We get so excited by all the brilliant inspiration we get from our friends Dulce. Most recently it was Linus (winner of the All Sweden Bakar 2015) who made a cake that sounded absolutely fantastic, or what do you say? Coffee, Chocolate and Dulce de Leche!!
The inspiration could not come at a better time because we are a few days later had a birthday to celebrate birthday where the pig is very fond of these three flavors. We made some changes to Linus recipes mostly because not all ingredients were at home plus a little lack of time, but try Linus version, the sounds totally awesome. Hereinafter our version, which will be a cake on 20 cm i diameter. It lasted well into the coffee 6 people (but other cakes or buns) and was also a rather large piece of us to feast on the day after (is not it best to make cakes, to eat a little bit a few days in a row?). This is also our tips for Easter Cake, mycket choklad med göttig Dulce de Leche, does that sound like a real Easter Candy?
FLAN CASE - the method “equally”
- 4 eggs
- sugar
- flour
- potato flour
- 1,5 teaspoon baking powder
Preheat the oven to 175 grader. K L a form, with removable bottom, with parchment paper (I strap an intermediate bottom and side and then two loose pieces around the edge that goes up a bit over the edge of the mold) eller smöra och bröa.
Produce 3 just as fashion glasses. Crack the eggs into the first glass. Pour sugar into the second glass to the same level in the glass eggs. In the third glass measuring up wheat flour and potato flour, about half of each, until they together reach the same level as the eggs. Tillsätt bakpulvret i glaset med mjöl och rör runt med en gaffel.
Beat eggs and sugar thoroughly. Start at a low level on the whisk, gradually increasing, this is not to destroy the eggs. Beat long, it'll get really bright in color and whisk to start making marks in the batter. In my Ankarsrum takes about 5 minutes, but ordinary electric mixer about 8 minuter.
Fold in the flour and stir gently until there are no lumps (My Ankarsrum I do this at the lowest speed of the mixer but do not like an ordinary electric mixer will run slowly enough to do so, but do it occasionally with a spatula).
Carefully pour into the pan and bake for about 45 minutes. Jugs with a sticka, it should be dry. Let cool completely on a wire rack. The base can be made ahead and either freeze, eller förvaras över natten i en plastpåse.
Coffee and chocolate ganache
- 250 gram chocolate (I took 200 gram 70% and 50 gram 30%)
- Hardly 1 tablespoons glucose
- 2 cup heavy cream
- boiled strong coffee (or 3 msk coffee powder)
Chop the chocolate. Boil the cream (Remove from the heat as soon as you see a bubble). Stir in the chopped chocolate, stir until completely melted. Mix in glucose and coffee until you think it's good. I had about 1/2 tablespoons glucose and almost 2 cups of espresso, men tycker det är bäst att känna sig fram så man får den smak man vill ha.
Refrigerate, preferably during the night hours or more. Den ska ha stelnat.
Dulce de Leche fyllning
- 300 gram Philadelphia
- 300 Pampas Deli gram Caramel Baking
Mix the cheese with Dulce de Lechen, stir until there are no lumps (can be whipped as needed).
Dulce de Leche frosting
- 50 grams softened butter
- 200 gram Philadelphia ost
- 200 gram Pampas Deli Dulce de Leche Baking
Stir or whisk it all together until frosting is smooth and free of lumps. Bästa tipset är att smöret ska vara rumstempererat annars blir det mycket lätt smörklumpar.
Assembly
Share cake bottom in three parts. Spread on Chokladganachen the first layer (Please let it stand at room temperature 30-60 minutes before it becomes easier to spread. Save like a little ganache for decorating. Spread dulce de leche filling the second layer and place on the last bottom. If it feels like it's too much padding, you can move down what's left of dulce de leche filling in frosting. Refrigerate for a while so that the fillings settle. Gladly 1 hour, but you can do the rest directly, kan vara att lagren rör sig lite.
Bred on the frosting. Optionally the first wide in a thin layer to “attach” crumbs, set 30 minutes in the refrigerator and then wide on the rest of the frosting. Jag bredde på allt på en gång men borstade av smulor med hjälp av en brödpensel innan.
Take from some of ganachen and place in a piping bag, Heat the rest lightly. Häll på tårtan och dekorera med lite av den fortfarande hårdare ganachen och eventuellt lite chokladflisor.
Tårtan var ännu godare dagen efter så nästa gång kommer jag lägga mellan dagen innan och dekorera samma dag som den ska ätas.
