Elegant Walnut Sponge Cake with Caramel Coffee Jelly
Description
Learn how to create a stunning Walnut Sponge Cake layered with caramel coffee jelly and smooth cream cheese mousse, topped with condensed whipped cream. This dessert is a perfect balance of rich flavors and textures, ideal for special occasions.
Ingredients
Walnut Sponge
Caramel Coffee Jelly
Cream Cheese Mousse
Condensed Whipped Cream:
Instructions
Video
Walnut Sponge:
- In a large mixing bowl, whip 120g of egg whites with 90g of caster sugar until soft peaks form.
- The mixture should be light and fluffy.
- Gently fold 100g of crushed walnuts into the meringue, ensuring even distribution without deflating the mixture.
- Drizzle 15g of vegetable oil into the mixture.
- Sift in 32g of cornstarch and 50g of all-purpose flour, folding gently to maintain the airy texture.
- Carefully fold in 75g of egg yolks until the batter is smooth and well combined.
- Spread the batter evenly onto a 40x30 cm baking tray lined with parchment paper.
- Bake in a preheated oven at 180°C for 10-12 minutes, or until the sponge is lightly golden and springs back when touched.
- Allow the sponge to cool completely before proceeding.
Caramel Coffee Jelly:
- In a small bowl, mix 12g of gelatine powder with 75g of water and let it bloom for a few minutes.
- In a saucepan, melt 150g of caster sugar over medium heat until it turns a deep amber color.
- Be cautious not to burn the caramel.
- Remove from the heat
- Slowly add 300g of brewed coffee to the caramel, stirring constantly to avoid splashes. Mix in the bloomed gelatine, stirring until fully dissolved.
- Set aside to cool slightly.
Cream Cheese Mousse:
- In a medium-sized bowl, combine 300g of cream cheese with 85g of icing sugar, mixing until smooth and creamy.
- Bloom 3g of gelatine powder in 18g of water and set aside.
- In a saucepan, bring 75g of heavy cream (A) and vanilla flavor to a boil.
- Add the bloomed gelatine to the hot cream, stirring until fully dissolved.
- Add the warm gelatine mixture to the cream cheese base, stirring until well combined.
- Whip 250g of heavy cream to soft peaks and fold it into the cream cheese mixture in two additions until the mousse is smooth and airy.
Vanilla Syrup:
- In a saucepan, mix 200g of water with 100g of caster sugar and a splash of vanilla flavor.
- Bring the mixture to a boil and let it simmer for one minute. Remove from heat and let it cool completely before use.
Assemble the Cake:
- Cut and Prep Sponge:
- Using a 16x16 cm cake frame, cut the walnut sponge into a perfect square making in total 3 sponge sheet and set in the frame.
- Brush the sponge generously with the cooled vanilla syrup to keep it moist and flavorful.
- Spread a layer of cream cheese mousse over the syrup-soaked sponge using a palette knife to smooth the top.
- Reserve enough mousse for two more layers.
- Place the cake in the freezer for 5 minutes to firm up the mousse before adding the next layer.
Add the Caramel Coffee Jelly:
- Once the mousse is set, pour a layer of caramel coffee jelly over the mousse.
- Chill in the fridge for about 5 minutes until nearly set.
- Repeat the layering process two more times, alternating between mousse and jelly, finishing with a layer of mousse and jelly on top
Refrigerate to Set:
- Refrigerate the assembled cake for 2-3 hours to fully set all the layers.
- For the topping Condensed Whipped Cream:
- In a medium bowl, whip 200g of heavy cream with 80g of condensed milk until stiff peaks form. Be careful not to overwhip.
- Transfer the whipped cream to a piping bag fitted with a star nozzle for decorative piping.
Finish the Cake:
- Remove the cake from the frame and trim the sides for a clean finish. Cut the cake into desired serving sizes, then pipe the condensed whipped cream decoratively over the top.
