Coffee cake

Wheat:


Separate the egg whites from the yolks and beat hard with a pinch of salt. Add the sugar and continue beating until the egg whites become hard and shiny, like meringue.

Rub the yolks well with oil and pour over the beaten egg whites. Then follow the flour mixed with baking powder, cocoa and starch.

At the end, add the ground walnuts, lightly with movements from top to bottom.

We pour the composition in a tray (26 cm in diameter) lined with baking paper and put it in the oven heated to 180 degrees for 35-40 minutes (we do the toothpick test)

Cream:

Rub the yolks with sugar until they become like a cream. Add the powdered milk, then the coffee dissolved in a cup of water. Homogenize and put the vessel in a bain-marie until the composition begins to thicken. Leave to cool and when it has reached a bearable temperature on the finger, add hydrated gelatin in a few tablespoons of cold water. After it has cooled completely, add the whipped cream and mix well.

Syrup:

Boil water together for 5 minutes. add the coffee and leave to cool.

Cut the baked and cooled top into 2 parts. It can be cut into 3 very well.

We place the first countertop in the tray, we syrup it, then we distribute the cream with coffee. Cover with the second top, cover with cling film and refrigerate for a few hours. I left him overnight.

Remove the detachable ring and decorate the cake with whipped cream and coffee beans, as desired.


Chantilly cream cake and coffee icing

For the coffee icing, melt the butter and brown sugar in a saucepan over high heat. Bring to the boil and stir until lightly thickened, 1-2 minutes. Allow to cool slightly. Add the instant coffee, dissolved in 3 tablespoons of warm milk, and powdered sugar and beat everything evenly.

For the Chantilly cream, beat the cream with the mixer at maximum speed, until it almost thickens. Add powdered sugar and vanilla and beat until thickened. Don't fight too hard. For a fluffy, white whipped cream, the cream should be well cooled before you start making the cream. The mixing bowl is also kept in the freezer for 10 minutes, before using it.

The cake top is cut into 4 equal layers. Place a layer of top on a plate. Grease with a third of the cream. Cover with another countertop. Grease with a quarter of the glaze. Cover with another layer of countertop and grease with almost all the remaining cream. It ends with a layer of countertop.


Chantilly cream cake and coffee icing

For the coffee icing, melt the butter and brown sugar in a saucepan over high heat. Bring to the boil and stir until lightly thickened, 1-2 minutes. Allow to cool slightly. Add the instant coffee, dissolved in 3 tablespoons of warm milk, and powdered sugar and beat everything evenly.

For the Chantilly cream, beat the cream with the mixer at maximum speed, until it almost thickens. Add powdered sugar and vanilla and beat until thickened. Don't fight too hard. For a fluffy, white whipped cream, the cream should be well cooled before you start making the cream. The mixing bowl is also kept in the freezer for 10 minutes, before using it.

The cake top is cut into 4 equal layers. Place a layer of top on a plate. Grease with a third of the cream. Cover with another countertop. Grease with a quarter of the glaze. Cover with another layer of countertop and grease with almost all the remaining cream. It ends with a layer of countertop.


Chocolate cake with coffee cream

1. Put the chocolate cubes in a bowl, with the butter, melted in a bain marie. Mix until you get a perfectly homogeneous mixture and set aside the chocolate. Separate the eggs and place the yolks one by one in the melted chocolate, then add a tablespoon of cocoa and salt powder, stirring after each ingredient.
2. Beat the egg whites like a meringue and gradually add the sugar. Then incorporate the egg whites into the chocolate with a spatula. Put the composition obtained in a cake tray with a diameter of 20 cm and put the tray in the oven for 25-30 cm.
3. While the cake cools, prepare the coffee cream: rub the yolks with the sugar until they become very light in color, then gradually add the starch and warm milk.
Put the cream on the fire in a saucepan over medium heat and stir constantly until it thickens. After removing from the heat, add the vanilla essence and instant coffee, then mix well and set aside.
4. Dissolve the gelatin in 2 tablespoons of water and leave it for 5-10 minutes, then heat it over low heat until it dissolves completely. Add it over the coffee cream. Beat the cream for the whipped cream until it hardens, then incorporate it with a spatula into the coffee cream and mix until it becomes uniform. Put the coffee cream over the chocolate top, let the cake cool for at least 4 hours, then garnish it with cocoa.

Try other recipes chocolate cake or coffee cake


Cocoa cake and coffee without baking!

This cake will delight every member of the family and will become your favorite. It is easy and quick to prepare, and most importantly, you do not need to turn on the oven. An interesting jelly dessert!

