Tres leches cake

 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!

 

                             Cake

                             140gr                                                           cake flour

                             11gr                                                             baking powder

                              6                                                                 yolks

                             115gr                                                           granulated sugar

                              6                                                                 egg whites

                              Syrup

                              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.

Opera

 

                                Joconde
                                142gr                                                               almond flour
                                170gr                                                               granulated sugar

                                43gr                                                                 cake flour

                                198gr (4)                                                          eggs

                                99gr (3 big)                                                      egg whites

                                43gr                                                                 melted butter

                                as preferred                                                     vanilla

 

                               Coffee syrup

                               115gr                                                                water

                               115gr                                                                granulated sugar

                               30ml                                                                 coffee liqueur

                               185ml                                                               strong brewed coffee

 

                               Ganache

                               197gr                                                                bittersweet chocolate

                               197gr                                                                heavy cream

                               12ml                                                                 coffee liqueur

 

                               Coffee reduction

                               250ml                                                               water

                                         1^1/2    Tbs                                                            espresso instant coffee granules

 

                               Buttercream

                               183gr                                                                butter at room temperature

                               57gr                                                                  margarine 

                               58gr (2)                                                             egg whites at room temperature

                               82gr                                                                  sugar

                               42gr                                                                  corn syrup

                               29gr                                                                  water

                               25ml                                                                 coffee reduction

 

                               Glaze

                               90gr                                                                  water

                               180gr                                                                sugar

                               118gr                                                                heavy cream

                               56gr                                                                 cocoa powder

                               8,4gr                                                                gelatin sheets

 

Start with the glaze by softening the gelatin in cold water. In a saucepan bring sugar, water and cream to a boil. Shift in the cocoa powder and when completely dissolved ( you can pass it through a strainer if needed ), bring the mixture back to boil and cook for about 4min whisking constantly. Remove from the heat and let it cool to 82C. Then stir in the softened gelatin, combine well, cover the saucepan with plastic film, let cool and keep refrigerated for at least 12h before use. For the joconde whisk the egg whites with 1/3 of the sugar to stiff peaks and transfer the meringue to a separate bowl. With the mixer still fitted with the whisk attachment beat the rest of the ingredients except for butter for a few minutes. Then fold in the melted butter and gradually add the meringue incorporating carefully not to deflate the mixture. Divide and spread the batter on two approximately 36x30cm sheet pans covered with parchment paper and bake at a preheated oven to 185C for 8-10min.

 

 

For the coffee reduction dissolve the coffee in water and boil until reduced to 1/5. Set aside to cool and prepare the syrup by combining water with sugar in a saucepan and boiling for about 1min. Let cool and then proceed with the ganache. Warm the heavy cream until hot, pure it over the chocolate and stir until smooth. Finally add the liqueur and refrigerate just until spreadable. For the buttercream mix margarine with butter until well combined and bring water with sugar and corn syrup to boil. When they reach 100C start whisking the egg whites. As soon as the temperature rises up to 115C, pour the syrup like a string between the whisk attachment and the bowl and into the egg whites while whisking at high speed. Continue until the meringue has cooled and gradually add the softened butter whisking after each addition.

 

In the meantime also incorporate the coffee reduction. When finished set aside and start assembling. First combine the previously prepared simple syrup with the coffee and liqueur. Then divide each joconde layer in half cutting alongside its smaller dimension and choose a piece as the bottom one. Moisten the bottom layer with the coffee syrup and spread half of the buttercream on top. Repeat the procedure for the second joconde layer but cover it with ganache using just as needed. Place the third, moistened joconde layer followed by the remaining buttercream portion and finish with the last joconde on top. Keep in fridge and meanwhile melt the glaze over low heat. As soon as it has cooled again to the right consistency to be pured over and spread without dripping from the sides, apply as much glaze as needed on top of the cake and return to fridge. Let it set there, trim up to 1cm from the sides if preferred and finally cut aproximately 32 pieces.

Tiramisu

                              Ladyfingers
                              58gr                                                                        bread flour
                              3                                                                             eggs
                              85gr                                                                        granulated sugar
                              43gr                                                                        cornstarch
                              400ml                                                                      strong coffee
                              a few drops of lemon juice
                             
                              Cream cheese filling
                              4gr                                                                           gelatin
                              3                                                                              egg yolks, room temperature
                              50gr                                                                          tia maria
                              75gr                                                                          granulated sugar
                              25gr                                                                          water
                              28gr                                                                          powdered sugar
                              240ml                                                                        heavy cream
                              225gr                                                                         cream cheese
                              cocoa powder, vanilla powder

For the ladyfingers separate the egg yolks from the whites and whisk the last with one third of the sugar and the lemon juice to soft peaks. At this point and while still whisking add another third of sugar mixed with shifted cornstarch. Finish whisking to stiff peaks. Remove the meringue from the mixer bowl and whisk in the egg yolks with the remaining third of the granulated sugar until pale and thick. Combine the two mixtures without completely incorporating and shift in the flour. Fold the mixture gently with as few turns as needed for homogenisation and spread the batter on a 38x29cm rectangle of parchment paper. Bake at a preheated oven at 180C for about 15min, or until the sponge is golden on top and springs back when lightly touched. For the filling soften the cream cheese with the powdered sugar and whip the heavy cream to soft peaks. Keep the chantilly in fridge and start boiling the water with sugar watching the temperature with a candy thermometer. Meanwhile whisk the egg yolks with the vanilla and as soon as the syrup reaches 120C pour it like a string into the yolks while whisking at high speed. Continue until the mixture has cooled down and is pale and thick.



