Homemade autumn cake with nuts and caramel on wooden background

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.

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Total time: 55 min

Prep time: 25min; Cook time: 30min

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Difficulty: Medium

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Servings: 1 Cake

Directions

 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.

  Chop the paranuts and mix half with the almonds into the caramel mixture. Let the caramel cool down. Place the remaining nuts aside.

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.

Mix the flour and the baking powder, and add the milk gradually to the butter mixture.

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.

 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.

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.

If you do not have a disposable icing bag, you can also spread the white chocolate over the cake with a spoon.

Done. Enjoy!

Ingredients

  • 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
  • Salt
  • 25ml crème Double
  • 5 eggs (class M)
  • 400g flour
  • 1 pk. baking powder
  • 200ml of milk
  • As a garnish: 100 g white chocolate

TRY THIS RECIPE WITH

Toffeenut - Soffio Gianduia Caramello - Nespresso compatible coffee capsules from Gourmesso

Toffeenut – Soffio Gianduia Caramello

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