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Editor'S Choice

How it smells! 18 cake recipes with coffee

Is there anything better than coffee and chocolate, coffee and cottage cheese or coffee and caramel?
Photo: RFF
content
  1. Coffee happiness from the oven
  2. chocolate mousse cake
  3. Chocolate Pear Coffee Cake
  4. Cappuccino cupcakes with sweet potato
  5. Amarena espresso pound cake with Amarena cream
  6. Coffee Nut cakes
  7. Espresso chocolate cake with crunchy pieces
  8. Almond meringue tarts
  9. Espresso Chocolate Fudge
  10. Cappuccino Nut wave
  11. French coffee tartlets
  12. Espresso plum slices with coconut topping
  13. Tender cappuccino cheese cake
  14. Tiramisu cake
  15. Tiramisu cake from tin with apricots
  16. Coffee Caramel Cake
  17. Danube waves cube with a cup of coffee
  18. Cherry Karpatka with espresso and caramel cream
  19. Mini coffee cake horn with meringue mats

Coffee happiness from the oven

We invite you to a coffee party and celebrate the liquid gold in its most beautiful form: unagitated in the cup and rich in variety from the oven. Coffee recipes.

Coffee alone is a pleasure, chocolate too. In combination - a dream. Like all cakes that we refine with espresso and refine cappuccino. We love the liquid gold and devote it to a whole cake buffet.

Coffee does not only feel right in the midst of liquid chocolate, but also in a bed of quark and caramel. A very special couple: coffee and fruit - lots of fruit.

Each of our cake recipes is refined with a pinch of espresso powder or a dash of coffee. We can not decide between all the cake luck and make every day for the day of the coffee.

chocolate mousse cake

Ingredients (16 pieces)

300 g whole milk chocolate, 750 g whipping cream, 125 g coffee beans (strong roast, substitute espresso beans), 125 g bittersweet chocolate, 4 eggs, 125 g sugar, 1 packet vanillin sugar, 1 pinch salt, 150 g flour, 25 g + 2 EL cocoa powder, 2 teaspoons baking powder, cling film, fat and flour for springform

preparation

1. Chop whole milk chocolate. Boil the cream and coffee beans in a saucepan, remove from heat and let stand for about 5 minutes. Put the cream through a sieve into another pot, reheat and melt the chocolate. Put in a clean, dry mixing bowl and allow to cool slightly. Cover directly on the surface with foil. Allow to cool in the refrigerator for at least 4 hours, preferably overnight.

2. Chop the bittersweet coarse and melt over a warm water bath. Approximately Let cool for 5 minutes. Grease the bottom of a springform pan (approx. 26 cm Ø) and dust with flour. Separate eggs. Beat the egg whites and 5 tablespoons cold water with the whisk of the mixer until stiff, gradually adding sugar, vanilla sugar and salt. Add egg yolks one after the other and beat them. Add liquid couverture with stirring. Mix flour, 25 g cocoa and baking powder, sieve on the mass of egg foam and carefully fold in with a spatula.

3. Put the biscuit mixture in the springform pan and smooth it. Bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for 20-25 minutes. Allow the biscuit to cool in the mold on a wire rack. Loosen the biscuit from the mold and cut once horizontally.

4. Thicken the chocolate cream with the whisk of the mixer. Approximately Spread 2/3 of the cream on the bottom. Put second floor on top. Put the remaining cream on top and let it pass. Approximately Chill for 2 hours. Just before serving, sprinkle with 2 tablespoons of cocoa.

Chocolate Pear Coffee Cake

Ingredients (15 pieces)

3 small pears, 200 ml apple juice, 240 g sugar, 4 amarettini, 3 prunes, 1 spoonful of soluble espresso powder, 140 g soft butter, salt, 3 eggs, 175 g flour, 20 g cocoa powder, 1 teaspoon baking powder, 75 g whipped cream, powdered sugar for dusting, fat and flour for the mold

preparation

1. Peel the pears, let the stalk stand. Boil juice, 200 ml of water and 100 g of sugar in a small saucepan and boil the pears for 20-30 minutes. Remove pears from the broth and allow to cool slightly. Remove the core from the flower bud with a ball cutter. Coarsely chop the amarettini and prunes and fill the pears with them.