 

Set aside, immerse the gelatin leaves in cold water to soften and fill the pot used for boiling the syrup with the tia maria. Return the pot to low heat and when the liquid is hot but not boiling add the softened gelatin. Stir to dissolve completely. Pour and mix have of it in the cream cheese and then fold in the whisked egg yolks. Add the last half of the gelatin mixture, stir well and combine with the whipped cream using a spatula. Keep in fridge until set enough to be spreadable. Trim the ladyfinger sheet to a 36x27cm rectangle and cut it lengthwise to 3 three 9x36cm pieces (or in any shape and size that can fit your cake frame). Put the first one on the bottom of a 9x36cm cake frame and moisten with the coffee. Spread one third of the cream on and shift cocoa powder on top. Cover with a second cake layer and moisten with coffee. Fill with cream, shift cocoa powder and place the last sponge piece. Add coffee as previously and keep in fridge with the remaining cream. When set and ready to serve, remove the frame, spread a layer of cream thick enough to hide the cake beneath and cover about 2/5 of the surface lengthwise using some parchment paper. Shift cocoa powder on top of the rest and remove the paper to reveal a two-stripe pattern. On the previously covered side pipe the remaining filling with a plain round tip. Finally cut to 9 individual pieces and keep refrigerated.

Coffee and praline torte

                          Dacquoise
                          105gr                                                       whites
                           50gr                                                        granulated sugar
                           70gr                                                        almonds
                           40gr                                                        powdered sugar
                           15gr                                                        corn flour
                           10gr                                                        flour

                           Coffee bavaroise
                           290gr                                                      milk
                           125gr                                                      heavy cream
                           125gr                                                      heavy cream whipped to soft peaks
                            70gr                                                       coffee beans coarsely chopped
                            85gr                                                       granulated sugar
                            5                                                            yolks
                            8gr                                                         gelatin leaves

                           Praline bavaroise
                           130gr                                                      milk
                           130gr                                                      heavy cream
                           3gr                                                         yolks
                           25gr                                                       sugar
                           4gr                                                         gelatin leaves
                           250gr                                                      gianduja
                           195gr                                                      heavy cream whipped to soft peaks
                           as preferred                                            caramelized and chopped hazelnuts 

                           Cocoa glaze
                           65gr                                                        water
                           40gr                                                        cocoa
                           130gr                                                      sugar
                           85gr                                                        heavy cream
                           6gr                                                          gelatin sheats
                           as preferred                                            vanilla                        

The directions for the glaze are given in the ''Orange and chocolate -coffee torte'' and the cocoa gelee can be made much time in advance and kept refridgerated. Start with the dacquoise by shifting the flours and powdered sugar together. Beat the whites with the sugar until stiff and fold in the dry ingredients stirring gently with a spatula. Spread two 20cm-diameter circles of batter on parchement paper or silpat and bake at a preheated oven to 180C for 10-15min until the cake is lightly golden and springs back when touched. Set aside and prepare the coffee filling by warming milk with the first portion of heavy cream and the coffee beans in a saucepan. As soon as it boils remove from heat, pour it through a strainer to completely remove any coffee remainings and add some milk if necessary to get the 415gr of the mixture you began with. 

Then return it to heat, put the gelatin in cold water to soften and in a separate bowl whisk the yolks with sugar until just foamy. Before the milk starts boiling, temper with it the yolks whisking constantly and combine the mixtures in the saucepan over medium heat. Keep stirring and watch the rising temperature with a candy thermometer so that it doesn't exceed 85C. At this point where the cream has thicken, remove from heat, dissolve in the gelatin and set aside to cool. Meanwhile you can whip both the cream portions asked for each filling to soft peaks and keep in fridge. Proceed with the praline filling following the same procedure (as for anglaise) with milk, cream, sugar and eggs with the exception that you add the gianduja after incorporating the gelatin.

When both of the creams are just lukewarm, stir in the whipped cream and start constracting the cake. Place on the bottom of a 20cm-diameter ring the one dacquoise layer and spread half of the praline cream over it. Just drop the chopped hazelnuts on top and cover with the other cake layer. Fill with coffee bavaroise (you may keep some out) and finish with the rest of the praline cream. In order to avoid mixing of the two fillings or to have the one layer as a central piece (in this case of color contranst it won't really make a difference) , you can first put the coffee cream in a smaller form and chill it until just set. When you are done with the layers, chill the whole cake or refridgerate overnight and get the glaze ready to use either warming or cooling it to a slightly warm temperature. Then poure it at its proper consistency over the torte and refridgerate before decorating or serving.