How To make Hazelnut Cappucino Torte

CHOCOLATE TRUFFLE CUPCAKES RECIPE | Easy DIY Fluffy Chocolate Cake | Yummy Dessert | Baking Cherry

Learn how to make this delicious and fluffy chocolate cupcake, filled with semi-sweet chocolate ganache, and topped with cocoa whipped cream frosting.

#recipe #dessert #yummy

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Hazelnut cake with cappuccino - delicious cake with cappuccino ❤️❤️

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Are there many legends about the origin of coffee? The most famous is the one that tells us that a Yemeni goatherd named Khaldi noticed how his goats and camels became restless and energetic after eating the red fruits of some bushes that grew in the wild.
Mirat Khaldi brought these fruits to a nearby monastery, where a monk boiled them in water, yielding a bitter but highly aromatic liquid that banishes fatigue, leaving him more time for prayers.
The consistent and well-balanced Douwe Egberts coffee guarantees you the ideal flavor for this cake.

Ingredients:
????????????????????????????????????????
300 g of hazelnuts
300 g household chocolate
200 g of sugar
100 g of butter
5 eggs
3 tablespoons of starch
1 cup of coffee
1 bag of baking powder
2 sachets of vanilla sugar
100 ml of milk
1 cup of coffee for cappuccino

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Coffee Buttercream Frosting Recipe

Learn how to make this easy and delicious coffee buttercream, perfect for filling and frosting cakes, cupcakes, macarons, and more! It's silky smooth, packed with decadent coffee flavor, and pairs well with almost any dessert. Get the full recipe on my blog here:

Coffee Buttercream Recipe:

Ingredients:
1 Cup (227g) unsalted butter, room temperature
3 ½ Cups (420g) powdered sugar
2 tsp vanilla extract
1 ½ tsp instant coffee or instant espresso powder
1 ½ Tbsp whole milk, room temperature
¼ tsp salt, or to taste

Instructions:

1. Combine the instant espresso/coffee with the whole milk and set aside. In the bowl of a stand mixer, cream the butter on med-high until light and fluffy (about 5 minutes), scraping down the bowl and paddle a few times in between.
2. Add the powdered sugar a few cups at a time, scraping down the bowl and paddle between intervals. Then add the vanilla, the coffee/espresso milk mixture, and salt. Mix on low until fully incorporated, about one minute.

Recipe Notes:
To Make Ahead: store in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency.

Quantity: this recipe makes enough to frost 12-15 cupcakes, or fill and frost one 2-layer cake. If using for filling and frosting a 3-layer cake, I recommend making 1.5x the recipe (multiply each ingredient by 1.5).


Other recipes mentioned in this video:
Gingerbread Latte Cake:
Peppermint Mocha Cake:

If you love cake, visit my blog for more tasty cake recipes + decorating tutorials:

솔티 카라멜과 커피의 풍미가 가득한 카라멜 커피 케이크 / Caramel Coffee Buttercream Cake Recipe / Mirror Glaze Cake / 모카 케이크

안녕하세요.
분 베이크입니다.

오늘은 정~말 맛있는 솔티드 카라멜 커피 버터크림 케이크를 만들어 봤어요.
케이크 이름이 아주 길지요? ㅎㅎ
긴 이름만큼이나 맛도 정말 좋아요.

전체적인 밸런스는 물론이거니와 커피 스펀지 케이크는 아주 부드럽고 푹신하답니다.
그래서 스펀지 케이크만 드셔도 “너무 맛있다“ 하실거에요.
아마 영상에서도 부드러움이 느껴지실 걸요.
부드럽고 푹신한 밀도 있는 커피 스펀지 케이크를 만들고 싶다면 영상을 자세히 봐 주세요.

커피 케이크는 버터크림과 참 잘 어울리는 케이크죠.
이번에 만든 버터크림은 노른자를 넣고 만든 앙글레이즈 소스와 솔티 카라멜 소스까지 더해져서 조화가 정말 훌륭하답니다.
무조건 꼬~옥 만드시라고 추천해요.
카페인이 걱정이시라면 디카페인 커피를 사용하는 방법도 있으니 참고해 주세요.

또 이번에 만든 미러 글레이즈는 연유와 초콜릿 없이 만드는 레시피에요.
자세한 사항은 영상으로 확인해 주세요.

