Coffee nut pie poke cake recipe
I liked the principle so much that I invented a new pie poke cake recipe this time with nuts and coffee, two flavors that go very well.
I am still not disappointed by this cake
(with holes that we soak with all kinds of good things) because once
again, it is a peak of greed!
Gradually add the coffee while stirring, then boil for 30 seconds before removing from the heat.
Pour into a clean jar or bottle and store in the refrigerator (this delicious preparation can be used for many other recipes than these, like a coulis for desserts, for example).
Beat the eggs with the sugar until the mixture becomes clear and has doubled in size.
Add the flour, nut yeast mixture, and mix gently with a spatula.
Pour into a greased mold or ring and bake for 20 to 25 minutes. Check the doneness out of the oven with a knife. Turn out onto your serving dish, make holes all over the cake with the handle of a wooden spoon, and pour in the coffee caramel. Reserve in the fridge.
Whip the cream cheese with the sugar and the coffee until you get a smooth mixture.
Whip the icy liquid cream until a very firm consistency. Incorporate the whipped cream into the cream cheese coffee mixture delicately with a spatula.
Cover the completely cooled cake with this cream and let set it in the fridge for at least 6 hours.
You can enjoy your creamy and light pie poke cake with divine aromas of nuts and coffee. The cake is soft, not dry at all, and the coffee cream is smooth and airy a delight!
If the cake has swollen too much and created a kind of bump, you can even it out with a knife to have a flat surface, but wait until it has cooled completely.
While the cake is baking, prepare the whipped or whipped cream and set aside in the fridge. Wash the strawberries, cut the peduncle, cut them in half or quarters depending on their size, and set aside.
Ingredients:
Liquid coffee caramel:
- 150 g sugar
- 15 cl of coffee
Sponge cake with walnut:
- Six eggs
- 150g caster sugar
- 100 g of ground walnuts
- 150 g flour
- 1/2 teaspoon baking powder
For the coffee cheesecake cream pie poke cake:
- 300 g of cream cheese
- 300 g of whole liquid cream
- 150 g sugar
Preparation Liquid coffee caramel
We start with the liquid coffee caramel, pour the sugar into a pan, and let it caramelize gently.Gradually add the coffee while stirring, then boil for 30 seconds before removing from the heat.
Pour into a clean jar or bottle and store in the refrigerator (this delicious preparation can be used for many other recipes than these, like a coulis for desserts, for example).
Sponge cake with walnut
Preheat your oven to 160 ° C. Mix the flour, baking powder, and powdered nuts.Beat the eggs with the sugar until the mixture becomes clear and has doubled in size.
Add the flour, nut yeast mixture, and mix gently with a spatula.
Pour into a greased mold or ring and bake for 20 to 25 minutes. Check the doneness out of the oven with a knife. Turn out onto your serving dish, make holes all over the cake with the handle of a wooden spoon, and pour in the coffee caramel. Reserve in the fridge.
Prepare the coffee cheesecake cream pie poke cake.
Mix 1 or 2 tablespoons of boiling water with two tablespoons of soluble coffee, mix well, and set aside.Whip the cream cheese with the sugar and the coffee until you get a smooth mixture.
Whip the icy liquid cream until a very firm consistency. Incorporate the whipped cream into the cream cheese coffee mixture delicately with a spatula.
Cover the completely cooled cake with this cream and let set it in the fridge for at least 6 hours.
You can enjoy your creamy and light pie poke cake with divine aromas of nuts and coffee. The cake is soft, not dry at all, and the coffee cream is smooth and airy a delight!
strawberry pie poke cake recipe (vegan option)
Enjoy this strawberry pie poke cake (vegan option). The pie poke cake is a soft cake of American origin that is pierced with a straw to "garnish" it, with a cream pie poke cake, coulis, ganache, jam ... whatever you prefer.
The realization for four peopleDifficulty 40 mn
Preparation 40 min
Cooking 35 mn
Rest 4 h
Total time 5 hrs 15 mins
Add the soy yogurt and vanilla and mix.
Add the flour and powdered almonds, sifted, the baking powder, and mix.
Grease and flour (or line) a springform, springform or gratin mold, pour inside, even out the top, and bake in a hot oven for 35 to 40 minutes at 180 °c. The cake is cooked when by sticking a toothpick in the center, it comes out dry and crumb-free.
Preparation 40 min
Cooking 35 mn
Rest 4 h
Total time 5 hrs 15 mins
Ingredients for strawberry pie poke cake
- 55 g of margarine or coconut oil, deodorized, ointment
- 10 g of almond puree
- 100 g of whole blond sugar or other unrefined sugar
- 90 to 100 g of vegetable yogurt
- A few drops of natural vanilla extract
- 90 g flour
- 80 g ground almonds
- Two teaspoons of baking powder (approx. 1/2 sachet)
- Chantilly or whipped coconut cream
- About ten strawberries
PREPARATION
In a bowl, whisk the margarine or oil and almond puree with the sugar.Add the soy yogurt and vanilla and mix.
Add the flour and powdered almonds, sifted, the baking powder, and mix.
Grease and flour (or line) a springform, springform or gratin mold, pour inside, even out the top, and bake in a hot oven for 35 to 40 minutes at 180 °c. The cake is cooked when by sticking a toothpick in the center, it comes out dry and crumb-free.
If the cake has swollen too much and created a kind of bump, you can even it out with a knife to have a flat surface, but wait until it has cooled completely.
While the cake is baking, prepare the whipped or whipped cream and set aside in the fridge. Wash the strawberries, cut the peduncle, cut them in half or quarters depending on their size, and set aside.
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