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Coffee Chiffonlets with Dulce De Leche Whipped Cream - DDL Week # 3

Friday, November 18, 2011


Recipe tried out in July 2011

Another post with the DDL that my brother brought back from Brazil.
SSB or Min, does this qualify for the cupcake month for Aspiring Bakers?

The cake in the book looked very pretty. I don't have any mini tube pans or anything like such. I only have lots of disposable aluminium muffin casings that I am dreading to finish up. So I used this in place of mini tube pans and made 12 cupcake sized chiffonlets ;p




Coffee Chiffonlets with Dulce De Leche Whipped Cream
Recipe source: Rose's Heavenly Cakes
Instructions rewritten by Wendyywy

Yolk Mixture
85gm Cake flour
1/4 tsp baking soda
20gm sugar
1/4 tsp salt
2 1/4 tsp instant coffee (I used Nescafe Classic)
2 Tbsp boiling water
56gm egg yolks (from 3 large Grade A eggs)
40gm vegetable oil
1/2 tsp vanilla extract

Meringue
120gm egg whites (the book says 4, but it was enough from 3 Grade A egg that weight 65gm each)
1/2 tsp cream of tartar
90gm sugar

Kahlua Syrup for moisting
Dulce De Leche whipping cream for frosting
Cocoa powder for dusting or chocolate shavings

1. Preheat oven to 140(fan)/160C. Prepare 12 aluminium muffin cups or six 5-inch mini tube pans. Do not grease. (I do this step after step 4 because my oven takes only 6 minutes to preheat)
2.Sift flour and baking soda together. Mix with sugar and salt. Make a well.
3. Dissolve instant coffee with hot water and mix with egg yolks, oil and vanilla extract. Pour this into (1) and combine to be a smooth paste. Set aside
4. Prepare meringue. Beat egg whites until frothy, put in cream of tartar and beat until soft peaks. Put in sugar gradually and beat until stiff.
5. Put 1/4 of meringue into the yolk mixture. Fold. Put another 1/4 of meringue and fold.
6. Pour yolk mixture into meringue and fold.
7. Pour batter into prepared moulds and level.
8. Bake for 20-25 minutes or until done.
9. Invert cakes immediately to cool. When totally cooled, remove from moulds.
10. Generously brush on Kahlua syrup
11. Pipe on the DDL cream.
12. Dust with cocoa powder.
13. Chill for 2 hours before serving.

**************************************************
Kahlua Syrup

37gm sugar (I used 20gm)
79gm boiling water (or very hot water)
22gm Kahlua
1-1/4  tsp instant coffee granules

Put sugar and instant coffee granules into a cup. Put boiling water into the cup and stir to dissolve. Cool it completely and stir in Kahlua.
Brush this generously onto the cooled chiffonlets.

******************************************************

Dulce De Leche Whipped Cream

174gm whipping cream
60gm Dulce De Leche, cold
1/2 tsp gelatin (my own addition)
1 Tbsp water (my own addition)

1. Put water into a heatproof bowl (glass or ceramic will do) and sprinkle gelatin over. Let it sit for 1 minute and zap in microwave on high for 15 seconds. Stir it and let it cool down. Or you use can use the double boiling method, see here.
2. Either freeze a ceramic/glass mixing bowl for 30 minutes or prepare a stainless steel bowl over ice water bath.
3. Place DDL into the cold bowl and put in some of the whipping cream, and beat on low speed until incorporated and add more gradually. Beat until it begins to thicken and visible streaks form. Put in gelatin mixture and beat until stiff peaks form.
4. Use immediately to frost the chiffonlets.


I am submitting this post to
 hosted by Min of Min's Blog

Happy Year End School Break
 to all students and parents :)

The blogosphere will be getting quiet with everybody going for holidays
and clearing leave at work........
but I'll still be posting as usual. See you around :)

18 lovely notes:

Mel November 18, 2011 at 11:58 AM  

oh my, coffee, chiffon, DDL, Kahlua, whipped cream; with all these in one together, it already says it all that it is yummy cakes.

