Japanese COFFEE CRUNCH CAKE For Nearly 50 Years - Two Minute Thursday
If you're a fan of coffee, than you need to try this Japanese Coffee Crunch Cake at the Sweet Shop on the outskirt of Japantown. It's a mom and pop shop that has been around for almost 50 years.Expect the coffee crunch cake to sell out before the end of the day.
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Coffee Crunch Cake Without Oven || Bento Cake || Minimalist Cake || @AimonsCookingStories.
Coffee Crunch Cake Without Oven || Bento Cake || Minimalist Cake || @AimonsCookingStories.
Ingredients:
For Sponge:
Egg: 1
Sugar: 25g.
Milk: 1 tsp
Coffee Powder: half tsp.
All Purpose Flour: 25 g.
Baking Powder: half tsp.
Baking Powder: 1/4th tsp.
Vanilla Essence: Half Tsp.
Cake Syrup For Soaking:
Milk: 3/4th Cup.
Coffee Powder: 1 tsp.
Sugar: 1 tsp.
Caramel Crunch:
Sugar: 1/4th tsp.
Almonds: 1/8th cup.
Coffee Frosting:
Whipping Cream: Half Cup.
Vanilla Essence: 2-3 drops.
Milk: 1/4th cup.
Coffee: Half Tsp( diluted in milk).
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Red Ribbon Caramel Coffee Crunch Cake: Cream Frosting & Salted Caramel Drizzle | Cooking with Kurt
Learn how to make this Caramel Coffee Crunch Cake! Two layers of white cream cake are surrounded by a light coffee whipped cream frosting, filled and topped with coffee-crunch honeycomb chunks, and finished with a salted caramel drizzle. The perfection combination for caramel and coffee lovers! Enjoy!
RECIPE:
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Ingredients:
Coffee Crunch Honeycomb:
1/2 cup granulated sugar [100 g]
2 tbsp corn syrup (sub: honey) [30 mL]
1/4 cup hot-brewed coffee [60 mL]
1 tsp baking soda [5 g]
Caramel Drizzle:
1/2 cup granulated sugar [100 g]
4 tsp water [20 mL]
1/3 cup heavy cream (room temp) [80 mL]
2 tablespoons unsalted butter [24.4]
1/4 tsp table salt [1.4 g]
White Cream Cake:
16 tbsp (2 sticks) unsalted butter (room temp) [227.2 g]
6 large egg whites (room temp) [180 g]
1 1/4 cups whole milk (room temp) [300 mL]
1/2 cup vegetable oil [120 mL]
2 tsp clear vanilla extract (sub: regular vanilla extract) [10 mL]
3 cups all-purpose flour [360 g]
1 tbsp baking powder [12 g]
1/2 tsp table salt [2.8 g]
1 3/4 cups granulated sugar [350 g]
Coffee Whipped Cream Filling and Frosting:
8 oz cream cheese (room temp) [226.4 g]
2/3 cup granulated sugar [133.3 g]
2 tsp clear vanilla extract (sub: regular vanilla extract) [10 mL]
3 2/3 cups heavy cream (very cold) [880 mL]
1/4 tsp instant espresso (sub: instant coffee) [0.5 g]
Classic Coffee Cake Recipe By Food Fusion (Eid Special Recipe)
Ok so we did it! An amazing Classic Coffee Cake Recipe. We have been wanting to do this recipe for a long time. Now we think that we are very close to what you get at some famous bakeries. Use Nurpur unsalted butter for best results. #HappyCookingToYou #FoodFusion #Nurpur
Written Recipe:
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00:00 Classic Coffee Cake
00:17 Prepare cake
02:10 Prepare coffee butter frosting
03:28 Assembling
04:37 Aray waah
Recipe in English:
Ingredients:
Prepare Plain Cake:
-Maida (All-purpose flour) 2 Cups (250g)
-Namak (Salt) ½ tsp
-Baking powder 2 tsp
-Doodh (Milk) ¼ Cup
-Instant coffee ½ tsp
-Nurpur Butter unsalted 200g (room temperature)
-Bareek cheeni (Caster sugar) 1 Cup
-Anday (Eggs) 4 (room temperature)
-Vanilla essence ½ tbs
Prepare Coffee Butter Frosting:
-Sugar 2 Cups
-Cream 2 tbs
-Instant coffee 2 tbs
-Nurpur Butter unsalted 150g (room temperature)
-Namak (Salt) 1 pinch
-Vanilla essence ¼ tsp
-Bareek cheeni (Caster sugar) ¼ Cup
-Instant coffee ½ tsp
-Hot water ½ Cup
-Badam (Almonds) chopped
Directions:
Prepare Plain Cake:
-In a bowl,place sifter,add all-purpose flour,salt,baking powder,sift all dry ingredients together then mix well & set aside.
-In milk,add instant coffee,whisk well & set aside.
-In a bowl,add butter & beat until fluffy.
-Add caster sugar & beat again.
-Add eggs,one by one & beat after each addition.
-Add half quantity of dry ingredients & beat on low speed.
-Add prepared coffee milk,vanilla essence & beat again.
-Add remaining dry ingredients and beat on low speed until well combined.
-Grease 9” inch baking pan with butter and line with butter paper.
-Pour cake batter on greased baking pan and tap few times.
-Bake in preheated oven at 180C for 40 minutes.
-Take out cake from the oven & let it cool on a wire rack.
Prepare Coffee Butter Frosting:
-In a spice mill,add sugar and grind to make a powder then sift & set aside.
-In a bowl,add cream,instant coffee,whisk well & set aside.
-In a bowl,add butter & beat until it changes color.
-Gradually add powdered sugar,salt & beat well.
-Add cream & coffee mixture,vanilla essence & beat until well combined then transfer to a piping bag.
-In a small jug,add caster sugar,instant coffee,hot water,mix well & set aside.
-Trim a thin layer from the top of sponge cake with a serrated knife and then horizontally cut a layer of cake.
-Place first layer of cake on a cake stand,add coffee syrup,add & spread coffee butter frosting,almonds and place top layer of cake over it.
-Add & spread coffee syrup and coffee butter frosting & frost the outside of the cake with coffee butter frosting.
-Apply chopped almonds on the sides of the cake.
-Refrigerate until chilled.
-Cut into desired slices & serve!
Coffee Crunch Cake - Recipe by Muneeze Khalid
I can’t wait for you all to try out this delicious cake! I know you all will love it! So light and airy and packed with flavor!
Please like & share this video ❤️ Please also subscribe to my channel! Your support will mean the world to me ❤️
Coffee Crunch Cake
Sponge
Ingredients
150g flour
100g caster sugar
1tsp baking powder
1/2 tsp salt
75ml hot water mixed with 1 tbsp coffee
60ml oil
4 egg yolks
4 egg whites
50gcaster sugar
Caramel Sauce
Ingredients
1/2 cup caster sugar
25g butter
2 tbsp water
1/4 cup cream
Milk as required
Caramel Crunch
Ingredients
1/2 cup sugar
TIPS
* Make sure you grease and line your pan
* Preheat your oven for 15-20 minutes
* Use an oven thermometer and correct measuring tools
* Use a serrated bread knife to carve your cake
* Use a pallet knife to spread cream smoothly
* Use milk to soften your sponge