Ingredients
Ingredients 1: Almond Flour 80g Powdered Sugar 150g Ingredients 2: Egg Yolks 4 Eggs 1 Egg Ingredients 3: Corn Flour 90g Ingredients 4: Egg Whites 4 Egg Whites 50g Sugar 50g Filling 1: Milk 150g Egg Yolks 1 Egg Yolk 80g Sugar 80g Filling 2: Instant Coffee 1 tbsp Filling 3: Guylie Clove Slices 6 slices Filling 4: Coffee Filling 5: Whipped cream 250g Topping 1: Water 250g Sugar 30g Topping 2: Espresso 40g Topping 3: 3 slices of custard Topping 4: Whipped cream 40g
Methods
1. Mix ingredients 1 to 3 together and set aside, then beat ingredient 4 until wet peaks form, then mix with the previous ingredient, and then pour into the mold. Bake in the oven at 200℃ for about 5 minutes.
2. For the filling 3, soak the custard slices in ice water and set aside, and beat 250 grams of whipping cream until it reaches 6 points.
3. Mix the ingredients of filling 1 well, and boil it under water while mixing, cook it until it reaches about 80℃, then remove from the heat, add the instant coffee and mix it well, then add the drained custard slices and melt them well.
4. The ingredients of recipe (3) are put on ice water and mixed until the ingredients are thickened, then add the coffee wine and mix well, and then add the 6-distribution whipped cream in recipe (2) and mix well, and then refrigerate it until it hardens a little to be the mocha mousse filling.
5. For the topping, soak the custard slices in ice water and set aside. Boil ingredient 1 of the topping, add the espresso and mix well, then add the drained custard slices and mix well, and lastly, add 40 grams of whipped cream and mix well.
6. Cut the cake into 2 slices horizontally, put 1 slice on the bottom of the model, pour in a layer of mocha mousse filling and smooth it out, then spread a layer of cake slices, then pour in a layer of mocha mousse filling and smooth it out, and then put it into the refrigerator to freeze until it solidifies and hardens.
7. Before serving, drizzle the cake with the sauce and let it set a little before removing the cake from the mold and cutting it into pieces.
Remarks
Animal whipping cream is more melting than vegetable whipping cream, and it does not contain sugar, so it is more suitable for desserts, while vegetable whipping cream is suitable for cake whipping cream decoration.