INGREDIENT:

-1l of fermented cream:

-2 tablespoons cocoa tip

-1 tablespoon with a drop of instant coffee.

METHOD OF PREPARATION:

1.Pour a little milk at room temperature over the gelatin, mix and let it swell. The amount of gelatin depends on the manufacturer, read the instructions on the package.

2.Mix the cream with the sugar until the sugar dissolves.

3. Continuing to mix on low speed, pour the milk into a thin thread.

4. Melt the gelatin in a bain marie.

5. Gradually add a few tablespoons of cream mixture to the gelatin, stirring constantly.

6.Start the mixer on low speed and incorporate the gelatin into the cream mixture, in a thin thread.

7. Divide the composition into 2 equal parts and add cocoa and coffee in one of them.

8. Take the form, pour half the amount of chocolate composition and put it in the fridge. Keep the remaining composition at room temperature, if it still gets caught, you can melt it in the microwave (30 seconds) or in a bain marie.

9. Remove the form from the refrigerator and pour all the white composition. Refrigerate.

10. Pour the last layer of chocolate and all you have to do is wait for it to set. The cake must be refrigerated for at least 3 hours.

11. The shape is easier to remove if you put the dessert for a few seconds in a bowl of hot water.


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
  • 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 yolks with the sugar. When the sugar has melted, add the mascarpone. Mix the egg whites with the whipped cream powder. Mix the two compositions. Add 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 countertops and coffee cream!

Today, we're making coffee cake. It's ready in 35 minutes and you don't need to stretch the countertops. The result is tasty, juicy and fragrant!

INGREDIENT:

For sponge cake:

-1 tablespoon of natural coffee

-500 ml of kefir or sour milk

-3 teaspoons grated baking soda

For the cream:

-2 cans of condensed milk (720 gr)

-1 tablespoon of natural coffee.

For syrup:

-2 teaspoons of natural coffee to 200 ml of boiling water.

METHOD OF PREPARATION:

1.Mix the flour with cocoa, coffee and 1½ tablespoon of sugar.

2. Add the baking soda to the kefir bowl, stir and leave for 5 minutes.

3. Beat the eggs with sugar for 5 minutes, using the mixer, until the composition becomes fluffy and light in color.

4.Add the egg mixture to the kefir bowl, pour in the oil and mix thoroughly with the whisk.

5. Gradually sift the dry ingredients into the bowl and mix thoroughly. At the end, you can mix quickly with the mixer.

6. Transfer the dough to the tray lined with baking paper and bake the top for 30 minutes in the preheated oven to 160 ° С. Allow the sponge cake to cool.

7. Mix the ingredients for the cream with the mixer, until you get a homogeneous consistency.

8.Cut the edges of the sponge cake, then cut it in half and each countertop once more in half. After that, cut the top and get 2½ tops from each half of the sponge cake.

9. Grease the tray with a thin layer of cream, add a countertop, soak it with pre-prepared coffee and cover it with cream. Continue to alternate the countertops and coffee cream.

10. Coat the cake in cream and decorate it with crumbs, which you get from the leftovers.

You can serve the cake immediately and enjoy its exceptional taste. If you still have time, you can put it in the fridge for 30 minutes, until the cream sticks. Fast, tasty and fragrant - try it yourself!


Coffee Cake - Recipes

A recipe from The Country of Cuisine
by Alice Ciobanu

This Cake with walnuts and coffee cream was prepared on the impulse given by Corin and Dr. Oetker, a sweet Easter-related challenge. Thus, Dr. Oetker started a contest called & # 8222Cakes are the soul of the holiday & # 8221 and everyone can participate, and the prizes are just right.

I can only tell you about this cake: it is delicious, consisting of a fluffy walnut top, a delicious cream with coffee and cardamom aroma and a serious chocolate icing. I'm not very good at decorating, I'm not even a teacher at sweets, but I would really like you to vote for me and give me as many Likes as possible, you would give me a lot of confidence and for all this you will thanks.

Ingredients for the recipe for Cake with walnuts and coffee cream

for the countertop

  • 7 eggs
  • 140 gr sugar cough
  • 105 gr ground nuts
  • 70 gr flour type OOO
  • rum essence Dr. Oetker
  • 1 sachet of baking powder Dr. Oetker

for cream:

  • 3 yolks
  • 250 gr butter
  • 50 ml of hard coffee
  • 1 cardamom bean
  • 150-200 gr sugar

for syrup

for decoration

  • ground walnut kernels
  • 1 sachet Dr. Oetker chocolate icing
  • decorations Dr. Oetker

Preparation for the recipe for Cake with walnuts and coffee cream

Preheat the oven to 180 degrees or step 2 to 3.

