Caramel Coffee Cake

Caramel Coffee cake

Light as a cloud mocha mousse made with white chocolate, velvety vanilla cremeux, caramel with an insanely semi-liquid consistency, intensely coffee-flavored cremeux, and moist marzipan-based Genoese sponge cake is a recipe for a definite mood improvement. 

RecipePhoto

Used products and decorations

SHAVINGS MILK
SHAVINGS MILK
Code 3325613
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Recipe

Genoese sponge cake
Ingredients:
460gBarima Artisanal Marzipan 50% (code 6160)
320gEggs
40gPlain flour
40gPotato starch
50gButter
100gVegetable oil
5gConcentrated mocha paste
Preparation:

Melt butter in a microwave, add mocha paste and vegetable oil and mix it thoroughly. Whisk marzipan in a mixer bowl, adding the eggs one by one, until stiff foam is obtained. Add flour, previously mixed with potato starch, and finally combine it with the melted butter, vegetable oil and mocha paste. Spread the mass on a tray lined with baking parchment and bake at 175ᴼC for 15 minutes.

Coffee cremeux
Ingredients:
160gCream 30% fat
160gCoffee infusion
160gEgg yolks
50gSugar
10gGelatine
50gWater
40gBarima Artisanal Milk chocolate 34% (code CHL35XXC3)
120gButter
7gConcentrated mocha paste
Preparation:

Soak gelatine in cold water. Whisk egg yolks with sugar until stiff foam is obtained. Boil cream with coffee infusion and pour it over the whisked yolks. Mix it thoroughly and re-heat to 82ᴼC, constantly stirring. Add chocolate, butter, mocha paste, and the soaked gelatine at the end. Pour the ready-made cremeux over the sponge cake and freeze.

Caramel
Ingredients:
120gSugar
120gGlucose syrup
190gCream 30% fat
75gMilk
75gButter
Preparation:

Make caramel with sugar and glucose syrup. Heat up the milk with cream and add it to the caramel. Re-heat the mixture to 107ᴼC, add butter and blend it using a hand blender. Pour the ready-made caramel over the frozen coffee crémeux and freeze again.

Vanilla cremeux
Ingredients:
450gCream 30% fat
90gSugar
90gEgg yolks
10gGelatine
50gWater
14gConcentrated vanilla paste
130gWhipped cream 30% fat
Preparation:

Soak gelatine in cold water. Bring the cream with vanilla paste to boil. Whisk egg yolks with sugar, add it to the cream and re-heat to 82ᴼC, constantly stirring. Strain it and then add the soaked gelatine. Cool it down to 45°C and gently blend with whipped cream. Pour the ready-made vanilla cremeux over the frozen caramel. Freeze.

White chocolate mocha mousse
Ingredients:
260gBarima Artisanal White chocolate 29% (code CHB28XXB3)
260gCream 30% fat
13gConcentrated mocha paste
25gGelatine
125gWater
850gWhipped cream fat
Preparation:

Soak gelatine in cold water. Boil the cream with mocha paste, add the soaked gelatine and pour it over white chocolate. Stir until the chocolate melts and then blend it gently with whipped cream. Fill silicone moulds halfway with mocha mousse, insert frozen filling (sponge cake, coffee cremeux, caramel, vanilla cremeux) and freeze.

Coffee shine coating
Ingredients:
150gWater (1)
300gSugar
300gGlucose syrup
200gCondensed milk
20gGelatine
120gWater (2)
300gBarima Artisanal White chocolate 29% (code CHB28XXB3)
5gConcentrated mocha paste
Preparation:

Soak gelatine in cold water (2). Boil a syrup with sugar, water (1) and glucose to 103ᴼC. Add white chocolate, condensed milk and the soaked gelatine and blend it all together adding mocha paste at the end. Coat the frozen cake with shine coating of 32ᴼC.

Decoration

Barbara Decor Shavings milk chocolate (code 3325613).

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