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Cakes / Cappuccino Cake.
« on: February 03, 2015, 04:54:57 pm »
Cappuccino Cake.
Converted from the BBC Good Food website.
I used a 15ml Tablespoon.
250g butter, softened cubed
250g light soft brown sugar plus 2-3 tbsp extra
300g self-raising flour
4 eggs, beaten
50g walnuts, toasted, optional
200ml very strong coffee (made fresh or with instant), cooled.Then sweeten with the extra soft brown sugar.
For the frosting
500g tub mascarpone
2 tbsp light soft brown sugar
Heat oven to 180C/fan 160C/gas 4. Butter 2 x 20cm sandwich tins and line the bottoms with baking paper.
1.Place the toasted walnuts into the TM bowl.Blitz 3 sec/ speed 5. Put aside.
2. Put the cubed butter and sugar into the TM bowl and beat 30sec/ speed 4.
3. Scrape down the sides of the bowl.Insert the butterfly and beat until pale and fluffy 3mins/ speed 3 stopping occasionally to scrape down the sides of the bowl.Remove butterfly.
4.Add the beaten eggs,flour,walnuts and half of the coffee mixture.
5.Mix 30sec
speed 4.
6. Spoon the cake mixture equally between the two prepared sandwich tins.
7. Bake in the preheated oven until well risen and cooked.
8. Leave to cool in the tins for 5 minutes.Turn out and sprinkle with 4 x 15ml of the coffee mixture.
9. Leave to cool completely.
Frosting.
I halved the frosting and it was plenty.But by all means use the original amount if you want.
I used my hand mixer.
Beat the mascarpone together with the soft brown sugar.Add the remaining coffee mixture ( remember to use half the quantity if halved the frosting ingredients) and beat until smooth and creamy. Use half of the frosting to sandwich the cakes together.Spread the remaining frosting on the top.
Decorate.I used chocolate covered coffee beans.
Converted from the BBC Good Food website.
I used a 15ml Tablespoon.
250g butter, softened cubed
250g light soft brown sugar plus 2-3 tbsp extra
300g self-raising flour
4 eggs, beaten
50g walnuts, toasted, optional
200ml very strong coffee (made fresh or with instant), cooled.Then sweeten with the extra soft brown sugar.
For the frosting
500g tub mascarpone
2 tbsp light soft brown sugar
Heat oven to 180C/fan 160C/gas 4. Butter 2 x 20cm sandwich tins and line the bottoms with baking paper.
1.Place the toasted walnuts into the TM bowl.Blitz 3 sec/ speed 5. Put aside.
2. Put the cubed butter and sugar into the TM bowl and beat 30sec/ speed 4.
3. Scrape down the sides of the bowl.Insert the butterfly and beat until pale and fluffy 3mins/ speed 3 stopping occasionally to scrape down the sides of the bowl.Remove butterfly.
4.Add the beaten eggs,flour,walnuts and half of the coffee mixture.
5.Mix 30sec
speed 4. 6. Spoon the cake mixture equally between the two prepared sandwich tins.
7. Bake in the preheated oven until well risen and cooked.
8. Leave to cool in the tins for 5 minutes.Turn out and sprinkle with 4 x 15ml of the coffee mixture.
9. Leave to cool completely.
Frosting.
I halved the frosting and it was plenty.But by all means use the original amount if you want.
I used my hand mixer.
Beat the mascarpone together with the soft brown sugar.Add the remaining coffee mixture ( remember to use half the quantity if halved the frosting ingredients) and beat until smooth and creamy. Use half of the frosting to sandwich the cakes together.Spread the remaining frosting on the top.
Decorate.I used chocolate covered coffee beans.
) 
