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Coffee turban with almonds
Coffee turban with almonds
Ingredients
200 grams soft butter or margarine
200 grams fine sugar table
4 eggs
100 grams self raising flour
100 grams flour
salt
50 grams shaved almonds
1.5 dl strong hot coffee
2 tablespoons sugar
4 tablespoons coffee liqueur
250 dl cream
(I used regular sugar in the cake, had only 3 eggs, and instead of self raising flour (which i had'nt) I used 200 grams of regular flour with two teaspoons of baking powder. For the coffee liqueur I used amaretto or something like that.)
Method
Preheat the oven to 175 degrees (I never do).
A turban shape of 1.5 liters greasing with butter and dust with flour
In a bowl lightly beat the softened butter (I put the butter often a minute in the microwave, it is handy if you forgot it in advance to take out the fridge)
Add the sugar and beat until the mixture is light in color and light is.
The eggs, one at a time stirring it
The self-raising flour with the flour and a pinch of salt and seven by the herd spatula. (I never sieve and I got it with the mixer beaten, as you do that not too long than it will work)
Divide the batter evenly in greased form.
Put the form in the middle of the preheated oven and bake the cake in about 45 minutes.
The cake is baked as a satay stick which is pricked comes out clean.
Put the cake on a grid. With a satay stick holes in the cake shots.
Half the sugar and liqueur and stir through the coffeecake on the gift. In a dry frying pan toast the almonds golden brown (without butter!)
In a bowl beat the cream with the rest of the sugar stiff. Cover the whole cake with whipped cream and then cover it shaved almonds straw. The almonds shouldn't be too warm!
Recipe from Albert Heijn coockery book
Ingredients
200 grams soft butter or margarine
200 grams fine sugar table
4 eggs
100 grams self raising flour
100 grams flour
salt
50 grams shaved almonds
1.5 dl strong hot coffee
2 tablespoons sugar
4 tablespoons coffee liqueur
250 dl cream
(I used regular sugar in the cake, had only 3 eggs, and instead of self raising flour (which i had'nt) I used 200 grams of regular flour with two teaspoons of baking powder. For the coffee liqueur I used amaretto or something like that.)
Method
Preheat the oven to 175 degrees (I never do).
A turban shape of 1.5 liters greasing with butter and dust with flour
In a bowl lightly beat the softened butter (I put the butter often a minute in the microwave, it is handy if you forgot it in advance to take out the fridge)
Add the sugar and beat until the mixture is light in color and light is.
The eggs, one at a time stirring it
The self-raising flour with the flour and a pinch of salt and seven by the herd spatula. (I never sieve and I got it with the mixer beaten, as you do that not too long than it will work)
Divide the batter evenly in greased form.
Put the form in the middle of the preheated oven and bake the cake in about 45 minutes.
The cake is baked as a satay stick which is pricked comes out clean.
Put the cake on a grid. With a satay stick holes in the cake shots.
Half the sugar and liqueur and stir through the coffeecake on the gift. In a dry frying pan toast the almonds golden brown (without butter!)
In a bowl beat the cream with the rest of the sugar stiff. Cover the whole cake with whipped cream and then cover it shaved almonds straw. The almonds shouldn't be too warm!
Recipe from Albert Heijn coockery book
