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Creamy coffee and cream with thermomix

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1 June, 2024

This recipe has been made by our friend Luz María Lagoa Vives. Hello comrades. Last Saint Friday Pastry chef of the month of May, faithful to him, I stop by to sweeten the entire group with a new recipe. This week’s, another super easy recipe that is also very good. A creamy coffee and cream cake.

With a syrupy Genoese base in coffee and rum (this one completely optional) Everything together, very delicious. I recommend it to you.

Creamy coffee and cream with thermomix

People

6

Cooking time:

33 minutes

Total Time

33 minutes
Kitchen

thermomix

Category:

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Ingredients of Creamy coffee and cream with thermomix

    GENOVESE BASE (we will only need one disk, you can freeze the other)

    • 4 eggs
    • 100 gr sugar
    • Vanilla
    • 120 gr wheat flour
    • Pinch of salt

    SYRUP

    • 100ml water
    • 60 gr sugar
    • 1 teaspoon instant coffee
    • 40 ml rum (replaceable with another liquor or vanilla essence)

    CREAMY

    • 300 ml coffee (freshly brewed), I use expresso in capsules.
    • 500 ml cream (whipping)
    • 160 g brown sugar (if you use white sugar, add less, as it sweetens more)
    • 200 gr cream cheese
    • Vanilla
    • 2 sachets curd powder
    • Liquid candy for the bottom of the mold

    Preparation of creamy coffee and cream with thermomix

      GENOVES

      1. Butterfly in blades, eggs, sugar and essence to the glass,
      2. 6 minutes / 37°C / speed 4,
      3. then, same time and speed but without temperature.
      4. We add the flour and salt,
      5. 5 seconds / speed 3.
      6. We remove the butterfly and finish mixing with a spatula.
      7. We line the base and sides of the mold with baking paper (mine is 24 cm)
      8. We turn the dough over and lightly tap it against the table to remove any air bubbles.
      9. Oven preheated to 170°C heat up and down
      10. We bake for about 20/25 minutes / after checking the toothpick, it comes out clean.
      11. We turn off and remove to cool on a rack.
      12. Once cold, we cut it in half.

      SYRUP

      1. All the ingredients except the liquor, to the glass,
      2. 20 seconds / speed 2.
      3. Then,
      4. 3 minutes / 100°C / speed 2.
      5. We pour it into a bottle and add the liquor.

      CREAMY

      1. All the ingredients except the caramel, in the glass,
      2. 8 minutes / 100°C / speed 3.

      CAKE ASSEMBLY

      1. We caramelize the mold (20 cm)
      2. We add the creamy one, then the sponge cake disc and syrup it.
      3. Let it cold down.
      4. Then we will take it to the cold for about 6/8 hours
      5. After that time, we pass the tip of a knife around the edges (to facilitate unmolding), and pour it onto the presentation tray. If we prefer, we can decorate it with whipped cream around it.
      6. ONLY LEFT TO ENJOY, GOOD PROFIT

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      Receta por chomon