Caramel Macchiato Cake

Recipe by: Joan Repato

Espresso Genoise using DGF Genoise Mix

500g Genoise Mix (DGF 8145)
350g or 6 Whole Eggs
40g Warm Water
25g Dreidoppel Espresso Paste (DRE 26704 3)

Light Simple Syrup

160g Light Simple Syrup
8g Dreidoppel Espresso Paste (DRE 26704 3)

Latte Macchiato Fond Royal Filling and Finish

50g Dreidoppel Latte Macchiato Flavor Paste (DRE 28104 9)
200g Fond Royal Neutral (DRE 12466 7)
1000g Whipped unsweetened Heavy Cream

Caramel Drizzle

150g Caramel Cream from Isigny (DGF 5817)
35g Sanett Solution (DRE 33007 5)

Espresso Genoise using DGF Genoise Mix

  1. Mix Espresso paste and warm water until well blended
  2. Place all ingredients in the mixer with whip attachment and mix slowly for a few seconds
  3. Scrape sides of bowl, then whip on high speed for about 5 to 10 minutes until fluffy (triple of original volume)
  4. This batter will yield two 8" round cakes

Cake Instructions

  1. Prepare 2 - 8" round pans by lightly spraying only the bottom of the pan with oil, add parchment paper
  2. Oil on the sides of the pan will prevent the cake from rising high
  3. Divide the cake batter in half and place inside the two 8" round pans and spread evenly, then place in oven
  4. Bake in a preheated oven at 350 degrees Fahrenheit
  5. Bake time for 8" round pans will be about 15-20 minutes, till golden and cake springs back when touched
  6. Allow cakes to cool completely on a rack before cutting and assembly
  7. When cool, split the two 8" cakes across, creating 4 total layers for this cake

Light Simple Syrup

  1. 2 cups water + 1 cup sugar; bring to a boil and set aside to cool
  2. Brush all sides of 4 cake layers

Latte Macchiato Fond Royal Filling and Finish

  1. Whisk Latte Macchiato Paste and water till smooth, then add Fond Royal Neutral; whisk together till smooth
  2. Fold 1/3 of whipped cream into the Latte Macchiato Paste/water/fond mixture, then fold the rest of the whipped cream until fully incorporated

Caramel Drizzle

  1. Combine and gently whisk together over hot water bath until fully incorporated
  2. Pour on frozen cake starting in the middle
  3. Gently spread to the edge of cake and allow to drizzle down the sides

Assembly

  1. Place one 8" cake layer that has been brushed with Espresso syrup on supporting cake board
  2. Place #1 round tip in a pastry bag and fill with Latte Macchiato filling
  3. Pipe in a circular fashion starting in the middle and working to edge of cake
  4. Smooth slightly with offset spatula creating a flat surface, then place another 8" cake layer
  5. Repeat until all four cake layers are on the cake
  6. Finish cake in rustic fashion similar to a crumb coat
  7. Freeze cake for at least 1 hour (or until frosting is frozen) before pouring Caramel Drizzle
  8. Pour Caramel Drizzle in the middle of the cake, spread gently with offset spatula to the edge of the cake and allow to drizzle down the sides