If I could choose a cake to give to my beloved younger brother, or a male friend I was close to, I would definitely choose this cake. Simply because, why is there no man who does not love the smell of aromatic coffee with the typical bitterness of this seed? I personally don't like coffee but I am addicted to milk coffee and the smell of roasted coffee beans after finishing roasting. Every time that sweet smell helps me relax my mind a lot. So at times when life is tired, full of thoughts, immersing yourself in aromatic scones of coffee is always the happiest thing that I can reward myself. If you are having the same fun as coffee, you should try the cake today.
I have a few notes before embarking on the formula as follows:
The recipe below is for the 24cm mold, but I reduced the amount of the butter cake myself but kept the butter cream recipe part because I wanted a lot of buttercream a little to decorate. It turned out a little bit a lot = ((so my cake looks a bit boring. If you keep the whole recipe below, rest assured not to have as much buttercream as you do; )
The buttercream as I have shown before usually only uses egg whites or egg yolks. But this time I wanted to try it with the whole fruit, since buttercream creams must be beaten anyway, so it doesn't have to be as pure white as when I do with egg white. Moreover, if you make all the yolks, the cake will feel a bit too tired, since the cake only consists of tarpaulin and butter cream. The results are very pleasing, so let's try it out.
Recipe for 24cm mold:
Génoise tarpaulin:
200gr eggs
100gr of sugar
125gr flour
How to make genoise cake you can follow here.
After mixing the dough, divide the dough into two molds of 24cm in diameter and bake at 180 ° C for about 20 minutes.
If the oven is small, you can put together a mold, bake at 170 degrees C for about 30 minutes. Test it gradually by inserting a toothpick into the center of the cake, if the toothpick is removed without any live dough, you can stop baking. This can be done by trying to gently press the finger on the surface of the cake, if the cake inflates again, it may be ripe. If the baking surface of the cake is browning too quickly, you can use a piece of foil to cover the surface.
Cake after baking, then put on the rack, wait until the cake cools down, then the cake out of the mold. Continue to rack until completely cooled.
Cake after cooling, then split into three equal parts.
Coffee butter cream:
300gr eggs
120gr water
300gr of sugar
600gr soft butter at room temperature
30gr coffee essence
Note: if there is no essence of coffee, you can use soluble coffee, stir with a little boiling water and let cool. Remember to cool and then add the buttercream to mix, otherwise the ice cream will melt.
Eggs put in a clean bowl without any impurities or grease.
First we need to cook 125 grams of water with 150 grams of sugar until the sugar reaches 124 degrees Celsius.
When the sugar water starts to reach 110 degrees Celsius, start using an electric mixer, beat the whites until you lift the stick to see the tip but the tip is soft and soft. Start with the remaining sugars in white and continue to beat until a hard tip is formed.
When the sugar water reaches 124 degrees Celsius, immediately remove the pot from the stove, lower the mixer to low speed and slowly pour the sugar water into the egg mixture. Remember to pour the sugar into the bowl, not directly into the egg in the bowl, because if you are not careful, the sugar water will be tied to the tree and splashed into the body, causing burns.
Increase the speed of the mixer to medium or fast speed and beat until the egg mixture is smooth, touching the bowl and it will not feel warm anymore.To be careful, leave the mixer until the mixture returns. room temperature, it will take about 5 minutes.
Butter at room temperature and use whisk to soften but not melt. You can check if the butter is soft enough by pressing a finger on the butter, if the butter is concave with your fingers but not pressed, you can use. Note also that butter should not be too hot to the point of water.
Once the custard has cooled, add each teaspoon of butter. At this step you should leave the machine at medium speed offline.
Wait patiently until the mixture is smooth and smooth as shown below. Depending on the capacity of each machine, the time may be fast or slow, ranging from 10 to 20 minutes.
After the butter cream is smooth and smooth, add the essence of the coffee or dissolved coffee water to cool in, beat it again to blend.
If the ice cream is soft or melting, you can keep it in the refrigerator for about 15 to 30 minutes until it is hard enough to rub and catch the cream. Do not let it take too long because the butter is very hard, it will be difficult to use, or take time to wait for the cream to soften.
Sirop coffee
320gr of water
100gr of sugar
30gr coffee essence
Add sugar and water to a saucepan, then heat over medium heat until the sugar has dissolved. Then add the essence of coffee or instant coffee powder. The amount of coffee for as much as you like depends on your preferences.
Assemble Cake:
Cho bạt bánh đầu tiên lên đĩa đã lót giấy nến. Bánh sau khi trăng trí và để tủ lạnh sẽ khá cứng nên có thể dễ dàng nhấc bánh ra khỏi đĩa để tháo giấy nến nên các bạn đừng lo nhé.
Tẩm bạt bánh bằng sirop cafe sao cho khi ấn ngón tay vào bánh, thấy có nước hơi trào lên khỏi mặt bánh là được. Mục đích của việc tẩm sirop như vậy là để bánh được mềm ẩm.
Cho kem bơ vào túi bắt kem rồi chạy một đường xoắn ốc tử trong ra ngoài. Nư vậy sẽ đảm bảo được sự đồng đều giữa các lớp bánh. Còn nếu lười thì các bạn có thể múc thẳng kem bơ cho lên bạt bánh rồi dùng cây chà láng trét lại kem cho đều như mình :p
Tiếp tục lặp lại bước trên cho đến bạt cuối cùng. Phủ một lớp kem mỏng xung quanh bánh, chỉ cần đều chứ chưa cần láng mịn, rồi để tủ lạnh khoảng 30 phút. Khi này kem bơ sẽ cứng lại dễ cho việc chà láng hơn.
Chuẩn bị sẵn một cốc nước nóng cùng một chiếc khăn sạch. Khi kem bơ đã đủ cứng, các bạn nhúng cây chà láng vào nước nóng, dùng khăn lau qua để không còn dính nước rồi bắt đầu áp lên những chỗ bánh chưa được láng mịn. Sau mỗi lần tỉa tót, các bạn chỉ cần nhúng lại vào nước nóng rồi lặp lại bước trên. Đảm bảo bánh sẽ láng mịn như ngoài hàng ;)
Bước cuối cùng là trang trí thì tuỳ sự sáng tạo của mỗi người. Nhưng vì bánh này hợp với đàn ông hơn nên mình nghĩ trang trí đơn giản một chút sẽ hiệu quả hơn.
