Name: Cappuccino cake
Yield: 12 servings

Directions

Prep. time

Coffee caramel
- 200 g cream (35% fat)
- 150 g strong coffee
- 100 g white sugar
- 1 g gelatine
- Start by hydrating the gelatine in cold water for about 10 minutes.
- Meanwhile, in a saucepan, heat the coffee over medium heat until it reduces by 2/3 of the total volume, that is, until it reaches 50 g. Set aside.
- In a saucepan, heat the cream over medium heat until it begins to boil, then add the drained gelatine and the coffee reduction. Set aside.
- Next, in a pan or saucepan, heat the sugar over medium heat until it turns into amber-coloured caramel.
- Then, slowly add the cream mixture, whisking it into the caramel.
- Cook for about 5 minutes and then turn off the heat.
- Transfer the toffee to a bowl or cup and let it cool at room temperature for at least 4 hours.
Coffee Syrup
- 150 g strong coffee
- 25 g brown or cane sugar
- 20 g rum
- In a saucepan, heat the coffee with the sugar over medium heat until the sugar is fully dissolved.
- Then, turn off the heat and add the rum. Set aside at room temperature.
Coffee Sponge Cake
- 250 g eggs (5 units)
- 150 g cake flour
- 150 g brown or cane sugar
- 100 g butter
- 100 g pecan nuts
- 15 g cornflour
- 5 g instant coffee
- In a bowl, mix the eggs, sugar, and instant coffee, and whisk until the mixture triples in volume, about 8 minutes.
- Next, sift the flour and cornflour over the egg mixture, and gently fold them in using a rubber spatula with folding movements.
- Then, melt the butter, add a bit of the previous mixture to the butter to equalise densities, and incorporate it into the rest of the mixture.
- Now, add half of the chopped nuts and fold them in using the spatula.
- Transfer the mixture into three 20 cm diameter moulds lined with baking paper, sprinkle the remaining nuts over the batter in each mould, and bake at 160º C for 18 minutes.
- Let cool and set aside at room temperature until ready to use.
Coffee and Mascarpone Cream
- 250 g mascarpone
- 250 g butter
- 180 g icing sugar
- 100 g cream (35% fat)
- 20 g rum
- 3 g instant coffee
- 1 g ground cinnamon
- In the mixing bowl, add the room-temperature mascarpone, cream, and sugar, and beat on medium speed until combined.
- Next, dissolve the instant coffee and cinnamon in the rum with a teaspoon and incorporate it into the previous mixture.
- Finally, add the softened butter, at room temperature, a little at a time to the previous mixture, continuously beating until all the butter is added, achieving a smooth, shiny, and uniform mixture.
- Set aside at room temperature until ready to use.
Assembly
- 20 g pecan nuts
- 10 g cocoa powder
- Chocolate coffee beans (optional)
- Start by removing the baking paper from the coffee sponge cake layers and trim the thin crust that forms on the bottom of each sponge with a knife. Reserve these crumbs for later.
- Place one sponge layer upside down on a plate and generously soak it with the coffee syrup using a kitchen brush.
- Next, add slightly less than one-third of the total mascarpone coffee cream over the sponge and smooth it out with a spatula or spoon.
- Now, transfer the coffee caramel to a piping bag without a nozzle, cut the tip to create a 5 mm diameter opening, and pipe a thin layer over the coffee cream, leaving 1 cm from the edge.
- Place a second sponge layer and repeat the previous steps.
- Then, place the third and final sponge layer on top, soak it with the coffee syrup, and apply a thin layer of coffee cream to cover the entire cake.
- Transfer the remaining cream to a piping bag with a fluted nozzle of 1 cm diameter and pipe buttons on top of the cake.
- Finely chop the pecan nuts, mix them with the reserved cake crumbs from the first step, and apply a thin layer of this mixture to the bottom part of the cake.
- Finally, dust a little cocoa powder over the cake and decorate with chocolate coffee beans.
- Store in the fridge until serving and allow to sit at room temperature for 2 hours before serving.

Coffee caramel

200 g cream (35% fat)
150 g strong coffee
100 g white sugar
1 g gelatine

Coffee Syrup

150 g strong coffee
25 g brown or cane sugar
20 g rum

Coffee Sponge Cake

250 g eggs (5 units)
150 g cake flour
150 g brown or cane sugar
100 g butter
100 g pecan nuts
15 g cornflour
5 g instant coffee

Coffee and Mascarpone Cream

250 g mascarpone
250 g butter
180 g icing sugar
100 g cream (35% fat)
20 g rum
3 g instant coffee
1 g ground cinnamon

Assembly

20 g pecan nuts
10 g cocoa powder
Chocolate coffee beans (optional)

Cappuccino cake

Coffee caramel

Coffee Syrup

Coffee Sponge Cake

Coffee and Mascarpone Cream

Assembly

Coffee caramel

200 g cream (35% fat)
150 g strong coffee
100 g white sugar
1 g gelatine

Coffee Syrup

150 g strong coffee
25 g brown or cane sugar
20 g rum

Coffee Sponge Cake

250 g eggs (5 units)
150 g cake flour
150 g brown or cane sugar
100 g butter
100 g pecan nuts
15 g cornflour
5 g instant coffee

Coffee and Mascarpone Cream

250 g mascarpone
250 g butter
180 g icing sugar
100 g cream (35% fat)
20 g rum
3 g instant coffee
1 g ground cinnamon

Assembly

20 g pecan nuts
10 g cocoa powder
Chocolate coffee beans (optional)

Opera cake

Coffee hazelnut cake

Vanilla pecan Yule log

Coffee Caramel

Cappuccino cake

Coffee caramel

Coffee Syrup

Coffee Sponge Cake

Coffee and Mascarpone Cream

Assembly

Coffee caramel 200 g cream (35% fat) 150 g strong coffee 100 g white sugar 1 g gelatine

Coffee Syrup 150 g strong coffee 25 g brown or cane sugar 20 g rum

Coffee Sponge Cake 250 g eggs (5 units) 150 g cake flour 150 g brown or cane sugar 100 g butter 100 g pecan nuts 15 g cornflour 5 g instant coffee

Coffee and Mascarpone Cream 250 g mascarpone 250 g butter 180 g icing sugar 100 g cream (35% fat) 20 g rum 3 g instant coffee 1 g ground cinnamon

Assembly 20 g pecan nuts 10 g cocoa powder Chocolate coffee beans (optional)

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Opera cake

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Coffee caramel

200 g cream (35% fat)
150 g strong coffee
100 g white sugar
1 g gelatine

Coffee Syrup

150 g strong coffee
25 g brown or cane sugar
20 g rum

Coffee Sponge Cake

250 g eggs (5 units)
150 g cake flour
150 g brown or cane sugar
100 g butter
100 g pecan nuts
15 g cornflour
5 g instant coffee

Coffee and Mascarpone Cream

250 g mascarpone
250 g butter
180 g icing sugar
100 g cream (35% fat)
20 g rum
3 g instant coffee
1 g ground cinnamon

Assembly

20 g pecan nuts
10 g cocoa powder
Chocolate coffee beans (optional)