I prepared a small portion in a 20 cm mold to please my family and myself at Sunday breakfast. If you are planning guests or New Year If you want to bake, double the portion (for a 26-28 cm pan).
Composition (shape 20 cm):
Flour - 1 tbsp.
eggs - 4 pcs.
instant coffee - 2-3 tbsp.
hot water - 1/3 tbsp.
sugar - 1 tbsp.
vegetable oil- 1/4 tbsp.
baking powder - 1/2 tbsp.
vanilla essence- 1/2 tbsp.
lemon juice - 1/4 tsp.
salt - a pinch. 
Sift flour, baking powder and salt into a bowl. Add sugar, vegetable oil, 3 yolks, vanilla and coffee dissolved in water and cooled! You can brew good espresso (if you don't mind) 
Mix with a mixer and get this fragrant dough. 
In another clean and dry bowl, beat 4 egg whites with lemon juice until stiff. Peaks are the protein sticking out on the beaters of the mixer. While beating the egg whites, increase the speed gradually: 1 minute - 1 speed, 2nd minute - 2 speed, etc. By 5 minutes I already have a well-beaten egg white. 
Gently fold the protein into the coffee batter with a spatula. Pour into a lined pan (I just cover the bottom). 
Bake at 180 degrees for about 60 minutes. We check readiness with a toothpick; it should be dry and not sticky! Cool the cake in the mold.
Cream:
boiled condensed milk - 200 gr. (1/2 can) Cook for 2 hours
chilled sour cream 30-35% - 100 gr.
cream 30-35% - 100 ml.
cream fixer - 1 sachet
In separate containers, whip cream with 1/2 packet of fixative, well-chilled sour cream with 1/2 packet of fixative. Add to sour cream boiled condensed milk and beat for 3-4 minutes. Then mix with cream and the cream is ready. 
Cut the cake into 3 parts. If you like soaked cakes, you can mix 1 tsp as syrup. instant coffee, 3 tbsp. hot water and 2 tbsp. liqueur. We soak the cakes with this before greasing them with cream. 
Assembling the cake: bottom cake, impregnation, cream, middle cake, etc. Then use a cutting board to turn the cake upside down. This is necessary to ensure that the cake is even. You don't have to do that. Spread the remaining cream over the entire surface of the cake and put it in the refrigerator overnight. The cream is very tasty and delicate, but they won’t be able to decorate the cake with roses. 
The next day, sprinkle with grated chocolate and serve. 
Enjoy your tea!
Mind-blowing coffee cake? Easily!
With a special set of ingredients, even an amateur can prepare a confectionery masterpiece at home!
A delicious homemade cake with aromatic Mocha cream and decor in the form of coffee beans - for passionate coffee lovers.
Ingredients:Warp:
Cream:
Cake assembly:
Flour mixture " Homemade cake» S. Pudov. Basis for homemade cake- this is your opportunity to cook quickly and without hassle delicious pie or a magnificent cake, original cookies or sweet baskets for dessert. The balanced composition of the mixture will allow you to obtain aromatic baked goods in the shortest possible time.
Custard « Mocha» S. Pudov. Mocha custard prepared according to classic recipe famous French dessert. This gentle one custard features an exquisite combination of aromas of a real Parisian cafe: coffee, cocoa and vanilla.
BISCUIT. Separate the whites from the yolks. Dissolve coffee in almond liqueur. Mix the yolks with vanilla sugar and liqueur. Beat the chilled egg whites with a pinch of salt until fluffy. When the foam becomes fluffy and there is no more liquid protein left, start gradually adding sugar in small portions. Beat until stiff and shiny peaks form. Mix the yolks into the whites (knead the mixture with a spatula, do not use the mixer from this point on). Sift flour and baking powder on top, stir quickly from bottom to top.
Cover the bottom of the springform pan with oiled parchment (there is no need to grease the walls of the pan with oil). Pour the dough into the mold and carefully smooth it out. Bake in an oven preheated to t=180C for 25 minutes. Remove the pan from the oven and wait for the biscuit to cool completely. Cut the biscuit out of the mold (run along the edges with a sharp knife).
