Do you like the taste and smell of coffee? Are you also a sweet tooth? Then coffee sponge cake is what you need. Delicate, with the aroma of your favorite drink, easy to prepare. This delicious pastry will be your signature dish on family holidays. A little skill and time, and you can please yourself and loved ones with a magical dessert.
Chocolate and coffee biscuit: composition
Products that you will need for the cake of the future biscuit:
- six eggs;
- one hundred grams of flour;
- fifty grams of potato starch;
- a bag of vanilla sugar;
- two sachets of baking powder;
- a glass of sugar;
- forty grams of cocoa powder.
This amount of food is enough to prepare a biscuit for eight servings. If you need less, share.
For impregnation it is necessary:
- one and a half glasses of water (300 milliliters);
- thirty grams of sugar;
- coffee (as much as you like).
Cream is prepared from:
- 250 grams of sour cream;
- 500 grams of cream (fat content from 30 to 40 percent);
- 180 grams of sugar;
- 100 grams of chocolate bar (not less than 50 percent).
Cooking cake
In separate bowls, begin to beat the yolks and squirrels. Combine the proteins with half the sugar and beat. The longer, the better - until soft peaks begin to appear. Then we begin to beat the yolks with the second half of sugar - until the color changes. Should become almost white.
Then you need to connect the yolk with the protein: for this, carefully pour the yolk into the protein mass, stirring the bottom-up motion with a confectionery spatula. In the third container we combine bulk products: starch, flour, baking powder and cocoa. Mix and begin to slowly pour into the whipped mass, kneading in the same movement "from bottom to top". This is done so that the whipped mass does not lose its airiness and does not settle.
Once the dough has reached uniformity, we begin to prepare the pan. It must be lined with pastry paper so that high sides are obtained. To prevent your coffee sponge cake from sticking, it is advisable to oil the paper with a brush with vegetable oil.
Spread the dough gently, flatten. The smoother the surface of the cake, the easier it will be to refine. Place the pan in a preheated oven. The temperature should be strictly 180 degrees. If everything is done correctly, after 25 minutes your cake will be ready.
What's next?
Next, cook the finished biscuit for five hours. Once it has cooled, turn over onto a tray and peel off the paper. Under it you will see the porous surface of your cake. Turn it back and start dividing into layers. To do this, you need a ruler or a trained eye. You need to divide the biscuit so that it turns out three identical layers. It all depends on the size of your cake. You can divide exactly into four parts, three of which will go into layers, and the fourth - to sprinkle the finished dessert. This is the easiest option.
Coffee impregnation
For a biscuit prepared according to these proportions, you will need a glass of finished impregnation. You just need to make coffee - as you like, and completely cool. To make the taste saturated, it is advisable not to use instant coffee. Cook it from freshly ground beans, and do not overdo it with sugar.
Cooking cream
Beat the cream to a lush consistency, gradually adding sugar, then add sour cream and knead with familiar movements from the bottom up to uniformity.
It remains to collect our coffee biscuit together. We put the bottom layer with the porous side up and start pouring coffee on it with coffee. For a uniform application, you can use just a teaspoon, but it will be much better to use a conventional spray. Thanks to this, the biscuit is soaked very quickly and evenly.
Put the third part of the cream on top and level it very well so that the second cake does not move out in the future. Sprinkle grated chocolate on top - the third part. Cover with a second cake, saturate it with the above method. Apply part of the cream, sprinkling it with a second portion of chocolate. Put the third cake in about five minutes, so that the structure does not move. Soak the top of the coffee carefully and grease with the rest of the cream, not forgetting about the side. Flatten and sprinkle with biscuit crumbs left over from the cake. Pour the remnants of chocolate chips on top and put the finished biscuit in the refrigerator for four hours.
The coffee biscuit recipe is very simple, but the taste is excellent! Having tried it once, you will want to cook it again and again.