Ingredients
Christmas Coffee Cake
- 300 grams Butter
- 250 grams raw sugar
- 6 --- eggs
- 3 tablespoons ground coffee
- 60 grams water
- 459 grams self raising flower
- 150 grams hazel nut or almonds milled
- 1 teaspoon lemon juice
- 600 gram whipped cream
- 40 grams instant coffee
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1) Preheat oven 160 °C
2) Mill hazelnuts or almonds (set aside)3) Mix butter and sugar for 3 minutes on speed 3
4) Add eggs through the hole in the lid
5) Mix every egg for 15 seconds
6) Add the grinded coffee, the water and the self raising flower also slowly through the lid
7) At last add the hazelnuts/almonds and the lemon juice.
Mix for 1 more minute. 9) Fill the dough in a baking tray and bake for 1 hr on 160°C
10) Whip the cream with a butterfly and add the instant coffee.
11) After the cake has cooled down appply a nice layer of the cream all over the cake and decorate it with chocolate beans.
Christmas Coffee Cake
Tip
keep the thermomix running on speed from from step number 2 until step number 8
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
The recipe says 40 grams not 400 grams! I'll be trying this one, it sounds yuuuuum
I was about to bake this cake and I noticed at the very end 400 grams of coffee used for the icing!
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