Today, I made a delicious and creative cake. The coffee packaging carrier looks like real coffee, but. Inside is a delicious mango cake and pistachio cake. Of course, you can eat the whole cup, too. The mango cake was delicious and the pistachio cake was so delicious that I made both. If you make the sponge cake in advance, it will be easier to make.
✤ Ingredients
● Finished size ( 260ml paper cup, 6 pieces)
● Chocolate Cup
350g compound chocolate
● Fluffy Coconut Sponge Cake
( mold size : 15cm )
35g coconut milk
30 g coconut oil
3 yolk
25g sugar
a pinch of salt
80g cake flour
15 g coconut powder
3 egg whites
60 g sugar
● Sweet Mango Mousse Cream
200g mango puree
60g Passion Fruit Puree
15 g sugar
7g powdered gelatin
35g water ( 1 Tbsp + 1 tsp )
140g heavy cream (60% whipped)
● Coconut Syrup
50g coconut milk
20 g sugar
● Fluffy Pistachio Sponge Cake
( mold size : 15cm )
20 g pistachio paste
15 g milk
15 g vegetable oil
3ml vanilla extract
3 yolk
25g sugar
a pinch of salt
60g cake flour
15 g almond powder
3 egg whites
60 g sugar
● Pistachio Mousse Cream
85g milk
55g heavy cream
10 g pistachios
1 yolk
25 g sugar
5g powdered gelatin
25 g water
85g white chocolate
40 g pistachio paste
140g heavy cream (60% whipped)
● Cherry syrup
30ml water
15 g sugar
3ml KIRSCH
✤ Recipe
1. First, I will make a coconut sponge cake. Coconut sponge cake goes very well with mango. Soak the coconut mixture in hot water. Whip until ivory color. Coconut mixture : 50C/122F Make a firm yet soft meringue. Divide the sugar into three portions, whip on low speed for 2-3 minutes. Divide the meringue, 33 minutes at 160C. ( 320F).
2. Make coconut syrup. Coconut milk is warm, cut the cake into 1.5cm thick. I’ll make a chocolate cup. We use compounded chocolate, using temperature: 40~45C. Drop extra chocolate. Two coats of chocolate. When the first chocolate hardens, work again. I used about 50g of chocolate per cup. 1 hour in the refrigerator.
3. Make mango mousse, boil lightly. Cut according to the inner size of the cup, apply coconut syrup. 3-4 hours in the refrigerator.
4. I’m going to make a pistachio sponge cake. Make the pistachio mixture, soak in hot water. Whip until ivory color. Using temperature: 50C / 122F. Divide the meringue and add it. If you want pretty colors You can also add a small amount of food coloring to the meringue, 33 minutes in 160C oven. Pistachio Mousse, leave it on for 30 minutes. Meanwhile, the cake came out.
5. Let’s finish the pistachio mousse, pour about 1/2. Back to the pot… At this point, add gelatin, drizzle with cherry syrup that goes well with the pistachios, 3-4 hours in the refrigerator.
6. Press the edge of the bottom of the cup. If you press anywhere else, the chocolate cup will break. Sprinkle lightly with coconut. Disguise yourself like coffee.