Favorite coffee cake

16/03/2014 13:10

Today we celebrated my beloved mother's 65 th birthday, and since she is a true coffee lover, I have baked a coffee cake for her. A very nice combination of flavors from chocolate, peanuts, coffee liqueur and other goodies. The recipe is taken from Anne Kat Håskjold which competed in the second season of "The whole Norway is baking". The cake is garnished with edible butterflies I made ​​on golden sugar paste and molded in silicone molds from Claire Bawman. Although I myself do not drink coffee, I really like the taste of it in cakes and this one is definitely one of my absolute favorites that I highly recommend.
Happy birthday mom!

Layer 1 / moose:
300 grams milk chocolate;
100 grams butter, 0.5 cups coffee,
0.5 cups coffee liqueur , 3 eggs ,
4 sheets gelatin,
1.2 cup sugar ( 100gr )
1 package of Philadelphia cheese 200 grams.
Layer 2 / caramel :
1.2 cup sugar ( 100gr )
2 cups whipping cream
,
100 grams white chocolate;
40 grams butter,
70 grams salted peanuts
Layer 3/base:
100 grams of peanuts,
1 cup icing sugar (60 gr) ,
3 egg whites ,
0.6 cups sugar (50 g )

Here’s how: Start with the moose: chop the chocolate and melt it with the butter. Have the gelatin sheets in cold water for about 5 minutes. Squeeze the water out of the gelatin after 5 min and melt it in the hot coffee. Stir in the coffee liqueur. Stir into chocolate mixture, egg yolks , cheese , and coffee mixture. Beat the egg whites and sugar until meringue and stir it gently into the chocolate mixture. Have a plastic film between the plate and the ring on a 23 cm baking form so that you have the foil in the bottom of the form. Pour the moose and let it harden in the fridge.
Caramel: Melt the sugar in an iron saucepan. Pour in the cream and cook, stirring until you get a tough, smooth paste. Remove from the heat and add the white chocolate. Stir until the chocolate has melted and add the butter. Let this melts as well while you stir. Allow the candy to cool a little before pouring it over the moose. Sprinkle with peanuts over the caramel and let it stiffen in the refrigerator.
Base: Preheat the oven to 170 degrees. Run the nuts and powdering sugar in a blender. Beat the egg whites and sugar until meringue. Blend the meringue and the nuts mixture carefully. Pour into a baking form of the same size as the one you have in the refrigerator. Bake in center of oven for 25 minutes. Let it cool afterwards. Later on, assemble the cake by adding the base at the top of the moose which has now stiffened. Just before serving, and place a warm towel around the cake form. This allows the form to detach. Turn the cake upside down on a platter so that the moose will end on top of the cake......and carefully remove the baking form. Garnish according to taste: cacao, berries, chocolate also works very nicely.


Note : after having baked this cake again , I find it much easier and better to start with the bottom, spread on the peanuts, add caramel and finally the moose .....instead of the other way around. This way you avoid the hassle of dealing with plastic wrap, two molds and additionally you will get a much finer, glossier surface of the cake than the one I have on picture here.

Trollstugan....en bakblogg med många recept på allt möjligt sött och gott.

Christina Vognild, Kumla, Sweden