VERPOORTENS Christmas Coffee Dream Cake

Views: 10823

Rating: 4.98

4.98
1
2
3
4
5

Ingredients

For the base (26 cm springform pan):

6 egg yolks
100 g confectioner’s sugar
130 g plain chocolate, chopped
6 egg whites
100 g refined sugar
180 g wheat flour (Type 550)
10 g cinnamon
2 g ground cloves
2 g ground cardamom
2 g grated lemon rind (from untreated lemons)

For the mousses:
350 g whipping cream
80 g sugar
2 egg yolks
180 g plain chocolate
20 g milk chocolate
40 g milk
20 g coffee powder

80 ml VERPOORTEN ORIGINAL Advocaat
300 g cream, whipped
1 egg
150 g white chocolate
2 leaves of gelatin

Preparation

1. First, grease the springform pan, then dust the pan completely with flour.
2. Using an egg beater, beat the egg yolks and confectioner’s sugar until frothy. Add the spices one by one while continuing to beat the mixture.
3. Chop the chocolate and combine it with the flour.
4. Beat the egg whites and sugar until stiff, then fold carefully into the egg yolk mixture.
5. Now, fold the sifted flour and chocolate carefully into the mixture with a spatula.
6. Pour the cake mixture into the springform pan and bake in a preheated oven at a temperature of 170ºC for about 45 minutes (convection ovens). Use a toothpick or wooden skewer to see if the cake is done. You should be able to remove the toothpick without any batter sticking to it.
7. When the cake is done, remove it for cooling by flipping the pan over and sliding the cake onto a cooling rack covered with baking paper. This will leave you with a fairly even surface. Once cooled, cut the cake base into three even layers.

Filling:
8. Briefly bring the milk and the coffee powder to a boil, then filter out the coffee. After that, melt the chocolates carefully in a double-boiler (at 40ºC).
9. Heat the egg yolks briefly in a microwave oven, then mix them with the melted chocolate
and about 50 g of the whipped cream until smooth. Add the coffee-flavored milk, then carefully add the rest of the cream to the chocolate mixture.
10. Cut the cake base into three even layers and cover the top of each layer with plum jam or another jam of your choice.
11. Now, spread the coffee mousse onto the bottom layer and place a second layer on top of it. Put the cake in the refrigerator for one hour so that it becomes more compact.
12. Now it’s time to create the VERPOORTEN ORIGINAL Advocaat mousse. Melt the chocolate in a double boiler, mix it with an egg and add 50 g of the whipped cream. Finally, fold in the dissolved gelatin and the rest of the cream.
13. Spread this mousse onto the second cake layer, then cover it with the third layer and place it in the refrigerator as described above.

Tip: You can create a quick and wonderful cake decoration with the help of some chocolate and a baking tray.
1. Melt the chocolate as described above and warm to a temperature of 30ºC.
2. Spread the melted chocolate onto a baking tray, then scrape it off with a metal spatula.
3. Use the resulting chocolate shavings to cover the top of the cake – your VERPOORTEN Christmas treat is ready to enjoy!

Preparation time: about 3 hours.

Additional information

Recipe No. 103 in the category. Baking.

The recipe was sent by VERPOORTEN Rezeptredaktion from Köln.

Previous recipe Next recipe

Social Bookmarks

All baking recipes

Qualität seit 1876 - Von der Avocado zum Ei, ei, ei...

Qualität seit 1876

VERPOORTEN Original wird inzwischen in der 5. Generation unverändert nach dem von Eugen Verpoorten entwickelten geheimen Familienrezept hergestellt. Tradition verpflichtet! Deshalb ist VERPOORTEN Original Eierlikör natürlich

frei von Laktose/Milchzucker
frei von Milcheiweiß
frei von Gluten
frei von Farbstoffen
frei von Aromastoffen
frei von Konservierungsmitteln
frei von Stabilisatoren
frei von Verdickungsmitteln
frei von Emulgatoren

Von der Avocado zum Ei, ei, ei...

Die Geschichte des gelben Klassikers

Die Ureinwohner des Amazonasgebietes in der portugiesischen Kolonie Brasilien, die Tupo-Guarani Indianer, mischten einst ein alkoholhaltiges Getränk auf Basis der Avocadofrucht. Die Kolonialfahrer importierten im 17. Jahrhundert den Avocadobaum und die Rezeptur nach Europa, doch die Bäume wollten hier nicht gedeihen. Aber wie konnte die Avocado ersetzt werden? Die Lösung war im wahrsten Sinn des Wortes das geschmacklich und optisch ähnliche „Gelbe vom Ei“. So entwickelte Eugen Verpoorten 1876 schließlich seine spezielle Rezeptur, nach der auch heute noch der köstliche Verpoorten Original hergestellt wird.