Delicious coffee mousse
Ingredients
- 1. Cake part
- White Shark low-gluten flour 80g
- Eggs 4
- Wooo coffee powder 32g
- Sugar 40g
- Milk 55g
- Corn oil 40g
- 2. Mousse part
- Gelatin tablets 3 tablets
- Light cream 300g
- Sugar 30g
- Wooo coffee powder 32 grams
- Water 40 grams
Steps
1. Prepare materials
2. Separate the egg whites and egg yolks and place them in an oil-free and water-free bowl.
3. Add sugar, water and oil to the egg yolk and stir thoroughly to emulsify.
4. Sift the flour, add it to the batter, add coffee powder and mix thoroughly until dry powder is obtained. If you are not sure, it is recommended to sift it.
5. Beat the egg whites with a whisk until the egg whites form big fish eyes, add the first sugar, and add the remaining sugar when continuing to make texture. Beat the egg whites until they reach neutral peaks. Lift the whisk and there will be a small hook.
6. Take half of the beaten egg whites and mix them with the egg yolk liquid evenly, then pour in all the remaining egg whites and mix evenly again. Pour the mixed batter into the baking pan, gently lift the baking pan and let it fall down to release large air bubbles.
7. Preheat the oven in advance and bake at 160 degrees for 30 minutes.
8. Remove the baking paper from the baked cake and place it on a wire rack to cool. Cut to mold size.
9. Prepare the materials for the mousse part
10. The gelatine tablets must be fully soaked in ice water in advance.
11. But add sugar to the cream and beat until 7 points, just until texture appears
12. Add 40 grams of coffee powder to water and melt. Add gelatine pieces and continue stirring until the gelatine pieces melt.
13. Finally, stir the melted liquid and whipping cream thoroughly
14. Six-inch mold: First put a piece of cake in the mold, add 150 grams of mousse liquid, then put a piece of cake, then add 150 grams of mousse liquid I made another small one using the remaining mousse liquid and cake
