Peanut roasting and coffee making cakes all over the house with a fragrant New Year's hospitality makes the family miserable

Winter is more suitable for slightly "thick" cakes than light cakes, such as today's Amway peanut coffee cake. This year's more popular raw coconut coffee CP taste, let the coffee flavor fire a hand, when I think the fragrant coffee with fresh coconut is more praised, eat this cake, and think that coffee and peanuts are also very compatible, fragrant combination is the N power of incense. Although the calories feel a loss of high, but don't forget, now is a number of nine days, eat a peanut coffee cake, the body and mood can be at the beginning of the new year, all lively and enthusiastic ~ I wish everyone a happy new year, everything can be expected!

Flower raw coffee egg cake

Materials

Coffee chiffon

Schukermann Low Gluten Flour 55g

Coffee liquid 45g

Schukerman corn salad oil 35g

4 eggs

Schukermann Roasted Castr sugar 50g (egg white)

Spread the sauce

Butter 60g

Light cream 100g

Shukoman icing 16g

Coffee liquid 10g

ornament

Chopped Schucoman peanuts to taste

How to do it

(1) Prepare a clean oil-free and water-free basin and separate the yolks from the egg whites.

(2) Mix instant black coffee with water 1:8 into black coffee water. Take 45g of the coffee solution and pour it into the egg yolks, add the corn salad oil and stir well.

(3) Add low gluten flour, stir until there is no dry powder, and set aside.

(4) Add caster sugar to the egg white three times, turn on the electric whisk, and whisk until the egg head is pulled up and the wet foam state of the big bend hook appears.

(5) Add one-third of the meringue to the coffee egg yolk paste, mix well, pour into the remaining meringue, and mix well.

(6) Pour the cake paste into a baking dish (28cm * 28cm) covered with oiled paper, smooth the surface, gently shake off the large bubbles, send it to the preheated oven, bake at 160 degrees above and below for about 15 minutes, each oven has a different temper, and the temperature and time are only for reference.

(7) After the surface is golden, it is baked, and after a light shock, it is upside down on the mesh plate, tear off the oil paper, and let it cool.

(1) Add room temperature softened butter to a clean basin and add powdered sugar.

(2) Turn on the electric whisk and whisk the butter until the color is white, fluffy and feathered.

(3) Heat the light cream to body temperature, add the light cream a little bit, and add it evenly with each whisk before adding the next time. Until the light cream is completely mixed and the cake is whisked.

(4) Pour in the coffee liquid and beat well.

Crushed peanuts

(1) We have used a ready-made cooked peanut crumble, but if you want the peanuts to be more fragrant and not afraid of trouble, if there are peanuts at home, you can put the peeled peanuts into the baking pan, into the preheated oven, up and down 170 ° C, bake for 15-20 minutes, peel after coloring, set aside.

(2) There are peeled peanuts can also be directly baked and crushed.

combination

(1) Divide the cake embryo into two.

(2) Take one slice and apply a layer of butter cream cream to the surface, and spread it as evenly as possible.

(3) Cover with another sheet.

(4) Apply a layer of butter cream cream to the surface, apply evenly, and cut neatly around.

(5) Finally, lay a layer of ground peanuts. Cut pieces on top of the paper cup holder, and it is easy to take when eating.

Placed in a cake tray for better storage and handling.

It's so yummy! At first, I also wanted to spit on the butter cream, I thought why not use the cream cream, after tasting it, I felt that the cream with it must be rich and mouthy, the cake embryo is the richness of the coffee, the decoration is the aroma of the peanuts, so the butter cream is more matched, the taste is very rich!

Ah ~ open your mouth, feed you a mouthful, do not do you can not imagine how fragrant this mouthful ~ ~ ~ ~

Baking rings

Enjoy life

Original is not easy, welcome to comment on the praise, Mo Mo Da!