Jiugong’s :, almond flour: 100G, powdered sugar: 100G, low flour: 30G, whole eggs: 3, egg whites: 100G, unsalted butter: 20G, granulated sugar: 20G, cream filling :, egg yolk: 3, granulated sugar : 100G, water: 30ML, unsalted butter: 160G, instant coffee (origin is coffee essence), ganache :, chocolate: 75G, milk: 35ML, fresh cream: 35ML, syrup :, sugar: 60G, water: 200ML, instant coffee: 1 tablespoon, mirror: chocolate ,,
Step 1: [make sponge cake body of Jiugong]
100G almond powder, 30G low powder and 100G sugar powder ~
Step 2: 3 whole eggs
Step 3: Add the mixed powder from the first step to the egg mixture and mix well
Step 4: melt the butter 20G
Step 5: Add a little batter from step 3 to the melted butter and stir well
Step 6: 3 egg whites and 20G sugar
Step 7: Send it to the state where the sharp angle can be lifted as shown in the figure
Step 8: Add half of the beaten protein to the remaining batter in step 3 and mix well
Step 9: add the remaining half of the protein
Step 10: Add the butter batter from step 5 and mix well
Step 11: Pour into a baking sheet lined with greased paper and put it in the middle layer of a preheated 200 ° C oven for about 10 minutes.
It is best to use a non-stick baking sheet. Easy to demold and flat bottom surface. If using oil paper, it is best to use silicone oil paper
Step 12: The oven in my dormitory did not turn off. I made some adjustments in time. This is the baked look
I do n’t know how big this portion is before making it. In short, the oven in my dormitory can only bake this baking pan size.
The moment I poured the batter into it, I felt bad == It must be thick. It turned out that the finished product made me make two pieces and there was extra scrap.
Step 13: [make coffee cream filling]
Sugar 100G, add 30ml of water and boil to 118 ℃
Step 14: I don’t have a thermometer. In short, I made this more transparent look
Step 15: Pour the cooked syrup into 3 egg yolks and beat well
Step 16: Add 160G butter that has been softened at room temperature in advance
Step 17: Add 1 teaspoon of very thick coffee liquid and stir well. Refrigerate for later use.
Step 18: [make Ganash]
After the chocolate 75G melts, add warm 35ML milk and 35ML cream and stir well.
Step 19: [combination cake]
Trim the corners of the cake. Cut into four pieces
My cake body is too thick ~ so I made it with a razor ~ this amount of results I made two cakes. These four slices of this one are about 3MM thick
Step 20: Coffee, sugar and water are stirred and boiled into a syrup. Brush to the uncolored side of the cake
I didn’t use the original syrup for this cake. This one doesn’t want to soak the cake body ~ so it is thicker and not easy to penetrate
Step 21: Brush all four slices of cake with a thin layer of syrup. Brush less. Only the surface layer has some
Don’t want wet cake. Like eating a tiramisu and never like finger cookies that have been softened by coffee wine
Step 22: Three pieces of cake are covered with coffee cream filling, and one piece is covered with ganache. Keep the same thickness as the cake layer
But one of the coffee cream fillings is slightly thinner ~ This piece of cake is placed on the top ~ The cream filling is less spread because the mirror surface is also needed
This is to see the traditional Opela method introduced by a French housewife ~ No matter it is really traditional ~ I still have some reason ~ This will not be too tired
In addition, I saw that many domestic baking masters brushed a layer of chocolate on the bottom cake slice when they made it ~ 10 layers in the end
But I haven’t seen it in other places ~ so I didn’t do this step ~ finally 9 layers
I also saw someone doing only 8 layers ~ I couldn’t be sure after looking for a lot of information ~ So I still follow the blue ribbon combination method.
Step 23: From bottom to top: Cream filling cake layer + Ganache cake layer + Cream filling cake layer + Thin cream cake layer
After being assembled, put it in the refrigerator and freeze until set
Step 24: [make chocolate mirror]
The blue book says that mirror chocolate is a chocolate that can be used without temperature adjustment.
Seeing the meaning should mean that the chocolate is poured directly. But I use tempered chocolate, there is no thermometer.
Step 25: Sprinkle the chocolate on the surface and smooth it. Trimming corners
I control the thickness of the last layer of chocolate and the topmost coffee cream filling to match the thickness of the cake piece.
Step 26: Then cut into small pieces. It’s best to cut the pieces after the chocolate glaze
I also made a lunch in between == the chocolate layer was completely solidified when I came back. There are cracks around everything.
The solution is to cut with a hot knife. But then the filling will melt a little ~
I don’t want to be so troublesome. So I cut it daringly ~ There are many cracks ~ So this photo of the cake is taken less
Step 27: The overall thickness does not exceed 3CM ~ this 9-layer cake is about 2.4CM ~ except the top two layers, each layer is about 3MM
The levels are fairly uniform. The coffee syrup is not soaked, so the color of the cake layer is not very uniform ~ but it is better than the soaked
Step 28: Ah, so I made two slices of cake ~ this is the other one. Cake body thickness is about 2MM
I made an infiltrated version of the original coffee syrup. This syrup is thin and creamy ~ The cake is thin and thin
Step 29: Because the cake is soaked and hard to take ~ I did n’t apply the fillings this time. It ’s layered and layered.
In fact, it should have been applied layer by layer. My previous method was to save trouble by myself, so I thought of this way
The last glaze of this one I added a little light cream ~ This is softer ~ It won’t crack when cut
Step 30: Trim the corners after the glaze is condensed ~ This time there is no cracking at all
Step 31: I didn’t cut all the pieces ~ I left a big square ~ Cut corners ~
Step 32: Continue the thickness test ~ This is still only 9 layers ~ but only 1.9CM ~
Er, although everyone said that it is better to make thinner == but I think this is too thin and unnecessary.
This is just because the second piece of cake is thinner, so it is too thin for the sandwich.
And even all the remaining Ganache and coffee cream were used up. There is definitely too much coffee syrup ~ It can be greatly reduced
In the end, the coffee cream filling is actually not enough ~ so the top layer is a bit thin ~ The chocolate glaze of this slice is still a little bit ~ directly blocked the cream filling
This layer can still be seen from the finished picture. About 1MM ~
Step 33: finished product
Step 34: These are the overall thickness of 1.9cm ~ The cake is the finished product of the cake soaked with syrup ~ The color is more uniform
Step 35: These are finished products with an overall thickness of 2.4cm ~ the cake pieces are not soaked with coffee syrup