Caramel Coffee Cake Recipe
Our Caramel Coffee Cake recipe - Perfect combination of soft caramel with an aromatic espresso
The hypnotizing C`s – our Caramel Coffee Cake recipe.
Have you ever noticed that when it comes to mouth-watering chocolate, caramel is one of the main ingredients? Even if it sticks terribly, caramel is a real treat. The ingredients, which can be divided into hard and soft caramels, depending on the degree of heating and roasting, can be combined wonderfully with an aromatic espresso creating a divine cake.
This recipe is great when you have time and want to treat yourself. Sweeten up your life!
Fun-Fact: Did you know that only 10 per cent of sugar can be detected in a caramel? Scientists have discovered that at least 4,000 roast substances are produced from the heated sugar by caramelisation.
Total time: 55 min
Prep time: 25min; Cook time: 30min
Servings: 1 Cake
➊ For the caramel, add sugar into a pot until it becomes caramelized. Add cream and coffee liqueur and let it boil until the caramel has dissolved.
➋ Chop the paranuts and mix half with the almonds into the caramel mixture. Let the caramel cool down. Place the remaining nuts aside.
➌ In the meantime stir the butter with sugar, vanilla sugar and 1 pinch of salt with the whisks of the hand stirrer white-foamed. Gradually add the eggs and stir well.
➍ Mix the flour and the baking powder, and add the milk gradually to the butter mixture.
➎ Fill the dough into a greased juice pan (or a deep baking sheet, 39 x 32 cm) laid out with baking paper and spread evenly. Spread the caramel mass with a spoon in polka dots on the dough and place with a fork. Sprinkle with remaining nuts.
➏ Place it in the preheated oven at 200 degrees (gas 3, 180 ° C) on the 2nd rail for about 20-30 minutes. Let the cake cool on a cake rack.
➐ Melt the white chocolate in a warm water bath. From a disposable syringe bag, cut a small tip, fill the chocolate and spread over the cake. To this end, you serve the best whipped cream.
➑ If you do not have a disposable icing bag, you can also spread the white chocolate over the cake with a spoon.
Servings: 1 Cake
- 100g of caramel
- 150g of sugar
- Whipped cream
- 4 tsp of caramel coffee – Soffio Caramello
- 50ml of coffee elixir (eg Kahlua)
- 100g ground almonds
- 200g paranuclei
- 250g butter (soft)
- 1 pk. of vanilla sugar
- 25ml crème Double
- 5 eggs (class M)
- 400g flour
- 1 pk. baking powder
- 200ml of milk
- As a garnish: 100 g white chocolate