Cinnamon Crumb Coffee Cake


·         Ingredients

For the coffee cookie
90 g hazelnut powder,
60 g + 30 g brown sugar,
100 g + 25 g egg whites,
30 g egg yolks,
30 g icing sugar,
2 vanilla pods, or 2 tsp liquid vanilla
85 g butter,
2 cc de café soluble *,
2 pinches of fleur de sel,
45 g T 45 flour,
½ packet of baking powder.

·         For the streusel:

50 g of semi-salted butter (when I don't have this butter, I add a touch of salt to my sweet butter)
50 g brown sugar,
65 g hazelnut powder,
50 g T 45 flour,
2 pinches of fleur de sel.

For the coffee cream. It is composed of coffee muslin cream and Italian coffee-flavored meringue:

·         Coffee cream:

10 cl or 10 0 g of semi-skimmed milk,
25 g ground arabica coffee,
1 whole egg + one yolk,
50 g caster sugar,
235 g butter,
25 cl or 250 g of whole liquid cream. 2 cc of instant coffee.
For the meringue:
100 g caster sugar,
3 tablespoons of water,
60 g egg whites,
1 tsp instant coffee.


Instructions·         Preparation of the cookies:

1.    Melt the butter over medium heat in a saucepan without ceasing to whisk it until it takes on a nice hazelnut color and a nutty taste.
2.    Remove from the heat and add the instant coffee.
3.    In the bowl of the food processor fitted with the flat whisk or, failing that, in a bowl, mix by whisking the hazelnut powder, vanilla, icing sugar, and 60 g brown sugar. Stir in the egg yolks and 25 g of white wine. Then pour the still warm hazelnut butter in 2 or 3 times without ceasing to whisk.
4.    Then add the flour, fleur de sel, and baking powder previously sieved to the Maryse.
5.    Whisk the remaining whites (i.e. 100 g), incorporating 15 g of brown sugar from the start.
6.    Add the remaining 15 g when the whites froth well.
7.    Incorporate these whites, which have been mounted in 2 batches, into the cookie device. First, start with ⅓ with a whisk to soften the dough And then, the remaining ⅔ delicately à la Maryse.
8.    Preheat the oven * to 170 ° C.
9.    Pour the mixture into the mold without exceeding 2 cm in thickness And bake for about 30 minutes.
10.Wait 5 minutes before removing the cookie from the mold.

·         Preparation of the streusel:

Combine the flour, brown sugar, hazelnut powder, and fleur de sel in a bowl or a bowl.
Add the ointment butter cut into pieces.
Mix to obtain a kind of coarse shortbread that looks like a crumble.
Spread it tightly on a sheet of baking paper placed on the baking sheet. Bake at 150 ° C for 25/30 minutes.


·         Preparation of the cream:

1.    Bring the semi-skimmed milk to a boil in a saucepan. Remove from the heat and add the ground coffee. Mix and leave to infuse for 5 minutes uncovered.
2.    Filter the infusion in a stocking to remove the grounds.
3.    Meanwhile, whisk the yolk, whole egg, and sugar. Thicken and lightly whiten the mixture.
4.    Take 6 cl of coffee infusion * Make it simmer Pour it in 2 or 3 times over the previous mixture, whisking briskly.
5.    Put everything back in the pan. Cook like a custard without stirring, forming an 8 with a wooden spatula.
6.    When the cream is cooked, sift it (pass it through a sieve) over a bowl (bowl) and whisk it a little to cool it. Until it reaches 25/30 ° C
7.    When the coffee cream is at the right temperature, gradually incorporate the tempered butter cut into small pieces And, swirl the mixture (whisk regularly at medium speed) so that it takes a little volume.
8.    Assemble the frothy cream * with the 2 cc of soluble coffee And using a Maryse, gently fold it up and down with the coffee cream
9.    Preparation of the meringue
10.Make a syrup with sugar and water to reach 121 ° C.
11.When the syrup is at 110 ° C, start to whisk the egg whites on medium speed. When they are at the beak of the bird, add the soluble coffee. Then, the syrup and leave to turn until cooling. Use immediately.
12.Gently fold this cream meringue into the coffee using a Maryse

·         Mounting:

the cookie placed on a cardboard sole or your serving plate
with the stainless steel square placed on it -
Pour the coffee cream down Smooth it out using an angled spatula so that it is well flush with the mold
Reserve the cake for a good ½ hour in the refrigerator to harden the cream
Store tightly tightening the streusel on top
Sprinkle with cocoa and then icing sugar (I didn't put one)
Remove the stainless steel square * by heating it slightly with a blowtorch or using a hairdryer
Take out the cake 20 minutes before tasting it.

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