INGREDIENTS
- Composition:
- – Moist espresso sponge cake.
- – Espresso butter cream.
- – Crispy walnuts.
- Espresso cake:
- – Manteca ointment 270 g.
- – Brown sugar 120 g.
- – Yolks 5 models.
- – Flour 0000 270 g.
- – Baking powder 1 tsp (8 g).
- – Whites 5 pcs.
- – Brown sugar 150 g.
- – Instantaneous espresso 1 cup.
- Espresso butter cream:
- – Sugar 450 g.
- – Water 150 cc.
- – Whites 225 g.
- – Butter 525 g.
- – Espresso 12 g.
- – Milk 30 cc.
- Crunchy Walnuts:
- – Walnuts 100 g.
- – Syrup 50 g.
- – Lemon zest 1 unit.
Have a look at this COFFEE CAKE with espresso butter cream, espresso sponge cake and crunchy walnuts
PROCEDURE:
Espresso cake:
1. Beat the creamed butter along with the 100 g of brown sugar.
2. Add the yolks little by little and proceed beating.
3. Add the cup of espresso.
4. Beat the egg whites till stiff and add the 125g of brown sugar within the type of a rain bathe. Beat till you get hold of a agency consistency.
5. Add them in an envelope to the espresso combination and eventually combine the beforehand sifted flour with the baking powder.
6. Distribute the combination into two 22cm diameter molds lined on the base with parchment paper.
7. Prepare dinner within the oven at 170º for half-hour.
Espresso butter cream:
1. Make an Italian meringue by bringing the water and sugar to a boil and cooking them till they attain 118ºC.
2. Incorporate it in a thread over the crushed egg whites and proceed beating the combination till it reaches room temperature.
3. With out stopping beating, add the butter a tablespoon at a time.
4. Put together the espresso by mixing it with the nice and cozy milk and eventually including it to the earlier smoothie.
Crunchy Walnuts:
1. Make a syrup with 25 g of sugar and 25 cc of water, merely bringing it to a boil. Flip off the warmth and let it cool.
2. Place the walnuts and syrup in a small pot and produce all the pieces to a boil together with the zest. Stir continually till the sugar crystallizes on the fruit.
3. Chop flippantly with a knife.
4. Reserve to brighten the cake.
Armed:
1. Unmold the muffins and fill with half of the butter cream.
2. Adorn with the remainder of the cream and end with the breaded walnuts.
