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!
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.
5 comments:
Wonderful! That cake looks irresistible.
Cheers,
Rosa
the consistency is what make me to like it even more, it looks delicious!
The mousse looks divine!
Have fun in Hungary :]
http://milk-and-tea.blogspot.com
heaven, i'm in heaven...coffee...yummmmmmm...
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Tea is not just a beverage; it’s a legally acceptable reason to delay work. “Let’s have tea first” has solved more problems than any therapist ever could. Whether it's office deadlines, family gossip, or existential crises, everything seems more manageable after a cup of chai. In fact, if tea had a resume, its top skill would be "temporarily making life feel sorted."
Ever noticed how tea drinkers have a deep, spiritual connection with their cup? The way they gently blow on it, take a careful sip, and then let out that long “Aahh…”—it’s practically a love story. And let’s not forget the great dunking debate—do biscuits belong in tea? Some say yes, some say no, and some just fish out their fallen biscuit like an archaeologist discovering ancient ruins.
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Tea is also the official fuel of gossip sessions. The moment someone says, “Batao, kya naya scene hai?” (Tell me, what’s new?), you know the kettle is about to whistle louder than your nosy neighbor. No gossip session is ever complete without endless refills and dramatic gasps between sips. In fact, if tea could talk, it would probably spill more secrets than the person holding the cup!
Despite all its magical properties, tea can be a little too comforting—so much so that you sit with a hot cup, staring at your work, and before you know it, the tea is finished, the work is untouched, and you need another cup to "start fresh." It’s a never-ending cycle, but hey, who’s complaining? Another round of chai, anyone? ☕😆
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