Coffee cake - recipe
Описание:
Are you craving for a coffee cake? Sonia's recipe is an impressive dessert with a perfect balance of coffee and hazelnuts, that will amaze both you and your guests! Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozaf...
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The coffee cake we'll be making is a pretty rich cake: it's not difficult, but it will take some time, so be patient and it will be totally worth it. The first thing to do is preheat the oven to 350°F (180°C), after that dice the butter and let it soften; once soft, place in the bowl of a stand mixer with ½ cup (100 g) of sugar and beat until you have a fluffy, frothy mixture. Now dissolve 1 tbsp (10 g) of instant coffee in a couple of tablespoons of hot water, and let it cool; separate the egg whites from the egg yolks and, after beating the butter and sugar mixture for about 10 minutes, add the egg yolks one at a time, beating constantly, as well as the coffee in a thin stream. The mixture is smooth, creamy and with no lumps, that's because all the ingredients were at room temperature, including the eggs. Now fold in the toasted hazelnut meal, which has a strong taste and aroma: if you want something milder you can replace it with almond flour. So, incorporate the hazelnut meal, then add the sifted cornstarch, all-purpose flour and baking powder. After adding all the flours, beat the egg whites with the remaining sugar until soft peaks form, you don't need stiff peaks otherwise it will go lumpy when stirring. Now fold in only a couple of spoonfuls, and stir vigorously to soften the mixture, then add the remaining egg whites, this time stirring gently from bottom to top, to keep from deflating. After that, pour the resulting mixture into a 9-inch (24 cm) round cake pan, a springform pan is better, buttered and floured: bake for about 45 minutes. While the base of the cake is in the oven, move on to the coffee cream: first of all, soak the gelatin leaves in very cold water to soften up. Then combine the milk and the egg yolks in a small saucepan, break the egg yolks in the cold milk, then turn on the heat and, as soon as it comes to a light boil, add the sugar, the instant coffee, and let dissolve. Now add the gelatin, that has been softened and squeezed, let it melt, then add the diced butter. When the butter has melted, let it simmer for a couple of minutes, then turn off the heat. Now transfer the coffee cream to a large shallow container (now it's liquid, but it will set while cooling in the fridge) and cover with cling film, making sure it's in direct contact with the cream: this will prevent the formation of a hard thin layer on the surface, that is difficult to remove once cold. Keep the filling in the fridge for at least 2-3 hours; you can even make the coffee cream the day before, so you won't have to wait for hours. Prepare the coffee soaking syrup by pouring less than ½ cup (100 ml) of water into a small saucepan, bring to a boil, then add 1 tbsp of instant coffee, let it dissolve, and add the sugar, 1 or 2 tbsp, according to your taste. Once dissolved, let it cool completely. After several hours in the fridge, the coffee cream may look like this, hard and gelatinous: don't worry, just put the cream in a food processor with blades, and mix, it will be as soft as before. Now whip 2 cups (500 ml) of heavy cream with the powdered sugar, don't forget to sift it to avoid lumps, and add to the coffee cream; whip until creamy, but not too stiff. So gently blend the 2 mixtures together, then cover with cling film and keep in the fridge for at least 1/2 hour. The base is cooked, how do I know? After 45 minutes test for doneness with a toothpick: if it comes out dry and clean, the cake is ready so you can take it out of the oven and let it cool; if, on the contrary, the toothpick comes out wet and sticky, it's better to bake the cake for 5-10 minutes more. Now unlock the pan and let it cool down. When the base of the cake, the soaking syrup and the filling are cold, we can assemble our cake: so, cut the base in half, and soak with half of the soaking syrup. Now, add a spoonful of filling in the middle. Spread it evenly, sandwich with the other half of the cake and soak with the remaining syrup. Now cover the whole cake with the coffee cream using a spatula, including the sides. If you see any lumps, strain it through a sieve. After covering the whole cake, create a border on the bottom edge with chopped hazelnuts and decorate with the remaining coffee cream on top or garnish as you like. As a final touch, add some chocolate coffee beans. Our coffee cake is ready! If you want to store it for a few days, keep it covered in the fridge so it doesn't absorb the smells, then slice and serve!
Are you craving for a coffee cake? Sonia's recipe is an impressive dessert with a perfect balance of coffee and hazelnuts, that will amaze both you and your guests! Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozaf...
