How To make Toffee Butter Torte
2 Oz semisweet chocolate
chopped
1 1/2 C Butter :
softened
2 Tbsp Butter
1 C Brown Sugar
1/3 C Whipping Cream
1 Tbsp Vanilla
3 Oz Chocolate grated
3 Eggs :
room temp.
1 C Heath bars crushed
2/3 C whipping cream :
whipped
In a small saucepan, warm chopped chocolate, 2 tbsp butter, and 1/3 cup whipping cream over low heat. Stir occasionally until chocolate melts and mixture is smooth. Cool. Generously grease a 9" springform pan. In a medium bowl, combine grated chocolate and 1/2 cup finely crushed candy. Sprinkle 1/3 cup over bottom and halfway up pan. Set aside. In large mixer bowl, beat 1 1/2 cups butter, brown sugar, and vanilla until light and fluffy. Add eggs, 1 at a time, beating with an electric mixer a full 3 minutes after each addition. (this is very important and necessary). Fold in whipped cream and 1 cup coarsely crushed candy. Turn 1/2 of cream mixture into pan. Drizzle melted and cooled chocolate mixture over surface to within 1/2 inch of outside edge. Smooth chocolate layer. Gently spoon remaining cream mixture over chocolate; smooth top. Sprinkle with remaining chocolate candy mixture. Using the back of a spoon, lightly press into surface of torte. Cover and freeze at least 4 hours. Torte may be tightly covered and frozen up to 1 month. To loosen torte, run a thin knife around inside edge of pan; remove side.
How To make Toffee Butter Torte's Videos
just 3 ingredients, quick treats for your family, no sugar, no baking! no flour !melts in your mouth
just 3 ingredients, quick treats for your family, no sugar, no baking! no flour !melts in your mouth !
Ingredients:
1 and 1/4 cup of dates (300g)
1 and 1/3 cup of peanuts (200g)
100 g of white chocolate -with no sugar- (you can also use dark chocolate)
some sesame seeds (optional)
dark chocolate for garnish (optional)
enjoy it !
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Ingredients
*
Sugar - 1/4 Cup
Egg - 2
Vanilla essence - 1/2 Tsp.
Salt
All-purpose flour - 1/2 Cup
Cornflour - 2 Tbsp.
Sugar - 3 Tbsp.
Butter
Milk - 1 Cup
Bru
Vanilla essence - 1/4 Tsp.
Premium Dark chocolate - 125 gm
Milk chocolate - 125 gm
Fresh cream - 3/4 Cup
Walnuts
Baby Cashew
Whipping cream - 1 1/2 Cup
Condensed milk - 1/4 Cup
컵 계량 / 카라멜 커피 케이크 / Caramel Coffee Buttercream Cake Recipe / Mirror Glaze Cake / 모카 케이크
안녕하세요.
분 베이크입니다.
오늘은 진한 풍미를 자랑하는 카라멜 커피 버터크림 케이크를 만들어 봤어요.
영상대로 만드신다면 누구나 결이 고운 커피 스펀지 케이크를 만들 수 있어요.
부드럽고 푹신한 밀도 있는 커피 스펀지 케이크를 만들고 싶다면 영상을 자세히 봐 주세요.
커피 케이크는 버터크림과 참 잘 어울리는 케이크라고 말해도 과언이 아닌데요.
이번에 만든 버터크림은 노른자를 넣고 만든 앙글레이즈 소스에 카라멜 소스까지 더해져서 정말 맛이 없으려도 해도 없을 수 없는 조합입니다.
물론 좀 번거로운 작업일 수 있어요.
하지만 맛이 있는 것은 항상 수고로움이 따르죠..
또 너무 부드럽기만 하면 식감이 재미없을 수 있어서 다진 아몬드를 설탕과 버무려서 살짝 볶았더니 아삭아삭 씹히는 식감이 정말 좋았답니다.
.
저는 커피 시럽에 커피 리큐어를 이용했지만 깔루아가 없으시다면 커피 가루나 에스프레소를 취향 껏 섞으셔도 됩니다.
여러분도 이 부드럽고 진한 풍미의 카라멜 커피 버터크림 케이크의 맛을 느꼈으면 좋겠어요.
반짝 반짝 빛나는 글레이징으로 마무리 커피 케이크~~
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해 볼게요.
제 영상이 마음에 드셨으면 “좋아요”와 :구독“버튼 눌러 주세요..
감사합니다.
시청 해주셔서 감사합니다. ????????????????????
