a simple and tasty dessert

Coffee cake without scales, the right dessert for those who want something good but do not like to weigh the ingredients.

Coffee mousse (Photo Pixabay)

There are few people who do not like sweetsbut they are instead many are those who have no patience for weigh all the ingredients necessary for preparation.

That is why we have decided to recommend a delicious recipe which involves certain ingredients but with the difference that there use only a spoon and a glasswith which you will weigh all the components of the recipe.

What to expect read what they are and run to buy what you are missing to prepare one coffee cake without scales, extraordinarily delicious.

Coffee cake without scales

A coffee cake without scales is just right what was missing in your secret recipe book.

Coffee mousse
Cookie Dough (Pixabay Photo)

Among the many recipes that your mother has handed over to you, we are sure that there is one that is not you can also do without the food wave to continue with the preparations.

It is not easy to find one that is even that good, yet this coffee cake without scales is fantastic. See is to believe!

Ingredients for coffee cake without scales

For Coffee mousse:

  • ¼ glass of fresh liquid cream (100 g)
  • 1 tablespoon instant coffee
  • 5 gr gelatin in sheets
  • 1 package with 100 gr white chocolate
  • ½ pack of 100 milk chocolate (50 g)
  • 1 glass +1 tablespoon fresh liquid cream (210 g)

For the biscuit dough:

  • 1 glass + tablespoon flour 00 (65gr)
  • 4 tablespoons sugar (60g)
  • 8 tablespoons seed oil (40g)
  • 10 tablespoons water (50g)
  • 4 eggs
  • 2 teaspoons baking powder
  • 2 tablespoons unsweetened cocoa powder (40g)
  • Half a teaspoon of salt
  • 1 vanilla bean

Method

Firstly, Think of put the gelatin leaves in cold water. Immediately after that, start with break up the two chocolatessimply with your hands, no robot needed.

Take a saucepan and boil half a glass of cream and instant coffeethen Add the softened gelatin.

Now mix the liquid well with the gelatin and then pour in of the saucepan with milk and coffee, the chocolate that you have made into small pieces.

Messy all with a hand mixer e let it cool.

Take the remaining part of the cream and whisk it until you have a soft consistency, let’s say a partial opening.

Take the chocolate mixture and add gradually the half-whipped cream, stir gently with a whisk e place in the fridge to solidify.

Now dedicate yourself to the biscuit dough: separate the egg whites from the yolks, then start with Whisk the egg whites hard with the help of electric whips e slowly add the sugar.

Once the mixture has a firm consistency, you must perform the same operation with the egg yolks. In short put the egg yolks in a bowl, then add oil, vanilla seeds, salt, water and flour and baking powder, sift and mix using whips.

After that, take the kids whipped egg whites and that made with egg yolks And combine them in a single bowl.

Stir gently so as not to disassemble the egg whites.

Remove 6 tablespoons from this mixture and pour them into a small bowl, until oneadd 3 tablespoons of cocoa sift and stir until the dough is well mixed and dark.

Now pour this mixture into a Sac à Poche (with 5 mm diameter smooth tip rod), take a baking sheet and line it with parchment paper.

With Sac a Poche filled with cocoa doughform distributed circles spread over the paper.

SinceCarefully pour spoons of white dough over the cocoa circles. Pour all the light mixture into the pan, cover and smooth it out using a spatula.

Bake at 180 ° C, preheated and ventilated oven, for 12-13 minutes.

Remove from the oven kakdegen e turn the saucepan upside down on a clean cloth It’s humid. Remove the parchment paper and sprinkle the surface of the biscuit dough with sugar that absorbs all the moisture.

At this time, wrap the biscuit dough in the cloth and let it cool. After about 30 minutes, make sure it is cold and roll out the biscuit dough.

Filled the rolled out dough with coffee mousse (now thickened) and roll it up again.

Leave rest the dessert in the fridge and then serve at room temperature.

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