Traditional recipes

Cappuccino cake

Cappuccino cake

Top: Whisk the egg whites with sugar, separately in a bowl, mix the oil, the yolks, the salt, the cappuccino. When the egg whites are ready, mix lightly with the composition of yolks, salt, oil and cappuccino. Gradually add flour mixed with baking powder.

The obtained composition is put in a form lined with butter and flour and put in the oven heated to 180 degrees. We do the test with the toothpick.

Cream: In a saucepan mix eggs with sugar, cappuccino, milk and bring to a boil over low heat. Stir constantly so that it does not stick to the bottom of the pan. When it has thickened, it is ready and let it cool.

After the top is baked, leave it to cool, cut it into two sheets. When the cream has cooled, beat the whipped cream and mix it with the cream, mix for 5 minutes.

On a tray we put the first sheet - the base, a start of cream, the second sheet, a start of cream. powder finely with cappuccino. Keep cool. Enjoy.

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An exceptional cake without baking! Cappuccino & # 8211 incredibly tasty and delicate!

A magical, delicate, incredibly tasty and intense cake without baking. The recipe is worth a try, especially since it is so easy to make!


& # 8211 400 gr of biscuits (I used chocolate with filling)

& # 8211 700 gr of fermented cream 15-20%

& # 8211 5 sachets of cappuccino


1. Transfer the cappuccino to a cup, pour in the boiling water and stir until completely melted. Allow the liquid to cool until warm.

2. Add the gelatin, mix and leave to swell.

3. Then heat the gelatin in the microwave in short batches, stirring well each time, and let it cool to room temperature.

4. Beat the cream with the mixer, add the sugar and continue mixing for 2-3 minutes.

5. Without turning off the mixer, pour the gelatin into a thin wire.

6. Wallpaper the form (20 * 20 cm) with plastic wrap, place a layer of biscuits, spread the composition with gelatin and add a new layer of biscuits. Cover the cake with cling film and refrigerate for a few hours.

Advice. You can make a few layers of biscuits and cream.

7. Then turn the cake over on the plate, remove the foil and cut the edges, straightening them.

Decorate the dessert with boiled condensed milk, grated chocolate or cookie crumbs. The cake wins at a glance!

Cappuccino Cakes with Mocha Buttercream

Rating: 0
  • Description: Ice this cake with your favorite buttercream icing spiked with three tablespoons of coffee extract, or try the recipe below from Tom LaPierre, who teaches baking and pastry classes at Milwaukee Area Technical College.


2 teaspoons baking powder

1 teaspoon vanilla extract

Mocha buttercream (see recipe)

For mocha buttercream:

6 large egg whites (about & frac34 cup) (see note)

1/4 teaspoon cream of tartar

2 cups (4 sticks) unsalted butter

3 tablespoons coffee extract (see note)


Preheat oven to 350 degrees. Grease two (8-inch) round pans, line bottoms with parchment, then grease and flour.

In mixing bowl, whisk together pastry flour, baking powder, salt and cinnamon.

In large mixing bowl, whisk together eggs, sugar, oil, cream, espresso and vanilla, until fully combined.

Add dry ingredients to wet ingredients and combine using a whisk, being careful not to overmix, which will over-develop the gluten. (Batter should be lumpy.) Transfer to prepared pans, dividing evenly.

Bake in preheated oven 30 to 35 minutes, until tester inserted into cake comes out clean. Let cake stand 10 minutes in pans, then remove and transfer to cooling rack to cool completely before icing.

While cake cools, prepare a simple syrup: In small saucepan, combine water and sugar and bring to a boil over medium heat. Once it boils, remove from heat and cool to room temperature. Then chill in refrigerator.

To split cooled cake layers for a four-layer cake: Using a serrated knife, slice off about the top half-inch of the rounded cake top to create a level surface.

Then, using same knife, go around entire cake, cutting about an inch into the center of the cake to create a guide, then cut the layers horizontally in half.

Place one cake bottom on a serving plate.

Save the other bottom layer for the top of the cake (you’ll flip it over to provide a flat top surface).

Brush the top of each cake layer with some of the simple syrup before icing this adds sweetness and keeps the cake moist.

To assemble, spread buttercream icing between layers, then up sides and over top of cake.

Store iced cake in refrigerator, but let icing reach room temperature before serving.

Mocha buttercream:

Dissolve sugar in water in medium saucepan. Place pan on stovetop and bring to a boil over medium heat. Place candy thermometer in pan.