***
The coffee cake we'll be making is a pretty rich cake: it's not difficult, but it will take some time, so be patient and it will be totally worth it. The first thing to do is preheat the oven to 350°F (180°C), after that dice the butter and let it soften; once soft, place in the bowl of a stand mixer with ½ cup (100 g) of sugar and beat until you have a fluffy, frothy mixture. Now dissolve 1 tbsp (10 g) of instant coffee in a couple of tablespoons of hot water, and let it cool; separate the egg whites from the egg yolks and, after beating the butter and sugar mixture for about 10 minutes, add the egg yolks one at a time, beating constantly, as well as the coffee in a thin stream. The mixture is smooth, creamy and with no lumps, that's because all the ingredients were at room temperature, including the eggs. Now fold in the toasted hazelnut meal, which has a strong taste and aroma: if you want something milder you can replace it with almond flour. So, incorporate the hazelnut meal, then add the sifted cornstarch, all-purpose flour and baking powder. After adding all the flours, beat the egg whites with the remaining sugar until soft peaks form, you don't need stiff peaks otherwise it will go lumpy when stirring. Now fold in only a couple of spoonfuls, and stir vigorously to soften the mixture, then add the remaining egg whites, this time stirring gently from bottom to top, to keep from deflating. After that, pour the resulting mixture into a 9-inch (24 cm) round cake pan, a springform pan is better, buttered and floured: bake for about 45 minutes. While the base of the cake is in the oven, move on to the coffee cream: first of all, soak the gelatin leaves in very cold water to soften up. Then combine the milk and the egg yolks in a small saucepan, break the egg yolks in the cold milk, then turn on the heat and, as soon as it comes to a light boil, add the sugar, the instant coffee, and let dissolve. Now add the gelatin, that has been softened and squeezed, let it melt, then add the diced butter. When the butter has melted, let it simmer for a couple of minutes, then turn off the heat. Now transfer the coffee cream to a large shallow container (now it's liquid, but it will set while cooling in the fridge) and cover with cling film, making sure it's in direct contact with the cream: this will prevent the formation of a hard thin layer on the surface, that is difficult to remove once cold. Keep the filling in the fridge for at least 2-3 hours; you can even make the coffee cream the day before, so you won't have to wait for hours. Prepare the coffee soaking syrup by pouring less than ½ cup (100 ml) of water into a small saucepan, bring to a boil, then add 1 tbsp of instant coffee, let it dissolve, and add the sugar, 1 or 2 tbsp, according to your taste. Once dissolved, let it cool completely. After several hours in the fridge, the coffee cream may look like this, hard and gelatinous: don't worry, just put the cream in a food processor with blades, and mix, it will be as soft as before. Now whip 2 cups (500 ml) of heavy cream with the powdered sugar, don't forget to sift it to avoid lumps, and add to the coffee cream; whip until creamy, but not too stiff. So gently blend the 2 mixtures together, then cover with cling film and keep in the fridge for at least 1/2 hour. The base is cooked, how do I know? After 45 minutes test for doneness with a toothpick: if it comes out dry and clean, the cake is ready so you can take it out of the oven and let it cool; if, on the contrary, the toothpick comes out wet and sticky, it's better to bake the cake for 5-10 minutes more. Now unlock the pan and let it cool down. When the base of the cake, the soaking syrup and the filling are cold, we can assemble our cake: so, cut the base in half, and soak with half of the soaking syrup. Now, add a spoonful of filling in the middle. Spread it evenly, sandwich with the other half of the cake and soak with the remaining syrup. Now cover the whole cake with the coffee cream using a spatula, including the sides. If you see any lumps, strain it through a sieve. After covering the whole cake, create a border on the bottom edge with chopped hazelnuts and decorate with the remaining coffee cream on top or garnish as you like. As a final touch, add some chocolate coffee beans. Our coffee cake is ready! If you want to store it for a few days, keep it covered in the fridge so it doesn't absorb the smells, then slice and serve!
Комментарии:
yellowsaffron пишет: @Cordi666 That's why we always show the gram measurement!
sonia0583 пишет: Hello, thank you for recipe. when I made this cake yesterday last step coffee cream didn't become so soft and it was lumpy I taried to belend it more and more but still it didn't get soft can you please let me know why?
