Cappuccino šnite / Cappuccino Layer Cake

Please scroll down for the English version.

Ne smatram se pretjerano kreativnom osobom. Nikad nisam znala baš dobro crtati, moji pokušaji pisanja poezije pokazali su da mi muze baš i nisu sklone, a ni ruke mi nisu pretjerano vješte. Isprobala sam svašta, od pletenja i šivanja goblena, do pokušaja izrade unikatnih čestitaka i nakita. Ali sve je bilo uzalud. Jedini način na koji sam se uspješno mogla izraziti bila je glazba. To mi je oduvijek išlo jako dobro i tome sam se uvijek vraćala. A onda sam počela kuhati i otkrila jednu sasvim novu, meni do tada nepoznatu dimenziju prepunu mogućnosti ekperimentiranja sa nečim naizgled tako običnim i trivijalnim - svakodnevnim namirnicama. Odjednom su ideje počele dolaziti sa svih strana, a ja im se tako teško odupirem, pogotovo kad je riječ o slatkišima. Trenutno u pripremi imam bar tri zanimljive nove ideje i znam da neću biti mirna dok ih ne sprovedem u djelo. Tako je bilo i sa ovim kolačem. A rezultat...iznad svih očekivanja, pa čak i po mojim standardima. :)



Cappuccino šnite


Biskvit:

6 jaja
6 žlica šećera
3,5 žlice oštrog brašna
2 žlice gorkog kakaa
1/4 žličice praška za pecivo
60 g mljevenih tostiranih badema
malo ruma za natapanje biskvita


Odvojite žumanjke i bjelanjke pa bjelanjke istucite u čvrst snijeg. Žumanjke pjenasto istucite sa šećerom. Brašno, kakao, prašak za pecivo i bademe pomiješajte te ih polako dodajte smjesi jaja i šećera. Na kraju nježno umiješajte snijeg od bjelanjaka. Smjesu uspite u veliki pleh (od pećnice) koji ste prethodno obložili papirom za pečenje i pecite na 180°C 15 min.


Pečeni biskvit oštrim nožem odvojite od rubova kalupa i izvadite ga na rešetku ili čistu krpu i ohladite. Zatim pažljivo odstranite papir za pečenje i biskvit po širini prerežite na tri jednaka dijela.


Ganache krema:

200 ml slatkog vrhnja
200 g kvalitetne tamne čokolade


Čokoladu razlomite na manje komade i stavite u posudu. Slatko vrhnje zagrijte do točke vrenja, a zatim ga prelijte preko čokolade. Smjesu miješajte sve dok se čokolada sasvim ne otopi i dok ne postane homogena. Kremu stavite u hladnjak na 2 sata da stisne, a zatim je dobro izradite električnim mikserom.




Cappuccino krema:

700 ml mlijeka
2 pudinga s okusom vanilije
2 vrhom pune žlice škrobnog brašna
3 žlice šećera
1 Bourbon vanilin šećer (Dr. Oetker)
100 g bijele čokolade
2,5 žlice instant cappuccina
50 ml toplog mlijeka
150 g maslaca

U posudi pomiješajte puding, škrobno brašno, vanilin šećer i nekoliko žlica mlijeka. Ostatak mlijeka zakuhajte sa šećerom pa mu dodajte smjesu pudinga. Miješajte na laganoj vatri do se ne zgusne. Zatim ubacite usitnjenu bijelu čokoladu i cappuccino koji ste otopili u 50 ml toplog mlijeka. Sve zajedno kuhajte dok se čokolada sasvim ne otopi, a zatim maknite s vatre i ohladite. U ohlađenu kremu dodajte pjenasto umućen maslac i sve zajedno dobro izradite električnim mikserom.

Prvu trećinu bisvita poškropite sa malo ruma i premažite ga polovicom cappuccino kreme. Na kremu položite drugu trećinu biskvita, poškropite ga rumom i premažite ostatkom cappuccino kreme te poklopitom zadnjim biskvitom. Cijeli kolač premažite ganache kremom i po želji ukrasite bijelom čokoladom.

Cappuccino Layer Cake

Genoise (cake):

6 large eggs, separated

6 tbsp. caster sugar

3 ½ tbsp. all purpose flour

2 tbsp. cocoa powder

¼ tsp. baking powder

60 g finely ground almonds

Preheat the oven to 180°C. Mix the flour, baking powder, cocoa powder and almonds in a bowl and set aside. Beat the yolks and sugar until the mixture gets light in colour and creamy. Add the flour mixture gradually. In a separate bowl, add the pinch of salt to the egg whites and beat until the mixture forms stiff peaks. Gently fold the whites in the yolk mixture until the mixture is homogeneous and smooth. Line a large baking sheet with parchment paper and spread the batter evenly using a spatula. Bake for 12-15 minutes. Once the cake is done, invert it to a clean tablecloth and remove the parchment paper. Leave it to cool down and then cut it with a knife into three even parts.

Chocolate ganache:

200 ml heavy cream

200g bittersweet chocolate

Break the chocolate into chunks and put it in a bowl. Heat the heavy cream over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. Put it in the refrigerator until it hardens (approximately 2 hours). Using a hand mixer, mix the ganache thoroughly until it gets creamy.

Cappuccino filling:

700ml milk

2 bags of vanilla flavoured pudding powder (40g each)*

2 tbsp. corn flour

3 tbsp. caster sugar

1 bag of vanilla flavoured sugar (10g)

100 g white chocolate

2 ½ tbsp. instant coffee or cappuccino powder

50 ml warm milk

150g unsalted butter (room temperature)

*Instead of the vanilla pudding powder you can use 80g of corn flour and get the vanilla flavour by putting a vanilla pod into the milk.

Break the chocolate into chunks. Dissolve cappuccino powder in 50 ml of warm milk. Set aside. In a bowl mix the pudding powder, corn flour, vanilla flavoured sugar and a few tablespoons of milk. Mix well so that there aren’t any lumps. Put the rest of the 700 ml of milk in a saucepan, add the sugar and bring to a boil. Pour in the pudding mixture and cook on a medium heat, stirring continuously until the mixture thickens. Add the chocolate and prepared cappuccino and mix until chocolate melts and the mixture is smooth. Remove from heat and leave it to cool completely. When the filling is cold, mix the butter until it becomes fluffy and add it to the filling. Mix once again until butter incorporates and the filling is smooth.

Assembly:

Take the first third of the cake and put it onto a serving tray. Spread half of the cappuccino filling evenly over it and cover with the second third of the cake. Spread the rest of the filling over it and cover with the last third of the cake. Cover the whole cake with the chocolate ganache and sprinkle with some melted white chocolate. Allow it to cool at least one hour before serving.