Caramel Macchiato Cake Depp Baking Laboratory

Overview

Cake Category - Caramel Macchiato Cake Macchiato is the Italian word for mark, which means the mark of love between lovers - you are in my heart. It is an Italian cake with a unique flavor. Depp Baking Laboratory baking recipe: duration 5 hours, difficulty level 5 stars, number of people 8. Cake batter recipe: 80g egg yolks 160g caster sugar 210g protein 120g 75g low-gluten powder 20g butter 30g Caramel mousse paste:: milk 155g caster sugar 45g egg yolk 32g chocolate 45g 5g gelatine, 190g whipping cream, 5g rum, caramel glaze: 75g caster sugar, 58g whipping cream, 58g gelatine, 7.5g

Tags

• baking
• butter
• cake flour
• cocoa powder
• egg yolk
• gelatin
• rum
• whipping cream
• whole eggs
• fine sugar
• milk
• protein
• water

Ingredients

Steps

1. 1 Add egg yolks, whole eggs, and 150g of fine sugar, mix slowly and saccharify;

   

2. 2 Beat quickly until the color becomes white and thick;

   

3. 3 Add 60g of caster sugar to the egg whites and beat until 80% fluffy

   

4. 4 Mix the egg white and yolk part

   

5. 5 Sift in the low-gluten flour and cocoa powder and continue to stir evenly

   

6. 6 Add the melted butter and continue stirring evenly

   

7. 7 Put into mold, put into Depp oven, bake mode 160 degrees, bake for 40min

   

8. 8 Let the cake cool, cut into thin slices and spread into molds for later use

   

9. 9 Heat the milk to 60 degrees and set aside;

   

10. 10 Heat the fine sugar and cook it into caramel, add 60℃ milk

    

11. 11 Beat the egg yolks and slowly add the caramel milk, continue to beat until foamy

    

12. 12 Add dark chocolate that has been melted to 30℃ and stir evenly with a whisk

    

13. 13 Add rum and gelatine soaked in ice water and mix well

    

14. 14 Stir the whipped cream and caramel paste evenly;

    

15. 15 Finally, cut the baked chocolate sponge cake embryo into squares, put it into the mold, pour the mousse slurry, and put it in the refrigerator to freeze for about 3 hours

    

16. 16 Put the fine sugar into a stainless steel plate and cook it into caramel, add 60℃ whipping cream and mix well, add water and mix well

    

17. 17 Add the gelatine soaked in ice water and mix well (soak the gelatine in ice water for 5 minutes in advance)

    

18. 18 After 3 hours, take out the semi-finished caramel macchiato from the refrigerator and place it on a drying net. Use a piping bag to put the caramel glaze on it