Best gluten free coffee cake an unheard of thought provoking taste
the FULL recipe is available in our website
sharethecook.com/coffee-and-w...
INGREDIENTS
For the walnut cake mix:
6 separated eggs
1 ½ cups sugar (10.5 oz/300 g)
2 teaspoons baking powder (~ 10 g)
2 teaspoons vanilla sugar (~ 10 g)
1 cup ground hazelnuts (5 oz/150 g)
1 cup ground walnuts (3 oz/80 g)
1 cup ground almonds (5 oz/143 g)
1 cup ground coconut (3.35 oz/95 g)
¾ cup grated dark chocolate (3.5 oz/100 g)
1/4 cup flavorless oil (2 fl oz/60 ml)
For the coffee cream:
2 cups whipping cream (or dairy-free whipped cream) (17 fl oz/500 ml)
½ cup instant vanilla pudding powder (3 oz/80 g)
4 tablespoons powdered sugar (1 oz/30 g)
1 tablespoon instant coffee (0.17 oz/5 g)
You can use any of the following for decoration:
¾ cup dark grated chocolate (3.5 oz/100 g)
7 candied pecans (oz/200 g)
Chopped walnuts
Maple syrup
INSTRUCTIONS
1) Preheat your oven to 338℉/170℃
2) Beat the egg whites alone
3) Gradually, add sugar, vanilla sugar, and baking powder while whisking
4) Mix in the yolks, nuts, chocolate, and oil
5) Grease the baking pans with a few drops of oil
6) Pour the cake mix in and bake for 30-35 minutes (20-25 minutes if you split the batter over three pans)
7) Let the cake cool while you prepare the coffee cream
8) Whip the cream, vanilla, instant coffee, and powdered sugar
9) Cut the cake into three layers using the adjustable slider
10) On a serving sheet, alternate between cake and coffee cream layers, finishing with cream on top
Refrigerate overnight to hold the layers in place
11) Garnish with your topping of choice right before serving
#Recipe #FreeCoffee #Walnut #sharethecook
8 мар 2024