Grease a 26 cm cake tin with butter, and lightly line it with flour.

Whisk the egg whites, then add all the sugar and rum essence. Mix until it turns into a hard, dense foam, just like meringue. Add all the yolks and mix until incorporated. Mix the flour with the baking powder and walnuts and add the whole amount at once, mixing with the spatula a few times from the bottom up by lightly turning, so as not to lose the air from the egg whites.

Pour the composition into the pre-prepared tray and level lightly. Put the tray in the oven and reduce the heat. Bake for about 40 minutes, over medium heat without opening the oven door. You can do the toothpick test. As soon as it is baked, shake the tray and leave it for a maximum of 3 minutes at room temperature. Then remove the top from the tray and let it cool on a metal grill, covered with a towel. When it is completely cooled, cut it in three.

As long as the top stays in the oven to bake, you will prepare the cream. In a saucepan, mix the yolks with the sugar, rum essence and coffee. Then put on the steam bath and beat, insisting on the bottom of the pan until it thickens and gains consistency. Remove from the steam as soon as you think it has become hot and be very careful that the yolks do not start to boil, because the whole composition will be cheesy. Allow to cool slightly and incorporate the butter at room temperature. Let cool until the whole cream hardens.

To syrup the tops you will make a syrup from 100 g of caramelized sugar and water. Syrup the tops and grease them with cold cream. You will also decorate the whole cake with cream and then you will dress it in ground walnut kernels.

For the icing, heat the sachet of Dr. Oetker's icing and pour it over the cake, leveling gently. Garnish with chocolates or chocolate eggs.

Let it cool for an hour before cutting the wonderful cake with walnuts and coffee cream into triangles!


Vegan cake with blueberries, coffee and cocoa, without sugar

Ingredients

  • 1 cup flour (200 g)
  • Degreased cocoa powder - 70 g
  • 1 teaspoon baking soda (5 g)
  • 1 cup of coffee (200 ml)
  • Agave syrup or liquid sweetener of your choice - 150 g
  • Sunflower or coconut oil (100 ml)
  • Blueberries - 75 g
  • Ground cinnamon
  • Vanilla extract

Method of preparation

  1. First, preheat the oven to 190 ° C (375 ° F).
  2. Then make coffee with water and instant coffee or in a coffee machine.
  3. In a bowl, put all the liquid ingredients: agave syrup, sunflower oil, coffee and vanilla extract (optional).
  4. Then sift the flour and add it to the baking soda (or yeast) and the defatted cocoa powder.
  5. Beat vigorously until all the ingredients are perfectly mixed and you get a homogeneous dough.
  6. Then taste the dough and add more syrup or cinnamon if you think it is needed.
  7. After that, wash the blueberries and add them to the mixture.
  8. Pour the mixture into a greased pan and cover with flour.
  9. Bake it for about 30-40 minutes, depending on the height of the dough and the size of the bowl.
  10. Remove from the oven and allow to cool before serving.

Do you want to try these recipes at home? If you are looking for a dessert without refined sugar, both are great options. Enjoy them as a snack or when you feel like something sweet!


Coffee cake

Coffee cake, a cake so delicious that I would repeat it whenever I had the opportunity. If you like coffee-flavored desserts, then this cake will be to your taste.

I used finely ground coffee, but it can also be made with ness coffee. Use a pleasantly flavored coffee, if it can be freshly ground.

I found the recipe in a Hungarian magazine, the cake is called & # 8220Kapuciner szelet & # 8221, it is normally made into slices, like in a confectionery.


Delicious cake with coffee and nuts

1. Preheat the oven to 180 degrees. Wallpaper with baking paper 2 round trays with removable ring, with equal diameter.

2. Beat the butter with the sugar until fluffy (you can also use a mixer).

3. In a bowl, break the three eggs, then add the beaten butter little by little. After you have finished incorporating the butter, start adding the flour with the baking powder, as well, little by little.

4. Dissolve the instant coffee in boiling water and pour into the dough, then add the finely chopped walnuts.

5. Divide the dough into two equal trays and bake for 20 to 25 minutes. After the two tops are baked, take them out of the oven and let them cool.

6. To make the cream, you must first beat the liquid cream, adding at the same time the instant coffee dissolved in water (the one for the cream). It is not necessary to beat the cream until it hardens, but you can leave a creamy texture.

7. Cover the first countertop with cream, place the second one on top, then cover the one with the resulting cream. Decorate it to your liking!


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