Pyramid coffee cake

Pyramid-shaped coffee cakes reveal the mysterious smell of ancient Egypt. The fragrance of the caffeine is fed into the cake, with a fragrance of pure scent, and the smooth and fine cream mixed into the caffeine, soothing that it is sweet, with a fragrance of smoke. A small piece of spoons, a slow delivery entrance, is first felt with the brittle and aroma of nuts, followed by a lacuna and bitterness of coffee with a sense of hierarchy。

Recipe Recommendations

butter 180 grams
sugar 110 grams
eggs of 4
coffee powder 20 grams
hot water 30 ml
low-gluten flour 170 grams
baking powder 4 grams
light cream 300 grams
crushed nuts appropriate amount

sweetening
baking
an hour
ordinary

Steps for Pyramid coffee cake

the 10g coffee powder is melted and cooled, 30 g light cream is melted, then the 10g coffee powdered, cooled back into the remaining cream and frozen into coffee cream。

Butter with sugar until lactating hair is white and each of the four eggs is evenly mixed. We'll add flour and powdered flour to dry paste。

The drop of coffee fluid in the paste continues to be evenly mixed and then into the mould。

The oven is pre-heated with 180°C, and the paste is covered in the middle and baked for 30 to 35 minutes。

After the roasting, take out the cooling and cut into two ladder cakes。

Café cream, rubbing it on the cake and making it into pyramid shapes with nuts torn and cocoa powder to decorate。