Traditional recipes

Coffee cake

Coffee cake


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For the countertop : Melt the chocolate on a steam bath and set aside.

Mix the yolks with the sugar until they become foam, add the coffee liqueur and melted and cooled chocolate. Beat the egg whites hard with a pinch of salt and incorporate them into the yolk cream.

At the end we put flour mixed with baking powder, homogenize and pour into a cake tin (d = 25 cm) greased with oil and lined with baking paper and bake for about 25 minutes; we do the toothpick test.


Remove the top from the cake tin and cut it in half.

For the syrup: mix the two ingredients; syrup the 2 tops and leave about 3 tablespoons of syrup aside for the biscuits at the end.

For the cream : I hydrate the gelatin in 100 ml of water for 10 minutes. Meanwhile, mix the yogurt, mascarpone, powdered sugar and coffee liqueur. Melt the gelatin very little on low heat and put 2 tablespoons of yogurt cream with mascarpone in it and mix well; we incorporate this fairly fluid composition into the cream and mix well; put in the fridge for 15-20 minutes, during which time the cream will harden.


Meanwhile, beat the whipped cream hard and set aside 5 large lbs of whipped cream.

After the 15 minutes have passed, take the cream out of the fridge and add the whipped cream to it.


Homogenize and assemble the cake in the form with detachable edges as follows: put 1/2 syrupy top - 1/2 cream - 1/2 syrupy top - 1/2 cream and put in the fridge from evening until morning.

For decoration : chop 5 pieces of biscuits and sprinkle with the remaining syrup.

We form a few whipped cream motifs, on top of them we place a chocolate candy and in the middle we place the syrupy biscuits.

Super coffee cake with coffee liqueur: P

Source Laura Sava.

Absolutely delicious!


The coffee flavored cake is an easy recipe, which can be adapted for a simple coffee cake.

Rub the butter with the sugar, add the eggs, one by one, a pinch of salt and, at the end, add the ground walnuts and sifted flour, as well as cocoa. Line the tray with baking paper and pour the composition. Bake at 140-150 degrees for 20-30 minutes.
During this time, the coffee syrup is prepared from sugar, coffee, water and lemon peel. Boil until it reaches half, then leave to cool.
For the cream, beat the egg whites together with the sugar. Mix with mascarpone cheese, whipped cream and, at the end, add the coffee essence and instant coffee. Leave to cool for a few minutes.
After the top is done, take it out of the oven, cool it, cut it into three, syrup it and put it in the cream.
On the side, garnish with whipped cream, and on top put melted chocolate and decorative flowers.

The coffee-flavored cake is kept cold for about 30 minutes before serving


Coffee cream or ness with butter buttercream recipe for cakes, pies, cookies, muffins

Coffee cream or ness with butter buttercream recipe for cakes, pies, cookies, muffins. How to make steamed cream (mocca), beaten on steam (at Bain Marie)? Fine butter cream with espresso and instant coffee. Classic cream recipes.

This coffee cream or ness is of a rare finesse! A mocca cream or classic appliance cream with coffee prepared at Bain Marie (on a steam bath). It is very balanced, not too sweet and with an intense aroma of natural coffee. I used to make Elvira Cake with walnut top with it & # 8211 the recipe here.

On the blog we also have a delicious recipe for coffee cream based on mascarpone & # 8211 see here. It can NOT replace butter cream in certain recipes for cookies, cakes or cakes because the moisture in the mascarpone softens the dough excessively.

In addition, appliance creams (with butter) can be prepared in advance and can be stored for 15 days in the refrigerator, in a closed box.

From the quantities below it results approx. 900 g of coffee cream or ness with butter. It is enough to fill a cake with a diameter of 22 cm (3 sheets of sponge cake) or 3 tender sheets of cake or a fluffy roll or several delicious cookies.

