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

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.

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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.

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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

 Aspiring Bakers #13: Enjoy Cupcakes! (November 2011)

 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 :)