Thank you
John Marlowe Pili пишет: tried doing this recipe but my frosting came out runny its just too liquid. The thing is I used powdered gelatin same amount as said in the recipe, is that the reason or do I have to use shortening powder for my frosting?
yellowsaffron пишет: @MissAngie8787 Replace with gelatin powder by the same amount, and avoid soaking in water
gul meena пишет: greatttttttttttttttt
yellowsaffron пишет: You can find the text transcription in the description box or the recipe with pictures on the App (the download link is in the decription box)
Melanie Svl пишет: hi! I was just wondering , what is the purpose of the syrup?
yellowsaffron пишет: You don't make gelatin, it's available as powder or in sheet form
山本 杏 пишет: 毎日は食べれないなｗｗ
Jessica Dong пишет: could i use agar powder instead of gelatine sheets? and how many grams would i use?
11eric2 пишет: derrr may i ask how do you get your cakes so flat while mine always puffs up in the middle?
yellowsaffron пишет: Probably you need to beat the egg whites longer, at least 15 minutes, until stiff peaks form!
yellowsaffron пишет: Yes... keep in mind that 4 leaves sheet gelatin (or 1 tbsp powdered gelatin) is equivalent to 2 teaspoons agar agar
MissAngie8787 пишет: I would really like to make this for Thanksgiving but, I can never seem to find gelatin sheets, can I sub for the gelatin powder? if so how much? Thanks a lot.
yellowsaffron пишет: You can make homemade almond meal by processing peeled almonds into a fine powder: pulse at intervals to avoid overheating (and releasing the oil), and add a bit of sugar (taken from the total amount of the recipe) to absorb the moisture
Amrit Bajaj пишет: is the butter unsalted or salted
yellowsaffron пишет: To make the sponge cake moister... check out this soaking syrup tutorial for further details! youtube.com/watch?v=63HZk1SInLk
mermaidchan25 пишет: i think the cream isn't consistent enough...
yellowsaffron пишет: @nitannna120194 Toasted hazelnut meal is made from ground hazelnuts... if it's easier to find for you, it can be replaced with almond flour
Bindhya Rajagopal пишет: Wow it looks yummy..
yellowsaffron пишет: It's 150 grams, that is 1 1/4 cups... I think you misread the amount!
GabrielleNeeliene пишет: Hmmmmmmmmmmmm...
there goes my diet, OH WELL!
yellowsaffron пишет: 1/2 cup (50 g)
yellowsaffron пишет: You can replace instant coffee with 2 tablespoons of cocoa powder and fill the cake with the same coffee cream or a chocolate custard instead (youtube.com/watch?v=qru0IwV-BZI)!
yellowsaffron пишет: @mermaidchan25 You can add more gelatin, if you prefer
Sonu Thapa пишет: where can we buy potato starch
yellowsaffron пишет: @grantreed1423 You can buy it on the internet, as far as I know, but people from your country may have a better answer!
yellowsaffron пишет: Mi cake pan is 9-inch of diameter, so the amount of the ingredients is more or less the same
Laura White пишет: My dad loves coffee cake but this would send him into a hyperglycemic shock.
Well, it could be made diabetic friendly but many of the ingredients would have to be swapped.
Sugar - Stevia baking mix or Splenda (Stevia is better because its natural)
Butter - Rice Bran or Sunflower unhydrogenated margarine
All purpose flour and Starches - Wholemeal flour (you would probably need to ad more baking powder as you will have a heavier and denser mix)
Nuts are good for adding the illusion of sweetness.
KasCooks пишет: Sonia looks thinner, and terrific as always. I will make this and see if that happens to me lol
yellowsaffron пишет: Probably the egg whites were not stiff enough
Kimberly Sotelo пишет: Cool
sissaboolives2012 пишет: Wow, all that butter and eggs! Rich cake! In Eastern Canada, the traditional coffee cake, is a 9-inch square or, a 9X13-inch cinnamon cake, covered with a streusel topping, usually eaten with coffee!
This looks good, too. These videos are always good! I'll have to tryit, I particularly like coffee and hazelnuts, our donut shops have coffee that is this flavor.
Lisa Long пишет: OMG... looks like you have lost like 20-40 lbs! You look great! Yummy recipe!
