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
Praline Chocolate Mousse Cake
Hazelnut Praline Chocolate Mousse cake recipe (16cm cake)
Praline paste
150g sugar
75ml water
150g hazelnuts
if it is difficult to process the caramelized hazelnuts into paste, add 1 - 2 tsp neutral flavour oil
Chocolate sponge cake (pan size: 36 x 22cm or 14 x 9 in)
30g dark chocolate
30g butter
40g (ml) milk
3 egg yolks
30g cake flour (or all purpose flour)
15g cocoa powder
3 egg whites (I'm sorry. There is a typo in a video, it's actually 3 egg whites instead of 4)
60g sugar
Chocolate mousse
55g - 65g dark chocolate
35g hot heavy cream
1 gelatine sheet (1.5g)
1 tbsp milk
125g cold heavy cream, semi whipped
Praline mousse
55g praline paste
1 gelatine sheet (1.5g)
1tbsp milk
125g cold heavy cream
Chocolate glaze
40g sugar
60g water
15g glucose syrup (or corn syrup)
10g cocoa powder
2 gelatine sheets (3g)
Pour the glaze mixture at 30-35C over the cold cake, then put the cake back into the fridge for 15 - 30 minutes and unmold the cake
You can soak the sponge cake sheets with espresso or milk and decord the cake top as you like
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Tiramisu Tart: Cocoa Shortcrust, Coffee Praline Paste & Mascarpone Chiboust Cream | How To Cuisine
This tiramisu tart recipe is creamy and rich in coffee flavor, definitely the best coffee tart!
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We were so excited for this tiramisu tart video to come out! This incredible coffee tart is an explosion of deliciousness and coffee flavor with every bite! It really feels like you are eating a classic Italian tiramisu (
This delicious french tart is made of a tasty cocoa shortcrust (or chocolate shortcrust), soft and fluffy coffee almond cream, creamy and intense coffee praline paste, and smooth coffee mascarpone chiboust cream.
We love to share with you French pastry recipes and can't wait for you to try this one out! ❤️
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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
Caramel hazelnut(Hazelnut Praline) chocolate mousse cake 焦糖榛子巧克力慕斯蛋糕
Ingredients
Hazelnut praline paste
Hazelnut 200g
160℃(320℉) for 8 minutes
Sugar 210g
Water 60g
Hazelnut cocoa cake
Baking sheet of 32 cm x 27 cm
6 egg yolks
Sugar 30g
Hazelnut praline paste 60g
Cake flour 50g
Cocoa powder 20g
3 egg whites
Sugar 60g
180°C (356°F) for 12 minutes
Hazelnut chocolate mousse
Milk chocolate 50g
Liquid cream 100g
Gelatin 7.5g
Hazelnut praline paste 90g
Liquid cream 200g
Hazelnut chocolate ganache
Hazelnut praline paste 80g
Dark chocolate 80g
Liquid cream 80g
Gold leaf
Chocolate
配料
焦糖榛子酱(榛子普拉琳酱)
榛子200g
160℃(320℉)烤8分钟
糖210g
水60g
榛子可可蛋糕
32cm x 27cm的烤盘
6个蛋黄
糖 30g
焦糖榛子酱60g
低筋面粉50g
可可粉20g
3个蛋清
糖60g
180℃(356℉)烤12分钟
榛子巧克力慕斯
牛奶巧克力50g
液体奶油100g
吉利丁7.5g
焦糖榛子酱 90g
液体奶油200g
榛子巧克力甘纳许
焦糖榛子酱 80g
黑巧克力80g
液体奶油80g
金箔
巧克力
Ingrédients
Pâte de praliné noisettes
Noisette 200g
160 ℃ (320 ℉) pandeant 8 minutes
Sucre 210g
Eau 60g
Gâteau aux noisettes et au cacao
Plaque de cuisson de 32cm x 27cm
6 jaunes d'oeuf
Sucre 30g
Pâte de pralinée noisette 60g
Farine T45 50g
Poudre de cacao 20g
3 blancs d'oeufs
Sucre 60g
180°C (356°F) pendant 12 minutes
Mousse au chocolat aux noisettes
Chocolat au lait 50g
Crème liquide 100g
Gélatine 7.5g
Pâte de pralinée noisette 90g
Crème liquide 200g
Ganache au chocolat aux noisettes
Pâte de pralinée noisette 80g
Chocolat noir 80g
Crème liquide 80g
Feuille d'or
Chocolat
Crusted Coffee Cake Recipe | BAKING SIMPOL
Are you a coffee lover? Then you've got to bake this!
Perk up with this #simpol CRUSTED COFFEE CAKE that's perfect for an all-day treat! Bake it today!
Ingredients:
SET A:
1/2 cup Unsalted Butter, chilled and diced
2 Tbsps. powdered sugar
1 1/2 cup cake flour
1/2 tsp. salt
SET B:
4 egg yolks
3/4 cup granulated sugar
2 Tbsps. Black coffee powder
2 Tbsps. unsweetened cocoa powder
1 cup walnuts. chopped
1 Tbsp. vanilla extract
SET C:
4 egg whites
1/4 tsp. Cream of tartar
1/4 cup granulated sugar
2 Tbsps. cornstarch
Enjoy over 100 tempting recipes and ideas with our Baking Simpol Cookbook - where baking is a piece of cake! Get a copy now and bake almost anything with ease, today!
You may also order our Simpol the Cookbook and Kitchen Secrets here:
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#BakingSimpol #ChefTatung #Simpol
Caramel Coffee Cake | Caramel sauce | Praline | Perfect Caramel Cake
Caramel Coffee Cake | Caramel sauce | Almond Praline | Perfect Caramel Cake
#caramelcake #birthdaycake #caramelfrosting
Measuring cup used 200ml
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