Cake "Cappuccino"

[Biscuit:]

Cake "Cappuccino"

Category: Confectionery

Ingredients
Biscuit:
Butter	150 g
Sugar	150 g
Vanilla sugar	1 sachet
Cappuccino	2 sachets
Eggs	2 pcs.
Protein	4 eggs
Flour	150 g
Baking powder	1 tsp
Cocoa	15 - 20 g
Cream:
Sugar	200 g
Egg	1 PC.
Milk	150 ml
Oil	250 g
Cocoa	10 g
Cappuccino	2 sachets
Vanilla sugar	1 sachet
Souffle:
Milk	1 tbsp.
Gelatin	20 g
Cream	300 ml
Powdered sugar	1.5 tbsp.
Impregnation:
Water	1 tbsp.
Sugar	0.5 tbsp.
Cappuccino	1 sachet (12.5 g)

Cooking method

• Biscuit:
• Beat softened butter and 75 g sugar into a fluffy mass, add vanilla sugar, 2 eggs.
• Mix and sift flour, cocoa, cappuccino, baking powder. Combine carefully with the egg-oil mass.
• Beat 4 egg whites and 75 g sugar into the foam. Add to the dough and mix gently.
• Pour into a parchment-lined mold with a diameter of 26 cm and bake at 175-200 degrees for about 40 minutes (I baked for 50 minutes).
• Remove the biscuit from the mold, allow to cool, cut into 2 cakes.
• Cream:
• Remove the oil from the refrigerator (250 g).
• Cooking syrup:
• Mix 150 ml milk, 2 cappuccino sachets, then 1 egg in a saucepan. Important! Mix thoroughly, and before adding sugar, otherwise the yolk may curdle with sugar.
• Add sugar, put on fire and bring to a boil. Cook for 4-5 minutes, bubbles will begin to appear on the syrup and it will become stringy. Important! At this concentration of sugar, the eggs DO NOT CURL when heated, so cook calmly. Syrup is brewing:
• 
• If, nevertheless, small flakes have formed - break them with a blender.
• Pour the syrup into a bowl, cool, cover with plastic wrap.
• Whisk the butter into a light mixture with a packet of vanilla sugar. Add a tablespoon of syrup, whisking each time.
• Add cocoa for color correction. The result is a cream like this:
• 
• Prepare the classic impregnation (water and sugar), with the addition of cappuccino, cool.
• Assembling the cake:
• We put the cake in a split form, soak it with syrup, so I soaked it,
• 
• spread with cream, leaving 3 part of the cream, cover with the second cake on top.
• we send to the refrigerator.
• Cooking soufflé:
• Soak gelatin in 1 glass of milk and leave for 1 hour. When swollen, heat until completely dissolved and add cappuccino, but do not boil.
• 
• Cool the cream, beat with powdered sugar until a strong foam is formed.
• Combine whipped cream and gelatin solution, mix well.
• We take the cake out of the refrigerator, quickly spread the soufflé, level it.
• 
• We send it to the refrigerator for 2 hours.
• Then we take it out and align the top and sides of the cake with cream.

Note

I got a cake weighing 2 kg 100g.

And this is a cutaway cake:

Natasha, in the Cappuccino recipe there are 2 sachets - is it instant coffee (1 sachet for 1 serving) or something else?

There is coffee and there is cappuccino. If you take coffee in bags, the taste of coffee will be expressed, if you take cappuccino, then the taste of cappuccino. And for a biscuit you need 2 bags of coffee (per serving).

[rnv76]

Oh, but I don't see all the step by step photos
rnv76, thanks for the recipe! Tell me, does the cake resemble Roshen's Cappuccino?

The photo was uploaded. I haven’t tried Roshen's cake. But this cake is delicious.

There is coffee and there is cappuccino.

Can I get a good look at this cappuccino?

Yes, I also want to see if possible. Is this instant cappuccino (I mean it) right or miss again? And how much of that cappuccino by weight is in a bag? And then all manufacturers have different packaging, and you never know what will be on the shelves in a few years, and recipes live for centuries, so we clarify everything in grams

Is this instant cappuccino (I mean it) right or miss again?

Otozh and I'm afraid that I could somehow ask the wrong question, because I only drink freshly ground coffee. And in such cappuccino types of coffee, absolutely do not understand anything.

Girls, this is such an instant cappuccino - 12.5 g in a sachet

Thanks for the clarification!

Natasha, thank you very much!
Made on the occasion of the anniversary of family life, invited a couple of friends.
Pure tea drinking.
So this big enough cake was eaten all over (two pieces were consumed, for a non-arrived guest)))
And today she gnawed at him.)))
It's been a long time since I had this so that the whole cake at a time!
I liked everyone very much. I was afraid that it would be too sweet (as I thought,
how much sugar you need, I was horrified!). Surprisingly no, very mild unpleasant taste.
I think that it will not even be enough for those with a sweet tooth ...
So many thanks from everyone!
Until yesterday evening, my neighbor had Spartak with Golden Key cream as her favorites,
so yesterday she said that he no longer wants, but only wants this)))
Now a couple of points on technology.
The biscuit was baked without any problems, it was cut too.
The syrup and cream are excellent.
But she began to whip cream with powder - first the cream became a thick, fluffy mass, and when
continuation of whipping with powder - first they fell off, and then they became watery ...
Is this how it should be or are there any subtleties?
I ask so meticulously, because I plan to repeat and I would like to achieve perfection)))
But they poured out on the cake, froze - no problem, I just thought that they should give all the best on the cake,
like a thick mass ... After solidification, the souffle did not become rubber, and even melted slightly when
standing on the table, but even this moment the people liked)))
So I have a big plus! And even our size!)))
A piece in a cut, well, just like yours!)))

I forgot to write - instead of cappuccino I used coffee three in one,
well, there was no cappuccino in our stores, it is no longer in demand,
turns out)))
But the taste is just lovely, even brighter.

Alyona! I'm glad you liked the cake! Now about the cream with powder: I don't know, my cream was whipped normally, it was not liquid. But I always use homemade ones. I put the prepared soufflé in a mold, it was so lush. I can't give you a reason.
Perhaps you just interrupted the cream, because they are tender.
Maybe the quality of the cream is bad?
Yesterday I needed to decorate the cake, I bought oil, which I have been taking for years, but something is not right, the cream turned out to be thin, and it looks like liquid paraffin.

Thank you, next time I will take into account the nuances)))
And I also took homemade cream, fresh ...
We will improve!)))

But she began to whip cream with powder - first the cream became a thick, fluffy mass, and when
continuation of whipping with powder - first they fell off, and then they became watery ...

According to the old rules, it is necessary to whip the cream (preferably on ice) to the required state, then sift the icing sugar onto the cream and gently stir the powder into the cream with a spatula ... then nothing falls off ... try it, it should work ...