Meanwhile, place egg whites in bowl of stand mixer. When sugar starts to boil, start whipping eggs slowly.

When sugar reaches 230 degrees, whip whites faster, adding salt and cream of tartar once whites are frothy. Once egg whites have reached the stiff peak stage and sugar is cooked to 239 degrees, pour the cooked sugar into a steady stream into the egg whites, while continuing to beat on low speed.

When all of the cooked sugar has been added, stop the mixer, and scrape sides of mixing bowl back into mixture. Continue beating whites at medium speed until whites are cool. There must be no heat in meringue or butter will melt.

While whites are beating, soften butter very cautiously, if needed, in the microwave. Be careful not to melt butter in the microwave, only soften it.

Add softened butter in small pieces to whipped egg white mixture. Once all butter has been added, continue mixing at a slow speed until the cream is perfectly smooth.

Add coffee extract and continue mixing until fully combined. (Tester's note: If icing does not thicken, stir over a bowl of ice until it thickens.)

Transfer finished buttercream to a storage container and refrigerate if not using immediately.

Note: To be sure egg whites reach a high enough temperature, use whites from pasteurized eggs (Davidson's brand is available at some Milwaukee-area stores). Coffee extract is available in some supermarkets, on the Internet and at The Spice House.

In Europe, coffee consumption was strongly influenced until the early eighteenth century by the traditions of the Ottoman Empire. The coffee of those times, which we still know today as Turkish coffee, is prepared by boiling coffee beans in water, with or without added sugar.

Towards the end of the 1700s, the British and French began to filter coffee, and their method became increasingly popular. The term "cappuccino" has its origins in those times and is due to the chromatic resemblance of this drink to the robes of Capuchin monks.

Viennese cafes also began to prepare Kapuziner, a coffee-based drink with cream, sugar and, on request, spices. However, the real cappuccino appeared in Italy in the 1900s, after the invention and popularization of the espresso machine. At that time, coffee could only be made by a trained bartender, and people used it as a social pretext or a method of relaxation. The drink is still prepared according to the Viennese method, with cream.

The cappuccino we enjoy today has had improvements after the Second World War, due to the spread of espresso machines and their new function of preparing milk foam. In fact, this drink is appreciated depending on the quality of the espresso, the balance between the amount of hot and frothy milk, the creaminess and the shape, respectively the preparation of the cup in which it is served, it must be heated before making coffee.

How to make Cappuccino Cake with mascarpone cream and coffee liqueur?

How to make a Cappuccino cake top?

I chose to make a simple pandispan with cocoa (explained in detail here) because the cake filling is quite greasy. I heated the oven to 170 C. I prepared the baking tin: I lined the bottom with baking paper and greased the walls with a little soft butter (not melted!).

I separated the egg whites from the yolks and beat them hard with a pinch of salt. I added sugar and vanilla and beat until I got a smooth, firm and dense foam. I then put the yolks and mixed everything for a few more seconds. No more mixer! I sifted the flour and cocoa directly into the bowl and gently incorporated them with a spatula. Be careful not to leave non-homogenized cocoa and flour bags!

I poured the dough into the mold, leveled it with a spatula and baked it in the preheated oven well at 170 C (heat up + down + ventilation, respectively the average stage for those with gas). I let it bake for 40 minutes. I took the form out of the oven, immediately turned the countertop on a kitchen grill and removed the baking paper from the bottom.

I let it cool on the grill. Be careful not to damage its edges when removing it from the mold! Leave it to cool with the bottom up (as in the picture) to weave (flatten) the bulging part (the top of the countertop).

After complete cooling I cut the top into 3 equal sheets, using a knife with a long, serrated blade (bread knife). The most beautiful and smooth remains the top (which was the bottom of the cake). Put the sheets in order because that's how they should be mounted.

How to make mascarpone cream with ness and coffee?

The cream recipe can be found here. In short: in the bowl of the mixer I put mascarpone, whipped cream, powdered sugar, vanilla, instant granulated coffee (ness) and liquid coffee (a hard coffee made on an espresso machine and left to cool & # 8211 does not get hot!). I mixed them a little until the cream bound. Be careful not to cut it !!

I got approx. 1300 g that we will use like this: 500 g for the first layer, 500 g for the second and 300 g for decoration.

