Table of Contents
Advertisement
Baking
II. Cappuccino filling
Ingredients
100 g dark chocolate
6 leaves of white gelatine
80 ml Espresso
500 ml whipping cream
4 tsp vanilla sugar
80 ml coffee liqueur
1 tbsp cocoa powder
For dusting
Cocoa powder
Method for the filling
Melt the chocolate and beat the cream
until stiff. Soak the gelatine in cold
water, then squeeze out the water and
heat for 20 seconds in the microwave
oven at 450 W, or dissolve it in a pan on
the hob over a low heat. Leave to cool
slightly. The add about half of the
Espresso and coffee liqueur to the
gelatine and then fold this mixture into
the whipped cream. Put about 3 tbsp of
this mixture to one side. Halve the
remaining cream mixture and stir the
vanilla sugar into one half and the
chocolate and cocoa into the other half.
Place one layer of the gateau on a cake
platter and drizzle with a little coffee
liqueur and espresso. Spread the
chocolate cream over this and top with
another layer of the cake. Drizzle with
the remaining liqueur and espresso.
Spread this with the vanilla-flavoured
cream, then top it with the final layer of
cake, Spread the cream that you put to
one side over the top and dust with a
little cocoa powder before serving.
25
Advertisement
Table of Contents