2. Mix the espresso powder and 1 tbsp. Of hot water. Beat butter, salt and 140 g of sugar with the whisk of the mixer for 3-4 minutes until creamy. Stir in eggs one at a time. Mix flour, cocoa powder and baking powder and strain. Stir in cream and espresso. Put the dough in a greased, flour-dusted box (about 11 x 25 cm long). Push the pears into the dough.

3. Cake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) bake 40-50 minutes (chopstick sample). Remove the cake from the oven, let it rest on a wire rack for about 30 minutes, then let it fall out of the mold and allow to cool. Before serving, sprinkle with powdered sugar.

Tip: For really good espresso, we recommend an espresso maker

Cappuccino cupcakes with sweet potato

Ingredients (12 pieces)

175 g sweet potatoes, 250 ml buttermilk, 2 tablespoons soluble espresso powder, 275 g flour, 2.5 teaspoon baking powder, 1/2 teaspoon soda, 1 egg, 150 g sugar, 1 packet vanillin sugar, 125 g soft butter, 1 tbsp sour cream, 250 g Mascarpone, 50 g icing sugar, 12 chocolate mocha beans, 12 paper cups

preparation

Preparation:
Preparation:
1. Peel, wash and grate potatoes. Heat 5 tbsp of buttermilk slightly and dissolve 1 tbsp of espresso powder in it. Mix flour, baking powder and soda. Whisk egg. Add sugar, vanillin sugar, butter, espresso buttermilk and remaining buttermilk. Spread flour mixture on top and fold carefully. Finally, fold in the grated potatoes.

2. Lay out the troughs of a muffin tray (12 troughs), each with a paper tray. Spread the dough in it and bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for approx. 25 minutes. Remove muffins, let rest for about 5 minutes. Carefully remove from the sheet and allow to cool.

3. Heat sour cream slightly, dissolve 1 tbsp of espresso powder in it and allow to cool. Mix mascarpone, espresso sour cream and icing sugar and pour into a piping bag with star spout. Spray cream on the muffins and decorate each with a mocha bean. Refrigerate until served.

Amarena espresso pound cake with Amarena cream

Ingredients (12 pieces)

4 tablespoons milk, 4 teaspoons espresso powder (soluble), 1 glass Amarena cherries, 75 dark chocolate, 300 g flour, 3 level teaspoon baking powder, 150 g soft butter, 200 g sugar, 1 packet vanillin sugar, 3 eggs, 100 g sour cream, 2 -3 drops of bitter almond flavor, 200 g of whipped cream, fat and flour for the mold

preparation

1. Bring the milk to a boil, stir in the espresso powder and allow to cool. Pour the cherries into a colander, collecting the syrup and allowing the cherries to drain well. Chop and melt chocolate. Mix flour and baking powder. Beat butter, sugar and vanillin sugar creamy with the whisk of the hand mixer. Stir eggs, espresso milk and sour cream one after the other. Stir in the flour mixture.

2. Place half of the dough in a greased, flour-dusted box (25 cm long, 1.5 liter capacity) and smooth. Stir chocolate and aroma under the remaining dough. Add the chocolate dough and smooth. Marinate the dough with a fork and spread cherries on top. Bake cake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) about 55 minutes. If necessary, cover with foil about 10 minutes before the end of the baking time.

3. Remove the cake, allow it to cool in the mold for approx. 30 minutes, then gently tap it out of the mold and allow to cool on a wire rack. Beat the cream until stiff and stir in about 3 tablespoons of the syrup. Spread Amarena cream loosely on the cake with the help of a tablespoon.

Coffee Nut cakes

Ingredients (24 pieces)

200 g walnut kernels, 100 g butter biscuits, 1 tablespoon soluble coffee powder, 2 eggs, 120 g sugar, 75 g soft butter, 50 g flour, 1/2 teaspoon baking powder

preparation

1. Put aside 24 beautiful walnut halves. Mix the remaining walnut kernels and biscuits in the universal shredder finely. Mix coffee and 2 tablespoons of hot water.