Mohammed Ghoneim пишет: Why did you dub set it?
woooooooobly пишет: I had no idea a coffee cake would require those many steps but I must say,that was a PROPER yummy coffee cake that you probably won't find anywhere on youtube! simply AMAZING! not for dieters though!lol\r
idam32 пишет: Hii..I was wondering if I could cut all the ingredients in half? Would the cake still be ok? This would be way too big for my small family.
yellowsaffron пишет: @TheSanuthapa If it's easier to find, you can replace it with corn starch
yllification пишет: I've now copied the authentic tastes delicious! :)
yellowsaffron пишет: Maybe the whipped cream was too firm... in this case, strain the custard with a strainer
Zac MacDougall пишет: Did you lose weight? The cake looks great :D
yellowsaffron пишет: Maybe it wasn't cool enough...
tut78 пишет: I have been looking for a real coffee cake recipe...this is perfect. Thank yo so much!
Breathlless пишет: Wow, did something happen? Sonia suddenly lost a lot of wieght!
Anna J пишет: I made this cake yesterday .. thanku for the recipe .. its a very very dense cake .. I was wondering if hazelnut meal is 50 g or its a mistake !! I put like 125 grams which makes like 1 and 1/4 cup ..
N this baby has to be soaked a lot in the syrup .. mine came a bit dry .. thanks again for ur recipe ..
creameria a пишет: hmm... I can't find both of them anywhere!! (Toasted hazelnut meal\almond flour)! can we replace it with something else? roasted almond nuts maybe?
Leila пишет: can i make my own toasted Hazelnuts Meal ?!! how ?!...
Sk Bil пишет: Can i use any substitiute for hazelnut and gelatin in this recipie?please let me know i really want to make coffee cake,thanks
yellowsaffron пишет: @ItsTheSuperFly Yes, if you like!
kawtherhashi пишет: Its transalated.
oishiininja пишет: it's PACKED full caffeine o-o~
looks delish! One day I will make this :]
javeria tariq пишет: i have gelatin powder how much i should use...beacuse i am dying to make this cake on EID
Lâm Quế Phi пишет: what song
Anusha Shashidhar пишет: How should I go about baking this, if I want to entirely omit the hazelnut and use a hint of chocolate instead?
wjmortician пишет: Thank you for a good recipe. I love the background music also.
yellowsaffron пишет: Gelatin sheets can be replaced with an equal amount of gelatin powder
SocratesCrime пишет: Is it just me or is the thumb nail cake different than the cake in this video....
Codex Sixtcrylic пишет: OMG YOU LOOK SOOOOOO GORGEOUS!!! WOW SO BEAUTIFUL, ITS LIKE TEN YEARS LOST!!! OMG YOU LOOK YOUNG, AND PRETTY!!! (:
yellowsaffron пишет: Unsalted butter!
yellowsaffron пишет: @idam32 Great job!!
Skandar0007 пишет: I can't make it, but I definitely can eat it...
oreochocomilk пишет: what's the size of your cake pan?
what adjustments will I need to make if I have a 10 inch pan?
yellowsaffron пишет: @zhangruyi Probably it didn't cook enough... always test with a toothpick, if it comes out clean the cake is ready
Bobofet241 пишет: @Cordi666 Absolutely
yellowsaffron пишет: Yes, toast the hazelnuts and grind them with a stand mixer
yellowsaffron пишет: @lionking1926 You can replace with almond flour and agar agar
miss mariam пишет: How did you loose so much weight? i'm trying but i'm not doing a very good job :/...you look amazing btw <3
Logan_Miller пишет: yummy!!
Lorenzo traveler пишет: fuck my cake didnt grow up it stayed only half of her cake, can someone tell me what did I do wrong???
yellowsaffron пишет: @idam32 Of course it's ok, but you have to use a smaller cake pan... Otherwise you can keep it in the fridge and divide it with your friends!
yellowsaffron пишет: @dillagi1dillagi You don't have to eat the whole cake ;-)))
Daniel Liao пишет: Is there and easier version of this yummy cake?
11eric2 пишет: oh, ok. thank you :)
chachaach пишет: I love your recipies!! They are soooo great! :) Thank you very much for them :)
luticia пишет: wow,she lost a lot of weight.
