Coffee Cake
Coffee sponge, Meringue, Coffee meringue, Dark ganache, Light ganache and Coffee mousse — a Zeelandia recipe in 6 components. Uses Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing time (coffee sponge)
- 4 min
- water temperature (coffee sponge)
- 60 °C
- baking temperature (coffee sponge)
- 200 °C
- baking time (coffee sponge)
- 15 min
- mixing time (meringue)
- 4 min
- baking temperature (coffee meringue)
- 120 °C
- baking time (coffee meringue)
- 90-120 min
- ganache temperature before pouring (dark ganache)
- 38 °C
- ganache temperature before pouring (light ganache)
- 38 °C
- infusion time (coffee mousse)
- 10 min
- ganache temperature before folding (coffee mousse)
- 38 °C
Ingredients
Coffee sponge
| Ingredient | Quantity |
|---|---|
| Eggs | 225 g |
| Water (about 60°C) | 25 g |
| Oil | 225 g |
Meringue
| Ingredient | Quantity |
|---|---|
| Bianca Meringue | 100 g |
| Water | 100 g |
| Sugar | 100 g |
Coffee meringue
| Ingredient | Quantity |
|---|---|
| Instant coffee | 10 g |
| Water | 5 g |
Dark ganache
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 290 g |
Light ganache
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5kg | 200 g |
| Cream (30% fat) | 100 g |
Coffee mousse
| Ingredient | Quantity |
|---|---|
| Cream (30% fat), to boil | 150 g |
| Ground coffee | 15 g |
| Cream (30% fat), chilled, to whip | 400 g |
Method
Assembly order: 1. coffee disc, 2. dark ganache, 3. coffee disc, 4. coffee mousse, 5. light ganache, 6. coffee mousse, 7. meringue, 8. decoration.
- Coffee sponge
Mix all ingredients on medium speed for about 4 minutes (flat beater). Spread the batter into a frame of about 40 x 60 cm. Bake at 200°C for about 15 minutes. Cool. Cut six discs of about 15 cm diameter from the sponge and freeze them.
- Meringue
Mix all ingredients on high speed for about 4 minutes (whisk). Divide the mass into 2 equal parts (about 150 g each).
- Coffee meringue
Dissolve the coffee in the warm water and combine with one part of the meringue mass. Pipe the meringue masses alternately (creating fancy patterns) into three rings of 17 cm diameter. Bake at 120°C for about 90 - 120 minutes. Cool.
- Dark ganache
Boil the cream, pour it over the Arabesque chocolate and combine thoroughly with a blender (so as not to aerate the mass). Cool the ganache to about 38°C and pour evenly into three rings containing the Coffee Sponge (about 230 g each), then press down with the coffee discs.
- Light ganache
Boil the cream and pour it over the Arabesque chocolate. Combine with a blender (so as not to aerate the mass). Cool the ganache to about 38°C and pour into three rings of 13 cm diameter (about 100 g each). Freeze.
- Coffee mousse
Whip the chilled cream (400 g). Boil the cream (150 g), add the coffee and cover for about 10 minutes. Strain, bring to the boil again and pour over the Arabesque chocolate. Combine with a blender. Cool the ganache to about 38°C and gently fold it into the whipped cream.
Assembly: spread 1/2 of the coffee mousse evenly into the three rings with the coffee discs and dark ganache (about 140 g each). Freeze. Place the frozen light ganache discs on the coffee mousse. Pour the remaining mousse evenly over the light ganache (about 140 g each). Gently press down with the meringue.
Decoration: decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.