Recipe Summary

  • ½ cup finely crushed chocolate wafers
  • 16 ounces semisweet chocolate, chopped, or 16 ounces (2-2 / 3 cups) semisweet chocolate pieces
  • 1 cup whipping cream
  • 1 tablespoon instant coffee crystals
  • ½ teaspoon ground cinnamon
  • 6 beaten eggs
  • Sugar cup sugar
  • ⅓ cup all-purpose flour
  • ½ teaspoon finely shredded orange peel
  • Unsweetened cocoa powder (optional)
  • Powdered sugar (optional)
  • Whipped cream (optional)
  • Chocolate-covered coffee beans (optional)
  • Chocolate candies (optional)
  • Edible flowers * (optional)

Grease a 9-inch springform pan. Lift and tilt the pan to coat the bottom and sides with chocolate wafer crumbs. Set aside.

In a heavy medium saucepan combine chocolate, whipping cream, coffee crystals, and cinnamon. Cook and stir over low heat until the chocolate is melted. Transfer the hot mixture to a medium mixing bowl.

In a large mixing bowl combine eggs, sugar, and flour. Beat with an electric mixer on medium speed about 10 minutes or until thick and lemon colored. Stir in orange peel. Fold one-fourth of the egg mixture into the chocolate mixture. Fold the chocolate mixture into the remaining egg mixture. Pour into the crumb-coated pan.

Bake in a 325 degree F oven for 50 to 55 minutes or until edge is puffed about halfway to center (the center will be slightly soft). Cool in pan on a wire rack for 20 minutes. Remove sides of pan. Cool at room temperature for 4 hours. Cover and chill 4 to 24 hours or until serving time.

If desired, before serving, decorate plates by sifting a mixture of cocoa powder and sifted powdered sugar over tops. Add wedges of dessert. If desired, top with whipped cream, chocolate-covered coffee beans, chocolate candies, and a flower. Makes 16 servings.

To garnish food with flowers, choose flowers that have been grown without the use of pesticides or other chemicals. They should be fresh and free of bruises. To be sure flowers are edible, look for small packages in the produce section of your supermarket. Common edible varieties include violets, roses, pansies, marigolds, and squash blossoms.

Cappuccino Cream Cake and Fine Countertop # 8211 They are sensational!

For the top, beat the eggs with the sugar and honey. Add the sifted flour together with the cocoa powder and baking powder. Mix carefully, then pour in the oil. Divide the dough in half and bake, separately, at 180 ° C, 40 minutes, two sheets of cake. You cut them out, if you want, in the shape of a star.

For the cream, beat the yolks with the sugar and salt until creamy. Add the flour and starch. Separately, dissolve the sachets of cappuccino in the milk, then boil it. In a mixture of egg yolks, pour hot milk into a thin thread. Put the composition on low heat and stir it continuously until it thickens.

Let the cream cool, then beat it with butter until you get a fluffy composition.

Grease the first piece of cake top with 1/3 of the cream. Place the other piece of countertop on top and spread the rest of the cream. Decorate the edges of the cake with chocolate flakes and coconut flakes.

Chocolate cake with cappuccino

I like the recipe, I'll try it. The combination of chocolate and walnut catches my eye.

I'm sorry I didn't take pictures during the preparation. And the ones I put on are mediocre. I will try to put other pictures because it's a shame about the recipe, people like beautiful pictures and they go over it too fast.

I really want to make this cake and I have a dilemma related to quantity:
a glass of milk = 100 ml?
Thank you, Claudia

Dia, a glass of milk would be about 200 ml. I see you use children's glasses :)

Pei I have children: D
Most consider the glass equivalent to 100 ml, and the cup to 200 ml. Better to ask than not to fry.
) Claudia

super recipe I will try too

why don't you go to MasterChef? : D

:)) But why should I go? : D I'm not a cook and I don't want to be one. Maybe just MasterBloggerChef :))

I get to work and I hope you like the cake.

is the chocolate cappuccino envelope a hot cappuccino chocolate?

No, but it doesn't really matter what you use. I just wanted it to be the cappuccino flavor - but it doesn't have to be. If you already have it or it is easier for you to find it, then you can easily put that hot chocolate.

the purchased icing cannot be replaced with a homemade one?

Of course, Cristina. We can replace the purchased glaze with anything else we want. If we don't like it or we don't have it at hand, we can even give up the nut - nothing prevents us from improvising in the case of the icing of this cake.

I'm doing it now. I just made the cream and it seems too liquid, it will flow from the counter. When it cools, does it harden?

Yes, the chocolate cream hardens a little after it cools down. Normally, it should not flow from the top of your cake.

Video: เดทหนมอาหรบ ร 7 ขอน. กดนะ. Cappuccino (January 2022).