How To Cook Cappuccino Cake With Protein Souffle, Butter Cream Coffee And Chocolate Chip - Recipe

Necessary products

For the souffle:

• 5 egg whites
• 100 grams of sugar
• 200 grams of condensed milk
• 100 grams of butter
• 15 grams of gelatin
• 80 milliliters of water
• a pinch of vanilla and lemon juice

For the syrup cafe:

• 200 milliliters of water
• 2 teaspoons of instant coffee
• 4 teaspoons sugar

For the butter cream coffee:

• 200 grams of butter
• 200 grams of condensed milk
• 1 teaspoon coffee syrup
• 2 tablespoons cognac

For the chocolate cake:

• 6 eggs
• 180 grams of sugar
• 150 grams of flour
• 30 grams of cocoa
• 4 tablespoons boiling water
• 1 tablespoon instant coffee
• 1 vanilla
• 60 milliliters of oil
• baking powder

Method of preparation :

Sift the flour with the baking powder and cocoa.

Beat the eggs (at room temperature) with the sugar for 10 minutes. A thick light mass will be obtained, which will increase its volume 2-3 times. Without stopping the beating, pour 2 tablespoons of boiling water, then add the oil in a thin stream and beat until the mixture becomes thick and fluffy. The texture will become thicker.

Combine half of the dry mixture with the egg mixture. Stir thoroughly with a spatula, the movements being from the bottom up and from the end to the center.

Do the same with the rest of the dry mixture.

Dissolve the coffee and add it to the dough. Stir thoroughly with a spatula. An indicator of readiness is when the mixture begins to flow in strips from the spatula.

Bake the marshmallows in a form with a diameter of 22-26 centimeters (choose the size according to the preferred height of the finished marshmallow). Cover the bottom with baking paper. The oven should be preheated to 180 degrees, and the required baking time is about 35-40 minutes.

Cut the cooled tray horizontally into two parts.

Only one half is needed to make the cake. An option is to freeze the second one and use it next time or to prepare half a dose of dough from which to bake a thick loaf.

Make a syrup by dissolving coffee and sugar in boiling water. Once the liquid has cooled, syrup the base with half of it. The remaining 100 milliliters will be needed to prepare the cream.

It's time to deal with it. First, beat the softened butter until it increases in volume.

Then gradually add the condensed milk, putting 1 tablespoon of it, pour the cognac and syrup (cooled to room temperature). After each addition of product, beat the mixture until smooth. You do not have to use all 100 milliliters of syrup. Taste and decide how much to pour from it.

It's time for the souffle. Dissolve the gelatin in water and place in a water bath. Sweeten with 50 grams of sugar, add a pinch of lemon juice and vanilla and leave the mixture until it is time to use.

Beat the softened butter with the condensed milk (which should be at room temperature). You will get a liquid very tasty combination.

Beat the cooled egg whites until stiff peaks (use a dry dish).

Gradually add the remaining 50 grams of sugar without stopping to beat.

When hard foam is obtained again, pour gelatin into it in a thin stream. Beat until smooth.

Then start adding a little of the protein mass to the butter, beating all the time. Work fast, the combination will be liquid.

Put marshmallows soaked in syrup in a detachable form and spread with 1/3 of coffee cream.

Spread the souffle evenly on top and store the dish in the refrigerator until the layer is firm. Meanwhile, store the butter cream at room temperature.

Once the souffle has cooled and hardened enough (it is best to leave it in the fridge overnight or for about 8 hours), remove the ring from the dish.

Coat the surface and sides of the cake with the remaining coffee cream and decorate as your imagination tells you.

Before serving the dessert, put it in the fridge for a while so that the cream can set.

Enjoy!