Mini Nougat Cake

Mini Mocca Nougat Cake
Hasil 15 cup

Siapkan loyang mini ukuran 10cm, tinggi 3 atau 4Cm
Siapkan Cup mika + baking paper, bisa di beli di toko online ayomasakayomakanshop

Link box :
https://s.shopee.co.id/9zdvIyEDGd
https://tokopedia.link/hHkYYLTtOLb

Khusus untuk cake potong, bisa gunakan loyang 30Cm dan terigu di tambah menjadi 190gr, kecuali pakai standing mixer dan oven listrik/gas, bisa terigu 150-160gr


Buttercream
150gr mentega asin (bisa margarin)
150gr cream cheese (bisa spread cheese)
susu kental manis atau gula halus sesuai selera (70-100gr)
1-2 sdm pasta mocca
Mixer semua bahan hingga menjadi creamy dan halus (10-20 menit)

Kacang Nougat
150gr kacang tanah kupas kulit
100-150gr gula pasir
15gr mentega (1sdm)
Sedikit garam dan vanilla extract
Goreng kacang hingga sedikit kecoklatan. Setelah dingin haluskan dengan chopper
Masak gula pasir di wajan yang tebal, masak hingga mencair dan berwarna coklat. Matikan api
Masukkan kacang dan mentega, aduk rata, tuang dalam wadah yang sudah di alasi dengan baking paper atau silpat, tipiskan kacang agar cepat dingin
Setelah dingin hancurkan dengan chopper

Bahan Bolu
Bahan kering
150gr terigu protein rendah
30gr susu bubuk
15gr maizena
5gr garam
Ayak
160gr mentega cair
(100gr corman amf 60gr corman patisy)
2-3 sdm pasta mocca
6 kuning telur
6 telur utuh
150gr gula pasir
Mixer telur dan gula dengan kec tinggi selama 15 menit dengan standing mixer, hand mixer mungkin perlu 20 menit. Hasil akhir harus kaku kental sekali, bila tidak bisa kaku, tambahkan SP 1/4 sdt (saya tidak pakai)
Masukkan pasta mocca, mixer sebentar
Masukkan bahan kering secara bertahap sambil di mixer (selama proses max 1 menit)
Masukkan mentega cair, ratakan dengan spatula
Tuang dalam cetakan yang sudah di beri baking paper, masing2 60-65gr
Panggang suhu 150C api atas bawah selama 20 menit
Setelah dingin beri buttercream dan taburi dengan kacang nougat

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Mini Mocha Nougat Cake
Yield 15 cups

Prepare a mini baking pan measuring 10cm, 3 or 4cm high
Prepare a mica cup + baking paper, you can buy it at the online shop ayomasakayomakanshop

Buttercream
150g salted butter (can be margarine)
150g cream cheese (can spread cheese)
sweetened condensed milk or powdered sugar according to taste (70-100g)
1-2 tbsp mocha paste
Mix all ingredients until creamy and smooth (10-20 minutes)

Nougat Nuts
150g peeled peanuts
100-150gr granulated sugar
15g butter (1 tbsp)
A little salt and vanilla extract
Fry the peanuts until slightly brown. Once cool, puree with a chopper
Cook granulated sugar in a thick frying pan, cook until it melts and turns brown. Turn off the heat
Add the nuts and butter, stir well, pour into a container that has been lined with baking paper or a silpat, thin the nuts so they cool quickly
Once cold, crush with a chopper

Sponge material
Dry ingredients
150g low protein flour
30g powdered milk
15g cornstarch
5g salt
Sift
160g melted butter
(100gr Corman AMF 60gr Corman Patsy)
2-3 tbsp mocha paste
6 egg yolks
6 whole eggs
150g granulated sugar
Mix the eggs and sugar on high speed for 15 minutes with a standing mixer, a hand mixer may need 20 minutes. The final result should be very thick, if it doesn't stiffen, add 1/4 tsp SP (I don't use it)
Add mocha paste, mix briefly
Add the dry ingredients gradually while mixing (maximum 1 minute for the process)
Add melted butter, spread evenly with a spatula
Pour into molds that have been lined with baking paper, 60-65g each
Bake at 150C over low heat for 20 minutes
Once cool, add buttercream and sprinkle with nougat nuts