CAKE - Pâtisserie Style Coffee Buttercream Cake

By Aemelia

Ingredients

• Biscuit d’amandes:
• 108 g Almond powder
• 108 g Icing sugar
• (A)
• 53 g Whole egg
• 24 g Egg yolk
• (B)
• 11 g Egg white
• 11 g Water
• 1/2 tsp Vanilla essence
• 22 g Cake flour
• 82 g Unsalted butter (melted and cooled)
• 1/8 tsp Salt
• Meringue:
• 40 g Egg white
• 8 g Sugar
• Meringue italienne (Italian meringue):
• Make about 180 g
• 50 g Egg white
• 95 g Sugar (a)
• 5 g Sugar (b)
• 40 g Water
• Pâte à bombe:
• Make about 200 g
• 80 g
• Egg yolk
• 125 g
• Sugar
• 50 g
• Water
• Sirops (Syrup):
• Makes about 115 g
• 68 g Sugar
• 50 g Water
• Coffee syrup:
• 1 tbsp Instant coffee
• 1/8 Salt
• 1 tsp Hot water
• 25 g Syrup
• 25 g Kahlua
• Coffee buttercream:
• 200 g Unsalted butter
• 40 g Pâte à bombe
• 30 g Meringue italienne
• Coffee Syrup

Details

Adapted from dailydelicious.blogspot.com

Preparation

Step 1

Biscuit d’amandes:
Pan size: 9X13 inches pan lined with baking paper
Oven temperature: 180 °C
Sift the flour and salt together.
Sift the almond powder and icing sugar together.
Mix almond powder and icing sugar in a large bowl, then pour the (B) in the bowl and mix to form a paste.
Pour the (A) into the almond mixture and mix until combine.
Make the meringue by beating the egg white and sugar together until stiff peak form.
4. Put the flour and salted in the almond mixture fold to combine.
5. Fold the meringue into almond mixture in 2 additions; be careful not to knock off the air.
6. Pour the melted butter into the batter, and fold to combine.
7. Pour the batter into prepared pan, and put into the oven
8. Bake for 15 minutes or until golden.

Meringue italienne (Italian meringue):
1. Put the sugar (a), water in a thick based pan, and place over a moderate heat and stir until it boils
2. When the syrup temperature reaches 110 °C beat the egg whites and sugar (b) until stiff
3. When the syrup temperature reaches 118°C slowly whisk it into the egg whites in a thin stream taking care not to let it run onto the whisk
4. Continue beating until completely cold.

Pâte à bombe:
1. Put the sugar, water in a thick based pan, and place over a moderate heat and stir until it boils
2. When the syrup temperature reaches 100 °C start beating the egg yolk.
3. When the syrup temperature reaches 115°C slowly whisk it into the egg yolk in a thin stream taking care not to let it run onto the whisk
4. Continue beating until completely cold.

Sirops (Syrup):
1. Put the sugar, water in a thick based pan, and place over a moderate heat and stir until it boils
2. Let cool to room temperature.

Coffee syrup:
1. Put the instant coffee and salt in a small bowl and pour the hot water over it, whisk to dissolve the coffee and salt.
2. Mix the syrup and Kahlua together and pour into the coffee mixture.

Coffee Buttercream:
1. Beat the butter until creamy and light in color; gradually add the Pâte à bombe and mix to combine.
2. Add the Meringue italienne into the butter mixture, mix to combine.
3. Pour the coffee syrup into the buttercream and mix until uniform.

Assemble:
Cut Biscuit d’amandes into 4 pieces (about 8X4 inches).
Spread the coffee buttercream between cake layers and over top and sides.
Decorate with chocolate pieces.