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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Coffee Infused PRALINE Cake
How to make the best Coffee Praline Cake.
Here's what you'll need:
Walnut Praline:
1/2 cup sugar (100g)
1 cup roasted walnut (125g) a pinch of salt
Coffe Infused Cake:
6 egg yolks
1/4 cup oil (60ml)
1/4 cup sugar (50g)
1/4 cup milk (60ml)
1/2 tsp salt (3g)
1 tbsp instant coffee powder (10g)
1 tsp vanilla extract (5ml)
1 tbsp hot water (15ml)
1 and 1/4 cup cake flour (125g) or all purpose flour
1/2 tsp baking powder (3g)
6 eggwhites
1/2 cup sugar (100g)
Coffee Buttercream:
1 and 1/2 cup unsalted butter (330g) softened
1 cup cold sweetened condensed milk (300g)
1 tbsp instant coffee powder (10g)
1 tsp vanilla extract (5ml)
1 tbsp hot water (15ml)
Thank you all my Darlings! I hope you'll give this a try. Please let me know and comment down below if you liked this recipe. If there's any recipe you would like me to create or recreate, please let me know. Thank you all so much!
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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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LAZADA:
#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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Inspired by @PreppyKitchen @BooneBake @TatyanasEverydayFood@TheTerraceKitchen @chikkusdine @KathrineKwa @BakeWithShivesh@MahimasCookingClass
Step 2: Coffee Cream. Kirsten Tibballs' coffee and 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:
Caramel Coffee Buttercream Cake 焦糖咖啡黄油奶油蛋糕 Gâteau crème au beurre et au café caramel
Ingredients
Coffee sponge cake
Baking pan of 40cm x 30cm
3 eggs
Sugar 100g
Cake flour 80g
Espresso 15g
Milk 25g
180°C (356°F) for 10 minutes
Coffee battercream
Sugar 30g
Water 10g
Liquid cream 50g
Espresso 50g
1 egg
Sugar 100g
Softened unsalted butter 300g
Assembly and decoration
Espresso 100g
Chopped chocolate
Coffee beans
配料
咖啡海绵蛋糕
40cm x 30cm的烤盘
3个鸡蛋
糖100g
低筋面粉80g
浓缩咖啡15g
牛奶25g
180℃(356℉)烤10分钟
咖啡黄油奶油霜(黄油忌廉)
糖30g
水10g
液体奶油50g
浓缩咖啡50g
1个鸡蛋
糖100g
软化的无盐黄油300g
组装和装饰
浓缩咖啡100g
巧克力碎
咖啡豆
Ingrédients
Génoise au café
Plat de cuisson de 40cm x 30cm
3 oeufs
Sucre 100g
Farine T45 80g
Espresso 15g
Lait 25g
180°C (356°F) pendant 10 minutes
Crème au beurre au café
Sucre 30g
Eau 10g
Crème liquide 50g
Espresso 50g
1 oeuf
Sucre 100g
Beurre non salé ramolli 300g
Montage et décoration
Espresso 100g
Chocolat haché
Grains de café