焦糖咖啡慕斯蛋糕/Caramel Coffee Mousse Cake

Описание: Ingredients:

蛋糕体
3颗鸡蛋 60g左右
低筋面粉50g
牛奶 45ml
植物油 38ml
细砂糖 45g
咖啡粉8g(热水15 ml)
玉米淀粉 1.5g
柠檬汁 5ml

咖啡奶油焦糖酱
咖啡粉 2g
奶油 100ml
水 20ml
细砂糖 90g

焦糖慕斯液
奶油180ml
咖啡奶油焦糖酱 80ml
吉利丁粉5g
水 30ml

奶油奶酪慕斯液
奶油180ml
奶油奶酪 70g
细砂糖 20g
吉利丁粉5g
水 30ml

蛋糕模具尺寸（28 x 28cm /11英寸方形）
慕斯圈尺寸 （ 15.2 x 5 cm/ 6 英寸）

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Cake sheet
3 eggs about 60g each
Low-gluten flour 50g
Milk 45ml
Vegetable Oil 38ml
Caster sugar 45g
Coffee powder 8g (15 ml hot water)
Corn starch 1.5g
Lemon juice 5ml

Coffee Cream Caramel Sauce
Coffee powder 2g
Thickened cream 100ml
Water 20ml
Caster sugar 90g

Caramel Mousse
Thickened cream 180ml
Coffee Cream Caramel Sauce 80ml
Gelatin powder 5g
Water 30ml

Cream Cheese Mousse
Thickened Cream 180ml
Cream cheese 70g
Caster sugar 20g
Gelatin powder 5g
Water 30ml

Cake mold size (28x 28cm/11 inch square)
Mousse ring size (15.2x5cm /6 inches)
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Instruction:

1. Make coffee cream caramel sauce. Caster sugar 90g and Water 20ml, simmer at low heat.
2. Turn off the heat when it turns brown.
3. Immediately add mixture of warm thickened cream 100ml & coffee powder 2g, stir well quickly.
4. Let it cool.
5. Make cake sheet. Vegetable oil 38ml, add warm milk 45ml. Mix until well combined
6. Add coffee mixture (8g coffee powder & 15ml warm water), stir well.
7. Add low-gluten flour 50g, stir well.
8. Add 3 egg yolks. Stir gently, the batter will become very smooth.
9. Whip 3 egg whites, add a little lemon juice. Gradually add 45g of sugar.
10. Add 1. 5g corn starch. Whipped until soft peak.
11. Mix the meringue and egg yolk batter gradually, do not over-mix。
12. Pour into mold（size 28cm*28cm/11 inch square)
13. Bake in a preheated at 150℃ oven for 30 minutes
(Top & bottom heat )
14. Use a 11cm diameter round mold to cut out a slice， set aside.
15. Make Caramel Mousse. Thickened cream 180ml, coffee cream caramel sauce 80ml (50% whipped)
16. Gelatin powder 5g, water 30ml. microwave 15-20seconds for bloomed gelatin. Add to caramel mousse and mix well.
17. Mousse ring size 15.2x5cm (6 inches), Lay the cake on the bottom.
18. Pour in caramel mousse mixture. Freeze for 30 minutes
19. Do the same steps to make cream cheese mousse, thickened cream 180ml, cream cheese 70g, caster sugar 20g (50% whipped), add gelatin.
20. Pour in the second layer of cream cheese mousse and decorate with caramel coffee sauce. Refrigerate for 4 hours.
21. Enjoy the cake.
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