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Elizaveta
Vageena
Vageena
Pastry chef at her own pastry workshop
Moscow
Moscow
I am an economist by education, a graduate of the Higher School of Economics. Now I manage my own pastry workshop established in 2015.
Mezeskalacs (Hungarian painted gingerbread honey cookies) became my first pastry hobby; the skills acquired at art school came in handy here. Then I was fond of English cakes decorated with icing in Lambeth style. From the external decoration, I came to the very essence of the cakes. I am learning from the experience of French pastry chefs — great masters of their craft, with Russian chefs whom I love and respect very much… I focus on my self-developing both as a pastry master and as a businessperson.
COFFEE CAKE
Ingredients
-
Coffee sponge cake
- Wheat flour 160 g
- Starch 2 g
- Baking soda 0.25 tsp
- Baking powder 0.5 tsp
- Ground cardamom 0.25 tsp
- Instant coffee (powder) 2 tbsp
- GRANDPRO Cake margarine 57 g
- Corn oil 53 g
- Sugar 150 g
- Egg 2 pcs (90 g)
- Table vinegar 0.5 tsp
- Kefir 168 g
- Whipped coffee ganache
- Cream 1,350 g
- Instant coffee 1.5 tbsp
- Ground cardamom a pinch
- Milk chocolate 200 tsp
- Coffee liqueur 10 g
- Coffee syrup
- Water 60 g
- Sugar 40 g
- Coffee liqueur 15 g
cooking
- Preheat a convection oven to 175°C.
- Make dry premix for the coffee sponge cake: blend and sift all the dry ingredients.
- Whisk GRANDPRO Cake margarine together with corn oil and sugar until white. Add eggs (one at a time), whipping each time until smooth. Then add vinegar and half of kefir, mix.
- Carefully add half of the dry premix, then the remaining half of the kefir and the remaining dry premix, knead the dough with your hands until smooth.
- Divide the dough into two equal parts and put it in two 16-cm baking rings.
- Bake at 160°C for 35–40 minutes, until dry.
- To make the ganache, bring 1200 g of cream to a boil, add coffee and cardamom, stir until the coffee dissolves and pour over the chocolate. After a couple of minutes, blend until a homogeneous emulsion. Add the remaining cold cream (150 g) and mix. Then pour in the liquor and quickly combine everything with a blender avoiding creating bubbles.
- Let the ganache stabilize in a refrigerator cold for 12 hours, preferably for a day.
- To make the syrup, bring water with sugar to a boil, cool, add the liqueur.
- To assemble the dessert, cut each sponge cake into two parts. Whip the coffee ganache to soft peaks; visually divide it into 4 parts. Set aside 1 part for decorating the cake; spread the remaining ganache over the sponge cake layers.
- Stabilize the cake in the ring in the refrigerator for at least 4 hours.
- Coat the stabilized cake with the remaining cream; put cream caps on top. If desired, you can decorate the cake with chocolate streaks or grated chocolate.