Coffee shop snack DIY | overweight coffee-flavored coffee cake making tutorial

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

The rotten cake is fed with espresso in three forms: brewed coffee, espresso powder and coffee liqueur.

Production service 12-14 active time 1 hour total time 2 hours

Batching

For bread crumbs:

1 cup universal flour

3pm 4 cups frozen salt-free butter, cubic

1 take 4 cups (packing) light brown sugar

1pm 4 cups powdered sugar

2 teaspoons instant coffee powder

1 to 4 teaspoons Jewish salt

Chocolate Whirlpool:

6 ounces of semi-delicate chocolate, coarsely chopped

2 tablespoons unsalted butter

4 ounces of pecans (approx. 3pm 4 cups), lightly roasted and coarsely chopped

One cup of coffee with 4 espresso

1 tablespoon sugar

For the cake:

1 stick 2 cups (1 root) unsalted butter, room temperature, plus more pots

2 1x2 cup universal flour, add more pots

2 tablespoons instant coffee powder

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon Jewish salt

1x4 teaspoon ground nutmeg

3pm 4 cups of strong brewing coffee, room temperature

1 prime 2 cups of sour cream

1 teaspoon vanilla extract

1 1 take 4 cups of granulated sugar

3 large eggs and 1 egg yolk, room temperature

For polishing:

1 cup powdered sugar

2 tablespoons coffee liqueur

1 tablespoon sour cream

Special equipment:

10-inch tube tray

Preparation

Make bread crumbs:

Using your fingers, mix the flour, butter, brown sugar, powdered sugar, espresso and salt in a medium bowl until the mixture sticks together when pressed. Cool until ready to use.

Make chocolate whirlpool:

Melt the chocolate and butter in a heat-resistant bowl installed in a pot of simmering water (the water should not touch the bowl) or on top of a medium-calorie double-layer boiler. Remove calories from pecans, coffee and sugar and stir.

Make a cake:

Preheating furnace to 350 °F. In a tube pan of butter and flour, dig up the excess flour. Stir 2 cups flour, espresso powder, baking powder, baking soda, cinnamon, salt and nutmeg in a medium bowl. Stir the coffee, sour cream and vanilla in another medium bowl.

In a vertical blender with paddle accessories, crush sugar and 1 beat 2 cups of butter until bright and fluffy, about 3 minutes. Beat the eggs and yolks once at a time and mix well each time. Add 3 dry ingredients, alternately add 2 times with the coffee mixture, scrape off both sides of the bowl each time.

Scrape 1/3 of the batter into a prepared pan; smooth the surface. Half of the drizzle chocolate whirlpool mixture. Add another 1/3 batter; make the surface smooth. Dry the remaining chocolate whirlpool mixture and scrape it in the remaining batter; smooth the surface. Bake the cake with breadcrumbs until the tester is inserted into the center and the cake bounces back and press for 40-50 minutes. Put the plate completely on the shelf.

Run a butter knife around the pan to loosen the cake. Gently pour the cake onto a large plate, then send the cake (crumbs up) back to the rack.

Glazed cake:

When the cake is cool, prepare the glaze. Stir the powdered sugar, coffee liqueur and sour cream in a medium bowl. Using a spoon, place the furry glaze on the cooled cake and place the spoon a few inches above the cake.

Go first

The cake can be made two days before service. The store packages the plastic until the service is ready.

FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou China, selling freshly roasted beans from its own farm in Yunnan as well as dozens of carefully selected single-origin beans from around the world for both pour-over and espresso. The products deliver consistently excellent quality and great value, with shipping within 24 hours. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers, and the beans are now available online at the Tmall 。

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473