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How To make Portuguese Coffee Buttercake
1 c Unsalted butter, softened
-(no substitutions) 1 c Sugar
4 lg Eggs, at room temperature
1 ts Vanilla extract
1 1/2 c All-purpose flour
1/4 ts Salt
Coffee Buttercream 3/4 c Milk
6 lg Egg yolks
1 c Sugar
4 ts Instant coffee powder
1 tb Vanilla extract
2 c Unsalted butter, softened
-(no substitutions) Prep time: 1-1/2 hours plus cooling Baking time: 10 to 12 minutes per batch Cake Wafers Cake wafers: Preheat oven to 350 deg. F. Invert two (or more if you have them) 9-inch round cake pans; grease and flour bottoms of pans. Beat butter in mixer bowl until smooth. Beat in sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Beat in flour and salt just until combined. Spread 1/3 cup batter evenly on each inverted cake pan to within 1/4 inch of edge. Bake 10 to 12 minutes, until lightly browned around edges. With long, thin metal spatula, loosen each wafer and transfer to wire racks to cool completely. Repeat on buttered, floured pans with remaining batter to make a total of 12 wafers. (Can be made ahead. Stack between sheets of wax paper and cover tightly, up to 2 days.) Coffee buttercream: Heat milk in medium saucepan over medium heat just to boiling. Meanwhile, whisk egg yolks and sugar together in medium bowl. Gradually whisk in hot milk. Return mixture to saucepan; cook, stirring constantly, over medium-low heat until mixture thickens and coats back of spoon, about 6 minutes. (Do not boil.) Strain through sieve into mixer bowl. Stir in coffee powder and vanilla. Cool to room temperature. Beat in 2 cups butter, 1 tablespoon at a time, beating well after each addition.
To assemble, place 1 cake wafer on serving platter. Spread evenly with 1/3 cup buttercream. Add second wafer and 1/3 cup more buttercream; repeat with remaining wafers and buttercream, ending with wafer. Pipe remaining buttercream decoratively on top. (Can be made ahead. Cover and refrigerate up to 24 hours.) Remove from refrigerator 30 minutes before serving. Makes 16 servings.
Per serving: 475 calories, g35 total fat, g21 sat. fat, mg220 chol., mg63 sodium, g35 carbo., g5 pro. From: LADIES' HOME JOURNAL (R) November, 1991, Volume 108, No. 11.
How To make Portuguese Coffee Buttercake's Videos
Ginjinha | Portuguese Cherry Liqueur | Ginja Recipe
Delicately flavoured and delicious cherry liqueur that is a speciality of Portugal. When served in chocolate cups makes for a delicious after dinner treat.
Detailed/Printable recipe:
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Prestige 57127 BakeMaster 2 Non Stick Muffin Tray, Grey, 12 Cup
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WOW your guests with this fluffy MARBLE CAKE recipe! Moist marble cake using one recipe
RECIPE:
SHOP:
If you’re looking for a fluffy, moist marble cake that is going to WOW your family and friends, then this recipe is it! Soft layers of vanilla and chocolate cake are combined together and topped with a whipped chocolate ganache frosting – YUM! It comes together so easily using only one recipe that’s based on my 5 star rated vanilla cake recipe, which I promise will not disappoint!
INGREDIENTS:
Vanilla Cake
- 2¼ cups (300 g) flour - regular all purpose (see note 1 on blog post if you want to use cake flour)
- ¼ cup (25 g) cornflour - also known as cornstarch
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter - room temperature
- ½ cup (105 g) unflavoured vegetable oil - I use canola
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1¼ tbsp vanilla essence/extract
- 1 tsp white vinegar
- 1½ cups (337 g) buttermilk - room temperature, see note 5 on blog post if using a homemade buttermilk substitute
Extra Ingredients for Chocolate Portion of Cake
- ⅓ cup (33 g) cocoa powder - unsweetened, Dutch processed preferred
- 1 tsp instant coffee powder
- 1 tbsp unflavoured vegetable oil - I use canola
Whipped Chocolate Ganache Frosting
- 3 cups (675 g) cream - minimum fat percentage of 34%
- 1⅔ cups (270 g) dark chocolate - I use 50% dark chocolate, semi-sweet okay too
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Simple cake | Food From Portugal
As the name implies, this is a simple and very tasty cake flavored with the delicious lemon aroma. It's the perfect solution to serve as a family snack! Get the recipe here:
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Classic Portuguese creamy Sponge Cake I SOFT, FLUFFY, AND JUICY CAKE FOR YOUR DINNER
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Marble Pound Cake _ You Will Never Get Enough Of It????