  • 3 whole eggs
  • 3 yolks
  • 225 g powdered sugar
  • a pinch of salt
  • 1 sachet of vanilla sugar or & frac12 teaspoon vanilla extract
  • 1.5 teaspoons nes (instant granulated coffee)
  • 30 ml espresso coffee (strong, concentrated coffee)
  • 375 g butter with min. 80% fat (soft, at room temperature)

Ingredients for the coffee cake recipe

  • -5 eggs
  • -70 gr sugar
  • -70 ml oil
  • -50 gr cocoa
  • -75 gr flour
  • -rum essence
  • For the cream we need:
  • -500 ml sour cream for sweetened cream
  • -250gr mascarpone
  • -2 tablespoons instant coffee
  • -coffee beans and peanuts for decoration.

The coffee flavored cake is an easy recipe, which can be adapted for a simple coffee cake.

Rub the butter with the sugar, add the eggs, one by one, a pinch of salt and, at the end, add the ground walnuts and sifted flour, as well as cocoa. Line the tray with baking paper and pour the composition. Bake at 140-150 degrees for 20-30 minutes.
During this time, the coffee syrup is prepared from sugar, coffee, water and lemon peel. Boil until it reaches half, then leave to cool.
For the cream, beat the egg whites together with the sugar. Mix with mascarpone cheese, whipped cream and, at the end, add the coffee essence and instant coffee. Leave to cool for a few minutes.
After the top is done, take it out of the oven, cool it, cut it into three, syrup it and put it in the cream.
On the side, garnish with whipped cream, and on top put melted chocolate and decorative flowers.

The coffee-flavored cake is kept cold for about 30 minutes before serving


Six golden rules for the perfect coffee cake

From a technical point of view, making a coffee cake is relatively easy. In essence, the simplest coffee cake recipe is practically just a daily cake dough, with the addition of coffee - liquid or dry. After that, whatever you do to pick up your coffee cake recipe is entirely up to you.

In any case, this in turn means that the most important rules for baking perfect coffee cakes are more or less identical to those of all other cakes in general. It is said that baking is a science rather than an art (which is true), but the basics of throwing a decent coffee cake together are far from complicated.

Especially if you follow the following six golden rules, you'll find it difficult to go wrong with the following coffee cake recipe:

Rule 1. Quality coffee = Quality coffee cake

The importance of this rule cannot be overstated, given how the coffee you use will be the primary flavoring force as a whole. If you use second class coffee, the flavor of the second class is all you can expect. You don't have to go to extremes, but at least go for decent gourmet coffee when you put your heart and soul in a coffee cake.

Rule 2. Avoid changing weights and measures

With some recipes, you can get rid of reducing various weights and measures to make smaller cakes. Or maybe increase the quantities for higher yields. In other cases, it is a recipe for disaster and will destroy the resulting cake. Unless the recipe indicates that you can change weights and measures, assume you can't!

Rule 3. Pay attention to strategic substitutions

Likewise, changing ingredients also tends to pave the way for disappointing results. Spices and flavors are an exception - as are the final garnishes and decorative touches you decide to add. But when it comes to the basics of the cake mix itself, always follow the coffee letter recipe to the letter.

Rule 4. Wait for the oven to heat up

Don't make the mistake of trying to speed things up by throwing the cake in the oven before it heats up completely. Do this and there are chances of it baking unevenly, or getting burned on the outside and raw in the middle.

Rule 5. Bake in the center of the oven (unless otherwise specified)

Some recipes call for baking cakes at the bottom or top, but the vast majority say the dough should be placed in the center of the oven. If this is the case, you should put it right there no more where you should put it.

Rule 6. Use only the freshest ingredients

Last but not least, never forget that even the simplest provisions, such as flour, baking soda and so on, have a limited shelf life. Even if they look perfect, using them in your recipes is not recommended. Even if the cake comes out technically OK, it won't taste nearly as good as it would if you used fresh ingredients.

To stimulate your coffee cake recipes with the freshest gourmet coffee, visit Hayman's online store. We bring you coffee legends such as the best Kona Hawaii coffee, Jamaican Blue Mountain coffee and Panama Geisha coffee - click here to order today, we offer free shipping worldwide!


Walnut and coffee cake

2. For the tops, mix all the ingredients in a bowl and beat until smooth. Divide the mixture into two trays. Bake the cake tops for 30 minutes.