얼마 전 프랑스 대사관에서 주최하는 “구떼드 셰프” 행사에 초대를 받아서 다녀왔어요.
전문가를 위한 프랑스 식품 박람회였는데요.
프랑스 식문화와 여러 좋은 제품들을 만나보는 시간이였어요.
그 곳에서 “르 갈 제품을 알게 되었는데요.
사용해 보니 너무 좋더라고요.
( 광고, 협찬 아닙니다.)
“르 갈” 버터는 프랑스 브르타뉴 지역 소의 신선한 우유로 만들어 진답니다.
최소 18시간 발효시킨 크림으로 만든 발효 버터라서 특유의 풍미와 크리미함이 참 좋았어요.
또 헤이즐넛 향이 느껴져서인지 이 케이크와 너무 잘 어울리는 버터였어요.
더 많은 제품과 정보는 여기에서 찾아 주세요.
---- 구루메 F&B 코리아 (주)


여러분도 이 부드럽고 진한 풍미의 솔티 카라멜 커피 버터크림 케이크를 만들어 보셨으면 좋겠어요.

만드는 방법~~!
체크 포인트~~!
자, 그럼..

시작해볼까요.

#ASMR #coffeecake #caramelcoffeebuttercreamcake

● Cup measure standard
237ml = 1컵
15ml = 1Tbsp
5ml= 1tsp
달걀 한 개 (껍질 제외) 53g
헤비 크림 (유지방 38%)
( 초콜릿은 다진 상태, 밀가루는 체 치기 전 상태입니다 )

♥ 케이크 완성 사이즈
[ 18cm * 6.5cm (H)]

● 커피 스펀지 케이크
( mold size : 18cm*7cm )
달걀 4
브라운 설탕 30g ( 2 Tbsp+1tsp )
설탕 70g ( 1/3 컵 + 1 tsp )
소금 한 꼬집
바닐라 익스트랙 4ml ( 1 tsp )

박력분 125g (3/4컵 + 2 Tbsp )

우유 40g ( 2 Tbsp +2tsp)
설탕 5g (1tsp)
인스턴트 커피 7g ( 1 Tbsp )

무염버터 40g ( 2 Tbsp +2tsp)

● 솔티드 카라멜 커피 버터크림
(앙글레이즈 소스 )
노른자 2
설탕 22g ( 1 Tbsp +2tsp)
우유 50g ( 3 Tbsp +1tsp)
바닐라 익스트랙 2ml

(솔티드 카라멜 소스)
설탕 80g (1/3컵 + 1 Tbsp )

따뜻한 헤비 크림 80g ( 1/3 컵 )
인스턴트 커피 5g ( 1/2 Tbsp )
소금 두 꼬집

가당 연유 125g ( 1/3 컵+ 2Tbsp )

무염버터 350g ( 1 컵 + 1/2컵 + 2Tbsp )

● 카라멜 커피 미러 글레이즈

물엿 25g ( 1 Tbsp )
설탕 100g ( 1/2)

따듯한 헤비 크림 180g (3/4컵)

가루 젤라틴 5g ( 1tsp +1/2tsp )
물 25g ( 1 Tbsp + 2 tsp )

● 커피 시럽
물 50g ( 3 Tbsp + 1 tsp )
설탕 25 g ( 2 Tbsp )
인스턴트 커피 1g
럼 3g
ㅡㅡㅡ 만드는 방법 ㅡㅡ
1. 뜨거운 물과 설탕을 계량하여
2. 설탕을 녹여 주시고..
3. 커피와 럼을 넣은 후 실온으로 식혀 주세요.

● 슬라이스 아몬드 50g


* 영상 속에 자세한 내용이 있어요.

구독 눌러주시고 알람도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독과 좋아요는 제게 큰 힘이 됩니다..

시청해주셔서 감사합니다.


**BGM--
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????Track : 꿈에서 만나 -

● 분 베이크 인스타그램 바로가기

TRAUMHAFT LECKER! ???? CAPPUCCINO-HASELNUSS-SAHNETORTE OHNE GELATINE | REZEPT VON SUGARPRINCESS ????

Diese traumhafte Cappuccino-Haselnuss-Sahnetorte wird Dich und Deine Gäste vollständig verzaubern und begeistern! Sie ist unwiderstehlich lecker und sieht fantastisch aus! ????????????

