Caramel Coffee Cake By Chef Nun 

Caramel Coffee Cake By Chef Nun
Ingredients:
Eggs 4 (no.1)
Hot water 30 ml.
Instant Coffee 2 Tablespoons
Sugar 100 grams.
SP 12 grams.
Baking Powder 1 teaspoon
Cake Flour 100 grams.
Corn Flour 1 tablespoon
Butter 80 grams.
Coffee Whipped Cream
Whipping Cream 400 grams.
Instant Coffee 1 ½ Tablespoons
Icing Sugar 40 grams.
Caramel Sauce
Sugar 145 grams.
Whipping Cream 145 ml.
Vanilla Extract 1 teaspoon
Salted Butter 115 grams.
Salt ½ teaspoon
Macadamia Nuts
Directions:
1. Add vanilla extract in whipping cream, heat in microwave set aside.
2. Add some sugar in saucepan over medium-low heat until melted, add more sugar and repeat the step until finished all the sugar. Heat until golden brown then turn off the heat.
3. Slowly pour in whipping cream, stir well then add salted butter stir until well combined. Add salt mixed well, set aside to cool.
4. Mixed instant coffee with hot water, set aside.
5. Sift cake flour, corn flour, baking powder, salt together, set aside.
6. Preheat oven 170°C.
7. In mixing bowl add eggs, SP, sugar, coffee mixed, sifted dry ingredients beat on high speed for 10 minutes until light and fluffy.
8. On medium speed gently add in warm melted butter, scraping the bowl and beat until well combined, then turn to lower speed for few minutes.
9. Pour the batter in lined 3P cake pan.
10. Bake for 50-60 minutes.
11. Let it cool completely. Sliced
12. Warm some whipping cream with instant coffee, mixed well. Set aside.
13. Whipped the whipping cream and coffee mixed, icing sugar until firm peaks.
14. Between each layer spread the whipped cream on cake then pipe in caramel sauce, cover with slice of cake.
15. Spread the whipped cream over the cake and the side of the cake.
16. Decorate on top with caramel sauce and macadamia nuts.

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