NUT CAKE. Finely crumble the flakes and then mix with praline paste and almond paste. Place the resulting mass on the bottom of a springform pan d=26cm, lined with parchment. Cover the top with cling film and roll with a rolling pin several times. Place the crust in the freezer for 30 minutes.
COFFEE MOUSSE. Remove the zest from the orange. White chocolate chop with a knife. Pour gelatin with cold boiled water and leave for 20 minutes to swell. In a bowl, mix the yolks with powdered sugar and vanilla sugar. Add cold coffee and orange zest to the yolks. Place the bowl in a water bath, whisking the contents, wait until the mixture thickens slightly, and then add the chopped chocolate. Cook, stirring, until the chocolate is completely dissolved. Pour the egg-chocolate mixture into a clean bowl and add the gelatin dissolved in the microwave (it is not recommended to bring gelatin to a boil). Place the container with the cooled mousse in the freezer until medium-gelled (13-15 minutes).
Whip the chilled cream to strong peaks and combine with the jellied mass. Beat the mousse with a mixer until fluffy.
FOR IMPREGMENTATION, mix syrup, coffee and liqueur.
ASSEMBLY OF THE CAKE. Cut the biscuit into two layers. Place one cake layer in the bottom of a springform pan lined with baking paper and border tape. Sprinkle half of the mixture over the sponge cake.
Set aside 5 tablespoons of coffee mousse to decorate the sides.
Spread 1/2 of the mousse onto the sponge cake and smooth it out. Cover the mousse with the frozen nut cake (remove the film and place the cake so that the parchment is on top). Carefully remove the parchment from the nut crust. Spread the remaining mousse onto the nut cake and smooth it out. Cover the mousse with the second soaked cake layer. Cover the cake with cling film and place in the freezer for 1.5 hours.
After 1.5 hours, release the cake from the mold, grease the barrel with the previously set aside cream, and put it back in the freezer for 15 minutes.
FOR THE GLAZE, melt the chopped chocolate and cream in a water bath. Apply slightly cooled glaze to the surface of the cake and decorate as desired. chocolate chips. Place the cake in the refrigerator until the glaze has completely hardened.
2017-02-14A cake with a rich aroma of coffee and chocolate.
Products:
For the cakes:
1. Flour -250 gr.
2. Baking powder - 1/4 teaspoon
3. Cocoa powder - 4 tbsp. spoons
4. Sugar - 115 gr.
5. Eggs - 2 pcs.
6. Sunflower oil - 150 ml.
7. Milk -150 ml.
For cream:
1. Instant coffee- 1 teaspoon
2. Water - 1 tbsp. spoon
3. Heavy cream(35%) - 300 ml.
4. Sugar - 2 tbsp. spoons
1. Preheat the oven to 180 degrees.
2. Sift the flour into a bowl, add cocoa and baking powder. Gradually add room temperature milk and butter, mix everything well. Beat the eggs with sugar and combine with the resulting mixture. Mix everything using a mixer and divide the dough into 2 parts.
3. Pour one part of the dough into a baking dish and place in a preheated oven for 5-7 minutes. We take out the first one and send the second one there too for 5-7 minutes.
4. While the cakes are cooling, make the cream. We dilute coffee in water. Whip the cream until it becomes very thick, and add the diluted coffee to it and beat a little more.
5. Assemble the cake: put the first cake layer, then cream, cake layer, grease everything with the remaining cream and sprinkle with grated chocolate.
The next day, the cream is almost completely absorbed into the cakes.
