible to omit it;
3. When boiling the sugar, don't stir it at first, wait until the sugar is completely melted before stirring, otherwise it will cause sanding;
4. To boil the sugar, use a small fire, so as not to get over it, it will be bitter;
5. The cake must be frozen hard before cutting, otherwise the caramel nuts in the cake body will be difficult to cut, and the whole cake will be cut off.