2. Separate eggs. Beat the egg yolks and 60 g of sugar until lightly creamy. Add coffee, butter and nut biscuit mixture and mix to a smooth dough. Mix flour and baking powder and stir. Beat the egg whites until stiff and add 60 g of sugar. Lift the egg whites under the dough.

3. Pour dough into 24 slightly moistened mini-silicone molds. Put a nut kernel on each little kitchen and bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 20 minutes. Remove from the molds and let cool on a wire rack.

Espresso chocolate cake with crunchy pieces

Ingredients (18 pieces)

275 g dark chocolate couverture, 50 g chocolate espresso beans, 250 g soft butter, 1 packet vanillin sugar, 200 g sugar, 5 eggs, 400 g flour, 1 packet baking powder, 150 ml milk, 10 g coconut oil

preparation

1. Chop 75 g of couverture and melt over a warm water bath. Chop espresso beans. Gently stir the fat, vanillin sugar and sugar with the whisk of the hand mixer. Stir in eggs one after the other. Mix the flour and baking powder and mix with the milk alternately.

2. Halve dough. Mix the melted couverture under one half. Lift the espresso beans under the other half. Mix light and dark dough, one at a time, in a greased gugelhupf mold (2.5 liters, 22 cm Ø), dusted with flour. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) 45-55 minutes (bar sample).

3. Take the cake out of the oven. After about 10 minutes, carefully drop out of the mold and leave to cool on a wire rack. Chop 200 g of couverture and coconut oil and melt over a warm water bath. Cover cake with it. Make couverture firm. Possibly. hand whipped cream to the cake.

Almond meringue tarts

Ingredients (8 pieces)

75 g ground almonds, 3 tbsp + 175 g sugar, 3 egg whites, 100 ml strong coffee, 2 tbsp coffee liqueur, 1 tbsp cornstarch, 75 g dark chocolate, 100 g double cream cheese, 200 g crème double, 40 g almonds without skin, 30 g chocolate beans, baking paper

preparation

1. Mix the ground almonds and 1 tbsp sugar, spread on a baking sheet lined with baking paper and roast in a preheated oven (electric cooker: 150 ° C / circulating air: 125 ° C / gas: see manufacturer) for approx. Let cool down.

2. Beat the egg whites with the whisk of the mixer until stiff, pour in 175 g of sugar. Carefully fold in roasted almonds. Distribute the protein mass in 8 blobs on a baking sheet lined with baking paper, while pressing in with a tablespoon of wells. In the preheated oven (electric cooker: 100 ° C / circulating air: 75 ° C / gas: unsuitable) allow to dry for 2-2 1/2 hours.

3. Boil 2 tablespoons of sugar and coffee. Smooth the coffee liqueur and cornstarch, bind the coffee mixture and keep cool. Chop the chocolate and melt over a hot water bath. Distribute 1 tbsp of chocolate in the meringue troughs. Spread the remaining chocolate over it.

4. Stir cream cheese, crème double and thickened coffee mixture. Spread cheese in the meringue. Chop almonds. Sprinkle meringue tartlets with coffee beans and almonds.

Espresso Chocolate Fudge

Ingredients (100 pieces)

300 g dark chocolate, 100 g whole milk chocolate, 2 cans of sweetened coconut milk, 15 g espresso beans, baking paper, 1 freezer bag

preparation

1. Chop the bittersweet and milk chocolate and place in a wide pot with the condensed milk. Whisk with slow stirring over low heat. Lay out a square shape (20 x 20 cm) with baking paper. Put the espresso beans in a freezer bag and chop with a rolling pin.

2. Pour the chocolate caramel mass evenly into the mold and sprinkle evenly with the espresso chips. Keep the chocolate fudge in the fridge overnight. Carefully remove from the mold, remove baking paper. Cut fudge into 100 squares (about 2 x 2 cm).

