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Finnish cake "Dream" (no flour)

Finnish cake "Dream" (no flour)

Category: Confectionery
Kitchen: finnish
Finnish Dream Cake (no flour)

Ingredients

Biscuit:
Egg 5 pieces.
Sugar 200 g
Corn starch 8 Art. l.
Salt pinch
Baking powder 1 tsp
Cocoa 3 tbsp. l.
Cream:
Natural cream 35% 400 g
Sugar 160-200 g
Strong freshly brewed coffee 200 ml.
Gelatin (granular) 15 g (2.5 tsp)
Impregnation:
Sweet coffee
cognac (liquor)

Cooking method

  • Good Saturday morning everyone! I'm bringing a recipe for a mega coffee cake to my favorite site. The cake is not new on the Internet, but we don't seem to have it yet ...
  • I recently had a client with a gluten (cereal protein) intolerance. And I want something sweet!)) I began to select recipes for her and came across this wonderful cake. I baked for a test for my family 3-4 times already, to say that I liked it - to say nothing!
  • I’m an experienced coffee lover, and I could not find myself a recipe for a coffee cake, there was always something missing, but this recipe is IT! I especially liked the cream. It turns out smooth, not cloyingly sweet, very tender ... Even my child, in spite of the coffee and coffee taste, said that this is the most delicious cake!)))
  • So:
  • Biscuit:
  • Sift dry ingredients into a bowl: starch, baking powder, salt, cocoa. Separate the whites and yolks. Beat the whites with 2-3 tbsp. tablespoons of sugar (sugar from the total amount). In a separate bowl, beat the yolks with the remaining sugar, add the dry portion. The dough is quite tight. Add 1/3 of the proteins and stir vigorously with a spoon. The dough is liquefied and the remaining proteins are introduced already neatly by folding from top to bottom. Pour the dough into a mold with a diameter of 23-24 cm. Put in a preheated oven. I baked like all biscuits at 160 degrees for 30-35 minutes. The last time I hung it, the biscuit in finished form turned out to be 465 g.
  • Cream:
  • Cook coffee (200 ml), cool. We pour about 50 ml, add gelatin. As it swells, put in a water bath until dissolved and combine with the rest of the coffee. We add sugar (the amount will depend on the strength of the coffee) in my case it is 3 tbsp. l. Beat 400 gr. natural cream 35% with sugar (80 g) without stopping whipping we introduce coffee with gelatin.
  • Assembly:
  • We collect the cake in a ring. Cut the biscuit into 3-4 cakes. We soak well with sweet coffee with cognac or liqueur, sandwich with cream. And we send it to the refrigerator at night. I tried it 4 hours after impregnation, too early ... It is prepared quite simply, it is eaten even faster))) The client is delighted, as are my home ones. Now I cook this cake for her in different variations with meringue)))

The dish is designed for

1200 gr.

Time for preparing:

1 hour

Cooking program:

oven

Note

I did not indicate the amount of sugar exactly, because I am guided by my taste, because I brew strong coffee)))

Rada-dms
Interesting cake! Almost a biscuit on starch, I have never tried it! I will definitely do it! THANK YOU!
MomMaxa
Itself, at first, was skeptical about the recipe) but the result was unexpectedly pleased! I'm just very sensitive to starch, well, it's not tasty for me with it .... especially if potato ... Now, thank God, you can buy corn starch from us! Still probably the cocoa taste of starch clogs ... Now I want to try a vanilla biscuit without any flour .. Among the clients there are more and more adherents of healthy eating, diets, etc.)))
Kokoschka
How it all looks like Tiramisu!
MomMaxa
Only the presence of cream and coffee in the composition
lisa11441
Thanks for the interesting recipe, I take it to bookmarks !!!
Rada-dms
MomMaxa, Anya, I am not skeptical, but interested, and very much!
MomMaxa
)))) Already loving!)))) Cooking is really not at all difficult! Everyone must try!))) But coffee lovers - for sure!))) The only thing that alerted me was that the dough before the introduction of proteins is very thick, and therefore we intervene the first 1/3 of the proteins like God put a spoon on the soul and actively, but then everything is as usual with 2/3 of the remaining proteins, gently and carefully!)))
lambada
the recipe is similar to the Moroccan cake with coffee, which we have on our website ....
anel
Anna, thanks for the cake recipe. Recently, I really fell in love with baked goods with cornstarch. I will definitely try
nakapustina
I baked a similar cake according to a recipe from the once-beloved magazine "Tablecloth-samobranka", only the name was different - "Karelian souvenir", it was delicious.
MomMaxa , thank you for reminding
Tumanchik
Thank you very much for the recipe! I often use starch in baking. With it, the consistency is more delicate and crumbly.
NataliARH
Anna, I was interested in the cream! Thank you so much
nikolina13
ANECHKA PLEASE USE INSTANT OR GROUND COFFEE PLEASE?
MomMaxa
nikolina13, I brewed ground coffee (strong) in the cream, and used instant coffee for impregnation.

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