Sharon @ Feats of Feasts November 18, 2011 at 11:58 AM  

I have a weakness for anything with Kahlua! Lovely post!

Fern @ To Food with Love November 18, 2011 at 3:27 PM  

Coffee and Kahlua...the sound of that is making me weak in the knees already....I can only imagine how good it must taste! :p~~~

lena November 18, 2011 at 4:23 PM  

the frosting so cute:) like easter eggs. is the chilling time meant to allow the kahlua flavours to infuse?

Janine November 18, 2011 at 4:38 PM  

i think you made it look so pretty :D like lena said, looks perfect for easter!

wendyywy @ Table for 2..... or more November 18, 2011 at 4:49 PM  

Mel,
all ur heaven in one :)


Sharon,
LOL. Good eh


Fern,
Luckily this cake won't make u drunk, Drunk with weak knees is not a good idea


lena,
Hmmm.... for the gelatin to take its action.
You know la, Malaysia so hot, unless u serve it immediately, as in really immediately. If not it'll start to melt if the gelatin in the cream is not set first. Easter eggs? LOL, macam itu pun boleh, actually I just copy the frosting in the book, but mine is more puffy only, macam saya :D


Janine,
Hahaha... I save it until next year Easter then, mail to you, LOL!

Elin November 18, 2011 at 4:56 PM  

Looks delicious with the DDL whipped cream frosting :) Clever of use to use the muffin casing foil for this. They look good with the cute little ball of frosting :) nice presentation !

Fong's Kitchen Journal November 18, 2011 at 6:31 PM  

nice presentation with the bottom-up cake! Nice combi.. I'm sure it tastes good. Best part is... not too much cream

iva | in my kitchen November 18, 2011 at 8:28 PM  

they are so cute! im so craving this right now. Not a good idea to browse through food blogs at midnight!

Quay Po Cooks November 18, 2011 at 8:56 PM  

Hehe, cute little white balls on top. Very enticing:D

Jeannie November 19, 2011 at 12:20 AM  

You are very "kut lat" in typing out your recipes:D I always choose the simplest of recipes so I don't have to type so much! These little chiffonlets look so light and fluffy!

busygran November 19, 2011 at 1:05 AM  

Very cute, with 'mushrooms' sprouting!

Sherleen.T November 19, 2011 at 10:46 AM  

yaya, i love the topping a lot, very delightful presentation...you got to believe...haha

wendyywy @ Table for 2..... or more November 19, 2011 at 11:24 AM  

elin,
I just did like what I saw in the book, except for the muffin sized thingy.


Fong,
It's dairy cream so, a healthier indulgence, LOL. The cake in the book looks this way.. bottom fatter, so I just followed suit


iva,
When no shop is opened, when it's time to sleep... hahah, go to sleep la.


Quay Po,
like fishballs? LOL


Jeannie,
I dunno Hokkien one ler... apatu Kut Lat?
If chiffon not fluffy, I die looo, LOL


busygran,
LOL, means mouldy cake.


sherleen,
ok, i believe :)

Ah Tze November 19, 2011 at 5:36 PM  

This looks really pretty and tempting me!
Read your post on how to make DDL, seems very complicated to me le...now only can eat this on the computer screen :P

wendyywy @ Table for 2..... or more November 19, 2011 at 5:54 PM  

Ah Tze,
It's just boiling an unopened can for 4 hours. Nothing more complicated than boiling water.

reanaclaire November 19, 2011 at 11:11 PM  

I am still in the "sick" mode, testing my appetite by going to food blogs... and it is good to know that my appetite has not disappear!

petite nyonya November 21, 2011 at 5:25 PM  

such pretty, petite chiffons! these are good ideas for individual serving as after dinner dessert.

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