How To make Six Layer Coffee Torte
2 2/3 cups Flour
2 cups Sugar
1 cup Butter or margarine -- soft
1 cup Buttermilk
3/4 cup Ground cocoa
2 teaspoons Baking soda
1 1/2 teaspoons Vanilla extract
1/4 teaspoon Salt
2 large Eggs
Instant coffee granules 10 (1.4 oz) Heath Bars
2 cups Whipping cream
3 tablespoons Light brown sugar
Preheat oven to 350~F. Grease and flour 3 8-inch round cake pans. In a large bowl, measure first 9 ingredients. With mixer at low speed, beat ingredients until just mixed, scraping bowl constantly with spatula. Dissolve 2 tsp instant coffee into 1 cup boiling water; add to ingredients in bowl. Increase mixer speed to medium; beat 2 minutes, scraping sides of bowl occasionally. Pour batter into pans. Bake 25-30 minutes. Cool cake in pans on racks for 10 minutes. Remove from pans and cool completely. While cake is cooling, finely chop Heath Bars. In a cup dissolve 1/2 tsp instant coffee in 1 tsp hot water; cool. With serrated knife, cut each cake layer in half to make 6 thin layers. In a large bowl, beat whipping cream, brown sugar and coffee until stiff peaks form. To assemble cake, place 1 layer on cake plate; spread with about 1/2 cup of the whipped cream mixture. Reserve about 2/3 of the chopped Heath Bars; sprinkle layer with about 1/5 of the remaining Heath Bars. Repeat layering 4 more times. Top with remaining cake layer. Thinly spread remaining whipped cream mixture over side and top of cake. Gently press reserved chopped Heath Bars onto top and sides. Refrigerate cake until ready to serve. Serves 20.
How To make Six Layer Coffee Torte's Videos
How to Make Opera Cake | Easy Recipe for Coffee Cake with Coffee Buttercream
FULL RECIPE HERE:
When you take a bite of this Opera cake, your taste buds will be in cake heaven! This 6-layer coffee cake is made with almond sponge cake, soaked with coffee syrup and frosted with coffee buttercream! Dessert just doesn't get any better than this!
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How to Get Flat Cake Layers
How to Get Flat Cake Layers
Blog post with all the instructions:
Few things frustrate me more than domed cake layers with burnt edges. I make cakes QUITE often so you can imagine I like things to go smoothly especially since I’m usually filming and sharing the results. When I first started out my cakes had a very “home made” look about them, the corners were rounded and they often sagged at the edge or even drifted off to one side. The taste was good but appearances matter so I would have to trim the top off of my domed layers to get a flat top but then you end up with extra cake and lots of crumbs! Eventually I realized the problem wasn’t with the recipe but the bake itself.
When you bake cake layers the outside heats up and baked more quickly than the center, which is insulated by the rest of the batter surrounding it. So basically the outside of the cake layer bakes first; the inside of the cake layer has more time to rise and by the time the inside is set and baked through the outside is starting to dry out and burn. This is why you see so many cakes with dark edges which are not pillowy soft.
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Best Tiramisu Crepe Cake❗ Creamy and Melt in your mouth! Easy to make
This is 6‘’ crepe cake. Time 1.5 if you want make 8‘’ one.
???? Ingredients
1. Crepe (28 pcs)
* 2pc eggs
* 30g Unsalted Butter 2.11tbsp
* 8g Cocoa powder 1tbsp
* 410g Milk 1.69cup
* 50g Caster Sugar 4tbsp
* 6.6g Instant coffee 2bags
* 15ml Coffee Rum 1tbsp
* 80g Cake flour 1/2cup+2tbsp
2.Tirumisu Cream
* 227g Mascarpone Cheese
* 70g Caster Sugar 5.6tbsp
* 30ml Coffee Rum 2tbsp
* 600g Whipping Cream 2.6cup
3. Top decoration
* 4g Cocoa powder 1/2tbsp
Round pan size: 15cm 6''
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Cinnamon-Crisp Coffee Cake - our 2023 Recipe of the Year!
Drum roll please... King Arthur Baking's 2023 Recipe of the Year is Cinnamon-Crisp Coffee Cake! Every January, our team is thrilled to unveil the newest Recipe of the Year - and 2023 is extra special because it's our TENTH year of doing it. In this video, Kye Ameden shows you how to make Cinnamon-Crisp Coffee Cake, which is the first of ten different coffee cake variations, in honor of our 10th anniversary. Crowned with cinnamon-scented crumbs and hiding a layer of sweet, fudgy filling, this coffee cake may look like a classic rendition, but it's our perfected version of the traditional breakfast sweet. We’ve updated the mixing method to use reverse creaming, a foolproof way to prevent overmixing and ensure a tender cake. Try your hand at making your own snackable cake that’s wildly adaptable and utterly irresistible - and tell your friends about the 2023 Recipe of the Year!
