27’s Baking Diary – Coffee Almond Snowflake Cake
Overview
It was my third aunt’s fiftieth birthday, so in order to match her mature temperament, 27 specially made this relatively mature birthday cake for my third aunt~ Hehe~
Tags
Ingredients
Steps
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Ingredients: Cake: 220g low-gluten flour, 80g butter, 5ml baking powder, 60g caster sugar, 120g milk, 2 eggs, 10ml instant coffee powder, 15ml hot water, 50g almond slices. Crispy grains: 60g ordinary flour, 60g brown sugar, 20g butter, 5ml coffee powder.
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Mix low-gluten flour and baking powder and sift. Dissolve instant coffee powder in 15ml of hot water and cool until ready. Beat eggs and melt butter.
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Pour the coffee liquid, milk, caster sugar, and melted butter into the egg mixture and stir into a liquid mixture.
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Pour the butter mixture into the sifted flour and allow the dry and wet ingredients to be completely mixed without over-mixing.
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Add the slivered almonds to the batter and mix well.
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Pour the cake batter into a mold coated with a layer of butter and start making puff pastry. Mix the flour, brown sugar and softened butter and knead it evenly with your hands.
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Add 5ml of coffee powder and continue rubbing with your hands.
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Knead into crispy pieces and sprinkle evenly on the batter.
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Put it into the preheated oven, middle layer, 170℃, and it will be ready for about 1 hour~
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This portion is for an 8-inch cake. I used a 6-inch cake mold for 27. The remaining batter was made into a small cake~
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Sprinkle a layer of powdered sugar evenly on the surface of the baked cake ~ the coffee almond snowflake cake is completed ~
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The small cakes are also good~hehe~~
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The sugar part can be increased or decreased according to personal preference, and the almond part can be replaced with your favorite nuts or nuts~
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Wish you all a good appetite~ See you next time~~
