Coffee Cake
you will need :
Dough 2 eggs
Salt
50 g sugar
50 g flour
150 ml Espresso
2 tsp icing sugar
3 tablespoons coffee liqueur
Cream
250 g Clotted Cream
1 tbsp icing sugar
1 teaspoon instant espresso powder
2 tsp cocoa powder
Method :
1. Line the bottom of a springform pan (18 cm diameter) with parchment paper. Separate the eggs, egg whites 1 pinch of salt and beat with the whisk of the hand mixer stiff, let it sprinkle sugar slowly. Yolks with a whisk easy subject. Flour over the egg mixture and just seven fold in with the whisk. Pour batter into the springform pan and smooth the surface. Bake in preheated oven at 200 degrees (gas 3, fan oven 180 degrees) until golden brown on the second shelf from the bottom 8-10 minutes. Remove from the oven and allow to cool in the mold.
2. espresso with powdered sugar and coffee liqueur mix. Solve biscuit base with a small knife from the edge of the mold and remove the baking paper carefully. Set biscuit on a cake plate and soak several times with the espresso blend.
3. clotted cream quickly stir in powdered sugar and espresso powder. Spread onto the biscuit, thick dust with cocoa powder, cut into pieces and serve.
Eat Quotes
<<< You know what the secret to weight loss is? Don't eat much. >>>
you will need :
Dough 2 eggs
Salt
50 g sugar
50 g flour
150 ml Espresso
2 tsp icing sugar
3 tablespoons coffee liqueur
Cream
250 g Clotted Cream
1 tbsp icing sugar
1 teaspoon instant espresso powder
2 tsp cocoa powder
Method :
1. Line the bottom of a springform pan (18 cm diameter) with parchment paper. Separate the eggs, egg whites 1 pinch of salt and beat with the whisk of the hand mixer stiff, let it sprinkle sugar slowly. Yolks with a whisk easy subject. Flour over the egg mixture and just seven fold in with the whisk. Pour batter into the springform pan and smooth the surface. Bake in preheated oven at 200 degrees (gas 3, fan oven 180 degrees) until golden brown on the second shelf from the bottom 8-10 minutes. Remove from the oven and allow to cool in the mold.
2. espresso with powdered sugar and coffee liqueur mix. Solve biscuit base with a small knife from the edge of the mold and remove the baking paper carefully. Set biscuit on a cake plate and soak several times with the espresso blend.
3. clotted cream quickly stir in powdered sugar and espresso powder. Spread onto the biscuit, thick dust with cocoa powder, cut into pieces and serve.
Eat Quotes
<<< You know what the secret to weight loss is? Don't eat much. >>>
No comments:
Post a Comment