3. Remove the tops from the oven and leave them to cool in the trays for a few minutes.

4. For the filling. Mix together the butter, powdered sugar and coffee essence until smooth, adding a tablespoon of boiling water if the mixture is very thick. Combine the cooled countertops with half the cream, and put the rest in one Sprite.

5. Garnish this walnut cake with coffee with 6-8 popcorn on the surface of the cake and put half a walnut on each of them. Give the cake with cold cream for at least an hour before serving it to your loved ones.

For the cake:
2 tablespoons coffee essence
175 g of butter
175 g of brown sugar
3 medium eggs
175g of flour
100 g of nuts
For the filling:
125 g of butter
250 g of powdered sugar
2 tablespoons coffee essence
6-8 nuts, halved
2 round baking trays


About me


Postolache Violeta

I am Vio and I love good food and music, people, nature, everything that is beautiful and pleasing to the soul and the eye. I like to improvise, to juggle the ingredients, for me the real challenge is to create a five star menu from few and cheap ingredients. I am a mother, wife, housewife and this blog is my virtual kitchen in which I invite you with great pleasure!


The easiest coffee cake recipe you'll ever try

Making coffee cake can be as easy or complicated as you can afford. If you really want to do this, you can make nuts with the most elaborate coffee cake recipe imaginable that includes dozens of weird and wonderful ingredients. If you prefer an easy trip, with the guarantee of consistently solid results, it is probably reasonable to go for something simpler.

For those in this last bracket, the following is probably the easiest coffee cake recipe you will ever come across which still leads to fantastic results, every time. It's quick, easy and there's plenty of room for experimentation - especially when it comes to the amount of coffee you use and what variety goes into the blend.

For the cake itself

  • 170g (6oz) butter or margarine
  • 170g (6oz) caster sugar
  • 3 large eggs
  • 170g (6oz) self-raising flour
  • 1 tablespoon chilled gourmet coffee (or more)

For optional freezing

  • 225g (8oz) icing sugar
  • 100g (3.5oz) butter or margarine
  • 1 tablespoon chilled gourmet coffee (or more)
  • Walnuts, dried fruit and extra optional

Quick and easy instructions for coffee cake

Start by heating the oven to 170 ° C (340 ° F) before adding a layer of parchment paper to a pair of 18 cm (7 inch) cake boxes. Beat the butter and sugar together in a bowl to create a smooth silky paste.

Add the beaten eggs and mix vigorously in the mixture, then start adding and combining the flour with 1 tablespoon in a row. Continue to add the flour gradually until everything is in the bowl, then give a slight bend until it is completely combined.

Pour the coffee mixture into the bowl and fold in the mixture before pouring the cake batter into the two cans in equal amounts. Make sure that the mixture has settled evenly and then place it in the center of the oven, where it should be left undisturbed for about 25 minutes.

While the cakes are cooking, you can toss the icing by first mixing the butter with the icing sugar, before adding the coffee mixture. You can go just as gently or boldly with the coffee you add, along with any other flavors you want to try, such as vanilla or almonds. Set the icing aside for later.

Meanwhile, make the icing by beating the icing sugar with the butter until it becomes light and fluffy, then add the dissolved coffee. Beat, then cover and set aside until the cake is ready to freeze.

Check that the cakes are fully cooked by pushing them with a toothpick and seeing if they come out clean. Remove the cakes from the oven and let them cool in the baking pans for 5 minutes, before transferring them to a grill and let them cool completely.

Place a generous layer of glaze on top of one of the sponges and put them together before putting the rest on top and adding any other continents you like. Walnuts go very well with this simple coffee cake, as do cherries and other dried fruits.

To stimulate your coffee cake recipes with the freshest gourmet coffee, visit Hayman's online store. We bring you coffee legends such as the best Kona Hawaii coffee, Jamaican Blue Mountain coffee and Panama Geisha coffee - click here To order today, we offer free shipping worldwide!


Recipe for Coffee Cake

Coffee Cake Recipe - A perfectly invigorating cake. It goes great, a slice, in the morning with an espresso. This is a dessert that is not recommended for children, due to the coffee content.

