Walnut Coffee Cake with Butter Caramel Sauce
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Yesterday was one of my junior’s Birthday, T.K. He treated us dinner tonight so I decided to bake him a birthday cake. Kek ni simple je, sebab bahan2 yang pakai mmg basic stuff..nothing too leceh or hard to find. I had some leftover caramel sauce and thought, alang2 ada lagi sikit tu might as well habeskan jer
Ingredients
220g flour
200g white sugar
100g brown sugar
5g Nescafe ( or any instant coffee )
3 tablespoon baking powder
1 pinch of salt
115g shortening ( you can use butter if there’s no shortening at home )
230ml milk
1 teaspoon of vanilla essence
4 egg whites
50g crushed walnuts ( any nuts would do if you don’t have any walnuts )
How to make:
1. Mix dry ingredients into a bowl, add shortening,milk and vanilla. Beat in mixer for 1 minute or until the mixture is well blended.
2. Add in the egg whites and mix until mixture becomes fluffy or smooth.
3. Bake in prepared pan and preheated oven ( 170-180 degrees) for 30-40 minutes. Halfway through baking, add in crushed walnuts onto the batter and continue baking.This may differ according to your oven temp.Like mine, I had it cooked for 50 minutes at 160 degrees.
4. Leave cake to cool and meanwhile, prepare the butter caramel sauce.
Ingredients
60g sugar
2 tablespoons butter
60ml cream, warmed
vanilla essence
How to make:
1. Melt the butter in a large saucepan. Stir in the sugar and cook over medium heat, stirring occasionally with a heatproof utensil, until the mixture begins to caramelize and turn an amber color.
2. When the caramel has turned somewhat reddish and has begun to smoke, and just when it looks and smells as if it is about to burn, remove from the heat and quickly pour in the heavy cream.
3. Stir the caramel until the sauce is smooth and creamy. Add the vanilla.
( refer to Baking911.com )
Once the cake is cooled and set, sift some icing sugar on top and caramel sauce.
To Mamafami, thanks for trying out my chocolate cake recipe Yup, the amount of cocoa powder used in the recipe is QUITE a lot! and I think the buttermilk makes the cake really rich..but I like this recipe sbb you don’t get that weird baking soda after-taste with this cake.
So, sesape rajin nak mencuba recipe Coffee cake ni,silakan and lemme know how your cake turns out,ok!
Tomorrow, butter pecan and chocolate cookies
Cream Puffs (Choux a la Creme)
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Ingredients:
for the choux pastry:
200ml milk
90g butter
2.5g salt
120g sifted flour
200g eggs ( about 4 medium sized eggs)
the custard cream:
200ml milk
20g sifted flour
3 egg yolks
100g sugar
vanilla essence or vanilla oil ( better yet if you have vanilla beans, the cream will taste WAYYY better! 
)
How to make:
The choux pastry:
1. Prepare all the ingredients.Put the water, butter and salt in a pot.
2. Bring to a boiling point.Remove from the stove and add the sifted flour at once.
3. Mix strongly with a wooden spatula until obtaining a homogeneous and chunkless dough.
4. Put back on the stove and dry the dough, stirring constantly until it doesn’t stick to the sides of the pot, forming a ball.
5. Take away from the heat and let it cool for 5 minutes.
6. Combine the eggs one after the other using a wooden spatula.
7. In the beginning the egg is hard to combine. Insist and mix strongly.
8. Combine with the other eggs, one at a time. The paste is ready for use.
9. Insert pastry in a piping bag,with the round nozzle. Pipe pastry on a lightly oil-brushed flat baking pan. Gently pat the top of the pastry with a fork,slightly dipped in water.
10. Bake in pre-heated oven ay 200 degress, and lower the temprature to 170 degress once pastry starts to swell.
The custard cream:
1. Bring the milk to a boiling point, with a few drops of vanilla essence.
2. Mix the yolks and sugar and whisk until pale and light. Add the flour.
3. As soon as the milk starts to boil pour at once the milk on the eggs, whisking.
4. Transfer back into the milk pot and cook for 4 to 5 minutes, constantly stirring and making sure the cream doesn’t stick to the bottom. The cream will get thicker.
5. The cream is ready. To prevent the formation of a crust on the surface, you can cover it with a plastic film put directly on the cream or brush with a knob of butter. Leave to cool.
Finishing touch:
1. Sliced the cooled choux pastry into 2 and put a spoon of custard cream in it.
2. Sift icing sugar on top.
