I had a big challenge this week from Electrolux, for "Inspiration Food Marathon"
I kept looking at the topic of " Coffee Addict " and I could see before my eyes only my cup of steaming coffee, with milk and cream, on which I am really addicted. :)) In the end I decided to make the cake that I wanted to make for a long time. I don't know if it was the most inspired choice in terms of appearance, my heart looks more like Mickey Mouse's ears :))))), but the taste compensates for any aspect. Parol!
I hope the jury will be lenient with me :))) and you will be with me as you have been so far, leave me a comment on this recipe or a like and comment on the Facebook page . Thank you!
- 6 eggs
- 200 g butter
- 200 g sugar
- 3 dogs flour
- 1 baking powder
- vanilla essence
- For the cream:
- 200 g butter
- 200 g white chocolate
- 2 tablespoons milk
- 2 teaspoons instant coffee
- For coffee heart:
- 200 g regular biscuits
- 2 tablespoons cocoa
- 1 tablespoon instant coffee
- 1 tablespoon milk
- For decoration:
- 150 g white chocolate
- 2 tablespoons whipped cream
Method of preparation:
- Prepare 2 countertops, which we will cut in 2 or prepare 4 thin countertops. The choice is yours.
The soft butter at room temperature will mix with the sugar and vanilla essence until you get a fluffy cream. Add eggs one at a time, mixing well after each one. At the end we incorporate flour mixed with baking powder and a pinch of salt.
Pour the composition into a tray (18 cm in diameter) lined with baking paper and bake on medium heat for about 30 minutes, until lightly browned on top and pass the sample with a toothpick. Remove the top on a grill and leave it to cool.
Repeat the preparation with the second worktop.
Melt the chopped chocolate over low heat and mix with the coffee dissolved in milk. Homogenize and leave to cool.
Melt the butter partially (to leave unmelted pieces), then mix it until it hardens again. Add melted chocolate and mix.
- If the cream is too soft, put it in the fridge for a few minutes
- Taste it! And if you consider it necessary, add sugar.
Divide the obtained cream into 3. Cut the tops in 2 and fill them with cream.
Eiii… and now comes the most interesting part. :))
Using a plate with a smaller diameter than the countertop, we draw a circle with the tip of a knife. Then we will carve the V-shaped countertop, first we will cut a shallow line, then deeper and deeper.
We will draw the same circle, using the plate on the other counter. In the middle of the circle we will make another circle of about 8 cm. We carved a little around the small circle, forming an islet, then we cut the V-shaped top, just like at the first top.
- For the success of this cake, I recommend making countertops with a larger diameter, at least 22 cm, in order to take place for quite complicated maneuvers. 🙂
We put the carved countertops in a bowl and crush them well with a fork. Add the ground biscuits, the coffee dissolved in milk. Homogenize. We will get a firm composition, but which tightens between the fingers becomes compact. Eventually we add a little more milk or "steal" a spoonful of cream, from the one set aside for decoration. 😀
With this composition we fill the carved countertops. With a little cream we will grease the edges of the cake, to stick them together.
Wrap the cake in the rest of the cream and refrigerate for a few minutes, until we prepare the icing.
Melt the broken chocolate pieces and mix with the whipped cream. Homogenize and leave to cool at room temperature. When it has cooled very well and it starts to thicken, we pour it over the cake and decorate it according to our preference. 😉