  • 6 eggs
  • 250 g sugar
  • 150 g flour
  • 2 tablespoons instant coffee
  • 1 baking powder
  • vanilla essence
  • 3 eggs
  • 3 tablespoons sugar
  • 3 tablespoons flour
  • 1 pinch of salt
  • ½ envelope baking powder
  • 4 eggs
  • 4 tablespoons sugar
  • 1 sachet of whipped cream powder
  • 1 box of mascarpone
  • 30 g gelatin
  • 3 tablespoons plum jam
  • 1 cup low sweet coffee
  1. For the coffee top, mix the yolks with 150 g of sugar, add the coffee dissolved in 2 tablespoons of warm water, vanilla essence and flour sifted with baking powder. Incorporate the beaten egg whites with the rest of the sugar. Pour the obtained composition into a detachable cake form, with baking foil and bake on the fire for about 30 minutes. After browning, remove the top and leave to cool. After it has cooled, cut it into two pieces, horizontally.
  2. For the white top, separate the eggs, beat the egg whites with a pinch of salt. Mix the yolks and pour them over the egg whites. Add sifted flour with baking powder. Pour the composition into the lined cake pan and bake for 15 minutes.
  3. For the cream, rub the egg yolks with sugar. When the sugar has melted, add the mascarpone. Mix the egg whites with the whipped cream powder. Mix the two compositions. Add the gelatin soaked in cold water and mix everything well. Refrigerate the cream until the cake is set.
  4. Assemble the cake as follows: place the white top, grease with jam, then place the first part of the brown top. Syrup with long coffee, then pour ¾ from the cream, and syrup top and the remaining cream, with which you cover the whole cake. You can also stop the cream for decoration. Sift over the cocoa powder.

Coffee Cake Recipe - Delicious and invigorating. And it's not very sweet either. You must try it. I wish you successful recipes and good appetite. [Wpurp-searchable-recipe] Coffee Cake Recipe & # 8211 & # 8211 & # 8211 [/ wpurp-searchable-recipe]


Cake with coffee cream and caramel cream

A special cake, with coffee cream and caramel cream, for a special man, my husband, who recently turned a beautiful age. He loves coffee, but also caramel and chocolate, so in this cake he found them all, plus a few caramelized nuts that added a touch of flavor to this wonderful cake.

Cake with coffee cream and caramel cream - Ingredients (cake 20 cm ø)

Dacquiose almonds and coffee - Ingredients (1 sheet of 20 cm Ø + 1 sheet of 18 cm Ø)

  • 55 g almond flour
  • 55 g old powder
  • 30 g yolk
  • 45 g whole eggs
  • 80 g of egg whites
  • 35 g sugar fine cough
  • 40 g flour
  • 5 g instant coffee
  • a knife tip salt

Coffee cream and nuts - Ingredients

  • 65 ml milk
  • 2 medium yolks
  • 5 g instant coffee
  • 30 g sugar fine cough
  • 2 g gelatin sheets
  • 150 ml sweetened cream for whipped cream
  • 80 g caramelized walnuts (I used 80 g walnut kernels + 60 g fine caster sugar)

Caramel Cream - Ingredient

  • 75 ml sweetened liquid cream for whipped cream
  • 35 g sugar fine cough
  • 15 ml water
  • 2 g instant coffee
  • 15 g yolk
  • 2 g gelatin
  • 150 ml sweetened liquid cream for whipped cream

Ganache coffee - Ingredient

  • 100 g dark chocolate (60% cocoa)
  • 75 ml sweetened liquid cream for whipped cream
  • 10 g butter
  • 2 g instant coffee
  • 25 ml milk
  • 10 ml rom

Dark chocolate mousse - Ingredient

  • 300 ml sweetened liquid cream for whipped cream
  • 25 g sugar fine cough
  • 75 g dark chocolate
  • 2 g gelatin

Chocolate Icing - Ingredient

  • 90 ml water
  • 110 g sugar
  • 75 ml sweetened liquid cream for whipped cream
  • 40 g cocoa
  • 4 g gelatin (sheets)

