Lebih Ekonomis, Rasa Istimewa Ala Kafe! Resep LONDON LAYER CAKE

1위@devinahermawan5 hari yang lalu

[ENGLISH] London Layer Cake Recipe (yield 8-10 servings) Salted Caramel Cream: 130 g sugar 60 ml water 170 g whipping cream 50 g butter blend margarine 3/4 tsp (2 g) vanilla extract 1/4 tsp (1.5 g) sea salt Chocolate Ganache: 345 g whipping cream 270 g dark compound chocolate, chopped 1/2 tsp (3 g) sea salt 40 g butter blend margarine Coffee Syrup: 100 ml warm water 20 g sugar 1 tsp (2 g) instant coffee powder Chocolate Cake: 45 g dark compound chocolate, chopped 45 g butter blend margarine 2 tsp (4 g) instant coffee powder 3 pc egg 65 g sugar 1/4 tsp (1.5 g) sea salt 45 g oil 55 g milk 75 g all-purpose flour 13 g cocoa powder 1/2 tsp (2 g) baking powder 1/2 tsp (3 g) baking soda Topping: Chocolate crumble Steps: 1. To make the Salted Caramel Cream, prepare a pan and add the sugar and water. Stir well, then cook over medium heat. Once the color starts turning golden brown, gently swirl the pan without stirring. 2. Pour in the whipping cream and whisk over medium-low heat. Add the butter blend margarine, sea salt, and vanilla extract. Stir until combined. 3. Turn off the heat, transfer to a bowl, and let cool. Refrigerate for at least 2 to 4 hours. Once chilled, whip with a mixer until fluffy, then transfer to a piping bag. Set aside. 4. To make the Chocolate Ganache, heat the whipping cream over low heat until warm and just starting to simmer. 5. Place the chopped dark compound chocolate in a bowl, then pour the warmed whipping cream over it. Add the sea salt and butter blend margarine, then stir until fully melted and smooth. 6. Cover with plastic wrap and refrigerate for at least 2 hours or until set. Transfer to a piping bag and set aside. 7. To make the Chocolate Cake, prepare the chocolate mixture by melting the chopped dark compound chocolate and butter blend margarine in the microwave in stages for about 40-60 seconds. Stir. Add the instant coffee powder, stir, and set aside. 8. In a bowl, combine the egg, sugar, and sea salt, then whisk until the sugar dissolves. Add the melted chocolate mixture and stir until combined. Add the oil and milk, then stir again. Sift in the flour, cocoa powder, baking powder, and baking soda, then fold with a spatula until smooth. 9. Prepare 2 pans measuring 20 x 10 x 7 cm, greased and lined with baking paper. Divide the batter evenly between the pans and bake in a preheated oven at 165°C for 35 minutes. Once baked, remove the cakes from the pans and let cool completely. 10. To make the Coffee Syrup, combine the warm water, sugar, and instant coffee powder. Stir and transfer to a piping bag. 11. To assemble the cake, trim the tops of the chocolate cakes until level. Cut each cake into 2 equal layers. 12. Brush the chocolate cake layers with coffee syrup. Spread chocolate ganache evenly, then add salted caramel cream and spread again. Stack with another cake layer and repeat until all layers are assembled. 13. Coat the entire outside of the cake with chocolate ganache and smooth the surface. Freeze for 30 minutes. 14. Smooth the cake again with chocolate ganache. Torch the surface to create a glossy finish. This step is optional. 15. Decorate the top of the cake with chocolate ganache and chocolate crumble. 16. London Layer Cake is ready to serve.번역 보기

2위@meimeidia22127 hari yang lalu

Yang aku suka dri chef Devina tu, bahan dan langkah yg di video sama yg di deskripsi tu sama persis jadi enak ngikutinnya... soalnya kadang aku nonton ada yg di video sama di deskripsi tu beda bikin bingung.. thx banyak chef, aku jadi pengikut setia nih, pokoknya masak pake resepnya chef, top markotop👍🏼👍🏼번역 보기

3위@LuluAzizah-r1s7 hari yang lalu

real deh deh resep ini chef yg mengerti dengan keadaan kantong 😅😊번역 보기