INDIVIDUAL COFFEE CAKE silikomart MOLD

INDIVIDUAL RECIPE USING
COFFEE CAKE THE SILIKOMART MOLD
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
2
INDIVIDUAL COFFEE CAKE
for 8 individual cakes using Silikomart SF002 molds V=80 ml
GELATIN MASS
Ingrеdients Total weight: ~ 28 g 100%
Powdered gelatin 200 Bloom 4g 14%

Cold water 24 g 86%
1 Pour the powdered gelatin into a clean container and add cold water. Gently stir with the whisk.
2 Put the mixture in the fridge for 10-15 minutes for the gelatin to swell and bloom.
3 Then take the mass out of the fridge and melt it. Remove the foam that might have formed with
a sieve if necessary.
4 Put the mass back into the fridge so that it sets completely. Then cut it into cubes with scissors
for more convenient weighing and work. The ratio of gelatin and water is always 1:6. We take one
part of gelatin and six parts of water.
5 You may make the gelatin mass in advance and store it in the fridge for 2 days.
TIP
If you use the gelatin leaves, take the same amount of them as the gelatin in grams and soak them in cold water. The
gelatin leaves will absorb the right amount of water they need. Then squeeze them out and use them as it is said.
JOCONDE SPONGE

for 1 frame 20x20 cm
Almond powder 37 g 12%

Sugar (1) 37 g 12%
Whole eggs 37 g 12%
Egg yolks 37 g 12%
All-purpose flour 23 g 7%
Cocoa powder 16 g 5%
Baking powder 7g 2%
Egg whites 70 g 22%
Sugar (2) 27 g 9%
Butter 82% 21 g 7%
1 Add the almond powder, egg yolks, whole eggs and sugar (1) to a mixer bowl, and set them to
beat at medium speed for about 5 minutes until you get a lush yellow mass. Transfer the mass
to another bowl.
2 Whip the egg whites in the mixer bowl with a whisk attachment into a white foam with no liquid
egg whites on the bottom, then add sugar (2) and whip it a little more until stiff.
3 Combine the ingredients together straight away: first, add half of the whipped egg whites to the
egg yolk mixture and lightly mix with a spatula in order to lighten the mass, then add the sifted
cocoa powder, flour and baking powder, lightly mix, and finally, add the remaining whipped egg
whites.
3
JOCONDE SPONGE
TIP
Do not mix the mass too thoroughly after each stage, just give it a light mix. If every time when you add a new
ingredient you mix it until it is completely smooth, the mass may become overmixed and lose its volume.
4 Then add the melted butter and mix everything until smooth.
5 Pour the batter into a 20x20 cm frame, placed on a baking sheet lined with a perforated silicone
mat, spread it with an offset spatula and bake it at 180 °C / 356 °F for about 12-15 minutes. The
well-baked sponge should spring back when pressed.
6 Let the sponge cool down to room temperature and then cut it out of the frame. Bear in mind that
you won’t need this much sponge for 8 individual cakes, but it is hard to prepare a mixture for a
small frame. You can always wrap the remaining sponge up in cling film, put it in the freezer and
use it when you need it at a later date.
CRUNCHY LAYER
Sugar 15 g 15%
Water 6g 6%
Dark chocolate 38 g 38%
Barry Callebaut 70%
Hazelnut paste 50% 19 g 19%
Grapeseed oil 6g 6%
Whole bean coffee 12 g 12%
Butter 82% 3g 3%
Baked Joconde sponge
1 Grind the coffee beans beforehand in a coffee grinder to a 1-2 mm size.
2 Add the water and sugar to a saucepan and make a syrup at 117 °C / 242 °F. Once you start to
see big bubbles, throw in the crushed coffee beans and caramelize them.
3 When the sugar has melted around the coffee pieces, add a small amount of butter so that the
coffee bean pieces don’t stick together as much.
4 Quickly pour out the caramelized coffee mixture onto some parchment paper or onto a silicone
mat and let it cool down. Then crush the mixture with a coffee grinder, a blender or a rolling pin.
5 Melt the chocolate to 40 °C / 104 °F and mix the coffee pieces with it. Then add the grapeseed oil
and hazelnut paste, and simply mix everything together.
6 Pour the crunchy layer onto the room temperature sponge and use an offset spatula to spread it
thinly and evenly. Then cover the crunchy layer with cling film and turn the sponge over.
7 Leave the sponge and crunchy layer in the fridge until it has set.
CRĖME BRÛLÉE
Milk 46 g 29%
Whipping cream 35% 46 g 29%
Freshly brewed coffee 15 g 9%
Sugar 25 g 16%
Egg yolks 23 g 14%
Gelatin mass 6g 4%
Vanilla ½ pod
1 In a large bowl combine the sugar with the egg yolks, and mix it together with a spiral stainless
steel whisk.
2 Add the milk to the saucepan, as well as the whipping cream and coffee, and bring it to a boil.
3 While the milk is warming up, cut the pod, remove all the seeds and add them to the liquid
mixture.
TIP
If you would like a more intense aroma, you can also add the vanilla pod to the milk and infuse it for 20 minutes
covered with cling film, so that there is more of a vanilla flavor.
4 Pour the milk mixture over the egg yolks and sugar and mix them with a spiral whisk.
5 Leave a small amount of the milk mixture in the saucepan so that when you pour back the egg
yolk mixture, it doesn’t burn and stick to the bottom of the hot saucepan.
6 Pour the mixture back into the saucepan and cook it to a temperature of around
80-84 °C / 176-183 °F.
7 Remove the vanilla pod from the mixture and pour the crème brûlée to a measuring cup.
8 Add the gelatin mass to it and mix until it dissolves.
9 Pour the crème brûlée into the hemisphere silicone molds d=3 cm and put them in the freezer for
2-3 hours.
PREPARING THE CAKE LAYERS FOR ASSEMBLING
Ingredients
Chilled sponge and crunchy layer
1 Cut out 8 pieces of the sponge and crunchy layer using a special cutter d=6 cm to fit the size of
the Silikomart SF002 molds V=80 ml.
2 Put them either in the fridge or freezer until assembling the cake, so that the crunchy layer
doesn’t thaw.
5
VANILLA MOUSSE
Milk 72 g 27%
White chocolate 75 g 30%
Cacao Barry Zéphyr 34%
Cocoa butter 9g 3%
Gelatin mass 21 g 8%
Coffee beans 6g 2%
Whipping cream 35% 130 g 52%
Vanilla 1 pod
1 Heat the milk to 80 °C / 176 °F in a microwave or in a saucepan.
2 Scrape off the vanilla seeds and add them to the hot milk. Then add the pod itself and the coffee
beans.
3 Cover the bowl with cling film and leave the milk to infuse with the coffee and vanilla for
20 minutes.
TIP
If you don’t want to make an infusion, you can add a little instant coffee or freshly brewed coffee and replace some of
the milk with coffee.
4 Strain the infused milk to get rid of all the coarse particles and heat it almost to a boil. Then
transfer it to a measuring cup.
5 Add the white chocolate, cocoa butter and gelatin mass to the measuring cup and process the
mixture with a hand blender until smooth. The temperature of the finished emulsion should be
around 30 °C / 86 °F.
6 Meanwhile, whip the cold cream in a mixer with a whisk attachment at medium speed until a
fluffy, light and airy texture is obtained.
7 Gradually add the warm chocolate emulsion (30-32 °C / 86-90 °F) to the cold whipped cream,
mixing it with a silicone spatula. The final texture of the mousse should be rather runny.
8 Pour the mousse into a piping bag.
ASSEMBLING THE CAKES
Ingrеdients
Vanilla mousse
Chilled sponge and crunchy layer inserts
Frozen crème brûlée hémisphères
1 Fill in each of the cavities of 8 Silikomart SF002 molds V=80 ml with the mousse until they are
about half full. Even out the mousse so that it covers all the cavity with a spoon or spatula.
2 Insert the frozen crème brûlée hémisphère into the mold, then place the sponge and crunchy
layer insert. The crunchy layer needs to protrude out of the mouse by about 1-2 mm, serving a
kind of base for individual cakes.
3 Put the assembled cakes in the freezer overnight or for at least 8 hours. Mind the fact that the
temperature in the freezer should be as low as possible, -25 °C / -13 °F or lower, and there should
be a very good airflow.
TIP
Be careful: if you take the cakes out and see that they haven’t completely frozen, put them back in the freezer and keep
them there for longer.
4 In a mold like this, the cakes can be stored in the freezer for up to a month.
CHOCOLATE VELOUR
Dark chocolate 70% 100 g 50%