Cappuccino Nut wave

Ingredients (20 pieces)

6 eggs, 330 g sugar, 1 packet vanillin sugar, 100 g flour, 100 g ground hazelnuts, 40 g cornstarch, 1 packet baking powder, 200 g whipped cream, 500 g mascarpone, 500 g low-fat quark, 50 ml espresso, 120 ml almond liqueur, 3 4 tablespoons of cocoa powder. Fat and flour for the baking tray

preparation

1. Separate eggs. Beat egg whites and 6 tablespoons of cold water until stiff. Sprinkle in 180 g sugar and vanillin sugar. Eelelbe one after the other knocked out. Mix the flour, nuts, starch and baking powder well and place under the mass of egg yolks. Grease baking tray (34 x 41 cm) and sprinkle with flour. Fill in the biscuit mixture, smooth it out. Bake in a preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: stage 2) for approx. 20 minutes, remove and allow to cool.

2. Beat cream semi-rigidly for the cream. Mix mascarpone, curd cheese, 150 g of sugar and espresso with the whisk of the hand mixer. Fold in the cream. Drizzle ground with almond liqueur. Put the cream on the biscuit and smooth it out. Cool the cake for about 2 hours. Just before serving dust with cocoa and cut into pieces.

French coffee tartlets

Ingredients (8 pieces)

250 g of flour, 1 pinch of salt, 150 g of sugar, 125 g of butter, 4 eggs, 1 tablespoon of soluble coffee powder, 2 teaspoons of unsweetened cocoa, 200 g of whipped cream, fat and flour for the mold

preparation

1. For the dough mix flour, salt and 100 g of sugar. Add the butter in flakes and rub it between your hands until you get a gritty dough. Press a bowl into the dough, whisk 1 egg, add it and quickly turn into a smooth dough. Wrap in plastic wrap and refrigerate for approx. 1 hour.

2. Dissolve soluble coffee in 1 tablespoon of hot water. Roll out the dough between two layers of baking paper and cut out 8 circles (about 14 cm Ø). Grease the Tartelette molds (about 12 cm) with butter and dust with flour. Lay out with the dough, pierce with a fork several times and chill for about 30 minutes.

3. Cover the tartlets with parchment paper and stuff with legumes to blind-bake. Bake in a preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for approx. 10 minutes.3 Whisk eggs, 50 g sugar, coffee and half of the cocoa. Stir in cream.

4. Take out the tartlets, remove the baking paper and legumes. Pour the coffee cream on the Tartelette trays and bake at the same temperature for 20-25 minutes. Allow to cool and dust the rest of the cocoa over the tartlets before serving.

Espresso plum slices with coconut topping

Ingredients (9 pieces)

150 g butter, 475 g sugar, 1 packet vanilla sugar, grated dish of 1/2 organic lemon, 3 eggs, 125 ml milk, 250 g flour, 1 pinch salt, 2 tablespoons soluble espresso powder, 1/2 packet of baking powder, 800 g Summer plums, 5 tbsp lemon juice, 2 tsp cornstarch, 1 tbsp cognac, 3 egg whites, 100 g grated coconut, grease and flour for the shape

preparation

1. Stir 125 g butter, 200 g sugar, vanillin sugar, lemon zest and eggs creamy with the whisk of the hand mixer. Add milk and stir. Mix flour, salt, espresso powder and baking powder and stir in portions under the egg-sugar mixture.

2. Grease a square springform pan (24 x 24 cm) and sprinkle with flour. Add the dough and bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) for approx. 45 minutes. Maybe about 10 minutes before the end of the baking time, cover the cake with aluminum foil.

3. Wash the plums, pat dry, cut in half and remove the stones. Cut prunes into slices. Caramelise 100 g of sugar in a pan until golden yellow. Add 25 g of butter, plum slices and lemon juice and bring to a boil (caramel must have completely dissolved). Stir the starch and 2 tablespoons of water, pour into the plums and simmer for about 5 minutes. Remove the plums from the heat, stir in the cognac and allow to cool.

