Home Recipe Inspiration Creamy Coffee Cake
Creamy Coffee Cake

Creamy Coffee Cake

by Ünal Güler

Coffee Cake Ingredients with Cream

Materials for Cake Mixture

2.5 cups of granulated sugar
2 cups of flour
1 1 finger missing cocoa from the glass of water
1.5 teaspoons of baking powder
1.5 teaspoons of baking soda
1 packet of vanilla
1 pinch of salt
1.5 glasses of water hot water
1 tablespoon of granulated coffee
1 + ¼ glass of milk
½ glass of sunflower oil
2 eggs

Ingredients for Pastry Cream

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2 egg yolks
1 + ¼ cup of granulated sugar
¾ cup of flour
¼ cup of cornstarch
2 cups of milk
2 cups of cream
1 packet of vanilla
1 tablespoon of butter
375 gr. mascarpone cheese

Materials to decorate

Powdered pistachios

Oil your large rectangular pyrex.
Place two rows of water glasses, 3 side by side, into the pyrex .
There will be 6 water glasses in total.

For cake batter;

Add granulated sugar, flour, cocoa, baking powder, baking soda, vanilla and salt by straining into a mixing bowl.
Mix hot water and granulated coffee in a separate mixing bowl.
Add milk, sunflower oil and egg into it and mix.
Turn the floury mixture into a pool.
The liquid mixture you have prepared inside. Add it and mix it with a whisk.
Add your prepared cake mix to the prepared pan with a ladle without touching the glasses.
Bake in a preheated oven at 180 degrees for 25 minutes.

NOTE : Since you will be cooking in a fan oven You can ensure that the glasses do not slip by placing a heavy container on the glasses.

Leave your cake out of the oven for 5 minutes and remove the glasses.

For the pastry cream;

Take the milk and cream in a saucepan and heat them.
Take granulated sugar and egg yolks in your mixing bowl and whisk them well.
When the mixture gets the consistency of light sand, add flour and starch and continue mixing.
When the mixture becomes like sand, add the warm milk cream mixture to the egg mixture slowly, whisking continuously and mix well.
Put the mixture in a saucepan and on low Keep it stirring constantly over the fire so that it reaches the consistency of pudding.

NOTE: You can put your mixture through a strainer while you are taking it into the pot, so that there will be no lumps.

When it comes to the consistency of custard, add vanilla and butter, mix and cool slightly.
When the cream is warm, add the mascarpone cheese and mix well.
When your pastry cream is ready, cover the cream with cling film and let it cool.

To assemble;

Cool your cake that comes out of the oven thoroughly.
Pour the pastry cream you prepared into your cooled cake.
Serve by decorating it with powdered pistachios. .

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