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Credits
Host: Kye Ameden
Producer: Tucker Adams
Stylist: Lydia Fournier
Chapters
0:00-0:22: Kye's Introduction to Recipe of the Year 2023
0:23-1:30: Step 1 - Prepare the pan
1:31-2:16: Step 2 - Mix the filling
2:17-4:36: Step 3 - Make the crumbs
4:37-6:59: Step 4 - Make the cake batter with reverse creaming
7:00-10:43: Step 5 - Assemble the coffee cake layer by layer
10:44-11:32: Step 6 - Bake the coffee cake and test it with knife or toothpick
11:33-12:12: Step 7 - Pull the coffee cake out of the pan using the parchment
12:13-13:07: Step 8 - Make a quick optional glaze to drizzle over the finished coffee cake
13:08: Slice and enjoy Cinnamon-Crisp Coffee Cake, the 2023 Recipe of the Year!
Opera Cake Recipe
Opera Cake Recipe - a rich French dessert, that uses one of the most loved flavor combinations, chocolate and coffee. Opera Cake is consisting of layers of almond sponge cake soaked in coffee syrup, filled with coffee buttercream and chocolate ganache and topped with chocolate glaze. For an elegant finish its name is written on top of each Opera cake slice and is decorated with gold leaf.
To print the recipe check the full recipe on my blog:
#operacake #Frenchdesserts #homecookingadventure
0:00 - Intro
0:25 - Prepare joconde (almond sponge cake)
3:07 - Prepare coffee syrup
3:36 - Chocolate Croustillant
4:26 - Chocolate Ganache
4:58 - Coffee Buttercream
5:55 - Assemble the cake
7:16 - Chocolate Glaze
7:48 - Enjoying the results
Ingredients
Makes about 10 servings
Joconde (Almond Sponge Cake)
5 eggs, room temperature
5 oz (140g) ground almonds (almond flour)
5 oz (140g) powdered sugar
1/4 cup (30g) flour
2 tbsp (30g) butter, melted
5 egg whites
2 tbsp (30g) sugar
1/4 tsp (1g) salt
Coffee Syrup
2/3 cup (160ml) water
1/2 cup (100g) sugar
3 tsp (6g) instant coffee
Chocolate Croustillant
2.5 oz (70g) semisweet chocolate
2.5 oz (70g) Paillette Feuilletine
Chocolate Ganache
5.5 oz (160g) semisweet chocolate
2/3 cup (160g) whipping cream
Coffee Butercream
5 egg yolks, room temperature
3/4 cup (150g) sugar
3 tbsp (45ml) water
2 tsp (4g) instant coffee
1 1/4 cup (280g) butter, softened
Chocolate Glaze
7 oz (200g) semisweet chocolate
2 tbsp (30ml) canola oil
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Tiramisu Cake
This amazing Tiramisu Cake is one of the best desserts you can prepare for your loved ones all year round. An elegant dessert consisting of four layers of moist and soft sponge cake, soaked in espresso and Marsala wine, filled with a smooth and fluffy Mascarpone frosting. One of the easiest layer cakes I’ve made so far and is simply heavenly.
To print the recipe check the full recipe on my blog:
#tiramisucake #tiramisu #tiramisulayercake
Ingredients
Makes about 10-12 servings
Vanilla Sponge Cake
5 eggs, separated
1 cup (200g) sugar, divided
1 tsp (5g) vanilla extract
1/2 cup (115g) oil
1/2 cup (120ml) sparkling water
2 cups (250g) flour
2 1/4 tsp (10g) baking powder
1/4 tsp (1g) salt
Coffee Mixture
1 cup (240 ml) espresso coffee, at room temperature
2 tbsp (30ml) Marsala wine
Mascarpone Frosting
1 1/2 pounds (750g) Mascarpone cheese, room temperature
2 cups (480g) whipping cream, chilled
1 cup (120g) powdered sugar
2 tsp (10g) vanilla extract
White Chocolate Decoration
2.5 oz (70g) white chocolate
1 oz (30g) white chocolate, for tempering
instant coffee powder, for dusting
For decoration
Cocoa powder for dusting the cake
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