Cake "Turkish coffee house"

Coffee 666 Last Update: Jul 07, 2021 Created: Jul 07, 2021 0 0 0
Cake
  • Serves: 10 People
  • Prepare Time: 180
  • Cooking Time: 75
  • Calories: -
  • Difficulty: Medium
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Impregnated hazelnut biscuit, coffee cream and chocolate icing - this cake will appeal to lovers of the classics.

Ingredients

Directions

  1. Step 1
  2. Preheat oven to 180 ° C. Brush with butter and flour on a 24 cm high-sided round pan.
  3. Step 2
  4. Grind the walnuts into small crumbs using a coffee grinder.
  5. Step 3
  6. Beat the yolks and sugar with a mixer until a fluffy light mass is obtained. The sugar should be completely dissolved. Add flour and stir with a spatula. Then add the nut crumbs and stir again.
  7. Step 4
  8. Photo of the recipe: Turkish Coffee House Cake, step # 4
  9. Whisk the whites separately until soft peaks. Pour the mixture of yolks, flour and nuts over the whites and stir gently with a spatula from top to bottom.
  10. Step 5
  11. Photo of the recipe: Turkish Coffee House Cake, step # 5
  12. Pour the dough into a mold and bake the biscuit until tender, 25-30 minutes. Check that the biscuit is done with a wooden stick. The biscuit should be elastic when pressed and begin to move away from the walls of the mold. Cool the sponge cake in a mold, then gently turn over. Cut into 2 cakes.
  13. Step 6
  14. Prepare the cream. Pour gelatin with 60 ml of cold water and leave for 5-7 minutes. When the gelatin swells, melt it over medium heat, stir well and, if necessary, strain through a fine strainer. Cool slightly.
  15. Step 7
  16. Whip cold cream with sugar until soft peaks, pour in coffee and brandy in a thin stream, and then, without stopping whisking, add gelatin. Put the cream in the refrigerator until it starts to harden, 10-15 minutes.
  17. Step 8
  18. For impregnation, mix cold coffee with sugar and cognac.
  19. Step 9
  20. Photo of the recipe: Turkish Coffee House Cake, step # 9
  21. 9. Place the crust on the dish, cut side up and apply the impregnation with a brush. Place the cream in a pastry bag and spirally onto the crust. Saturate the second cake and place on top of the cream. Place the cake in the refrigerator for 2-3 hours.
  22. 10. Melt the chocolate and butter in the microwave in pulses of 10 seconds, stirring well each time. Pour chocolate over the cake and let it set a little. Garnish with walnuts.

Cake "Turkish coffee house"



  • Serves: 10 People
  • Prepare Time: 180
  • Cooking Time: 75
  • Calories: -
  • Difficulty: Medium

Impregnated hazelnut biscuit, coffee cream and chocolate icing - this cake will appeal to lovers of the classics.

Ingredients

Directions

  1. Step 1
  2. Preheat oven to 180 ° C. Brush with butter and flour on a 24 cm high-sided round pan.
  3. Step 2
  4. Grind the walnuts into small crumbs using a coffee grinder.
  5. Step 3
  6. Beat the yolks and sugar with a mixer until a fluffy light mass is obtained. The sugar should be completely dissolved. Add flour and stir with a spatula. Then add the nut crumbs and stir again.
  7. Step 4
  8. Photo of the recipe: Turkish Coffee House Cake, step # 4
  9. Whisk the whites separately until soft peaks. Pour the mixture of yolks, flour and nuts over the whites and stir gently with a spatula from top to bottom.
  10. Step 5
  11. Photo of the recipe: Turkish Coffee House Cake, step # 5
  12. Pour the dough into a mold and bake the biscuit until tender, 25-30 minutes. Check that the biscuit is done with a wooden stick. The biscuit should be elastic when pressed and begin to move away from the walls of the mold. Cool the sponge cake in a mold, then gently turn over. Cut into 2 cakes.
  13. Step 6
  14. Prepare the cream. Pour gelatin with 60 ml of cold water and leave for 5-7 minutes. When the gelatin swells, melt it over medium heat, stir well and, if necessary, strain through a fine strainer. Cool slightly.
  15. Step 7
  16. Whip cold cream with sugar until soft peaks, pour in coffee and brandy in a thin stream, and then, without stopping whisking, add gelatin. Put the cream in the refrigerator until it starts to harden, 10-15 minutes.
  17. Step 8
  18. For impregnation, mix cold coffee with sugar and cognac.
  19. Step 9
  20. Photo of the recipe: Turkish Coffee House Cake, step # 9
  21. 9. Place the crust on the dish, cut side up and apply the impregnation with a brush. Place the cream in a pastry bag and spirally onto the crust. Saturate the second cake and place on top of the cream. Place the cake in the refrigerator for 2-3 hours.
  22. 10. Melt the chocolate and butter in the microwave in pulses of 10 seconds, stirring well each time. Pour chocolate over the cake and let it set a little. Garnish with walnuts.

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