INGREDIENT LIST
Store temperature: Refrigerator (5-10°C)
Shelf days: 7 days
- Put all ingredients in a mixing machine
- Mix for 2 minutes slow, then move to medium speed in 2 minutes
- Then move to slow speed again in 1 minute, adding oil
- Put in a 40*60cm tray lined with baking paper
- Bake at 180°C for 23 minutes
- Boiling fresh milk, whipping and egg yolks together with simmer at 80°C
- Add chocolate and stir
- Mix instant coffee with hot water and then add chocolate, mix well
- Melting gelatine (soaking in cold water) - Add whipped cream into the mixture
- Mix creamyvit with water until soft
- Add topped cream and continously beat until soft, light, and fluffy
- Add coffee
- Cut cake into 2 part
- Put one by one: cake- mousse- cake- mousse
- Freezing
- Cut a 12cm-slice
Complexity level:
Total weight of recipe: 3.865 gr
Weight of per cake: 570 gram
Quantity: 6 pieces