Jonas Evert Larsen пишет: god, i miss Italy now. :(
eddie westendez пишет: thanks so much for sharing ,, i wonder how you maintain your body figure after baking this all ,.. i like all your cakes ,,
Daniel Liao пишет: Hi yellowsaffron do u really need to use the whole thing (10 eggs) or could I half the amounts and where did u get this music I really like it
Bobofet241 пишет: Looks good, but not for Diabetics or Dieters.
Ashley246 пишет: I've been looking for chocolate covered coffee beans everywhere and I can't find them :(
soumire пишет: I have addicted to your channel :), great recipes and I can hear romantic italian speech together with the translation :) grazie
BakingWithNadia пишет: I love the taste of coffee cake, I'm sure it tastes good.
bevan rogan white пишет: so many ingredients this cake recipe will have to be set aside for another day as one of my many long term goals
InforceCa пишет: Very Beautiful cake....how do u make the gelatin?? mine did not turn out the way yours did......thank u
Enhbaatar Temuulen пишет: How much powdered sugar we need to whip our whippingcream??plz answer as quike as possible thank you!!!:))
yellowsaffron пишет: @Cordi666 That's why we always show the gram measurement!
sonia0583 пишет: Hello, thank you for recipe. when I made this cake yesterday last step coffee cream didn't become so soft and it was lumpy I taried to belend it more and more but still it didn't get soft can you please let me know why?
Thank you
John Marlowe Pili пишет: tried doing this recipe but my frosting came out runny its just too liquid. The thing is I used powdered gelatin same amount as said in the recipe, is that the reason or do I have to use shortening powder for my frosting?
yellowsaffron пишет: @MissAngie8787 Replace with gelatin powder by the same amount, and avoid soaking in water
gul meena пишет: greatttttttttttttttt
yellowsaffron пишет: You can find the text transcription in the description box or the recipe with pictures on the App (the download link is in the decription box)
Melanie Svl пишет: hi! I was just wondering , what is the purpose of the syrup?
yellowsaffron пишет: You don't make gelatin, it's available as powder or in sheet form
山本 杏 пишет: 毎日は食べれないなｗｗ
Jessica Dong пишет: could i use agar powder instead of gelatine sheets? and how many grams would i use?
11eric2 пишет: derrr may i ask how do you get your cakes so flat while mine always puffs up in the middle?
yellowsaffron пишет: Probably you need to beat the egg whites longer, at least 15 minutes, until stiff peaks form!
yellowsaffron пишет: Yes... keep in mind that 4 leaves sheet gelatin (or 1 tbsp powdered gelatin) is equivalent to 2 teaspoons agar agar
MissAngie8787 пишет: I would really like to make this for Thanksgiving but, I can never seem to find gelatin sheets, can I sub for the gelatin powder? if so how much? Thanks a lot.
yellowsaffron пишет: You can make homemade almond meal by processing peeled almonds into a fine powder: pulse at intervals to avoid overheating (and releasing the oil), and add a bit of sugar (taken from the total amount of the recipe) to absorb the moisture
You'll Need:
6 eggs, separated
1/2 cup honey, plus more for garnish, divided
3/4 cup granulated sugar, divided
1 cup shelled walnuts, toasted and ground
1/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 cup strong fresh coffee
Vanilla yogurt for garnish
Procedures : Preheat oven to 350 degrees F. Grease sides and bottom of a springform pan. Line base with parchment paper.
In a medium bowl, beat egg yolks, 1/2 cup honey and 1/4 cup sugar until pale and creamy. In a separate bowl, combine walnuts, flour, baking powder and cinnamon; stir into creamed mixture.
In a small bowl, whisk egg whites until stiff, stir 1 tablespoon into batter; fold in remaining whites until evenly incorporated. Pour batter into pan; bake 30 minutes or until cake has risen and shrunk slightly from the sides of the tin.
Meanwhile, heat coffee in a small pan with remaining 1/2 cup sugar, stirring until sugar has dissolved. Boil 3 to 4 minutes or until syrupy. Cool cake about 5 minutes; transfer to a large plate. Spike all over with a skewer; drizzle with syrup. Cool completely; serve in wedges garnished with yogurt and drizzled with honey.
Makes 8 servings
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