- Anonymous
In Cooking Tree, Coffee Ganache cake is on the menu, and we’ll show you how to make it from scratch.
– 15cm Coffee sponge cake sheet (3 sheets) (Oven fan size is 18cm) – 4 Egg yolk – 40g Melted butter – 50g Warm Milk + 6g Instant coffee powder – 1ts Vanilla extract – Meringue (4 egg whites + 80g sugar) – 110g Cake flour – 1/2ts Baking powder – Ganache (50g chocolate + 25g fresh cream) – Coffee cream (400g fresh cream + 40g sugar + coffee liquid (4g instant coffee + 10g hot fresh cream)) – Decorative coffee liquid (2g instant coffee + 5g hot fresh cream) – Coffee bean, Coffee bean powder
1. Peel the peach and cut the flesh into 11 long pieces. 2. Put peach skin and pulp in a pot, add water and sugar, and boil over medium heat. 3. After boiling for about 3 minutes, add lemon juice and reduce the heat to low and simmer for another 5 minutes. (If you add lemon juice, the color becomes clear and the taste improves.) (The reason for adding lemon juice and boiling for 5 minutes is to allow the color to seep into the flesh again) 4. Sift through a sieve to separate the syrup and pulp. Separate the pulp and put it in the refrigerator. 5. Adjust 120g of syrup (add hot water if the quantity is not enough) .......