4. Remove the cake from the oven and spread the prunes on it. Beat the egg whites until stiff and gradually add 175 g of sugar. Fold in grated coconut. Carefully spread the meringue mixture with a tablespoon, leaving an approx. 1 cm wide rim. Bake for about 15 minutes at the same temperature.

5. Take the cake out of the oven. Loosen cake with a knife from the edge and let cool in the form on a wire rack for at least 3 hours.

Tender cappuccino cheese cake

Ingredients (12 pieces)

150 g Amarettini biscuits, 65 g butter, 2 tsp cocoa powder, 500 g mascarpone, 125 crème fraîche, 125 g sugar, 3 eggs, 10 g coffee powder, 18 scoops of hazelnut biscuits, 100 g sour cream, 1 pinch of cinnamon, oil for the mold, 1 freezer bag

preparation

1. Place the biscuits in a freezer bag and crumble finely with the rolling pin. Melt the butter, remove from the heat and leave to cool for about 5 minutes. Mix butter, 1 teaspoon cocoa powder and amarettini. Coat the bottom of a springform (20 cm Ø) with oil. Distribute the crumb mass and press to a flat bottom. Approximately Refrigerate for 15 minutes.

2. Mix mascarpone, crème fraîche, 100 g of sugar and eggs with the whisk of the hand mixer. Add coffee powder and stir. Pour some cheese mass on the cake floor. Distribute hazelnut biscuits on top. Pour remaining cheese mixture over it (do not be scared, hazelnut balls float upwards and spread over the surface!). Bake in the preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 1 hour. Take the cake out of the oven. Immediately loosen the edge and bottom of the mold and allow to cool on a wire rack for about 3 hours. Sour cream and 25 g of sugar until smooth and spread on the cake. Cook the cake again for about 30 minutes. Just before serving stir 1 tsp of cocoa powder and cinnamon and sprinkle with cake.

Tiramisu cake

Ingredients (12 pieces)

4 heaped teaspoons espresso powder, 7 cl almond liqueur, 6 eggs, 200 g sugar, 1 packet vanillin sugar, 130 g flour, 1/2 teaspoon baking powder, 500 g mascarpone, 25 g cocoa powder, fat for the form

preparation

1. Boil 250 ml of water, dissolve the espresso powder and allow to cool slightly. Then add liqueur and mix. Grease the bottom of a springform pan (22 cm Ø).

2. Separate four eggs for the bottom. Beat the egg whites until stiff with 4 tablespoons of lukewarm water and finally add 125 g sugar and vanillin sugar. Stir in the yolks one at a time. Mix the flour and baking powder and carefully remove from the egg mixture. Add the biscuit mixture to the springform pan. Bake in preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for 15-20 minutes. Remove the biscuit from the oven and let cool on a wire rack.

3. For the cream, mix the mascarpone, 2 eggs and 75 g sugar with the whisk of the hand mixer. Halve the biscuit horizontally and place the bottom on a cake plate. Drizzle with about half of the espresso mixture and smooth about 1/3 of the cream on it. Now put the second floor on top and drizzle with the remaining espresso mixture. Brush cake with the remaining cream all around. Pull light tips with a tablespoon. Keep the cake cold for at least 4 hours (preferably over night). Sprinkle with cocoa powder just before serving.

Tiramisu cake from tin with apricots

Ingredients (12-12 pieces)

150 g carrots, juice of 1/2 lemon, 125 g soft butter, 185 g sugar, 2 sachets vanillin sugar, 1 pinch of salt, 3 eggs, 250 g flour, 1/2 sachet of baking powder, 39 spoonfuls, 250 g low-fat quark, 8 tbsp Almond liqueur, 250 g whipping cream, 100 ml strong coffee or espresso, 1 can apricot, 1 tbsp cocoa powder, fat and flour for the fat pan

preparation

1. Peel carrots and finely grate. Drizzle with lemon juice. Beat fat, 125 g sugar, 1 packet vanillin sugar and salt until creamy. Stir in eggs one after the other. Mix flour and baking powder and stir in the egg-sugar mixture. Fold in carrot rasp. Grease the fat pan of the oven (32 x 39 cm) and dust with flour. Smooth 3/4 of the dough on top. Place 39 sponge biscuits close together in 3 rows on the dough. Spread the remaining dough over it and smooth it. Bake in a preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 20 minutes. Allow to cool on a wire rack for about 1 hour.

