soft coffee and walnut cakes

Name: Soft Coffee and Walnut Cakes
Ingredients: 250 gram(s) raw almond marzipan 50%; 125 gram(s) eggs; 25 gram(s) sifted flour; 60 gram(s) melted butter; 10 gram(s) coffee extract (or espresso); - dark brown rum

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44 Pinches 1 Photo

Jordan Michelle Falco

Orlando, FL

Updated on Jul 23, 2011

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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Ingredients

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

How To Make soft coffee and walnut cakes

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.

Step 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.
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