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Cappuccino Sheet Cake · GialloZafferano.com

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  Speaker 1: Cappuccino sheet cake is a cool Italian dessert, rich and
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  Speaker 1: creamy like cappuccino semifredo. It combines a soft sponge base
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  Speaker 1: with a silky masscarpon and coffee cream, then rest in
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  Speaker 1: the fridge until firm. This dessert is ideal for summer meals,
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  Speaker 1: family dinners, and special occasions because it is refreshing, elegant
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  Speaker 1: and easy to portion. With these quantities, you obtain about
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  Speaker 1: eight servings. Prep time is about thirty minutes plus at
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  Speaker 1: least two hours in the fridge. Cook time for the
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  Speaker 1: base is about eight to ten minutes. For the base,
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  Speaker 1: for an eight by eight inch pan, you need two
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  Speaker 1: eggs five tablespoons that is sixty grams of sugar, one
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  Speaker 1: point four ounces that is forty grams of type zero
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  Speaker 1: zero flour, one teaspoon of v nilla extract. For the cream,
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  Speaker 1: you need one point seven pounds that is seven hundred
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  Speaker 1: and fifty grams of mascarpone cheese four ounces that is
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  Speaker 1: one hundred twenty millimeters of coffee preferably espress so zero
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  Speaker 1: point nine cup that is two hundred grams of fresh
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  Speaker 1: liquid cream one and a half cups that is one
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  Speaker 1: hundred eighty grams of powdered sugar zero point four ounces
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  Speaker 1: that is ten grams of gelatine sheets. For decoration, you
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  Speaker 1: need zero point eight cup that is one hundred ninety
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  Speaker 1: millimeters of fresh liquid cream, one and a half tablespoons
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  Speaker 1: that is ten grams of powdered sugar one point eight
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  Speaker 1: ounces that is fifty grams of dark chocolate coffee beans
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  Speaker 1: as needed. Start with the base, Pour the sugar and
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  Speaker 1: the whole eggs into a bowl. Add the vanilla extract
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  Speaker 1: and beat with electric beaters until the mixture becomes light
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  Speaker 1: and frotty. Sift the type zero zero flour and add
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  Speaker 1: it gradually. Mix gently with a whisk so the butter
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  Speaker 1: stays airy and does not deflate. Take a baking sheet
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  Speaker 1: and line it with parchment paper. Place an eight by
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  Speaker 1: eight inch or twenty by twenty centimeter pastry ring that
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  Speaker 1: is two inches or five centimeters high on top. Pour
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  Speaker 1: the butter into the ring and level the surface well
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  Speaker 1: with a spatula. Bake in a preheated conventional oven at
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  Speaker 1: four hundred twenty eight degrees fahrenheit that is two hundred
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  Speaker 1: and twenty degrees celsius for about eight to ten minutes.
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  Speaker 1: When the base is baked, remove it from the oven
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  Speaker 1: and let it cool completely. While the base cools, Soak
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  Speaker 1: the gelatine sheets in cold water and prepare the espresso coffee.
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  Speaker 1: When the gelatine sheets are soft, squeeze them carefully to
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  Speaker 1: remove the excess water. Add the gelatine directly to the
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  Speaker 1: hot coffee and stir until it dissolves completely. Then let
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  Speaker 1: the coffee and gelatine mixture cool. Prepare the mascarponic cream
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  Speaker 1: in a bowl. Place the mascarpone and add one and
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  Speaker 1: a half cups about one hundred eighty grams of powdered sugar.
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  Speaker 1: Add the cooled coffee and gelatine mixture and mix until uniform.
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  Speaker 1: In another bowl, pour about zero point nine cup or
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  Speaker 1: two hundred grams of fresh liquid cream. Whip the cream
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  Speaker 1: to soft pigs. Incorporate the whipped cream into the mascarpone
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  Speaker 1: and coffee mixture, folding gently from the bottom up so
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  Speaker 1: the cream staste light and airy. Now assemble the dessert.
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  Speaker 1: Separate the cooled base from the pastry ring using a knife.
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  Speaker 1: Transfer the base onto the serving plate. Clean the ring,
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  Speaker 1: line the inner sides with acetate or parchment paper, and
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  Speaker 1: place it back around the base. Pour the mascarpone and
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  Speaker 1: coffee cream over the base, and level the surface carefully
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  Speaker 1: with a spatula. Place the cake in the refrigerator and
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  Speaker 1: let it set for at least two hours. When the
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  Speaker 1: cream is firm and you are ready to serve, remove
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  Speaker 1: the cake from the pastry ring carefully. Prepare the decoration
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  Speaker 1: in a bowl. Whip about zero point eight cup that
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  Speaker 1: is one hundred and ninety millimeters of fresh liquid cream
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  Speaker 1: with one and a half tablespoons or ten grams of
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  Speaker 1: powdered sugar. Use electric bitters and whep until the cream
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  Speaker 1: is fluffy. Transfer the sweetened whipped cream into a piping
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  Speaker 1: bag fitted with a star tip. Decorate the entire edge
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  Speaker 1: of the cake with the whipped cream. Garnish the surface
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  Speaker 1: with dark chocolate flakes and coffee beans. The cappuccino sheet
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  Speaker 1: cake is now ready. Keep it in the fridge until
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  Speaker 1: serving and enjoy it within a couple of days.