I saw this cake in a German Magazine. And the instant I saw it, I fell in luv with it and tried to make one. For the 1st time itself, it came out excellent and my son & me, we are coffee lovers, liked it very much. It is no-fuss cake.
Coffee Caramel Cake
Powdered Almonds - 100 gm
Butter - 125 gm and for greasing the cake form
Powdered Sugar - 180 gm
Bourbon - Vanilla Sugar - 2 pcks. (you can use essence also)
Salt - 1 pinch
Instant Coffee Powder - 40 gm
Cocoa Powder - 3 tb.sp
Eggs - 5
Creamy Curd - 150 gm
All purpose flour - 400 gm
Backing Powder - 2 t.sp
For the outer caramel layer
Sugar - 100 gm
Butter - 50 gm
Whipping cream - 100 gm
Roast the powdered almonds in a pan till you get the aroma of it. In a bowl beat together the butter, sugar, vanilla-sugar, salt and 20 gm coffee powder. One by one add the eggs and keep beating. Add the curd and beat again. Fold in the flour and the backing powder. And beat till a get a pouring consistency. Add the roasted almond powder, mix again. Pour this mixture in a greased cake form. Bake in a pre-heated oven for about 60 min. at 175 degree.
Once the cake is done take it out and let it cool. Boil 50 ml water and add the rest of the coffee powder to this water. In another sauce pan cook the butter and sugar together till you get light brown caramel. To this add the whipping cream and cook again. Till you get the thick consistency again. Add the coffee mixture and cook again for about 5 min. Let it cool. Pour this mixture over the cake and let it set for sometime.
Enjoy the cake with your evening snacks/Tea.
Check out what the other RM runners are cooking today.