Coffee shop snack DIY | Chocolate bean coffee cake making tutorial

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

The yield makes 12.

Composition

Cake

Non-stick pot vegetable oil spray

Egg whites of 2 large eggs (1 pound 4 cups)

(packaged) 1 beat 3 cups of golden brown sugar

Pinch salt

1 1x2 cups of coarse chopped walnuts

1 1x4 cup mini semi-sweet chocolate chip, divided

2 cups of cake flour

1 take 2 teaspoons salt

1 to 4 teaspoons of baking powder

1x4 teaspoon baking soda

1 cup and 2 tablespoons sugar

1pm 2 cups (1 bar) unsalted butter at room temperature

Three large eggs

3pm 4 cups of sour cream

Topping

Powdered 3bat 4 cups of sugar

2 tablespoons sour cream

Preparation

Cake:

Rack in the center of the oven and preheat to 350 °f. Butter and flour 10 inch diameter tube pot, then use a non-stick pan to spray. Mix the egg whites, brown sugar and salt in the bowl. Stir in walnuts and 1 ram 4 cups of chocolate chips.

Stir the flour, salt, baking soda and baking soda in a bowl. Using an electric blender, stir the sugar and butter in a large bowl. Beat eggs 1 at a time. Add 4 alternately to the flour mixture and add the yogurt oil in three times, starting and ending mixing with the flour. Stir in 1 cup chocolate chip.

Transfer batter translation; smooth top. Spoon walnut mix and end evenly. Bake the cake until the tester is inserted near the center and come out clean, about 1 hour. Cool in a pan on the shelf for 10 minutes. Take out the cake and put it on the rack; reverse the second rack (walnut should be the top). Cool. (1 day in advance. Packed in plastic.

To be first-rate:

Mix powdered sugar and sour cream in a bowl; pour over the cake.