2. In the meantime for the cream quark, 1 packet of vanillin sugar, 3 tablespoons liqueur and 60 g sugar with the whisk of the hand mixer for 2-3 minutes. Beat the cream until stiff and put it under the quark cream. Mix the remaining liqueur with coffee. Cut the bottom of the dough straight round, sprinkle with the coffee liqueur evenly and cut in half. Set a baking frame (about 18 x 28 cm) by one half. Drain the apricots and place them close to each other on the dough base in the baking frame with the cut surface facing downwards. Use remaining apricots otherwise. Spread half of the cream evenly on the apricots. Put the second layer of dough on top and cover with the remaining cream. Cover and allow to cool for about 2 hours.

3. Remove the baking frame. Halve the cake lengthways and cut into 5-6 pieces. Dust with cocoa.

Coffee Caramel Cake

Ingredients (24 pieces)

300 g butter, 525 g sugar, 3 eggs, 200 ml milk, 2 tablespoons soluble coffee powder, 400 g flour, 1 sachet baking powder, 5 tbsp coffee liqueur, salted and roasted 600 g peanut kernels, 200 g whipped cream, grease for the baking tray

preparation

1. Beat butter and 150 g of sugar creamy with the whisk of the hand mixer. Stir in eggs one at a time. Heat 50 ml of milk, dissolve the coffee and pour into the remaining milk. Mix flour and baking powder. Mix flour mixture and coffee milk alternately under the butter mixture. Spread the dough evenly on a greased baking tray and bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for approx. 15 minutes. Remove and drizzle with coffee liqueur.

2. Chop peanuts. Caramelise 300 g sugar with 5 tbsp water in a pan and deglaze with cream. Stir in peanuts and allow to caramelise for about 1 minute. Spread the peanut caramel evenly on the cake and allow to cool.

3. Caramelise 75 g of sugar with 1 tbsp of water in a saucepan until golden brown and allow to cool slightly. Spread caramel with a teaspoon criss-cross on some baking paper and let it dry. Break caramel into pieces. Cut cake into pieces and decorate with caramel.

Danube waves cube with a cup of coffee

Ingredients (20 pieces)

1 sachet of custard powder 'vanilla flavor', 3 tbsp + 225 g sugar, 500 ml + 6 tbsp milk, 1 glass of cherries, 500 g soft butter, 1 packet vanillin sugar, 5 eggs, 350 g flour, 1 packet baking soda, 10 g + 1 tsp Malt coffee, 1 tsp cocoa powder, 50 g powdered sugar, 200 g dark chocolate, 200 g whipped cream, fat and flour for the mold

preparation

1. Stir the custard powder, 3 tbsp sugar and 100 ml milk until smooth. Boil 400 ml of milk, remove from the heat, stir in the pudding powder and simmer for approx. 1 more minute. Fill in a bowl, cover the surface with foil. Cool the pudding to room temperature. Put cherries in a colander and drain.

2. Mix 250 g of butter, vanillin sugar and 225 g of sugar with the whisk of the hand mixer until creamy. Stir in eggs one after the other. Mix flour and baking powder and stir alternately with 3 tablespoons of milk under the dough.

3. Spread the half of the dough into the greased rectangular springform pan (24 x 36 cm) spread with flour. In the other half, stir together 10 g of malt coffee, cocoa powder and 3 tbsp milk. Smear the dark on the light dough. Spread the cherries on the cake and lightly press. Bake in a preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 20 minutes.

