These coffee cream slices are my absolute favorite when it comes to cakes, Coffee and cake are an unbeatable combination. The scent of the dark brown bean is not only popular as a hot drink, but also in cakes, desserts, ice cream and much more.
These coffee cream slices take a little more time, so it's better to plan two days for the preparation.
Ingredients for a 26 x 36 cm rectangular baking tin.
CRISPY FLAKES
30 grams of powdered sugar
30 g all-purpose flour
30 g vegan yoghurt
30 g melted butter
BISCUIT
220 ml almond or soy milk
15 ml white vinegar or lemon juice
120 g almond flour
120g powdered sugar
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
60 g yoghurt
30g melted butter
60 g cake flour
COFFEE SYRUP
30 g fine granulated sugar
60ml of water
4 grams of instant coffee
CHOCOLATEFLAKES BOTTOM
30 grams of dark chocolate
20 grams of white chocolate
50 g crispy flakes, crushed
CHOCOLATE GANACHE
80 grams of dark chocolate
40 grams of white chocolate
120 g hot whipped cream
COFFEE BUTTER CREAM
4 grams of instant coffee
15ml hot water
170 grams of butter
100 g sweet condensed milk
CHOCOLATEGLAZE
130 g dark chocolate
20 g rapeseed or sunflower oil
CONDENSED MILK
Since I couldn't find a vegan version of the condensed milk in the supermarket, I made one myself.
Ingredients
100 grams of sugar
500 g soy milk with a lot of fat
1 teaspoon Baking powder
15 g cornstarch
Preparation
Mix half of the milk with the cornstarch and baking powder until smooth.
Put the other half of the milk in a saucepan with the sugar and cook for 10 minutes, stirring frequently.
Add the milk-starch mixture and cook for another 20 minutes, stirring frequently.
The condensed milk is ready when it has thickened and is yellowish in color.
Pour into a screw-top jar and allow to cool until further processing.
PREPARATION FLAKES You can prepare these flakes the day before
Mix sugar and flour in a bowl.
Add yogurt and melted butter and stir until well combined.
Place on an inverted baking sheet lined with baking paper and spread as thinly as possible, the thinner the flakes, the crispier they will be.
Bake in preheated oven at 170°C O/U for 10-15 minutes or until brown.
The dough will harden and crisp as it cools.
Break the crispy dough into small pieces.
Place the pieces in a food processor (Blender) and crumble. Store in an airtight container until further processing to preserve crispness.
BISCUITS
In a cup, mix the milk and vinegar, stir and leave for 10 minutes.
Sift the almond flour, powdered sugar, baking powder, baking soda and salt into a bowl and set aside.
In another bowl, mix together the yogurt and melted butter until well combined.
Stir the sour milk mixture and almond flour mixture alternately into the yogurt mixture.
Finally stir in the sifted cake flour, do not overmix, just until well combined.
Place the dough on a baking tray lined with baking paper and spread evenly.
Bake in a preheated oven at 200°C O/U for about 15 minutes or until lightly browned.
Turn the finished biscuit out onto a piece of baking paper, peel off the top baking paper and allow the biscuit to cool completely.
Cut the biscuit widthwise into 3 equal pieces.
COFFEE SYRUP
Mix the water, sugar and coffee in a saucepan and heat until everything has dissolved.
Pour the syrup into a bowl and set aside to cool.
CHOCOLATE FLAKES
Melt the chocolate over a water bath.
Stir until there are no lumps, then remove from water bath.
Add the crushed flakes and mix well.
Place a piece of sponge cake on a board, place the chocolate flakes on top, spread carefully and smooth out. Cover with parchment paper and store in the fridge until ready to use.
CHOCOLATE GANACHE
Put the chopped chocolate in a bowl, pour the hot cream over it and let it rest for 2 minutes.
Blend the ganache until there are no lumps.
Refrigerate for 30 minutes to thicken the ganache.
Once cool, blend with an electric mixer until creamy and stiff.
COFFEE BUTTER CREAM
In a small bowl, stir together instant coffee and hot water until dissolved.
In another mixing bowl, beat the butter until fluffy and fluffy.
Add condensed milk and mix well.
Add the coffee and mix well.
FINISHING THE CAKE
Turn the sheet with the flakes so that the chocolate flakes are on the bottom and peel off the baking paper.
Spread the biscuit with the syrup.
Spread half of the coffee buttercream evenly on top.
Place another sheet of sponge cake on top.
Spread with the syrup.
Spread the chocolate ganache evenly on top and spread evenly.
Place the last sheet of biscuit on top and brush with the syrup as well.
Spread the remaining coffee buttercream on top and refrigerate for 20-30 minutes.
CHOCOLATEGLAZE
Melt the chocolate over a water bath and stir until there are no lumps.
Remove the chocolate from the water bath, add the oil and stir until well combined.
Pour the icing over the chilled cake.
Distribute the chocolate evenly and smooth out.
Refrigerate for 15 minutes.
Cut the sides of the cake thinly all around, portion into 5 pieces (this works best with a knife that you have previously dipped in hot water and dried). Decorate the slices as you like.
