Tuesday, June 26, 2012

Coffee Meringue Cake: Enjoy the sweetness in our life.

 Sweet and sweet ^^, but no one can resist it.

 Because my sister is my best customer, so this time it's her order again, haha. Anyway as long as I can do it, I'm happy to create all the sweet for her. Last month, she got this cake as a gift from her friend and she ask me "Can you make this?", and "Yes" is my answer. It's not hard to make this kind of cake, actually it's a combination of meringue, buttercream and nut praline, the basic things which most of us can make.
Because I don't want to waste anything and I don't have a lot of egg whites in my fridge (well, I don't make a lot of ice cream lately), I choose to make the French buttercream as a base for my coffee buttercream. So, if you have a lot of egg white you can change the base buttercream to Italian meringue buttercream, and it will be delicious too.
I recommend you to slice it into a thin cake, serve it with black coffee or tea, and most of all enjoy it without thinking about the calories for a day, hehe.

Coffee Meringue Cake 
Makes 1 (10x26cm cake)
Coffee Meringue 
90g .................................. Egg whites
.......................................... A pinch of salt
150g ................................ Superfine sugar
20g .................................. Icing sugar
2tsp ................................. Coffee liquor (Kahlúa)
2tsp ................................. Instant coffee granules



Macadamia praline
100g ................................. Macadamia nuts
100g ................................. Caster sugar
10g ................................... Butter


Coffee Buttercream
100g ................................ Granulated sugar
50g ................................ Water
4 ..................................... Egg yolks
250g ............................... Unsalted butter
......................................... A dash of salt
1tsp ................................. Coffee liquor (Kahlúa)
2tsp ................................. Instant coffee granules
1tsp ................................. Hot water 
2tsp ................................. Golden syrup


Preheat the oven to 150°C
Stir together Coffee liquor (Kahlúa) and Instant coffee granules.
Line the baking sheet with baking paper or silpat.

 Whip the egg whites with a pinch of salt until foamy, slowly add the superfine sugar whip until stiff peaks form the meringue will be glossy.
 Pour the Instant coffee granules mixture into the bowl, beat to combine.
Sift the icing sugar into the bowl fold to combine.
Put the meringue in the piping bag and pipe into 3 rectangular (10x26cm/piece). 
Put in the oven and reduce the temperature to 120°C.
Bake for 1 1/2 hours, turn off the oven and let the meringue cool completely in the oven.


Make Coffee Buttercream:

 1. In a sauce pan, put the sugar and water and bring to boil over medium low heat.
When the syrup reaches 100°C, start whisking the egg yolks.

 2. The syrup is ready when it reaches 117°C; pour it over the egg yolks  and continue whisking until cold.
Add salt and beat to combine, then add the butter 1 tablespoon at a time. Increase the mixer speed to high for 1 to 2 minutes, or until the butter is fully incorporated.




Mix instant coffee granules, hot water, Coffee liquor and Golden syrup together, then pour it into the buttercream, beat until combine.


Make the Macadamia praline:

Preheat the oven to 170°C.
Line the baking sheet with non-stick baking paper.
Put the macadamia on a baking sheet and roast for 5-10 minutes.
Meanwhile, scatter the sugar evenly over the base of the heavy-based saucepan and set over medium heat. Do not stir. When it has melted and starts to turn an amber color, remove from the heat and add the butter and roasted nuts. Pour onto the prepared lined baking sheet. Let it cool completely.
Crush the Macadamia praline into small pieces.


Assemble:

Cover one of the meringue with buttercream, place another meringue piece over the buttercream and spread the buttercream over the meringue.
Place the last piece of meringue on top and cover the top and side of cake with buttercream and decorate with Macadamia praline.


Coffee Meringue Cake: Enjoy the sweetness in our life.

6 comments:

Priya said...

Mindblowing!!

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aaltho said...

I recently came across your blog and have been reading along. I thought I would leave my first comment. I don't know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.

Alena

ArabianCoffees said...

This Looks absolutely delicious... Going to have to try this recipe with one of our Arabic coffees! Shukran (thanks)!

AnitaH said...

Hi there,

Can I replace the golden syrup by something else?

dailydelicious said...

you can use honey or corn syrup.

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