You can hang me by my thumbs for a late post..... but I'm sure I'll escape the punishment after you read thru the post :-)
I made 2 cakes for Gita Chachi's birthday, Fatless Espresso Cake and Coffee Mocha Gateau. Both of us share the love of Daksayani and Coffee.
The origin of the term "espresso" is the subject of considerable debate. Although some Anglo-American dictionaries simply refer to one Italian meaning ("pressed-out"), referring to the brewing method, as with the English word "express," "espresso" also carries the meanings of "just for you" and "quickly," both of which also describe the espresso process.
It is not pronounced "expresso," though this is a common misconception, it's "espresso".
After seeing Deeba make the '
Espresso Cake', I just had to make it.
Gita chachi runs a spiritual centre called 'Moonbeam', hence made the cake shaped as a crescent moon.
Did the icing with butter cream and added some coffee to that aswell... [
I didn't call this post coffee mania for nothing... ;-)]. For the outlines, I used a thick chocolate ganache with some coffee in it aswell.... Droooooollllllll......
Next I made the 'Coffee Mocha Gateau' which was again part of
Deeba's collection.
Daksayani insisted on cutting both the cakes with her mom.
We partied in the lawns of Gymkhana Club.
Even bua [the super baker n cook of our house] approved of the cakes n liked them......
Yipppeee.... the sweet sounds of people eating cake delightfully......
Espresso CakeIngredients:
SpongeEggs - 5 (250gms)
Powdered Sugar - 125 gms
Flour - 125gms ( flour= half the weight of the eggs i.e. 125gms )
Cornflour - 2 tbs (makes the cake texture lighter)
Baking powder - 1tsp
Salt - 1 pinch
Vanilla Essence/Extract - 1 tsp
Coffee Essence - 1 tsp
Instant coffee - 2 tbsp (increase or decrease as desired)/medium roast
Filling/ToppingCream - 500ml (whipping/35% fat)
Icing Sugar - 3-4 Tbsp
Coffee Essence- 1 tsp
Instant coffee - 1 tsp
Grated dark chocolate (optional)
MethodFor the sponge:1. Preheat oven to 190deg C , reduce to 180deg C after 10 mins of putting the cake in.
2. Grease and line a 9"ring tin; A spring form cake tin is always better.
3. Sift the flour + baking powder + salt + cornflour 3 times.
4. Beat the eggs and sugar well with beater till very thick ribbon falls and holds in place for at least 5 seconds (beat for approx 10mins) .
5. Add vanilla essence + coffee essence + instant coffee and beat for 1 min.
6. Gently fold in the sifted flour; mix lightly so that air doesn't escape.
7. Turn gently into tin and bake for 30-35mins till done.
8. Once done, remove from tin after 5 mins and leave on rack to cool completely. Cut horizontally into 3 or 4 layers.
9. I used Nescafe Sunrise, an Indian coffee brand, which is a blend of chicory & coffee beans.It has a deep,roasted flavour .
Another great coffee for this is Nescafe Taster's Choice.
Filling:1. Whip 500ml whipping cream with 4tbs powdered sugar until thick and holds peaks. Reserve a bit for decoration if desired.
2. Beat in coffee powder + coffee extract.
3. Reserve 1/2 for topping.
4. Place the bottom most layer of the sponge on your serving platter, spread 1/3 of one 1/2 whipped cream & sprinkle some grated dark chocolate over it.
5. Repeat with the next 3 layers.
Topping:1. Spread the remaining whipped cream over the top and sides of the cake.
2. Drizzle with melted white and dark bitter chocolate.
3. Finish with dark chocolate scrolls and rosettes topped with coffee beans if you like.
Chill well before serving.
Coffee Mocha Gateauas adapted from Mandarin Orange Cloud Gateau by Sue Ross,
from the book 'Cream Cakes & Gateaux', pg 17
Coffee Sponge:Ingredients:
Plain flour - 1/2 cup + 1/8 cup
Cornflour - 1/8 cup
Baking powder - 2 tsps
Instant coffee - 2 tbsps
Pinch of salt
Castor Sugar - 1/2 cup + 1/8 cup
Oil - 5 tbsps (I used sunflower oil)
Water - 5 tbsps
Eggs - 3 / separated
Filling:(for 1 8" cake; double for larger cake)
Whipping Cream - 200ml (I use a 20% fat cream)
Castor sugar - 3-4 tbsps (as per taste)
Instant coffee - 1 tsps
Mocha Ganache:(for a 8 " cake; use 350ml cream + 400gms chocolate for larger cake)
Cream - 150 ml (20% fat)
Dark chocolate - 250gms / broken into pieces
Instant coffee - 1 tbsp
Method:1. Preheat the oven to 190 degrees C. Line an 8" spring form tin. (I made 2 cakes. Used a 9" spring form tin, two times over, since I have just one tin).
2. Sift the cornflour + flour + baking powder + salt + Castor sugar (yes, it's correct) into a mixing bowl.
3. Beat the egg whites till they stand in soft peaks & keep aside.
4. Lightly beat the oil + water + yolks together & stir into the dry ingredients. Beat on low speed until smooth.
5. Fold the whites gently into the yolk mixture.
6. Turn into lined tin & bake for about 45 minutes till well risen & golden brown. Check if it is done with a wooden pick.(Slide a sheet of foil lightly over the top if it begins to brown too fast).
7. Leave in tin for 10 minutes, & then cool completely on rack.
8. Once cool, cut into 2 layers.
Filling:1. Whip the cream + sugar + coffee till firm.
2. Reserve a little cream for the topping, & sandwich the layers with the rest.
Ganache:1. Put the cream & dark chocolate into a pan heat over low heat till all the chocolate has melted, stirring constantly. Add coffee, stir well, & leave to cool.
2. Frost the sides & top of the cake with the ganache.
3. Scroll on some stuff on top if you have the inclination, else just cover with grated chocolate or sift cocoa over it lightly.
4. Chill well & serve right out of the fridge! This gateau doesn't need to sit at room temperature for a while; it's great!
Note: To get neat slices, dip a sharp edged knife into hot water, slice & clean knife between every serving.