● 분 베이크 인스타그램 바로가기
♥ 데코레이션용 데이지 꽃장식 만들기
#ASMR #coffeecake #caramelcoffeebuttercreamcake
● 재료/ Ingredients
237ml = 1컵
15ml = 1Tbsp
5ml= 1tsp
● 케이크 완성 사이즈 ( 16cm * 6.5cm , 1개 )
● 커피 스펀지 케이크
( mold size : 15cm*7cm )
달걀 3
브라운 설탕 25g ( 2 Tbsp )
설탕 70g ( 1/3 컵 + 1 tsp )
소금 한 꼬집
바닐라 익스트랙 4ml ( 1 tsp )
박력분 95g (1/2컵 + 2 Tbsp +1 tsp )
우유 30g ( 2 Tbsp )
인스턴트 커피 5g ( 1 Tbsp )
무염버터 30g ( 2 Tbsp )
● 카라멜 커피 버터크림
(앙글레이즈 소스 )
노른자 40g (2~3 )
설탕 25g ( 2 Tbsp )
우유 60g ( 1/4컵 )
바닐라 익스트랙 3ml
(카라멜 소스)
설탕 60g (1/4컵 + 1 Tbsp )
물 25g ( 2 Tbsp )
따뜻한 우유 50g ( 4 Tbsp )
인스턴트 커피 5g ( 1 Tbsp )
소금 한 꼬집
가당 연유 100g ( 1/3 컵 )
무염버터 230g ( 1 컵 + 1Tbsp )
● 카라멜 아몬드
아몬드 50g ( 1/3컵 + 1 Tbsp )
브라운 설탕 15g ( 1 Tbsp )
● 카라멜 커피 글레이즈
설탕 80g ( 1/3컵 + 1 Tbsp )
물 70g ( 1/4 컵 + 2 tsp )
물엿 75g ( 3 Tbsp + 1/2 Tbsp )
가당 연유 45g ( 3 Tbsp )
화이트 초콜릿 75g ( 1/3컵 + 1 Tbsp )
가루 젤라틴 5g ( 1/2 Tbsp )
물 25g ( 1 Tbsp + 2 tsp )
● 시럽
물 50g ( 3 Tbsp + 1 tsp )
설탕 35 g ( 3 Tbsp )
깔루아 7g ( 1/2 Tbsp )
( 또는 럼 , 또는 인스턴트 커피 1/4tsp)
ㅡㅡㅡ 만드는 방법 ㅡㅡ
물과 설탕을 계량하여
전자레인지로 설탕을 녹여 주시고..
깔루아를 넣어 섞어 주신 후 실온으로 식혀 주세요.
* 영상 속에 자세한 내용이 있어요.~~
구독~!눌러주시고. 알람~도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독~! 과 좋아요~♥는 제게 큰 힘이 됩니다...
어떠세요~?
특별한 베이킹이 되셨나요~?
영상에 최대한 공정과 설명을 담았습니다.
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Track : Hemio -
Music by Hemio
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시청해주셔서 감사합니다.
● 분 베이크 인스타그램 바로가기
Condensed Milk Buttercream COMPILATION Chocolate Coffee Caramel SILKY SMOOTH No Grit No Icing Sugar
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EQUIPMENT/INGREDIENTS (Affiliate)
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All flavours make approximately 4 1/2 Cups Buttercream:
CHOCOLATE:
500g Unsalted Butter - Softened
1 Can (400g) Sweetened Condensed Milk - room temp
1/2 Cup Melted Dark Chocolate - use when warm - I used Cadbury Old Gold
Use a Chocolate you enjoy eating :-)
COFFEE:
500g Unsalted Butter - Soft but Cold
1 Can (400g) Sweetened Condensed Milk Chilled
3 Teaspoons Hot Water
2 Teaspoons Instant Coffee Granules (or tot taste)
CARAMEL:
500g Unsalted Butter cool but Softened (OR Salted)
1 x Can (approx 400g) Sweetened Condensed Milk Buttercream
1/2 Cup Caramel of Choice (Store bought or homemade)
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Caramel Mousse Cake. Caramel Mirror Glaze
Hi, this time I willl make a caramel cake with a brownie base and caramel mirror glaze. You can find the recipe below
1. Brownie
100g dark chocolate
30g unsalted butter
1 egg
30g sugar
a pinch of salt
1 tsp vanilla extract (5ml)
30g cake flour (you can use all purpose flour)
1/2 tsp baking powder
bake the cake at 180C for 20 - 22 minutes
about 50ml espresso to moist the cake
2. Salted caramel layer with nuts
30g sugar
1 tbsp water
75ml heavy cream
1/4 tsp salt
1/2 tsp vanilla extract
1 gelatine leaf (1.5g), bloomed in cold water for about 10 minutes
25g nuts (roasted and chopped)
3. White chocolate mousse
2 egg yolks
20g sugar
1tsp vanilla
50ml milk
50ml heavy cream
bring it to 80C over small medium heat, stir constantly
5g gelatine leaves (bloomed)
sift the mixture over 30g white chocolate
200ml heavy cream
15g powdered sugar
Freeze the mousse cake for at least 3 hours
4. Caramel mirror glaze
80g sugar
1 tbsp water
80g warm water (or 80ml)
40g condensed milk
80g glucose
3g gelatine leaves (bloomed)
60g white chocolate
Pour the glaze over freezed cold mousse cake, the glaze temperature is 27C. After pouring, put the cake back into the fridge for at least 2 hours to thaw before serving.
5. Coral tuile: attach them to the cake just before serving or they will become soft quickly
75ml warm water
30ml oil
5g powdered sugar
8g all purpose flour
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Easy Recipe for Mocha buttercream | Coffee Buttercream
[Ingredients] 1 tsp = 5 ml, 1 Tbsp = 15 ml, 1 cup = 240 ml
350 g(1.5 cup) unsalted butter(softened)
370 g (3 cups) powdered sugar (shifted) (icing sugar or confectioners sugar)
*There was a typo in the video. It's not 400 g but 370 g.
1 Tbsp (7 g) unsweetened cocoa powder
2 Tbsp (12 g) instant coffee powder instant coffee
90 ml hot water
1/4 tsp salt ( *Optional but recommended, If you use salted butter, skip it.)
1 tsp vanilla extract ( *Optional but recommended.)
1~2 Tbsp milk or water (*Add little by little if necessary.)