Luis May Rejón

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Luis May Rejón

Coffee, Cheese and Chocolate Cake

Name: Coffee, Cheese and Chocolate Cake
Prep time: 240 min
Cook time: 240 min
Yield: 24
Cuisine: Internacional
Ingredients: 250 grams flour, for the white part; 7 eggs, (separated the white and the yolk) for the white part; 250 grams sugar, for the white part; 3 tablespoons baking soda, for the white part; 200 grams flour, for the chocolate part; 80 grams cocoa powder, for the chocolate part; 7 eggs, (separate the white and yolk) for the chocolate part; 250 grams sugar, for the chocolate part; 2 tablespoons baking soda, for the chocolate part; 5 sticks cream cheese, for bitumen; 1 1/2 cans condensed milk, dairy, for bitumen; 250 grams butter, for fudge bitumen; 2 1/2 cans condensed milk, dairy, for fudge bitumen; chocolate syrup, for fudge bitumen; 2 cans evaporated milk, to wet the bread; 10 tablespoons instant coffee; Water, (1 measure with the milk can); cinnamon powder, for decoration; chocolates, grated

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Luis May Rejón

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This delicious cold bicolor cake combines a Tiramisu and a Fudge Cake. Therefore the flavors that dominate are coffee, chocolate and cream cheese. When tasting it you will feel an explosion of pleasant flavors on your palate.

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Ingredients

24 portions

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Preparation

PRE-HEATED OVEN at 180 ° C. FOR THE WHITE PANETEL: Beat the whites until you reach the point of nougat consistent, then add the yolks one at a time and keep beating. Then add the sugar little by little. continue beating a few more minutes until everything is well integrated.

Remove the blender , and with the help of a wooden ladle you will add the flour mixed with the baking powder from little to little and it will be mixed in an enveloping way.

In a greased mold # 30 / # 32 the mixture is poured and baked. Approx. 1 hr, but it is important to be aware of the classic stick technique.

PRE-HEATED OVEN at 180 ° C. FOR THE CHOCOLATE PANETEL. FOR THE WHITE PANETEL: Beat the whites until you reach the point of nougat consistent, then add the yolks one at a time and keep beating. Then add the sugar little by little. continue beating a few more minutes until everything is well integrated.

Remove the blender , and with the help of a wooden ladle add the flour mixed with the cocoa and the baking powder, little by little and mix in an enveloping way.

In a greased mold # 30 / # 32 the mixture is poured and baked. Approx. 1 hr, but it is important to be aware of the classic stick technique.

FOR THE CHEESE BETÚN. The cream cheese should be at room temperature for as long as possible to mix easily with the condensed milk with the help of the blender . Once the cheese and milk are integrated, it will be refrigerated so that the mixture has a hard consistency.

FOR THE BETÚN FUDGE: The butter will be melted in a large pan, taking care not to burn, then the condensed milk will be added little by little and it will continue mixing. Then you will have a very liquid mixture and you will add the chocolate syrup little by little. The amount of syrup depends on the taste of each person, since this will intensify the flavor, I recommend adding 1/2 cup. Refrigerate so that the consistency is strong.

TO WET THE BREAD: In a bowl put the milk with the water to a slow fire, when it is boiling add the coffee and mix until everything is well dissolved. Turn off and let cool.

ARMANDO PASTEL: The loaves must be cold and cut into two pieces each. You must remove with the knife the part that is formed above and leave them on the same level to both.

Then you will proceed to place a part in the dish or base where you decide to prepare it. Remember to leave both loaves of the same size to match.

Having the first base, you will wet it with the mixture of coffee, milk and water everywhere so that it gets wet, then you will add a layer of the cheese mixture.

We will place another layer of bread, but the other color. Then we will add the mixture again to wet the bread on all sides. Above, we will place a mixture of cheese and a bit of the fudge mixture over the cheese.

The third layer is placed in the same color as the base layer of bread. This will get wet equally but only the rest of the fudge will be applied.

In the last layer of bread we will place the remaining cheese after having wet it a bit. It is important to moisten the bread well and to dry it. It is refrigerated 30 min. so that it takes strong consistency.

After 30 min it is removed and with the help of a serrated knife the remaining edges are removed so that it is round.

Sprinkle with powdered cinnamon and grated chocolate. It is stored 2 hours in the refrigerator to be served cold. READY!

PRESENTATION

Serve on a base of chocolate syrup and decorate with chocolate or hard coffee details.

TIPS

To advance the work the loaves are made a day before and they are kept refrigerated so that they harden a little. It will help a lot when it comes to putting together and dipping bread. Ground cinnamon is best done at home.