Ciambella al caffe
I am an early morning coffee lover: the idea of getting out of bed and enjoying a delicious and full-bodied aroma of freshly ground beans makes me start the day with the best of smiles! Topped by the experience of making the coffee with my Gaggia and eating a piece of a delicious fluffy Coffee Cake or as Italians call it Ciambella al Caffè. Buona giornata!
Ingredients:
00 flour (w 190) 300 g; granulated sugar* 220 g; medium eggs (at room temperature) 3; sunflower seed oil 120 g; baking powder for cakes 16 g (1 sachet); espresso coffee 200 g; instant coffee 1 tbsp
For the icing: icing sugar 200 g; Hot espresso coffee 40 g
Preparation:
To prepare the coffee cake, start with the dough: prepare the espresso coffee and leave it to cool aside. Meanwhile, place the eggs with the sugar in the bowl of a planetary mixer fitted with the whisk attachment and work them until they become light and fluffy. Still with the planetary mixer running, add the seed oil slowly and then the now cold coffee, in which you will have dissolved the spoonful of instant coffee. Mix the yeast with the flour and sift everything into the bowl with the rest of the ingredients, mixing well with a whisk or a pan licker so as to have a homogeneous mixture. At this point, butter and flour the mold and transfer the resulting mixture into it. Cook the cake in a preheated oven at 175° for about 40 minutes. Before taking it out, please do the toothpick test to check that is is cooked; otherwise you will have to extend the cooking for another 5 minutes. For the icing and composition: To make the icing, place the sifted icing sugar in a bowl and add the boiling coffee little by little, then mix with a spoon until you obtain a rather thick cream.
Grazie a Sonia Peronaci!
Cakes need Coffee. And good coffee needs a good coffee machine. There are a number of new Italian coffee machines on the market - whether you want a vintage design or modern. Such as the Gaggia Accademia or Smeg EGF03 Manual Espresso Maker or from La Pavoni Professional Rame Gold or the Armacord from G3 Ferrari.
Torta al caffè
A majestic Coffee Cake or is this case Torta al Caffè.
Unlike its water-based variation, this cake is made with a fragrant hazelnut mixture and a soft coffee cream enriched with whipped cream. I know very naughty!
Ingredients:
For the Base:
Eggs (about 3 medium) 165 g Butter at room temperature 125 g Sugar 110 g 00 flour 100 g; Hazelnut flour 40 g; Potato starch 30 g; Powdered sugar 20 g; Water 10 g
Instant coffee 5 g; Baking powder for cakes 6 g
For the Coffee Cream:
Whole milk 500 g; Cold liquid fresh cream 300 g; Sugar 200 g; Corn starch (cornflour) 40 g Egg yolks 4; Gelatin sheets 8 g; Instant coffee 5 g
Preparation:
- To make the coffee cake, first prepare the dough for the base: separate the egg yolks from the egg whites, then whip the latter with an electric whisk, adding the icing sugar little by little. Temporarily keep the egg whites aside whip until stiff and pour the softened butter and granulated sugar into another bowl. Work the butter and sugar with the whisk for a few minutes, then add one egg yolk at a time. Dissolve the soluble coffee in the water and pour it into the mixture. Mix with the whisk, then add the 00 flour. Keeping the whisk moving, add the yeast, the starch and the hazelnut flour.When the powders have been well absorbed, incorporate the egg whites until stiff: first add a small part to dissolve the mixture, then add the rest as well, mixing delicately from bottom to top with a whisk.
2. Then pour the mixture obtained into a mold with a diameter of 18 cm lined with baking paper (or buttered and floured), level the surface with the back of a spoon and cook in a preheated static oven at 180° for about 45 minutes. Check cooking with a toothpick, then remove from the oven and leave the cake to cool in the mold.In the meantime, prepare the coffee cream: pour the egg yolks and sugar into a saucepan and mix with a hand whisk or a marisa, then add the cornstarch and mix well. Meanwhile, pour the milk and the instant coffee into another saucepan and bring to the boil, stirring to dissolve it. Pour the hot milk into the egg yolk mixture, first just a small part and then all the rest.Put the saucepan back on the heat and let it thicken, continuing to mix.
3. When the cream is ready, transfer it to a bowl, cover with cling film and leave to cool in the fridge until ready to use. At this point, soak the gelatine sheets in cold water. Meanwhile, pour almost all the cream into a bowl and whip it with an electric whisk: it should be shiny, but not too firm. Heat the rest of the cream in a saucepan: once it reaches the boil, turn off the heat and add the well squeezed gelatine sheets. Stir to dissolve them evenly. Take the now cold cream and revive it with a whisk, then delicately incorporate the whipped cream, mixing from bottom to top with a marisa. Finally, pour the cream and gelatin mixture into the cream and mix well to obtain a soft and smooth consistency. Place the cream in the refrigerator while cutting the base of the cake: first remove the top with a long, serrated knife, then divide it horizontally into 2 parts. Place the base on a serving plate and fill with half the cream using a piping bag with a 1 cm smooth nozzle, then cover with the second cake disc and smooth the edges with a spatula. Fill the surface with the remaining cream, this time using a piping bag with a Saint Honoré nozzle. Finally garnish with the coffee beans. Place the coffee cake in the fridge for a couple of hours before serving it.
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