Dough:
1. Chicken eggs -5 pcs.
2. Sugar - 3/4 cup
3. Wheat flour - 3/4 cup
4. Cocoa powder - 5 tablespoons
5. Instant coffee - 2 teaspoons
6. Baking powder - 1 teaspoon
7. Butter - 50 g
Cream:
1. Cream (not lower than 33%) - 400 ml
2. Powdered sugar - 100 g
3. Cocoa - 1 tbsp
4. Liqueur - 1 tbsp
5. Instant coffee - 1 teaspoon
Impregnation:
1. Water - 50 g
2. Sugar - 50 g
3. Strong coffee - 100 g
4. Liqueur - 1 tbsp
For the top:
1. Dark or milk chocolate bar - 1/4 pcs.
Prepare the base of the cake.
Break the eggs into a bowl, add sugar, stir a little with a whisk and set to heat in a water bath.
Enough for the egg-sugar mixture to become warm. Eggs and sugar will heat up very quickly, so be careful, to check, drop a little on the back of your hand - you feel the heat, remove the bowl from the water bath. If you overheat the mixture, the eggs will curdle and you will have to start all over again.
Beat eggs with sugar until thick, light and fluffy.
Melt the butter until thick sour cream. Mix it very carefully into the mixture of eggs and sugar. Next, stir in the flour.
Then salt, cocoa, coffee, baking powder. To prevent the dough from settling, do not pour dry ingredients into it, but sift through a sieve.
Gently stir the dough with a spatula until smooth.
Transfer the dough into a mold, smooth it out and bake in the oven, preheated to 200 degrees. Cover the bottom of the pan with parchment to make it easier to remove the finished base later. While the dough is baking, do not look into the oven often and do not slam the door - the dough will not rise well. The base of the cake will bake in 20-30 minutes, depending on the diameter of the mold and the thickness of the dough. Check the doneness with a toothpick: pierce the cake in the center; if it comes out dry, it’s ready, you can remove it from the oven.
Leave the base to cool in the mold until it has cooled completely; it is better not to touch it.
When the baked base has cooled completely, remove it from the pan and cut crosswise into two or three layers.
We make syrup for impregnation.
Place a saucepan of water over low heat, add sugar and heat until it is completely dissolved and then to a boil. Boil the syrup for about 5 minutes, then add coffee (which needs to be pre-brewed or made from instant), stir, boil for a couple of minutes and turn off the heat. Add liqueur, stir and leave to cool. What liquor? Amaretto, Baileys or Old Tallinn are best suited. To soak the cake, the syrup must be completely cooled.
Making cream for the cake.
Whip the chilled cream (fresh from the refrigerator), adding powdered sugar a little at a time, then coffee and cocoa. Continue whisking until you have a thick, fluffy mass. At the very end, add the liqueur and stir.
Assembling the cake.
Place the bottom cake, pour the syrup over it and let it soak for a couple of minutes. Then brush the cake with cream and add the next cake. Just like the bottom cake, soak it in syrup. If you have three layers, repeat the whole process with the third cake, if only two, then put half of the remaining cream on the top, the rest will go on the sides, and smooth it out. Coat the sides of the cake with cream. Further optional: the cake does not need to be decorated with anything; you can sprinkle it with grated chocolate or crushed nuts.
Place the cake in the refrigerator to soak for at least 2 hours.
Serve the cake.
What can you serve with a cake with a pronounced coffee and chocolate flavor? Of course, with black coffee or with cream. It doesn't go well with tea, but whatever you like, it's best.
Bon appetit!
Tips for the recipe:
– The amount of coffee and cocoa in the recipe can be slightly increased or decreased, as desired, for example, if you don’t like it too much chocolate cakes. Some people don’t like the taste of alcohol - you can easily do without liqueur, although this will lose a lot of the taste of the cake.
– It is better not to prepare this cake for children, given the amount of coffee and chocolate, as well as the presence of alcohol.
Wishes you bon appetit!
The amount of coffee and cocoa in the recipe can be slightly increased or decreased as desired, for example, if you do not like heavily chocolate cakes. Some people don’t like the taste of alcohol - you can easily do without liqueur, although this will lose a lot of the taste of the cake.
It is better not to prepare this cake for children, given the amount of coffee and chocolate, as well as the presence of alcohol.
