Saturday, September 28, 2013

 Thanks Inma for this month's challenge! It was so simple yet so enjoyable and unexpectedly flavorful. For my variation I decided to blend the milky flavors with coffee infused creme anglaise and add cocoa dusted cream cheese mousse in a tiramisu inspired combination. Delicious!
                             140gr                                                           cake flour
                             11gr                                                             baking powder
                              6                                                                 yolks
                             115gr                                                           granulated sugar
                              6                                                                 egg whites

                              320ml                                                           sweetened condensed milk
                              275ml                                                           evaporated milk
                              365ml                                                           heavy cream
                              45ml                                                             dark rum

                              Coffee crème anglaise
                              5                                                                   egg yolks
                              125gr                                                             sugar
                              415ml                                                            milk
                              as preferred                                                    vanilla
                              6gr                                                                 Instant coffee
                              Cream cheese mousse
                              300gr                                                              cream cheese
                              6,4gr                                                               gelatin sheet
                              55gr                                                                water
                              28gr                                                                dark rum
                              135ml                                                              heavy cream, whipped to soft peaks
                              3                                                                     egg whites, room temperature
                              145gr                                                               sugar
                              as preferred                                                     vanilla
                              as needed                                                        cocoa powder

Start with the syrup by simply combining all the ingredients in a bowl. For the cake shift flour with baking powder together and set aside. Then beat the egg yolks with 45gr of sugar until pale and thick and separately whisk the egg whites with the rest of the sugar to meringue. Fold one third of the meringue to the yolk mixture and gradually continue with the rest, adding simultaneously the flour mixture and gently incorporating with a spatula. Pour the batter in a lined 20x24cm pan and bake at a preheated oven to 180C for 30-40min until the cake is golden brown and bounces back when lightly pressed. While the cake is still hot, invert it on a deep plate and pick holes with a knife to enhance the absorption.

Then gradually pour the syrup with a ladle on the surface, let it cool and refrigerate. For the cream cheese mousse combine  20gr of the water with rum in a small pot and soak in the gelatin. Set aside and in a separate pot bring the sugar with the rest of the water to boil. When the syrup reaches 100C start whisking the egg whites and as soon as syrup temperature rises up to 115C, remove from heat and pour it in a thin string into the egg whites while whisking in high speed. Keep whisking until the meringue is relatively cool and stiff. Then with the heat left on the stove warm the gelatin mixture just until dissolved without overheating. Beat the cream cheese with the mixer until creamy without lumps and stir in the vanilla and melted gelatin incorporating well.

Fold in one third of the meringue and continue with portions of the rest along with the whipped cream. Refrigerate until quite set and ready to be piped and meanwhile prepare the creme anglaise. Warm the milk and vanilla until hot but not boiling in saucepan and whisk the egg yolks with the sugar in a separate bowl until smooth. Temper the yolks with one third of the milk whisking well and combine the mixture with the rest of the milk on the stove. Warm in low heat and stir constantly until quite thickened without exceeding 85C. Then remove from heat, transfer in a cold bowl, dissolve in the coffee and set aside to cool. When the topping is ready, pipe it over the cake and dust with plenty of cocoa powder. Finally cut the cake and serve each portion over a layer of creme anglaise.


  1. Wow, your cake is SO beautiful compared to mine, I'm really impressed. I've never heard of cream cheese mousse...I'll have to try it sometime!

  2. amazing!!!!!!!!!!!!! Just love it !!!!!!! :):):):)