Latte Cake
Baking and Desserts | European cuisine
⏳ Time
2 hours
🥕 Ingredients
11
🍽️ Servings
8
Description
Latte Cake
Ingredients
- Butter - 2.6 oz
- Hazelnut - 4.2 oz
- Farm fresh eggs - 2 pieces
- Wheat Flour - 1 tablespoon
- Powdered Sugar - 2.6 oz
- Potato protein - 1 tablespoon
- 10% cream - 13 fl oz
- Gelatin - 2 tablespoons
- Vanilla salt - to taste
- White Chocolate - 5.3 oz
- Instant coffee - 1 tablespoon
Step by Step guide
Step 1
Finely chop the nuts in a blender. Combine the chopped nuts with flour and one tablespoon of starch.
Step 2
Beat the softened butter with powdered sugar until creamy. While continuing to beat, add the eggs one at a time. Combine with the nut mixture. Mix quickly. Place in a preheated oven at 356°F for about 25 minutes. Check the readiness of the cake with a toothpick. Let the cake cool.
Step 3
To prepare the creamy vanilla mousse, first soak the gelatin in cold drinking water. Whip the cream until soft peaks form and refrigerate.
Step 4
Melt the chocolate in a water bath. Add a little water to the gelatin and heat until the gelatin dissolves. Add the gelatin to the melted chocolate. Stir until fully dissolved. Add vanilla. Remove the mousse from the bath and pour it into two containers. In one of them, add a tablespoon of coffee. Stir again to dissolve the coffee. Let it cool slightly.
Step 5
In each mousse (creamy and coffee, respectively), gently fold in half of the whipped cream in several additions, using a whisk and moving from bottom to top.
Step 6
Spread the creamy mousse over the cake and refrigerate for an hour or longer. Once the cream has set, top with the coffee mousse. Refrigerate overnight.
Step 7
The finished cake can be dusted with cocoa powder on top.
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