Coffee And Caramel Cake
- What is a Coffee and Caramel Cake ?
- Rich and Decadent Coffee and Caramel Cake
- How to make Coffee and Caramel Cake?
- Expert Tips
- Recipe Card
What is a Coffee and Caramel Cake ?
This coffee and caramel cake is an adaptation of the classic French dessert called the creme caramel, which is also popularly known as caramel custard. A caramel custard has the base of French custard baked over some intense caramel and then chilled in the fridge till it sets. This custard is then turned out of the mould and then devoured with delight. Similar to this, in the coffee caramel cake, there is a coffee flavoured custard, but it is placed over a shortcrust base and topped with caramel. As it is in a non-stick springform pan, it can easily be moulded without turning it upside down.
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Rich and Decadent Coffee and Caramel Cake
This cake is not your usual sweet sponge cake. It's baked with a layer of flaky shortcrust pastry, followed by a rich and sweet coffee custard, topped with a deep intense caramel and almond slices; this cake is to die for. Follow this simple step by step recipe to make this cake.
Suggested cookware for the recipe
How to make Coffee and Caramel Cake ?
1) Start by preheating your oven to 180 degree celsius. In a bowl combine refined flour with sugar, salt, butter and knead them together into a soft and crumbly dough.
- Do not over knead the shortcrust pastry or it might not turn out as flaky as it should be.
- Pour the milk slowly into the eggs, or they might curdle.
- Do not over caramelise the sugar or it might taste really bitter.
Coffee and Caramel Cake
A classy and decadent coffee caramel cake with a layer of shortcrust and almond caramel. Follow this easy recipe to bake this delicious and different dessert.
Refined flour : 1 cup
Caster sugar : 1.5 cup
Salt : to taste
Butter : 50 g
Milk : 400 ml
Coffee : 3 tbsp
Fresh cream : 1.5 cup
Condensed milk : ½ cup
Eggs : 2
Cornflour : 2 tbsp
Sliced almonds : handful
Start by preheating your oven to 180 degree celsius. In a bowl combine refined flour with sugar, salt, butter and knead them together into a soft and crumbly dough.
In a non-stick spring form pan, spread out the dough by pressing it in with your fingers. Prick the dough with a fork and bake it for 20 minutes in a preheated 180 degree oven.
In a stainless steel milk pan, combine whole milk, some instant coffee, fresh cream and condensed milk. Heat it on medium low heat till it almost comes to a boil.
Take two different bowls and in them separate two eggs. To the yolks add caster sugar and cream them together and whisk the egg whites separately till they form soft peaks.
Pour the coffee and milk mixture slowly into the yolks, constantly stirring them together till everything is combined. Transfer it back into the saucepan, add some cornstarch and heat it till it thickens up a little bit.
Once the mixture is thick, let it cool for a while and then fold in the egg whites into the milk mixture. Once combined, pour the mixture into the mould over the shortcrust pastry and bake it into a preheated 160 degree oven for 45 minutes.
While the custard is baking, in a nonstick pan, melt some sugar with water and let it caramelise. Once the desired colour is achieved, add in some butter and emulsify. Finish the caramel with some sliced almonds and pour it on top of the cake and chill it till its set.
Once the cake is set, take it out of the pan and demould it from the springform pan. Slice and enjoy.
This whole cake is made out of three different layers that need to be baked or set at three individual temperatures, so you need to carefully monitor and keep in mind the exact temperature at which each item sets.
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