Soft Coffee and Cardamom Cake

Dissolve the instant coffee in hot coffee, stirring until smooth.

In a small saucepan, combine sugar, glucose syrup and coffee solution. Heat over medium heat, stirring until the sugar has completely dissolved.

Sift the cornstarch into the mixture, stirring to avoid lumps.

Bring to a gentle boil and cook until slightly thick.

Allow to cool to room temperature, then transfer to an airtight container and store in a refrigerator.

Infuse the milk with cardamom for at least 12 hours, covered with plastic wrap.

In a stand mixer with the paddle attachment, whip the softened butter, sugar, salt and coffee paste together.

After 5 minutes, gradually add the egg yolks and continue to whip for 2 minutes at high speed.

Add 50% of the eggs, then one third of the sifted flour and baking powder.

Incorporate the remaining eggs, the rest of the flour, and the milk (after straining out the cardamom).

Pipe 65 g of the batter into each mold.

Bake in a preheated oven at 170 °C for 18 minutes with the valve closed.

Allow to cool for 15 minutes, then soak in the citrus syrup.

In a small saucepan, combine water, sugar and citrus zests.

Bring to a boil, stirring until the sugar has completely dissolved.

Remove from heat and add the filtered juices when the mixture reaches 40 °C.

Heat the milk with the citrus zests, mandarin paste and vanilla until it reaches 90 °C.

Remove from heat and add the previously whipped mixture of egg yolks, sugar and starch.

Bring to a first boil, stirring with a whisk.

Quickly cool to 4 °C in a low, wide container.

Pipe the cream onto the surface of the cake using a piping bag fitted with an 8-mm smooth nozzle.

Place a small segment of each citrus fruit on top of each cake.

Alternate with roasted coffee beans.