Very light, very elegant and delicious marble pound cake????. One piece will not be enough at all...
Ingredients:
2/3 cup unsalted soft butter (150 g)(1 1/4 sticks)
1 1/2 cups sugar (300 g)
1 tsp vanilla extract
4 large eggs
3/4 cup milk (180 ml)
2 cups all purpose flour (300 g)
2 tsp baking powder
pinch of salt
4 tbsp unsweetened cocoa powder to add on half of the batter
- Bake at 350 F/180 C for about 50-55 minutes or until a skewer inserted in the center comes out clean.
#marblepoundcake #zebrapoundcake #poundcake
Recipe in Portuguese:
150 g manteiga
1 1/2 cups (300 g) açúcar
1 tsp extrato de baunilha
4 ovos grandes
3/4 cup leite
2 cups (300 g) farinha multiuso
2 tsp fermento em pó
pitada de sal
4 tbsp sem açúcar cacau em pó
150 جرام زبدة طرية غير مملحة
1 1/2 كوب سكر (300 جم)
1 ملعقة صغيرة فانيليا
4 بيضات كبيرة
3/4 كوب حليب
2 كوب دقيق لجميع الأغراض (300 جم)
2 ملعقة صغيرة بيكنج بودر
قليل من الملح
4 ملاعق كبيرة مسحوق كاكاو غير محلى
Recipe in Greek:
150 γρ ανάλατο μαλακό βούτυρο
1 1/2 φλιτζάνι ζάχαρη (300 γρ.)
1 κουταλάκι του γλυκού εκχύλισμα βανίλιας
4 μεγάλα αυγά Jim
3/4 φλιτζάνι γάλα
2 φλιτζάνια αλεύρι για όλες τις χρήσεις (300 γρ.)
2 κσ μπέικιν πάουντερ
πρέζα αλάτι
4 κουταλιές της σούπας σκόνη κακάο χωρίς ζάχαρη για να προσθέσετε τη μισή ζύμη
2/3 tasse de beurre mou non salé (150 g)(1 1/4 bâtonnets)
1 1/2 tasse de sucre (300 g)
1 cuillère à café d'extrait de vanille
4 gros œufs
3/4 tasse de lait (180 ml)
2 tasses de farine tout usage (300 g)
2 cuillères à café de levure chimique
pincée de sel
4 cuillères à soupe de cacao en poudre non sucré
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Butter Marble Cake | Marble Butter Cake Recipe | Kek Butter Marble
Butter Marble Cake | Marble Butter Cake Recipe | Kek Butter Marble
For this Butter Marble Cake Recipe, I used good quality butter as it gives a good taste and flavor for Butter Marble Cake. The butter must be soft enough at room temperature before creaming it with the sugar. I used salted butter for this marble cake recipe, and the cake would not be salty even though I used salted butter as the amount of salt in 250 gm of butter is very less. You may use unsalted butter too. Please watch the video till the end to get the tips and explanation on how to make a marble butter cake.
1 Cup = 250 ml
TSP = Teaspoon
TBSP = Tablespoon
Untuk resepi Kek Butter Marble ini, saya menggunakan mentega yang berkualiti (salted butter) 250 gram, kerana ia memberi rasa yang lebih sedap untuk Kek Butter Marble. Kalau nak ganti marjerin pun ok je..jadilah kek marble. Mentega mesti cukup lembut pada suhu bilik sebelum pukul dengan gula. Sila tonton video hingga akhir untuk mendapatkan tips dan penjelasan mengenai cara membuat Kek Butter Marble.
1 Cawan = 250 ml
SK = Sudu Kecil
SB = Sudu Besar
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