Monday, April 27, 2009

Baking Lesson By our Richard Goh老师: Expresso Cream Cheese Torte

Ingredients for Cake
  1. 3 Eggs
  2. 70g Sugar
  3. 75g Plain Flour
  4. 70g Butter, melted
  5. 1/2 tsp instant coffee or coffe paste (optional)


  1. Whisk eggs and sugar at max. speed for until stiff. add coffee paste
  2. Fold in sifted flour by hand, Add warm melted butter. Mix well until batter is shinny
  3. Pour into baking tin and bake for about 35 minutes
  4. Cut cake into two layers when cooled

Coffee Mousse Cream Ingredients

  1. Water
  2. 1 tbsp instant coffee powder
  3. 1 tbsp Demarara Sugar
  4. 1 tbsp Molasses sugar
  5. 3 Egg yolks
  6. 110-125g Cream cheese (thaw for 1hr @ room temp)
  7. 5 tbsp water
  8. 1 tbsp Gelatin
  9. 200g Fresh Cream, whipped


  1. Boil water, coffee powder, demarara sugar and molasses sugar till dissolved. Whisk in egg yolks
  2. Beat in cream cheese till smooth. Add in some of (1), mix well, then add in all the rest of the (1), leave to cool
  3. Dissolve gelatin in boiling water, leave to cool
  4. Add whipped fresh cream into cooled (2), then add in (3)
  5. Spread half of the mousse on the cake, place the second layer of cake over and spread the remaining mousse over the top.
  6. Leave the cake into the freezer to set before decorating the top

Chocolate Base

  1. 100g Cooking chocolate
  2. 80g Feuilletine


  1. Double boil to melt the choclate and add in Feuilletine.
  2. Spread on a piece of paper and roll into a 9-inch rould baking tin.
  3. Leave in the fridge to set for about 1hr.

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