4. Beat 250 g of butter and powdered sugar until creamy white. Smooth the pudding with the whisk of the hand mixer. Then stir in the butter, one tablespoon at a time. Spread the pudding cream on the cake and place in a cool place for approx. 4 hours. Chop the chocolate. Heat the cream and add chocolate and 1 teaspoon of malt coffee and stir until a shiny cast is formed. Allow chocolate to cool for approx. 10 minutes. Cut the cake into about 20 cubes and cover with the chocolate sauce.

Cherry Karpatka with espresso and caramel cream

Ingredients (12 pieces)

1 pinch of salt, 60 g butter, 150 g flour, 5 eggs, 1 teaspoon baking powder, 175 g sugar, 3 teaspoons soluble espresso powder, 1 glass cherries, 675 ml milk, 250 g whipping cream, 90 g cornstarch, 2 egg yolks, 1 tbsp icing sugar, caramel threads to decorate, grease for the baking sheet

preparation

1. Boil 250 ml of water, salt and butter in a saucepan. Add flour while stirring. Stir until the dough loosens from the bottom of the pot as a lump and forms a thin skin on the bottom of the pot.

2. Place dough in a mixing bowl and stir in 1 egg quickly with the dough hook of the hand mixer. Let dough rest for about 12 minutes. Then stir in 4 more eggs one after the other. Stir in baking powder. Put dough on a greased baking tray and spread evenly. Leave a 1 cm wide edge free. Bake in a preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for about 20 minutes. Allow the plate to cool on a wire rack.

3. In the meantime for the pudding caramelize the sugar in a pan. Dissolve espresso powder in 250 ml of boiling water. Deglaze caramelized sugar while stirring. Boil and simmer for about 10 minutes over low to medium heat.

4. Halve the bread dough diagonally. Cut a dough sheet into 12 pieces (about 5 x 10 cm). Pour cherries into a strainer and drain well. Pour 600 ml of milk, cream and espresso syrup (gives about 150 ml) into a saucepan, bring to a boil. Stir the starch and 75 ml of milk until smooth. Add to the boiling syrup espresso milk and bring to a boil while stirring, simmer for about 1 minute. Whisk the yolks, stir in 2-3 tablespoons of the pudding in small quantities, then mix with the remaining pudding.

5. Immediately carefully lift the cherries under the pudding. Distribute evenly on a dough sheet. (It has to be done very fast, because the pudding gets stuck fast). Approximately Refrigerate for 15 minutes. Place cover pieces close to each other, then cool again for approx. 30 minutes. Cut into predetermined pieces, sprinkle with powdered sugar and decorate with caramel threads as desired.

Mini coffee cake horn with meringue mats

Ingredients (54 pieces)

75 g dark chocolate couverture, 150 g butter, 1 packet vanillin sugar, 225 g sugar, 3 eggs, 200 g flour, 1 Msp. Baking powder, 1 tbsp cocoa powder, 75 ml coffee liqueur, 100 g whipping cream, 2 egg whites, fat for the form, powdered sugar Dusting, 2 disposable piping bags

preparation

1. Chop the couverture and melt over a warm water bath. Bake tin (for Gugelhupf confectionery, 24 troughs). Grease fat, vanillin sugar and 125 g of sugar with the whisk of the hand mixer until creamy. Stir in eggs one after the other. Mix flour, baking powder and cocoa and mix with the liqueur alternately. Stir melted couverture and cream under the dough.

2. Fill the dough into a piping bag, cut off a tip. Inject the dough into the hollows. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for 10-12 minutes. In the meantime, keep the piping bag cold. Take out finished cakes. Let it rest briefly in the mold, throw it onto a wire rack. Refill the dough and bake it. Repeat the process until the dough is used up. Overall results in about 2 1/4 sheets. Allow the chick to cool.

3. Beat the egg whites until stiff, pour in 100 g of sugar and beat for approx. 10 minutes. Pour the egg whites into a piping bag, cut off a small tip. Sprinkle small tuffs on half of the cake and burn with a crème brûlée burner or bake under the grill for 1-2 minutes. Dust the remaining cakes with powdered sugar.

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