Cappuccino Cakes

Cappuccino CakesHarry Weir

The flavour of coffee shining through from these tasty cakes is quite sublime

Serves 6

Ingredients

For the sponge

  • 200g butter, softened
  • 200g caster sugar
  • 3-4 large eggs
  • 200g plain flour
  • 1 tablespoon coffee essence

For the cappuccino bavarois

  • 3 leaves gelatine
  • 250ml milk
  • 150ml strong coffee
  • 4 egg yolks
  • 110g caster sugar
  • 250ml cream, whipped

To assemble

  • 200ml whipped cream
  • 75g chocolate shavings

Method

  1. To make the coffee sponge, preheat the oven to 170ºC/gas mark 3. Grease and line a 900g loaf tin or, alternatively, you could use two 20cm sandwich tins.
  2. In a large mixing bowl, cream the butter with the sugar until very light and fluffy. Gradually add the eggs and mix in the flour. Pour in the coffee essence and mix well in.
  3. Pour the mixture into the prepared cake tin and bake for 35-40 minutes or until the cake is well set. A skewer inserted into the centre of the cake should come away spotlessly clean and dry. When the cake is cooked, take it out of the oven and allow it to cool in the tin as it will still be quite soft at this stage.
  4. For the bavarois, soak the gelatine in cold water for approximately 10 minutes. Place the milk and coffee into a small saucepan and allow to boil. Meanwhile, whisk together the egg yolks and the sugar until well creamed. Pour the boiled milk on top of the mixture and return to the saucepan and cook on a low heat for a further minute or two. Strain off the water from the gelatine using a sieve.
  5. Whisk in the soaked gelatine to the egg custard mixture and whisk well. Let partially set (this could take up to 20 minutes at room temperature) and then fold in the whipped cream and use immediately.
  6. Line the base of six individual tian rings with some of the coffee sponge. Pour the cream in on top of this and transfer to the fridge to set, leaving it for at least four hours but preferably overnight. Unmould from the rings and transfer onto a serving platter and garnish with some freshly whipped cream and chocolate shavings.

TIP: Ideally, you should have the cakes made the day before you require them.