Coffee mousse on coffee flavoured joconde, caramel panna cotta and coffee-white chocolate ganache

Well, yep, all these in one little cake! I have been planning this for quite a while, until I finally managed to decide how it should be. Actually, I have some more versions waiting to be baked, but this coffee flavoured one is just perfect right now as a so to say "good-bye" post. It is only a short break, because I travel to Hungary, but will be back already next week. So now back to the cake!
 

It is in fact pure coffee, except for the caramel panna cotta part. The cake itself was inspired by the coffee mousse that I served among a caramel sauce. I kept the mousse part, but prepared a panna cotta instead the sauce. The mousse is not that sweet at all, so if you drink your coffee without sugar then it is just perfect, but feel free to add more sugar. However I think it is unnecessary because together with the caramel panna cotta and the ganache is just perfectly sweet enough. The bottom is a light coffee flavoured joconde, that is the base of the cake, on top of that comes the mousse, but I put a cannoli baking form onto the base in order to have a hole. As soon as the mousse is set, I removed it and poured the cooled panna cotta base into the hole. Of course you can simply make a layer cake, no need to complicate is. Before glazing it with the coffee-white chocolate ganache freeze it for about 30 minutes. So that's it!

Ingredients:
makes 6 cakes á 7,5 x 7x5 cm
50 g ground almond
50 g powder sugar
40 g egg yolk
30 g egg white
50 g instant coffee
50 g flour
100 g egg white
60 g sugar

Mix together the almond with powder sugar, add 40 g egg yolk and 30 g egg white and whisk until fluffy. Stir in flour, while that beat 100 g egg white with sugar until it forms soft peaks and fold it into the almond mixture. Finally stir in the dissolved coffee. Bake for 5-6 minutes over 230°C.

200 ml milk
100 ml cream
2 tablespoons sugar
2 gelatine sheets


Caramelise sugar, add milk and cream  and bring it to the boil, then stir in the previously soaked in gelatine. Find the mousse recipe here.


300 g white chocolate
200 g cream
20 g instant coffee or espresso


Chop chocolate and pour boiling cream over it and whisk it together. Let it cool and glaze the cakes with the ganache.