Cake-diploma of almond and chocolate biscuit with coffee and vanilla mousse

An event such as a defense or graduation is a great occasion to bake a delicious biscuit diploma cake. Since my hero of the occasion is a big coffee lover, the idea of ​​​​creating an almond and chocolate biscuit cake with coffee and vanilla mousse under a velor coating was born. The aroma of coffee, simply, ideally made friends with the vanilla aroma and turned out to be a harmonious transition from one taste to another. And, importantly, the graduate really liked the cake. My step-by-step recipe with a photo will help you prepare a similar diploma cake.

For almond and chocolate biscuit you will need:

• 2 large chicken eggs (D-B);
• 3 egg whites D-B + a small pinch of salt;
• 65 grams of almond flour;
• 25 grams of sugar from 1 teaspoon of vanilla extract;
• 65 grams of vanilla powdered sugar;
• 35 grams of wheat flour;
• 25 grams of cocoa powder;
• 25 grams of soft sweet cream butter.

For coffee syrup (impregnation):

• 95 ml of water;
• 2 teaspoons of instant coffee with a slide;
• 65 grams of sugar.

For coffee mousse you will need:

• 120 grams of dark chocolate (at least 62%);
• 2 chicken yolks from eggs D-V;
• 70 grams of sugar;
• 115 ml milk 4% -6%;
• 315 ml 33% cream;
• 1 st. a spoon with a slide of instant coffee;
• 10 grams of instant gelatin + 60 ml of water.

For vanilla mousse you will need:

• 90 ml of milk 4% -6%;
• 110 grams of white chocolate;
• 50 grams of sugar + 1.25 teaspoons of vanilla extract;
• 210 ml 33% cream;
• 8 grams of gelatin + 50 ml of water.

To decorate a biscuit diploma cake you will need:

• 1 serving of chocolate velor + blue food coloring;
• blue gel for painting desserts;
• blue confectionery beads.

How to make a cake in the form of a diploma from biscuit and mousse

How to bake chocolate almond cake

We start making a cake by preparing a biscuit. Biscuit baking mode: 180 degrees 20 minutes.

Beat the eggs with the sugar and vanilla extract on high speed of the mixer. Once the sugar has combined with the eggs, add the almond flour.

Then, sift the cocoa powder together with flour and mix with a mixer into the egg-almond mass along with the butter.

In a separate bowl, beat egg whites with salt until stiff peaks form. Using a spatula, fold the egg whites into the bulk of the dough.

We cover the baking sheet with Teflon paper and lay out all the cooked dough. Lightly knock the baking sheet with the dough on the table several times so that air bubbles rise to the top.

We bake the biscuit in the oven until it is ready, which we check with a wooden stick. Baking time may vary, therefore, control and check with a stick the degree of readiness of the biscuit.

We take out the biscuit, cool it for at least 2 hours.

Coffee mousse for cake

Gelatin must be soaked and put aside for a while.

Pour milk into a saucepan, add coffee and send to the fire. Meanwhile, beat the yolks with sugar in a separate bowl.

Slowly pour the hot coffee mixture into the yolks and mix vigorously. Then, put the whole mass on the fire and brew it to a creamy state.

Add chocolate to the hot cream, and after a couple of minutes stir it with a whisk until smooth. The whole mass has reached 75 degrees and now you can enter the swollen gelatin. It is necessary to mix until the gelatin is completely dissolved in the mass.

We are waiting for the temperature of the whole mass to reach 35 degrees. Now you can start whipping the cold cream to soft peaks. Next, fold the cream into the cooled mixture.

How to assemble a diploma cake

At the very beginning of the assembly, we combine all the components for impregnating the biscuit and boil for 1 minute. We cut the biscuit into two parts and cut off the edges.

We wrap a detachable form (20 cm x 23 cm) with cling film along the bottom, place it on a board and put acetate tape along the sides inside the form. We put the first cake on the bottom, apply half of the coffee impregnation and spread the entire coffee mousse.

We spread the second cake and, also, apply impregnation. Put in the freezer for 1.5 hours. In the photo, the preparation of the cake after freezing. We remove the form, remove the tape and return our workpiece to the freezer.

Vanilla cake mousse

While our biscuit diploma cake is freezing, prepare vanilla mousse. As always, let's start by soaking the gelatin. Then, boil milk with sugar and cool it to 60 degrees. Pour white chocolate, wait a few minutes for it to melt and mix it with a hand whisk. Let the melted chocolate cool down. Now, you can whip the cream to soft peaks. Before adding them to the chocolate mixture, dissolve the gelatin in a water bath and pour it into the cooled melted chocolate. Mix with a hand whisk. Then, stir in the whipped cream.

We continue to collect the cake. We take out the workpiece from the freezer, put on it a form 1.5 cm larger than the workpiece itself. On the sides, do not forget to install an acetate film. We apply vanilla mousse, level it with a spatula and put it in the freezer for 3.5-4 hours. Then, the form can be removed, the film removed, the cake returned to the freezer, and we ourselves prepare the velor coating for it.

I have a blue diploma cake. If you need red, then just use red dye instead of blue. When the velor coating is applied to the cake, transfer it to the substrate, put a stencil on top, on which we apply blue gel paint for painting desserts. Carefully remove excess paint with a knife.

We remove the stencil, and apply a few more strokes of the pattern with gel and confectionery beads.

We give the cake time to defrost (about 3-4 hours). After that, the diploma cake is ready. In this photo, see how it turns out in the context.

I am sure that your biscuit cake for the graduation of your newly-minted specialist will be just as tasty and beautiful. 🙂