Easy Coffee Condense Milk Cake Recipes

 

Easy Coffee Condense Milk Cake Recipes

The ingredients Easy Coffee Condense Milk Cake Recipes

  1. Yolk batter:
  2. 80 gr butter
  3. 120 gr wedding cake flour
  4. 120 ml condense milk
  5. 1/2 tsp salt
  6. 1 tsp vanilla substance
  7. 1/2 tbs instant espresso powder
  8. 8 egg yolks
  9. White egg batter:
  10. 6 egg white
  11. 6 tbs granulated sugar

Step-step making Easy Coffee Condense Milk Cake Recipes>

  1. Preheat your oven at 160C. We used smaller oven, so I preheat my oven around 130C.

  2. Prepare your mold (18cm), lay it with parchment paper would be therefore helpful to make the cake simpler to take out after coming out from the oven. Wrap the outer mold with 3 layers of weighty duty aluminium foil, and make sure to wrap it tight, so that later the water vapor would not really causing a wet base on the cake while in baking process. To prevent burnt on the top, you could use a sheet of aluminium foil, put on the top of it. Let it hang freely on the top of it, no want to wrap it.

  3. Combine all dry components such as flour, salt, vanilla substance, and coffee powder. Stir using balloon whisk and set aside. (If your coffee granules a bit bigger, you need to dissolve it first by using 2 tbs of hot water to make it into an insert, and add it along with the yolk batter later on).

  4. Melt your butter inside a baking pan with medium low heat until small bubbles appear. Add your dry components mixture, whisk with balloon whisk, add condense milk, take it off through your stove, and stir immediately.

  5. Add egg yolks one in a time, whisk until all combine. Set aside.

  6. Into an additional bowl, whisk egg white and sugar until light and fluffy or smooth peak. It takes around 2-3 moments with medium high speed. Set aside.

  7. Take some part of the whisked egg white into the yolk batter, fold gently until almost all combined.

  8. Transfer the yolk batter into the egg white batter, fold gently until all combine plus mixed well.

  9. Pour the mixed batter into the mold, plus bake around 90 minutes for the picture above using water bath method.

  10. Let your cake sleep about 10 minutes, and take it out from the mold and permit it completely cool on a chilling wire before cutting it.

  11. Tips for Baking: when your batter go into your oven, lower your heat to 150C after first 15 minutes lower it again to 130C-135C and continue with that level with regard to the next hour. After your wedding cake done, don’t immediately take it out there from the oven, let it sleep until cool inside your oven along with the oven’s door wide open in relation to 10 minutes at least. Then unmold it.

  12. Tips: it’s best to use a mold with no connections each side. If you used the one with no connections you won t need to wrap the bottom of your mold with aluminium foil, and it will not wet the bottom of your cake

  13. Enjooyy!!!

  14. Baking process using a 21×10 cm loaf pan (half recipe)

  15. The result after baking.