Yesterday I felt like I needed something new, a new challenge, so there I went to the drawing board and after a few hours I knew what I wanted to try.
I wanted bananas and so there came the banana mousse. And I wanted caramel, lots of caramel with a coffee twist, so there came the caramel coffee mousse and I wanted it crunchy, but not crunchy so I made a graham giant cookie for the middle layer.
I used a cocoa almond base, inside lots of caramel coffee mousse, topped with the crunchy cookie and banana mousse and encased in the same caramel coffee mousse.
Ok, so we have the layers, we have the drawing, but C had a point:”Mom, how do we call it”. No name came to me. So, any suggestions will be highly appreciated and rewarded with a virtual piece of cake.
For the cocoa-almond base (for a 24 cm pan – used just the bottom half and saved the other half for a new idea this week)
80 g almond flour
55 g powdered sugar
20 g flour
7-8 g cocoa powder
2 egg whites
28 g granulated white sugar
15 g melted and cooled butter
Preheat the oven to 180 degrees and line the bottom of a 24 cm pan with buttered parchment paper and butter its sides.
Mix the powdered sugar and the almond flour. Then add them to the eggs, sifted flour and cocoa and beat on high for a few minutes until the batter is ribbony.
Separately beat the whites to soft peaks and slowly add the sugar until it forms stiff peaks. Slowly mix the 2 batters, add the melted butter and pour in the prepared baking pan. Bake for 10-15 minutes until the cake springs back when lightly touched in the middle.
For the caramel/coffee mousse
200 g sugar (white, granulated)
60 ml water
56 g salted butter
480 g heavy cream divided in 1/4 and 3/4
100 g bittersweet chocolate
1 tsp espresso powder
30 ml Kahlua (or other coffee liqueur)
4 g gelatin
3 tbsp cold water
Put the sugar and water in a saucepan over low heat and stir until all the sugar is dissolved. Turn the heat to medium high and WITHOUT STTIRING let it turn a deep caramel color. Take off the heat and add 120 ml heavy cream previously slightly warmed to avoid heavy bubbling. Add the butter and stir until cooled to room temperature.
On a double boiler melt the chocolate with the espresso and Kahlua. When cooled incorporate 1/3 of the whipped heavy cream.
In a small bowl let the gelatin spring. When ready, add some of the caramel sauce and heat it to completely dissolve the gelatin. At this point, slowly mix everything together.
For the banana mousse
55 g mascarpone
25 g powdered sugar
1 egg yolk
4 g gelatin+3-4 tbsp water
75 ml heavy cream
150g mashed bananas
Beat the mascarpone with the sugar. Add the yolk and beat until incorporated. Add the mashed bananas and mix a little bit – 2-3 minutes. Add the vanilla extract.
Let the gelatin spring. Pour some cream over it and heat it to get dissolved. Whip the cream and incorporate everything slowly.
For the graham cookie
225 g butter, at room temperature
100 g powdered sugar
140 g flour
140 g whole-grain graham flour
¼ tsp salt
½ tsp baking powder
1 tsp vanilla extract
Preheat oven to 175 degrees.
Line a baking sheet with parchment paper. Cream butter and sugar together, about 3 minutes until fluffy. Add the flours, salt, baking powder and vanilla. Mix them until incorporated.
Roll dough on a lightly floured flat surface to 6 mm. Cut out a circle of 18-20 cm.
Transfer to the prepared baking sheet and bake 10-12 minutes or until golden brown.
You will have quite a lot of dough left, so either half the recipe or use the remaining dough to make cookies.
Assembling the cake
Cut the base in half.
In a 24 cm pan with removable bottom, place half of the base. Pour half of the caramel coffee over it, making sure it covers it completely and also coats it on the side.
Previously, place the biscuit in a fitted pan and pour the banana mousse over. Put in the fridge to have it set.
Take the biscuit out of the fridge and place it on top of the base and caramel mousse. Pour the rest of the caramel mousse over the cake, making sure it coats the sides.
Put the cake in the fridge for a few hours until set.
Remove it from the pan and cut it using a wet sharp knife.