Chocolate Decorations - Ingredient

  • 100 g dark chocolate (for the chocolate lace on the edges)
  • 50 g dark chocolate (for chocolate circles)
  • 100 g milk chocolate (for chocolate circles)

Almond and coffee dacquiose - Preparation

  • Put the egg whites in a bowl, add the fine caster sugar and a pinch of salt and mix them until you get a shiny and firm meringue.
  • In a separate bowl, put the yolks, whole eggs, almond flour mixed with powdered sugar and instant coffee. We mix them for 2-3 minutes, not more.
  • Add 2-3 tablespoons of meringue over the egg and almond mixture and mix until smooth. Add sifted flour and mix carefully, from bottom to top.
  • At the end, add the remaining meringue and mix very carefully, from the bottom up. We will get an airy composition.

  • On two pieces of baking paper we draw 2 circles, a circle of 20 cm ø and a circle of 18 cm ø, then we put the baking papers, turned, in two trays.
  • Fill the circles with dough, exceed the edge of the circles by 1-2 cm, and bake them one by one, in the preheated oven at 200 ° C, for 6-7 minutes, no more.
  • Remove the tray from the oven and cut the edges of the countertop, using the detachable circle in which we will mount the cake, so as to obtain a sheet of 20 cm ø and a sheet of 18 cm ø.

  • Put the sheets on two grills and let them cool completely.

Coffee cream and caramelized nuts - Preparation

  • For caramelized nuts, put the sugar in a non-stick pan, over low heat. Let it melt partially, do not mix it with a spoon, then add the walnut halves and mix on low heat, about 3-4 minutes or until the sugar is completely melted.

  • Put the caramelized walnuts on a piece of baking paper and let them cool completely. We keep 5 halves of walnuts, and we grind the rest properly.
  • For coffee cream, put the milk, instant coffee and half the amount of sugar in a saucepan, over low heat. When the sugar is completely melted, turn off the heat.
  • Put the gelatin sheets in a deep plate and cover them with cold water. Let them soak for 10 minutes.
  • In a separate bowl, mix the yolks with the remaining sugar until smooth, no more. Put the milk and coffee mixture over the yolks and mix. Put the obtained mixture in a saucepan and boil it, in a bain-marie, until it reaches 85 ° C (the consistency becomes slightly creamy).
  • Turn off the heat and add the very well squeezed gelatin. Stir until the gelatin has completely melted, then let the cream cool for 3-4 minutes.
  • Mix the whipped cream until you get a creamy consistency. Put 2 tablespoons of whipped cream over the mixture of coffee and yolks and mix until smooth.

  • Put the obtained mixture over the remaining whipped cream and mix carefully, from the bottom up.
  • At the end, carefully incorporate, mixing from the bottom up, the ground caramelized walnuts.

Caramel cream - Preparation

  • Put the gelatin sheets in a deep plate, cover them with cold water and let them soak for 10 minutes.
  • Put in a saucepan, over low heat, water and sugar. We boil them until the sugar is completely melted and the syrup begins to acquire a light golden color.
  • Put 75 ml of liquid cream in a separate saucepan over low heat. As it approaches the boiling point, turn off the heat.
  • Pour the hot cream over the hot syrup and mix well. Let the mixture cool for 3-4 minutes, then put it over the mixed yolks until smooth with a fork.
  • Put the mixture obtained in a saucepan and boil it in a bain-marie until it reaches 85 ° C. Turn off the heat, take the pan off the bain-marie, add the very well squeezed gelatin and the instant coffee. Stir until gelatin and coffee are completely dissolved. Let the mixture cool for about 10 minutes.

  • Mix 125 ml whipped cream until you get a creamy consistency. Put 2 tablespoons of whipped cream over the mixture of coffee and yolks and mix until smooth. Put the obtained mixture over the remaining whipped cream and mix carefully, from the bottom up.

Coffee ganache - Preparation

  • Put the milk, liquid cream and instant coffee in a saucepan over low heat. When it reaches the boiling point, turn off the heat and add the finely chopped chocolate and butter. Stir until both are completely melted.
  • Let the ganache cream cool and when it reaches 35 ° C, add the rum and mix well.
  • Put the cream in the fridge for about 30 minutes or until it cools, then mix it until it gets a slightly creamy consistency. It does not have to be very firm, but only slightly creamy.

