Small Soft Coffee Cakes

Name: Small Soft Coffee Cakes
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 6 Portionen
Ingredients: 100 g of butter; 85 g of sugar; 5 cl of water; 1 piece whole egg; 2 piece egg yolks; 3 c. à s. of strong coffee; 150 g of flour; 150 g of sugar; 150 g of butter; 150 g of almond powder; 6 piece egg whites; 1 c. à s. of coffee extract

Cake

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Cook Time

3 h

Servings

Difficulty

Medium

Prep Time

60 Min

This Thermomix® recipe for Small Soft Coffee Cakes is ready in 3 h and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These small soft coffee cakes are a delight to accompany your afternoon coffee or for a gourmet brunch. The coffee cream, smooth and fragrant, contrasts wonderfully with the sweetness of the almond cakes. I often prepare them for birthdays, as they are always very popular. The recipe is a bit long, but the result is really worth it! You can vary the flavors by replacing the coffee with pistachio, vanilla or cocoa. These cakes keep well in the refrigerator for a few days.

Ingredients (12 ingredients)

100 g of butter
85 g of sugar
5 cl of water
1 piece whole egg
2 piece egg yolks
3 c. à s. of strong coffee
150 g of flour
150 g of sugar
150 g of butter
150 g of almond powder
6 piece egg whites
1 c. à s. of coffee extract

Preparation (10 steps)

Preparation of softened butter

Thermomix® Setting

2 min/122°F/Speed 2 50

Cut 100 g of butter into pieces and place them in the Thermomix bowl. Program 2 Min./50°C/Stufe 2 to soften the butter.

120

Preparation of the syrup

Thermomix® Setting

10 min/212°F/Speed 1 100

Pour 85 g of sugar and 5 cl of water into the Thermomix bowl. Program 10 Min./100°C/Stufe 1 without the measuring cup. Use a spatula to clean the edges of the bowl if necessary.

600

Preparation of the coffee cream

Thermomix® Setting

3 min/Speed 4

Add 1 whole egg and 2 egg yolks to the Thermomix bowl. Program 3 Min./Stufe 4. Pour the hot syrup very gently in a thin stream while the Thermomix is running. Then add 3 tbsp of strong coffee and the softened butter. Program 5 Min./Stufe 3 to mix until completely cooled. Transfer the cream to a container and set aside in the refrigerator.

180

Preparation of softened butter for the macaroons

Thermomix® Setting

2 min/122°F/Speed 2 50

Cut 150 g of butter into pieces and place them in the Thermomix bowl. Program 2 Min./50°C/Stufe 2 to soften the butter.

120

Mixing the dry ingredients

Thermomix® Setting

10 sec/Speed 4

Add 150 g of flour, 150 g of sugar, 150 g of almond powder and 1 tbsp of coffee extract to the Thermomix bowl. Program 10 Sek./Stufe 4 to mix.

Incorporating the butter

Thermomix® Setting

20 sec/Speed 3

Add the softened butter to the Thermomix bowl. Program 20 Sek./Stufe 3 to incorporate the butter.

Preparation of the whipped egg whites

Thermomix® Setting

3 min/Speed 3.5

Insert the whisk into the Thermomix bowl. Add 6 egg whites. Program 3 Min./Stufe 3.5 to whisk the egg whites until stiff.

180

Incorporating the whipped egg whites

Remove the whisk. Gently incorporate the whipped egg whites into the preparation in the Thermomix bowl using a spatula. Mix gently so as not to break the whites.

Cooking the macaroons

Preheat the oven to 180°C (th.6). Cover a baking sheet with parchment paper. Grease it. Fill a piping bag with a smooth one centimeter diameter nozzle with batter. Make small heaps of dough on the plate, spacing them about 2 cm apart. Using a brush dipped in water, brush the surface of the small heaps of dough, pressing lightly to flatten them. Bake the sheet and cook for 12 minutes. When leaving the oven, pour half a glass of cold water between the plate and the parchment paper. Wait 3 minutes then peel off the cookies. Repeat the operation until all the dough is used up. Let them cool on a wire rack before garnishing.