Latte Cake

8 servings

120 minutes

The 'Latte' cake is a refined combination of delicate nut layers and airy mousse enriched with cream, vanilla, and coffee notes. Its inspiration comes from the traditions of the European pastry school, where textures and flavors harmoniously blend. Crunchy hazelnuts and white chocolate create a sophisticated sweetness, while coffee adds an elegant bitterness reminiscent of a morning latte. This dessert is perfect for romantic evenings or cozy gatherings with friends. It is best served chilled when the mousse reaches the ideal consistency, and the cocoa powder on the surface highlights the depth of flavor. The 'Latte' cake is not just a dessert but a small gastronomic journey filled with tenderness and sophistication.

Energy value per serving

• Calories: 528.2
• Proteins: 9.1g
• Fats: 42.7g
• Carbohydrates: 27.2g

Ingredients

• Butter: 75 g
• Hazelnut: 120 g
• Chicken egg: 2 pc
• Wheat flour: 1 tbsp
• Powdered sugar: 75 g
• Potato starch: 1 tbsp
• Cream 35%: 400 ml
• Gelatin: 2 tbsp
• Vanilla: to taste
• White chocolate: 150 g
• Instant coffee: 1 tbsp

Cooking steps

1. Carefully grind the nuts in a blender. Combine the ground nuts with flour and one tablespoon of starch.

   Required ingredients:

   • Hazelnut: 120 g
   • Wheat flour: 1 tablespoon
   • Potato starch: 1 tablespoon

2. Beat the softened butter with powdered sugar into a cream. Without stopping, add the eggs one by one. Combine with the nut mixture. Mix quickly. Place in a preheated oven at 180 degrees for about 25 minutes. Check the readiness with a toothpick. Let the cake cool.

   Required ingredients:

   • Butter: 75 g
   • Powdered sugar: 75 g
   • Chicken egg: 2 pieces

3. To prepare the creamy vanilla mousse, soak the gelatin in cold drinking water. Whip the cream to soft peaks and refrigerate.

   Required ingredients:

   • Gelatin: 2 tablespoons
   • Cream 35%: 400 ml

4. Melt the chocolate in a water bath. Add a little water to the gelatin and heat until the gelatin dissolves. Add the gelatin to the melted chocolate. Stir until fully dissolved. Add vanilla. Remove the mousse from the bath and pour it into two containers. Add a spoon of coffee to one of them. Stir again to dissolve the coffee. Let it cool slightly.

   Required ingredients:

   • White chocolate: 150 g
   • Gelatin: 2 tablespoons
   • Vanilla:  to taste
   • Instant coffee: 1 tablespoon

5. In each mousse (creamy and coffee, respectively), gently fold in half of the whipped cream in several additions using a whisk from bottom to top.

   Required ingredients:

   • Cream 35%: 400 ml

6. Spread the creamy mousse on the base and place it in the refrigerator for an hour or longer. Once the cream sets, top it with the coffee mousse. Refrigerate overnight.

7. The finished cake can be sprinkled with cocoa on top.

   Required ingredients:

   • Vanilla:  to taste