Dark chocolate mousse - Preparation

  • Put the gelatin in a bowl, cover it with cold water and let it soak for 10 minutes.
  • Put 150 ml of sour cream in a saucepan, add sugar and finely chopped chocolate. When the mixture reaches boiling point, turn off the heat and mix well (chocolate and sugar must be completely melted). Add the very well squeezed gelatin and mix until it melts.
  • Let the cream cool for 5-10 minutes.
  • Mix 150 ml of cream until it acquires a creamy consistency, not firm. Add 2 tablespoons of whipped cream over the chocolate cream and mix until smooth, then add the chocolate cream over the remaining whipped cream and mix carefully, from bottom to top, until smooth.

Chocolate icing - How to prepare

  • Soak the gelatin sheets in cold water for 10 minutes. Mix in a saucepan, water with sugar, cream and cocoa.
  • Put the pan on low heat until the sugar is completely melted. The icing must be hot but in no case do not boil!
  • Turn off the heat, add the well-squeezed gelatin sheets and strain the icing. Let it cool and then put it in the fridge for 30-35 minutes.
  • When the consistency becomes slightly denser, but is still liquid (about 30 ° C), we can use it.

Coffee cream cake and caramel cream - Assembly

  • We put the first sheet of dacquiose on a rigid confectionery cardboard, of the same size as the cake, and we mount the detachable circle around it.
  • Form a first layer of coffee cream and nuts and put the cake in the freezer for about 15-20 minutes. After it has hardened, form the second layer of caramel cream, level it carefully and put the cake in the freezer for 20 minutes.
  • After it has hardened, we put in the center of the caramel cream layer, the second sheet, 18 cm ø. Cover it with a layer of coffee ganache and put the cake in the freezer until it hardens.
  • After it has hardened, form a last layer, evenly, of dark chocolate mousse.
  • Put the cake in the freezer for about 1 hour.
  • After 1 hour, take the cake out of the freezer and place it on a grill. We put a bigger tray under the grill.
  • Pour the chocolate icing over the entire surface of the cake. We do not spread the icing with the spatula, we let it cover the cake itself. If the cake was not well covered, put the drained icing in a saucepan and pour it again over the entire surface of the cake.
  • Let the cake on the grill drain well, then move it very carefully on a plate and put it in the fridge for about 1 hour.
  • After the glaze has hardened enough, we can decorate it.

Chocolate decorations - Preparation

  • For the chocolate lace on the edges of the cake, cut a strip of baking paper, 2 cm longer than the circumference of the cake and about 2 cm higher than the cake.
  • Melt the chocolate in a bain-marie and put it in a disposable plastic bag. Prick the bag with a thicker needle and form chocolate circles on the entire surface of the paper strip.
  • Put the paper in the fridge and leave it until it hardens a little (about 6-7 minutes). It doesn't have to be very hard, we still have to bend the paper.
  • Take the paper out of the fridge and apply it carefully around the cake. After we have dressed the cake, carefully peel off the chocolate lace baking paper. Put the cake back in the fridge.

  • For the chocolate circles on the cake, melt the dark chocolate in a bain-marie. Spread a layer of chocolate about 7 mm thick on a piece of baking paper and put it in the fridge for 1 minute. Chocolate needs to harden very, very little. Remove the paper from the refrigerator and pass a chocolate comb over the entire surface of the chocolate layer. Put the paper in the fridge again, this time, for about 20 minutes (the chocolate must harden very well).
  • Meanwhile, melt the milk chocolate in a bain-marie.
  • After resting, take the paper out of the fridge and apply a layer of milk chocolate on the entire surface of the dark chocolate layer.
  • Put the paper in the fridge for about 10 minutes (the chocolate does not have to harden much), then take it out and, with a circle for biscuits, about 2-3 cm ø, cut out the chocolate circles.
  • We put them in the fridge until we decorate the cake.
  • I decorated the cake with some candied cherries, caramelized walnut kernels and I stuck, from place to place, the chocolate circles.



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