soft coffee and walnut cakes
(1 rating)
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: http://southernfood.about.com/library/info/blconv.htm
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(1 rating)
Ingredients For soft coffee and walnut cakes
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250 graw almond marzipan 50%
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125 geggs
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25 gsifted flour
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60 gmelted butter
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10 gcoffee extract (or espresso)
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dark brown rum
How To Make soft coffee and walnut cakes
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1Work 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.
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2Pipe 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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