▶️ Untertitel sind in jeder Sprache vorhanden - einfach einschalten!
▶️ Kapiteleinteilung siehe weiter unten!
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Yushkas Cappuccino-Haselnuss-Torte
Zutaten für eine Springform von 24 (oder 26) cm Durchmesser

▶️ Für die Biskuit-Böden:
1 SUGARPRINCESS-Biskuit mit optional in 3-4 EL Milch angerührten 3 TL Cappuccino-Pulver, am Vortag backen
Hier geht es zum Biskuit-Video: (bitte habt Nachsicht - es ist ein altes Video! ????)
Und hier das Rezept:
6 EL Johannisbeermarmelade

▶️ Für die Cappuccino-Haselnuss-Creme
600 ml Schlagsahne
3 Tütchen Sahnefest oder 6 TL San Apart
30 g Cappuccino-Pulver (instant)
30 g Zucker
100 g gehackte (gerne auch geröstete) Haselnüsse

▶️ Für die Dekoration:
200 bis 300 ml Sahne
3 TL San Apart oder 2 Tütchen Sahnefest
Vanillinzucker und Zucker nach Belieben
etwas Back-Kakao oder lösliches Kaffeepulver zum Bestäuben
100 bis 200 g Krokant (oder gehackte Haselnüsse)
14 Schoko-Mokka-Bohnen
14 Zebraröllchen

▶️ Kapiteleinteilung:
00:00 Einleitung
01:05 Cappuccino-Haselnuss-Sahne zubereiten
02:31 Biskuit schneiden
05:12 Torte füllen
09:08 Torte aus dem Ring schneiden
10:43 Rand mit Sahne einstreichen
11:26 Krokant anbringen
12:10 Kakao aufstäuben
12:47 Torte einteilen
13:02 Rosetten aufspritzen
13:28 Finale Deko
14:15 Anschnitt
14:43 Probieren
15:42 Verabschiedung

Viel Spaß beim Nachbacken und gutes Gelingen! ????????????
Teilt Eure Werke mit mir auf Facebook und Instagram und markiert mich mit @sugarprincessy.

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Alle meine Produkte gibt es in meinem SUGARPRINCESS STORE:
Viel Spaß beim Stöbern! Ich freue mich auf Euren Besuch! ????????????
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Eure Yushka ????????????⭐️

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Coffee Hazelnut Vertical Layer Cake

Hazelnuts and coffee, a dangerously addictive combination. I could eat the whole cake by myself haha.

Yes my hands don't look great, especially in this video - hope that doesn't prevent you from trying this recipe. Anyone with eczema, I'm sure you know the struggle... :(

NOTE:
For the hazelnut butter, you can either use store bought or home made. Here's how to make hazelnut butter from scratch:

Blend roasted hazelnuts (for this cake, use 170g) in a food processor or blender.
Scrape the sides every once in a while. Eventually it will become a smooth thick liquid - this may time some time.
When the hazelnuts have become smooth, transfer into a container.
*Make sure your hazelnut butter is not warm when adding to the cream, or your cream may separate (room temperature hazelnut butter is ok though!).
This video better illustrates how to make hazelnut butter:

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email: thesugarhideoutinquiry@gmail.com

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Link:
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Link:

Check out his channel
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Equipment I use:
Camera: Canon 80D
Lens: Canon EF 50mm f/1.8 STM
Microphone: Deity D3 Pro
Tripod: Geekoto 191cm Aluminum Alloy Tripod
Neewer Portable 5 in 1 Reflector (120cm x 180cm)
Software: Premiere Pro CS6

----

Ingredients:

-Coffee Sponge Cake-
65g butter
65g milk
10g instant coffee
65g all purpose flour
15g cornstarch
7g Vanilla extract
4 egg yolks
4 egg whites
85g sugar

-Candied Hazelnuts-
60g hazelnuts
50g sugar
½ tsp. coconut oil

-Hazelnut Whipped Cream-
1.5 tsp. gelatin
30g water
250g heavy cream
35g powdered sugar
170g hazelnut butter (check notes above for more info)
10g vanilla extract

-Coffee Whipped Cream-
125g heavy cream
10g powdered sugar
1 tsp. Instant coffee
10g water
1/2 tsp. gelatin
10g water