How To make Praline Coffee Cake
1/3 c Butter or margarine; softene
2/3 c Brown sugar, granulated; dom
2 Eggs
1 1/2 c All-purpose flour; unsifted
3/4 ts Baking powder
3/4 ts Baking soda
1/4 ts Salt
3/4 c Sour cream; heavy
=== stresual topping === 1/2 c Brown sugar, granulated
1 tb Flour
3/4 ts Cinnamon
2 tb Melted butter; see note
3/4 cn Walnuts; or
Pecans; chopped
together butter and sugar. Add eggs one at a time; beating well. Sift together flour, baking powder, baking soda, and salt. Add flour mixture and sour cream alternately to creamed mixtue, beating until smooth after each addition. Pour batter into greased 9 x9 x 2 inch pan. Sprinkle stresual topping over batter. Bake at 350' 30 to 35 minutes until done. Serve warm. Stresel topping: Combine the 1/2 cup brownulated sugar, 1 tabl flour, and 3 teaspoon cinnamon. Add 2 tablespoons melted butter and 3/4 cup chopped peca or walnuts. Note: for a crumbly topping use 3 Tablespoons instead of 2 in topping ingredients. From pkg, 12/25/93 -----
How To make Praline Coffee Cake's Videos
Cappuccino praline | Simply Chocolate and more
Recipe for the Mocha Ganache:
150g heavy cream
15g instant coffee powder
270g milk chocolate
30g butter
Bring the heavycream and instant coffee to a boil.
Pour the hot liquid over the milkchocolate and butter.
Let the mixture sit for 2-3 minutes, before stirring it smooth with a rubberspatula.
Emulsify to a creamy ganache with a stick blender
Let ganache reach 30-33 C before filling your white chocolate shells.
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MOCHA PRALINE CAKE
Praline:
butter - 1 tbsp ( for greasing )
sugar - 1 cup
nuts, chopped ( any kind ) - 1/2 cup
CAKE:
Batter Mixture:
cake flour, sifted - 1 cup
baking powder - 1 & 1/2 tsp
salt - 1/2 tsp
sugar - 1/2 cup
vegetable oil - 1/4 cup
water - 1/3 cup
vanilla - 1 tsp
eggyolks - 4 large pieces
instant coffee - 1 tbsp
Meringue Mixture:
eggwhites - 5 large pieces
sugar - 1/4 cup
cream of tartar - 1/4 tsp
Butter Icing :
butter - 1 cup
instant coffee - 1/2 tsp
icing sugar / granulated sugar - 1 cup
evaporated milk - 1 cup
#cakes
#praline
#pinoyrecipes
We Wish You a Merry Christmas by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license.
Artist:
Kirsten Tibballs - Coffee & Hazelnut Praline Mousse Cake
Notably proclaimed The Queen of Chocolate, Kirsten Tibballs is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers. Now she's pairing her best ingredients with the best Miele appliances to create signature sweet recipes that are sure to inspire you. To download the complete recipe, click here:
Indulgent, Decadent & SO EASY - Buttermilk Pecan Praline Skillet Cake Recipe
You’ll want to serve this cake right away, while the topping is still all ooze-y and delicious. If you’re someone who always loved butter pecan ice cream then you’re going to love this cake.
Buttermilk Pecan Praline Skillet Cake
If you want you can serve this up with some vanilla ice cream- it makes a nice contrast to the warm, rich, buttery cake.
INGREDIENTS
FOR THE CAKE:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) tablespoon butter, softened
1 cup granulated sugar
1/4 cup brown sugar
2 eggs
2 teaspoons vanilla extract
1 cup buttermilk
FOR THE TOPPING:
1 cup brown sugar
3/4 cup (1 1/2 sticks) butter
1/3 cup heavy cream
1/8 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped pecans
Get the full recipe here -
#skillet
#skilletcooking
#baking
#buttermilk
#cake
#12tomatoes
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Jemma Makes a Hazelnut Layer Cake from How To Cake It! | Cupcake Jemma
✨????THE CRUMBS & DOILIES BOOK IS FINALLY HERE!!!????✨
Thank you so much for all your support and love for this book - we're so incredibly proud of it and cannot wait to see all your bakes from it! Use the hashtag #crumbsanddoiliesbook over on instagram so we can see how you get on!! If you'd like to get your hands on a copy of the book, hit the links below!
Grab a copy of the Crumbs & Doilies book from Amazon just here
????????YOU CAN ORDER SIGNED COPIES OF THE CRUMBS & DOILIES BOOK ON OUR WEBSITES!!????????
Grab yourself a signed copy of The Crumbs & Doilies Book - international shipping is available on the Cupcake Jemma website! All shipping info is on our websites!
CUPCAKE JEMMA
CRUMBS & DOILIES
This week, Jemma is joined by the wonderful Yolanda from @HowToCakeIt There may have been a book swap happening, along with multiple hazelnut themed bakes! Jemma is making this INCREDIBLE hazelnut layer cake from Yolanda's fabulous new book, Layer Up!
Hit the link to grab a copy!
HAZELNUT MERINGUES
4 egg whites
150g caster sugar
65g ground hazelnuts
85g chopped roasted hazelnuts
8 hazelnut creme-filled wafers, chopped
¾ tsp baking powder
CHOCOLATE HAZELNUT
BUTTERCREAM
280g dark chocolate chips
225g nutella
180g caster sugar
4 egg whites
⅛ tsp cream of tartar
450g butter, soft
¼ tsp salt
CHOCOLATE SPONGES
100g cocoa powder
480g just boiled water
330g plain flour
1 tsp salt
1 ½ tsp bicarbonate of soda
2 tsp baking powder
560g caster sugar
230g unsalted butter, soft
4 eggs
SIMPLE SYRUP
240g water
225g caster sugar
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Coffee Hazelnut Custard cream 榛子拿铁卡仕达Crème custard au café et aux noisettes
配料
3个蛋黄
糖30g
低筋面粉25g
牛奶250g
糖30g
速溶咖啡6g
焦糖榛子酱30g
Ingredients
3 egg yolks
Sugar 30g
Cake flour 25g
Milk 250g
Sugar 30g
Instant coffee 6g
Hazelnut Praline paste 30g
Ingrédients
3 jaunes d'œufs
Sucre 30g
Farine T45 25g
Lait 250g
Sucre 30g
Café instantané 6g
Pâte Praline Noisette 30g