On this occasion I want to share with you all a variation of the traditional Genoese cake, with coffee. An ideal dessert to serve when we have guests and we want to surprise with something different, delicate and, of course, delicious. Take note of the ingredients that we show you below and follow the step by step to make this exquisite genus cake with coffee cream, you will love it!
| 🚻 8 Diners | 🕘 2h 30m | 🍵 Post | 🤯 Targetedness Medium |
| Genoese cake ingredients with coffee cream: |
| For the cake: 35 grams of butter 75 grams of sugar 1 tablespoon of sugar for clear 75 grams of flour 3 units of egg whites 4 units of egg yolks | For coffee cream: 125 grams of butter 100 grams of sugar (½ cup) 20 grams of water 1 whole egg unit 1 egg yolk unit 2 grams of vanilla extract 3 grams of extract of coffee or 2 tablespoons of instant coffee para the coffee syrup: 50 grams of sugar (¼ cup) 70 milliliters of water 1 gram of coffee extract or 1 tablespoon of instant coffee |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Genoese cake ingredients with coffee cream:
1. We let all the ingredients ready to make sure we do not lack anything. Remember that if you do not have coffee extract you can replace it with instant coffee.
2. We start with the elaboration of the cake. To do this, we melt the butter in a small saucepan and reserve it for later. Apart, we beat the yolks with the 75 g of sugar with electric rods for 5 minutes at medium speed.
3. Past time, add the flour and integrate it with the help of a spatula but without working the mixture much.
4. We ride the whites to the point of snow with the electric rods and add the spoonful of sugar when they are halfway.
5. Add the clear beaten and the molten butter to the container where we have the yolks and mix gently with the help of a spatula. We recommend that to integrate these ingredients you make enveloping movements very carefully.
6. When we have the mass of the Genoese cake ready, we pour it on a baking sheet lined with baking paper. We extend it unidorme and bake at 240ºC for 7 minutes, until the surface acquires a little color.
7. When the cake is ready, we remove it from the oven and place it on a slightly greased with oil. We remove the baking paper, cover with a clean cloth and let it cool.
8. Meanwhile, we prepare coffee syrup. To do so, take a saucepan and add sugar and water. We put it on the fire and heat while stirring until the sugar completely dissolves. When the preparation reaches the boiling point, we remove the saucepan from the heat and add the coffee extract or instant coffee. We let cool and reserve it.
9. Now we go for coffee cream. We previously soften the butter until it is left to ointment. Then, we beat it for 2 or 3 seconds and reserve it for a moment. Apart, in a container with nozzle preferably, we beat the whole egg and the yolk.
10. We take another saucepan and cook the water with the sugar until reaching the ball point. Once achieved, we pour the mixture on the eggs and, then, beat until the preparation cools completely and triples its volume.
11. Add this mixture on the butter to point to jets and beaten slowly with the electric rods. You must obtain a cream with the consistency such as the one observed in the photograph.
12. Add the vanilla extract and coffee, or instant coffee and integrate with the same rods.
13. Now we just have to mount the Genoese cake. We spread the coffee syrup throughout the cake and, on it, we extend with the help of a spatula the 3/4 parts of the cream. Then, we form the rulo starting on one of the shortest sides and pressing everything possible.
14. When we have the rulo made, cover with the rest of the cream and draw lines in our opinion to improve the presentation of the genus. We reserve the cake in the refrigerator for at least 1 hour.
15. And voila! Before serving, we sprinkle some instant coffee on the Genoese cake with cream. Although it is a long process, you will see that the result is worth it. More recipes full of flavor as it is on my blog target = _blank rel = NOFOLWSORK in glass, I wait for you!
