Soft Coffee and Walnut Cakes

Jordan Michelle Falco

By
@Valencia_Baking

IPP - Week 3 May 24th

These cakes are topped with a coffee flavored butter cream, and a piece of decorative chocolate.

I’m sorry about the European measurements. These recipes are copied straight from my notes in my individual production pastry class. I’m putting them here on just a pinch for my own posterity. If you would like to convert the measurements, I recommended using this conversions calculator: southernfood.about.com/...blconv.htm


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Rating:

Ingredients

250 g
raw almond marzipan 50%
125 g
eggs
25 g
sifted flour
60 g
melted butter
10 g
coffee extract (or espresso)
dark brown rum

Directions Step-By-Step

1
Work marzipan in an electric mixer fitted with a paddle, gradually adding the eggs. Do not overwork the mixture. Add the flour, melted butter, and the coffee.
2
Pipe into buttered "Flexipan" trays of 4cm diameter, or any othere preferred mould, buttered. Top each cookie with half walnut and bake in a fan forced oven at 180C for 8 to 10 minutes. After cooking, brush with brown rum.

About this Recipe

Course/Dish: Cakes, Other Desserts