Cocoa butter 100 g 50%
Black fat-soluble coloring
1 Separately melt the chocolate and cocoa butter in a microwave to 45 °C / 113 °F.
2 Pour the melted chocolate into a measuring cup and add the cocoa butter to it. Process it all with
a hand blender.
3 Add the coloring and process it with the blender once more.
4 Before applying the velour to the cakes, heat it to 40-45 °C / 104-113 °F.
UNMOLDING AND COATING THE INDIVIDUAL CAKES
Ingredients
Frozen assembled individual cakes

Chocolate velour mixture
1 Remove the frozen cakes from the molds.
2 Pour the velour mixture into the spray gun, test it first, and then apply the velour from a distance
of around 20 cm from the cake. Do not spray more than 4 individual cakes at once, the rest of the
cakes should be kept in the freezer.
DECORATING THE INDIVIDUAL CAKES
Ingredients
Individual cakes coated with velour

Lustre dust SQ
Isopropyl alcohol 90%
1 Arrange the cakes on a presentation board.
2 Mix gold lustre dust with half a teaspoon of the alcohol. Stir in the dust until it has diluted in
alcohol.
3 Using a brush, carefully apply the golden mixture to the middle of each cake.
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INDIVIDUAL RECIPE USING

COFFEE CAKE THE SILIKOMART MOLD

Ingrеdients Total weight: ~ 28 g 100%

Powdered gelatin 200 Bloom 4g 14%

Ingrеdients Total weight: ~ 317 g 100%

Almond powder 37 g 12%

Ingrеdients Total weight: ~ 100 g 100%

1 Grind the coffee beans beforehand in a coffee grinder to a 1-2 mm size.

Ingrеdients Total weight: ~ 160 g 100%

8 Add the gelatin mass to it and mix until it dissolves.

PREPARING THE CAKE LAYERS FOR ASSEMBLING

Chilled sponge and crunchy layer

Ingrеdients Total weight: ~ 313 g 100%

1 Heat the milk to 80 °C / 176 °F in a microwave or in a saucepan.

8 Pour the mousse into a piping bag.

ASSEMBLING THE CAKES

Ingrеdients Total weight: ~ 200 g 100%

Dark chocolate 70% 100 g 50%

UNMOLDING AND COATING THE INDIVIDUAL CAKES

Frozen assembled individual cakes

1 Remove the frozen cakes from the molds.

DECORATING THE INDIVIDUAL CAKES

Individual cakes coated with velour

1 Arrange the cakes on a presentation board.

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