Baileys Latte

NICE TO KNOW

The balanced taste of this cake will definitely be liked by all coffee-lovers. Follow the steps in the recipe below and join me in cooking

CHOCOLATE & BAILEYS JELLY

  • Dark chocolate – 100 g
  • Baileys Liquor – 50 g
  • Milk – 150 g
  • Gelatin powder – 5 g
  • Water for gelatin – 25 ml

PREPARATION

1. Sprinkle the powdered gelatin over 25 ml of cold water. Allow to sit for 10-15 minutes until gelatin is fully soaked

2. Melt dark chocolate and whisk with baileys

3. Pour milk into a heavy medium saucepan and bring it to boil. Remove from heat. Add soaked gelatin, stir until fully dissolved

3. Mix together with chocolate, whisk the mixture until fully incorporated. Leave to cool

4. When jelly will reach room temperature pour it into a mold, that is 2 cm smaller in diameter than your main mold. I used 16 cm mousse ring

5. Place it on an even surface in a freezer until its set (a couple of hours)

COFFEE MIRROR GLAZE

  • Water – 50 ml
  • Sugar – 100 g
  • Liquid glucose syrup – 100 g
  • Condensed milk – 70 g
  • Gelatine powder – 10 g
  • Water (for gelatine) – 60 ml
  • White chocolate – 100 g
  • Instant coffee – 1 teaspoon

PREPARATION

1. Sprinkle the powdered gelatin over 120 ml of cold water. Allow to sit for 10-15 minutes until gelatin is fully soaked

2. Mix sugar, liquid glucose syrup and water (150 ml) in a small saucepan, bring it to boil. Boil to 103C (217F)
Mix condensed milk, soaked gelatin, instant coffee and chocolate in a bowl (preferably tall and transparent), pour the syrup on top, stir until chocolate dissolves

3. Using the immersion blender process until its smooth. Be careful not to let too many bubbles since every minor imperfection will show on the surface

4. Cover with a plastic wrap over the surface, leave to set overnight in a cool area

 All the excess glaze you can store in a freezer for up to 1 month and re-use it

CHOCOLATE SPONGE

  • Flour – 80 g
  • Eggs – 125 g
  • Sugar – 95 g
  • Cocoa powder – 15 g
  • Baking powder – 5 g
  • Cooking oil – 20 ml
  • Milk – 50 ml

PREPARATION

1. Preheat the oven to 180C (350F)

2. In a mixing bowl whisk the eggs, gradually adding the sugar, continue to whisk until smooth and light
Sift in flour, cocoa powder, baking powder, continue to whisk

3. Pour milk and cooking oil, pulse until smooth

4. Pour the mixture onto a baking tray lined with baking paper, even out using a spatula. Bake for 8 min

5. Leave to cool

COFFEE MOUSSE

  • Egg yolks – 50 g
  • Sugar – 33 g
  • Milk – 166 g
  • Instant coffee – 1 teaspoon
  • Whipping cream – 133 g
  • Gelatin powder – 6 g
  • Water for gelatin – 35 ml

PREPARATION

1. Sprinkle the powdered gelatin over 35 ml of cold water. Allow to sit for 10-15 minutes until gelatin is fully soaked

2. Put whipping cream in a mixing bowl and whisk and whisk until it forms soft peaks (always use cooled whipping cream) and transfer it back into the fridge

3. To make a Bavarian Crème: whisk sugar and egg yolks together in a bowl. Mix milk and instant coffee in a saucepan and bring it to boil. Gradually whisk hot milk into yolk mixture. Place the mixture over a bain-marie and stir until custard thickens and reach 80-82C (176-178) – do not boil

4. Remove it from the bain-marie and add soaked gelatin, stir until fully dissolved

5. Place the bowl in an ice bath and stir as it cools. Stop when it is at room temperature

6. Fold the whipped cream into Bavarian cream, mix until smooth

7. Put whipping cream in a mixing bowl and whisk until it forms soft peaks (always use cooled whipping cream). Mix half of it with egg yolk mixture, another half with meringue. Finally, mix both into one

TO ASSEMBLE

1. De-mould frozen chocolate jelly and place it back into the freezer

2. Cut out two circles from the chocolate sponge (16 and 18 cm in diameter)

3. Prepare your mold and place it on an even surface. I used Silikomart Eclipse mold, but you can use any mold you like

4. Pour half of the coffee mousse into the mold, transfer it into the freezer to set for 10 min

5. Place chocolate jelly on top of the mousse in the center and gently press it down, making sure that all inner sides of the mold are covered with mousse

6. Pour on the top half of the remaining mousse, place 18 cm chocolate sponge, gently press it down

6. Pour on the top half of the remaining mousse, place 18 cm chocolate sponge, gently press it down

TO FINISH

1. De-mould the cakes and return into the freezer

2. Melt the mirror glaze gently to 35-36C (95-97F) and process it with an immersion blender one more time (watch out for air bubbles) If your glaze is warmer than 35-36C (95-97F) – leave it to cool

3. Take the cakes from the freezer and place it onto a wire rack with a tray below (biscuits down). Pour the glaze over the cakes, ensuring all the sides are covered with the glaze

4. Leave it to set for about 5-10 minutes and using a palette knife remove the cakes from the wire rack, cut the excess glaze from the bottom of the cakes with a warm knife. Leave it to defreeze in a fridge

5. Decorate as desired. I used two colors of mirror glaze, pieces of eatable gold and coffee beans

Hope you liked the recipe and will enjoy the cake as well! Share your impression in the comments!

2 Kommentarer

  1. Stephanie Vigelsbo

    Hi! I want to try to make that recipe, but I don’t understand the coffee mousse recipe, because in the 2nd part you whote
    “ whipping cream in a mixing bowl and whisk and whisk until it forms soft peaks (always use cooled whipping cream) and transfer it back into the fridge”
    And in the 6th part you mix the cream with the egg mixture.
    But I don’t understand what I should do on the 7th part. Can you explain to me? Thank you! And I’m sorry for my bad English.. ❤️

    Svar
    • Svitlana Orlova-Bauer

      Hi Stephanie!
      Sorry, there is a mistake there. Step 6 is final, after you mixed whipped cream with Bavarian cream you can start pouring mousse into the mold 🙂

      Svar

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