1 Ingredients
Serves: 8 Metric Cups For the Sponge 50 grams walnut pieces 225 grams caster sugar 225 grams soft unsalted butter (plus some for greasing) 200 grams plain flour 4 teaspoons instant espresso powder 2½ teaspoons baking powder ½ teaspoon bicarbonate of soda 4 large eggs 1 - 2 tablespoons milk For the Buttercream Frosting 350 grams icing sugar 175 grams soft unsalted butter 2½ teaspoons instant espresso powder (dissolved in 1 tablespoon boiling water) approx. 10 walnut halves (to decorate) For the Sponge ½ cup walnut pieces 8 ounces superfine sugar 2 sticks soft unsalted butter (plus some for greasing) 1⅓ cups all-purpose flour 4 teaspoons instant espresso powder 2½ teaspoons baking powder ½ teaspoon baking soda 4 large eggs 1 - 2 tablespoons milk For the Buttercream Frosting 3¼ cups confectioners' sugar 1½ sticks soft unsalted butter 2½ teaspoons instant espresso powder (dissolved in 1 tablespoon boiling water) approx. 10 walnut halves (to decorate)Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F. Butter two 20cm / 8inch sandwich tins and line the base of each with baking parchment. Put the walnut pieces and sugar into a food processor and blitz to a fine nutty powder. Add the 225g/2 sticks butter, flour, 4 teaspoons espresso powder, baking powder, bicarb and eggs and process to a smooth batter. Add the milk, pouring it down the funnel with the motor still running, or just pulsing, to loosen the cake mixture: it should be a soft, dropping consistency, so add more milk if you need to. (If you are making this by hand, bash the nuts to a rubbly powder with a rolling pin and mix with the dry ingredients; then cream the butter and sugar together, and beat in some dry ingredients and eggs alternately and, finally, the milk.) Divide the mixture between the 2 lined tins and bake in the oven for 25 minutes, or until the sponge has risen and feels springy to the touch. Cool the cakes in their tins on a wire rack for about 10 minutes, before turning them out onto the rack and peeling off the baking parchment. When the sponges are cool, you can make the buttercream. Pulse the icing sugar in the food processor until it is lump free, then add the butter and process to make a smooth icing. Dissolve the instant espresso powder in 1 tablespoon boiling water and add it while still hot to the processor, pulsing to blend into the buttercream. If you are doing this by hand, sieve the icing sugar and beat it into the butter with a wooden spoon. Then beat in the hot coffee liquid. Place 1 sponge upside down on your cake stand or serving plate. Spread with about half the icing; then place on it the second sponge, right side up (i.e. so the 2 flat sides of the sponges meet in the middle) and cover the top with the remaining icing in a ramshackle swirly pattern. This cake is all about old-fashioned, rustic charm, so don’t worry unduly: however the frosting goes on is fine. similarly, don’t fret about some buttercream oozing out around the middle: that’s what makes it look so inviting. Gently press the walnut halves into the top of the icing all around the edge of the circle about 1cm apart.
Dagens fristelse er Brownies Cake Pops & Licorice and Lemon curd. Bland det godt sammen. I mellomtiden smelter du sjokolade og setter fram den pynt du skal bruke til å rulle Cake pops i
Ha litt mindre røre i den ene formen enn i den andre. 3 ts kaffepulver175 g smør175 g sukker3 egg175 g hvetemel2 ts bakepulver2 eggehviter100 g sukker25 g hakkede valnøtter100 g smør50 g melis3 ss melisRør kaffepulveret ut i 3 ss kokende vann
Dagens søte fristelse er “Chocolate Crunch Cake with Marshmallows and pistachios ” en oppskrift som er tatt ut fra Peggy Porshen sin nye, fantastiske bake-bok
Veldig ofte i oppskrifter med Crumb så blandes smøret som det er med de andre ingrediensene. Apple Cinnamon Crumb coffeecake er en utrolig deilig , saftig eplekake som er en ekte amerikansk klassiker
Before lattes and cappuccinos, before frappuccinos and espressos there was flavored coffee, ie Irish coffee, still one of the world’s most popular drinks
…It is extremely popular here in Greece anyway…Lovely flavour of walnutsand spices. When the cake is ready, remove it from the oven and prick it a few times here and there with a toothpick before pouring the hot syrup over the hot cake
Og helt riktig, hun elsket de, men jeg har visst enda ikke fått somla meg til å gi henne oppskriften (som jeg forøvrig har blitt minnet om av Amanda flere ganger
This is a "fridge-cake", it is quite rich, more or less like confectionery and I recommend serving it in thin slices with a good cup of coffee, and it is not a bad idea to add a dollop of whipped cream or some ice cream on the side
Rør til sjokoladen har smeltet og er blandet med smøret. Denne oppskriften holder til 2 stk Lava cake, kall det gjerne sjokoladefondant, men kan ganges opp til så mange porsjoner som trengs
And passer utmerket som festmat på for eksempel nyttårsaften som en variasjon til kalkun eller til en romantisk middag (her er også andebryst en god idé)
CakePops`n kan fryses, og taes opp til enhver andledning - men noe av strøet kan falle av - . I dag har jeg laget fantastiske Cake Pops, som smelter på tungen
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