This is amazing cake with crispy nut sponge cake, delicate caramel-coffee cream...😉 I'm sure you will like it!
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🍰Caramel cake:
🍰Biscuit dacquoise:
320 g egg whites (10.5 pcs./11.3 oz)
200 g roasted hazelnuts (1.25 cups/7 oz)
100 g almond flour (3.5 oz)
200 g icing sugar (7.25 oz)
200 g sugar (7 oz)
40 g wheat flour (1.5 oz)
🎂Prepare a biscuit:
1. Turn on the oven at 350F (4)/ 170 C, with convection.
2. Send hazelnuts, wheat flour and some of the powdered sugar to the food processor and beat until flour.
3. Combine the flour, icing sugar and almond flour in a bowl.
4. Whisk the egg whites and sugar until firm peaks.
5. Combine the dry portion with the whipped egg whites, stir gently.
6. Transfer the dough to a pastry bag, place the ring on a baking sheet with bread rolls.
7. Place the dough in a ring with a diameter of 20 cm (8 inches) - in a thin layer, moving in a spiral. Remove the ring, rearrange and deposit the second biscuit. Plant 6 more cakes in the same way.
8. Send to bake in an oven preheated to 350F (4 )/ 170 C for 10-15 minutes.
9. Allow the prepared cakes to cool and refrigerate for several hours.
🍰Caramel coffee cream:
100 g sugar (3.5 oz)
200 ml cream (7 fl.oz) (whipped, fat content not less than 30%)
80 g yolk (4 pcs./3oz)
50 g sugar (1.75 oz)
20 g corn starch (0.5 oz)
20 g wheat flour (0.5 oz)
300 ml of milk (10.1fl.oz)
30 g coffee beans (1oz)
100 ml warm cream (3.5 fl.oz) (whipped, fat content not less than 30%)
150 g butter (5.25 oz) (room temperature)
🍰Prepare the cream:
1. Combine milk, coffee beans, heat until steaming, punch with a blender, cover with foil and leave for 3 minutes.
2. Heat 6fl.oz of cream until steaming.
3. Put 7oz of sugar to a saucepan, bring to caramel, add hot cream and stir.
4. Combine cream and milk, process it through a sieve.
5. Whisk the yolk and sugar together.
6. Add flour and starch, stir. Send the resulting mass into milk with cream, mix.
7. Put on fire and bring to a boil with constant stirring. Keep on low heat for 1 minute.
8. Transfer the cream to a bowl, cover with cling film in contact, refrigerate for 1-1.5 hours.
9. Whisk the butter in a food processor.
10. Add the cream from the refrigerator to the bowl of the food processor, beat until smooth.
11. Add the warmed cream and whisk again.
🎂Glaze:
80 g (3 oz) sour cream
80 g butter (3oz) (fat content not less than 82%)
30 g (1oz) cocoa powder
50 g sugar (1.75oz)
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50 g (1.75oz) white chocolate (for decoration)
🍰Prepare the icing:
1. Melt the butter.
2. Combine sour cream and sugar in a saucepan, stir, put on fire and heat.
3. Add cocoa powder through a sieve, mix.
4. Add butter, put on fire, heat, stirring occasionally, until smooth.
5. Let the finished glaze cool.
6. Melt the white chocolate, pour it into the cornet.
🎂Collect the cake:
1. Carefully remove the parchment from the biscuit.
2. Trim the edges of the biscuit with a ring.
3. Place the curb tape inside the ring, put the biscuit on the bottom, grease it with cream, put the biscuit again and grease with cream again. Thus, lay out all the cakes, smearing them with cream.
4. Refrigerate the cake for a few hours.
5. Remove the ring and curb tape, trim the sides.
6. Pour the icing on top of the cake, spread over the surface.
7. Draw a spiral on the icing with white chocolate, use a toothpick to make a cobweb.
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